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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."

Rating: This weblink has been rated 18 times with an average star rating of 3.9 Read Reviews (16)

Rate/Review | 187 people have saved this

 

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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

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 19, 2005 by LMARIED65 
Don't make this cake if you want a light, yellow cake best topped with chocolate frosting! ... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 12, 2002 by Gayle 
This cake is ok...but it takes a TON of egg yolks!! I might suggest buying some of those... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2003 by PERIN 
This is a great basic cake. I frosted it with a white marshmallow frosting. It wasn't until I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 2, 2003 by PECOLA 
Fabulous! Moist...rich...a definite keeper! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 11, 2005 by ALECIALYNN 
This cake had a beautiful gold color as the name suggests. This is PERFECT for those the extra... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2002 by PIEART 
The addition of one cup of yolks makes this a very tasty, yet light, all-around good yellow... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2009 by Misa 
This recipe is excellent and produces a rich but light cake. I used 10 yolks left over from... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 18, 2004 by JJN1880 
This cake really was great! I was looking for something to use up yolks from an angel food... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by JILTOLER 
This is a great cake that is rich with a buttery flavor and a fabulous dense texture.... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by KATI 
This cake was not what I was looking for the cake did not have enough flavor it was kinda... MORE

 
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