I’ve received several comments and e-mails asking about the cake recipe I used to make the little heart shaped cakes featured in last week’s Tablescape Thursday. They were made with a cake recipe given to me by my mother-in-law many years ago. It’s a basic cake recipe called a 1234 Cake, and it’s the same recipe I use when I make a coconut cake each year at Christmastime. You’ll find a printable version of the recipe at the end of this post.
If you have a Michaels near your home, it would be less expensive to buy it there using one of their 40% off coupons that are sometimes available in the local paper. I’m not sure if they have the coupons on their website or not…would be worth checking, though. If you have seen the pan in other stores while out shopping, please feel free to leave a comment saying where you’ve seen them available.
I always grease my pans with shortening because that really seems to work best for making sure a cake doesn’t stick to the pan. It was really tricky getting it down into all the grooves…but the cakes came out very easily so it was worth the effort. A cooking spray would probably work, but I just prefer to use the regular stuff from the can because I know it works.
Next, I sprinkled them with sifted, powdered sugar and added Raspberry Preserves to the center where the little cakes are hollowed out. They were yummy!
Printable recipe for 1 2 3 4 Cake
- 1 2 3 4 Cake
- 1 cup butter
- 2 cups sugar
- 3 cups all purpose flour
- 4 eggs
- 1 cup milk
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Powdered Sugar
- Raspberry preserves for filling
- Cream butter until fluffy.
- Add sugar and cream well.
- Add eggs one at a time.
- Beat well.
- Sift flour, baking powder and salt together.
- Add milk and flour mixture into the butter mixture, alternating the two and ending with flour
- Beat on low speed
- Add vanilla extract
- Fill each heart-shaped cup or muffin tin about ⅔rds full.
- Bake at 350 for 30 minutes…test with a toothpick to see if it’s done.
- Once cakes have completely cooled, sprinkle powdered sugar over them, then fill with Raspberry or Strawberry Preserves.
- If the little heart cakes expanded above the level of the pan while cooking, using a large knife, slice off the part sticking up so the cakes will sit flat on the plate.