Gold Cake Recipe
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Gold Cake

By: Carol 
"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."

This Kitchen Approved Recipe has an average star rating of 4.1 Rate/Review | Read Reviews (23)

 

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Original Recipe Yield 2 - 8 inch rounds
 

Ingredients

  • 3/4 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 cup egg yolks
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 203 | Total Fat: 10.4g | Cholesterol: 169mg Powered by ESHA Nutrient Database

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 view all reviews »  

The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Jan. 19, 2005 by LMARIED65   view full review
Don't make this cake if you want a light, yellow cake best topped with chocolate frosting! ...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Jan. 28, 2009 by Misa   view full review
This recipe is excellent and produces a rich but light cake. I used 10 yolks left over from...
The reviewer gave this recipe 2 stars. This recipe averages a 4.1 star rating.
Reviewed on Oct. 12, 2002 by Gayle   view full review
This cake is ok...but it takes a TON of egg yolks!! I might suggest buying some of those...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Jan. 11, 2005 by ALECIALYNN   view full review
This cake had a beautiful gold color as the name suggests. This is PERFECT for those the extra...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Sep. 23, 2003 by PERIN   view full review
This is a great basic cake. I frosted it with a white marshmallow frosting. It wasn't until I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Sep. 2, 2003 by clearisfullheart Supporting Member (Click to learn more about Supporting Membership)  view full review
Fabulous! Moist...rich...a definite keeper!
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Apr. 18, 2004 by JJN1880   view full review
This cake really was great! I was looking for something to use up yolks from an angel food...
The reviewer gave this recipe 1 stars. This recipe averages a 4.1 star rating.
Reviewed on Aug. 29, 2002 by KATI   view full review
This cake was not what I was looking for the cake did not have enough flavor it was kinda...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Jan. 3, 2011 by D.Olk Supporting Member (Click to learn more about Supporting Membership)  view full review
Great cake! For those who had trouble with it being dense and not rising, maybe you didn't...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Oct. 6, 2002 by PIEART   view full review
The addition of one cup of yolks makes this a very tasty, yet light, all-around good yellow...

 

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