1. Prepare the Baking Pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
2. Cream Butter and Sugar: In a large mixing bowl, beat the butter on medium speed until creamy, about 1 minute. Gradually add the sugar and continue beating until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
3. Add the Eggs: Add eggs one at a time, beating well after each addition. Beat in the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternate Wet and Dry Ingredients: With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined after each addition.
6. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.
7. Cool the Cake: Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
8. Make the Frosting: Beat the butter until creamy. Gradually add the powdered sugar, alternating with small amounts of milk or cream. Add vanilla extract and salt, and beat on medium-high speed until light and fluffy, about 3 minutes.
9. Assemble the Cake: Place one cake layer on a serving plate. Spread about 1 cup of frosting over the top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.

Delicious Variations

Lemon 1-2-3-4 Cake

• Add 2 tablespoons lemon zest and ¼ cup fresh lemon juice to the batter
• Replace vanilla extract with lemon extract
• For the frosting, add 1 tablespoon lemon zest and 2 tablespoons lemon juice
• Garnish with thin lemon slices and mint leaves

Chocolate 1-2-3-4 Cake

• Replace ½ cup of flour with ½ cup unsweetened cocoa powder
• Add ¼ cup hot coffee to enhance the chocolate flavor
• For a chocolate frosting, add ½ cup sifted cocoa powder to the buttercream recipe
• Garnish with chocolate shavings or sprinkles

Almond 1-2-3-4 Cake

• Replace vanilla extract with 1 teaspoon almond extract
• Add ½ cup finely chopped almonds to the batter
• For the frosting, replace vanilla with ½ teaspoon almond extract
• Garnish with toasted sliced almonds

Spice 1-2-3-4 Cake

• Add 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground ginger to the dry ingredients
• Replace ¼ cup of granulated sugar with brown sugar
• Pair with cream cheese frosting instead of vanilla buttercream
• Garnish with a light dusting of cinnamon

Coconut 1-2-3-4 Cake

• Add 1 cup sweetened shredded coconut to the batter
• Replace ¼ cup of milk with coconut milk
• Add 1 teaspoon coconut extract along with the vanilla
• Frost with coconut buttercream (add ½ teaspoon coconut extract to the frosting)
• Press toasted coconut onto the sides of the frosted cake

Marble 1-2-3-4 Cake

• Prepare the basic batter, then divide in half
• Mix ¼ cup unsweetened cocoa powder dissolved in 2 tablespoons hot water into one half
• Alternate spoonfuls of vanilla and chocolate batters in the pans
• Swirl with a knife for a marbled effect
• Frost with chocolate, vanilla, or swirled frosting

Confetti 1-2-3-4 Cake

• Fold ⅓ cup rainbow sprinkles into the batter just before pouring into pans
• Use clear vanilla extract for a whiter cake that showcases the sprinkles
• Frost with vanilla buttercream and top with additional sprinkles

Serving Suggestions:

This versatile cake works well for birthdays, holidays, or everyday occasions. Serve slices with a scoop of ice cream, fresh berries, or a drizzle of chocolate sauce. For a more elegant presentation, garnish the plate with a mint sprig, edible flowers, or a light dusting of powdered sugar.