"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." — Carol
Watch video tips and tricks
1 1/2 cups
1 3/4 cups
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.
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.
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.
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!
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.
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.
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
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 94
See how to make a moist yellow cake from scratch.
This rich, coffee-flavored classic is surprisingly easy to make.
See how to make a simple white cake that’s perfect for layer cakes and cupcakes.