1-2-3-4 Cake With Mocha Buttercream

Name: 1-2-3-4 Cake With Mocha Buttercream
Yield: 12 to 16 servings
Cuisine: American
Ingredients: 12 tablespoons unsalted butter, plus more for the pans, at room temperature; 4 large eggs, at room temperature; 4 tablespoons neutral oil, such as avocado, grapeseed or sunflower; 2 teaspoons vanilla extract; 2 ¾ cups/345 grams cake flour; 1 ½ cups/300 grams granulated sugar; 1 tablespoon baking powder; ½ teaspoon baking soda; ½ teaspoon fine sea salt; 1 cup buttermilk or plain yogurt (thinned down with a little milk or water if using Greek yogurt), at room temperature; 3 sticks/337 grams (11/2 cups) unsalted butter, at room temperature; 1 pound/455 grams (33/4 cups) confectioners’ sugar; 5 tablespoons/25 grams unsweetened Dutch-process cocoa powder; 2 ounces chopped unsweetened chocolate, melted; 2 teaspoons vanilla extract; ½ teaspoons fine sea salt; 3 tablespoons heavy cream or buttermilk; 1 tablespoon instant espresso powder (decaffeinated instant coffee also works well)

By Melissa Clark

Updated October 30, 2025

Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

Media 1 of 1

Total Time: 1 hour, plus at least 2 hours’ cooling
Prep Time: 30 minutes
Cook Time: 30 minutes
Rating: 4(98)
Comments: Read comments

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

12 tablespoons unsalted butter, plus more for the pans, at room temperature
4 large eggs, at room temperature
4 tablespoons neutral oil, such as avocado, grapeseed or sunflower
2 teaspoons vanilla extract
2 ¾ cups/345 grams cake flour
1 ½ cups/300 grams granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1 cup buttermilk or plain yogurt (thinned down with a little milk or water if using Greek yogurt), at room temperature

FOR THE BUTTERCREAM

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

Ingredient Substitution Guide

Preparation

Step 1
Heat oven to 350 degrees, butter two 9-inch round cake pans and line the bottoms with parchment paper.
Step 2
In a medium bowl, whisk together eggs, oil and vanilla.
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.
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.
Step 5
Divide batter in the prepared cake pans, then tap them on the counter to get rid of air bubbles.
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.
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.
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.
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.