1-2-3-4 Cake With Mocha Buttercream

By Melissa Clark

Updated Oct. 31, 2025

1-2-3-4 Cake With Mocha Buttercream
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour, plus at least 2 hours’ cooling
Prep Time
30 minutes
Cook Time
30 minutes
Rating
4(74)
Comments
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The name of this delightful vanilla layer cake comes from the measure of ingredients in the batter — 1 cup butter, 2 cups sugar, 3 cups flour and four large eggs. But, like its buttery sister, the poundcake (a pound of each butter, sugar, flour eggs), a little fine tuning goes a long way to yield the most tender, delicate-crumbed cake. Using a combination of butter and oil makes the cake layers moist, and reducing the sugar slightly keeps them from becoming cloying. Feel free to substitute any other frosting for the mocha buttercream. Cream cheese frosting, lemon buttercream and chocolate ganache are excellent on this adaptable cake.

Featured in: A Layer Cake as Easy as 1-2-3-4

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Ingredients

Yield:12 to 16 servings

    For the Cake

    • 12tablespoons unsalted butter, plus more for the pans, at room temperature
    • 4large eggs, at room temperature
    • 4tablespoons neutral oil, such as avocado, grapeseed or sunflower
    • 2teaspoons vanilla extract
    • 2¾cups/345 grams cake flour
    • 1½cups/300 grams granulated sugar
    • 1tablespoon baking powder
    • ½teaspoon baking soda
    • ½ teaspoon fine sea salt
    • 1cup buttermilk or plain yogurt (thinned down with a little milk or water if using Greek yogurt), at room temperature 

    For the Buttercream

    • 3sticks/337 grams (1½ cups) unsalted butter, at room temperature
    • 1pound/455 grams (3¾ cups) confectioners’ sugar 
    • 5tablespoons/25 grams unsweetened Dutch-process cocoa powder
    • 2ounces chopped unsweetened chocolate, melted
    • 2teaspoons vanilla extract
    • ½ teaspoons fine sea salt
    • 3tablespoons heavy cream or buttermilk
    • 1tablespoon instant espresso powder (decaffeinated instant coffee also works well)
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)

636 calories; 35 grams fat; 21 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 77 grams carbohydrates; 2 grams dietary fiber; 54 grams sugars; 6 grams protein; 323 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees, butter two 9-inch round cake pans and line the bottoms with parchment paper.

  2. Step 2

    In a medium bowl, whisk together eggs, oil and vanilla.

  3. Step 3

    In the bowl of an electric mixer set with the paddle, mix together flour, sugar, baking powder, baking soda and salt. Beat in butter until the mixture looks like crumbs. Use a flexible spatula to scrape down the sides.

  4. Step 4

    Reduce mixer speed to low and add the buttermilk, mixing until smooth and combined. Beat in half the egg mixture, then scrape down the sides of the bowl with a flexible spatula. Add the remaining egg mixture and beat until fluffy, about 30 seconds to 1 minute.

  5. Step 5

    Divide batter in the prepared cake pans, then tap them on the counter to get rid of air bubbles.

  6. Step 6

    Bake until the top is lightly golden and the center bounces back when lightly touched with a finger, 25 to 30 minutes. A toothpick inserted into the center will come out with some crumbs attached, but it shouldn’t be wet. Transfer to a wire rack and let cool completely.

  7. Step 7

    Meanwhile, make the buttercream: In the bowl of an electric mixer, beat together butter, confectioner’s sugar and cocoa powder until smooth and creamy.

  8. Step 8

    Beat in melted chocolate, vanilla and salt. In a microwaveable measuring cup, heat cream to steaming in the microwave (just 15 or 20 seconds). With a fork, whisk in instant espresso powder, and beat into buttercream. Use right away or transfer to an airtight container.

  9. Step 9

    To assemble the cake, dollop frosting on top of one cake layer, spread it to the edges, and top with the second cake layer. Dollop and smooth frosting on the top and sides. You may have frosting left over. It will freeze for up to 6 months.

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Ratings

4 out of 5
74 user ratings
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Comments

Mike

You mean a 3/4, 1 1/2, 2 3/4, 4 cake?

John M

@Anna In the baking aisle of literally any grocery store.

Pretzel

Please read the accompanying article.

HeatherK

Very good recipe. Best mocha buttercream I’ve ever made. 5 stars

MJ

The cake is very good, and my daughter-in-law who is an expert baker says that it does have a finer crumb than other cakes. The mocha frosting is particularly wonderful, and the recipe makes enough to frost the cake very generously. Unfortunately, the method of mixing butter into the dry ingredients resulted in flour and sugar being blown all over the place. Putting the plastic shield around the rim of my KitchenAid mixer bowl helped some, and I wish I had done that right from the start. With the frosting I tried using a dish towel wrapped around the mixer to keep the dry ingredients in, and let’s just say I don’t recommend doing that.

Laurie

We would make a 1 2 3 cookie when I was growing up in the 60’s. It was a version of the cake. I have looked for the recipe and yet to find it. Such a soft tea cake.

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