Gold Cake Recipe -
Gold Cake Recipe

Gold Cake

Recipe by  

"This is a great yellow cake which uses up your leftover egg yolks, especially after making an angel food cake. Ice with white icing, coffee icing or chocolate icing."

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Ingredients Edit and Save

Original recipe makes 2 - 8 inch rounds Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
  2. Whisk together flour, baking powder, and salt in a small bowl.
  3. Cream butter and sugar together in a mixing bowl. Add egg yolks and vanilla; beat until fluffy. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour mixture. Spread in prepared pans.
  4. Bake for about 25 to 30 minutes, or until an inserted wooden pick comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Jan 28, 2009

This recipe is excellent and produces a rich but light cake. I used 10 yolks left over from making angel food and supplemented with one whole egg to make one cup. Unlike other reviewers, I didn't find the cake particularly heavy or dense. I was careful to beat the batter until "fluffy", as called for in the recipe. This requires beating at high speed for at least 5 minutes after all ingredients are well-incorporated. The color of the batter lightens as you continue to beat it. The volume of batter was too much for my two 8" X 1.5" round cake pans, so I made several cupcakes with the surplus. Though the cupcakes were ready after 20-25 minutes in the oven, the cakes themselves required an extra 10-15 minutes to bake. The un-iced cupcakes disappeared in minutes, but the layers are going in the freezer until fresh strawberries, nectarines and peaches are in season. IMHO, a cake this rich would be best served with either fruit and whipped cream or iced with a light (non-buttercream) icing.

Most Helpful Critical Review
Oct 12, 2002

This cake is ok...but it takes a TON of egg yolks!! I might suggest buying some of those pre-separated egg yolks in the can.

Jan 19, 2005

Don't make this cake if you want a light, yellow cake best topped with chocolate frosting! The cake was very good, but very dense; almost like a shortcake. It is very good served with strawberries, but I was disappointed with the outcome after reading the reviews thinking of a chocolate frosted cake. If anyone knows of such a recipe, I would love to have it.

Jan 03, 2011

Great cake! For those who had trouble with it being dense and not rising, maybe you didn't beat the butter and eggs long enough. I always let my Kitchenaid at them for almost 5 minutes. It rose so high it overflowed the pans. Will make again (often) in a 13x9 pan next time. Thanks for a great way to use the egg yolks when I make angel food-which is often!

Sep 23, 2003

This is a great basic cake. I frosted it with a white marshmallow frosting. It wasn't until I had finished frosting it that I realized I'd made an inside out Twinkie! A big hit.

Jan 11, 2005

This cake had a beautiful gold color as the name suggests. This is PERFECT for those the extra egg yolks. I will make this cake hand-in-hand with angel food-about 16 egg whites are too much to use for anything else. I frosted this with a fudgy frosting/glaze.

Aug 29, 2002

This cake was not what I was looking for the cake did not have enough flavor it was kinda blan! I do not recommend this cake

Jan 25, 2010

Turned out perfectly. If it's too dense for some people it could be because there are too many yolks in 1 cup. I used 5 yolks only, as that's what I had left over from making a pavlova (Australian meringue cake with whipped cream and fruit decoration - I used mango and raspberries). I added a teaspoon of almond essence and about half a cup of toasted flaked almonds, then I decorated the top surface, BEFORE baking, with more toasted flaked almonds and sugar, to make a crusty topping. Consequently, I didn't have to make a frosting of any kind and the cake looks awesome.


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  • Calories
  • 203 kcal
  • 10%
  • Carbohydrates
  • 24.4 g
  • 8%
  • Cholesterol
  • 169 mg
  • 56%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 166 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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