Gold and Silver Cake Recipe - Allrecipes.com
Gold and Silver Cake Recipe

Gold and Silver Cake

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"This is a lovely cake for special occasions. A lovely blend."

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Ingredients Edit and Save

Original recipe makes 1 - 2 layer 9 inch cake Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream 1/2 cup butter and 1 cup sugar; add egg yolks, mixing well. Combine 2 cups flour and 2 teaspoons baking powder. Add flour mixture alternately with 2/3 cup milk to creamed mixture. Pour into two greased and floured 9 inch round pans.
  3. Bake for 20 to 25 minutes, until done. Cool.
  4. Cream 1 cup sugar and 1/2 cup butter. Combine 2 cups flour and 2 teaspoons baking powder; add to creamed mixture alternately with 2/3 cup milk. Beat egg whites, and fold into batter. Stir in flavoring. Pour into two greased and floured 9 inch round pans.
  5. Bake for 20 to 25 minutes. Cool.
  6. Spread your choice of frosting between layers, alternating yellow and white layers. Frost outside of cake.
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Reviews More Reviews

Most Helpful Positive Review
Jun 27, 2003

I made this for my mother's 85th birthday. It's a BIG cake, but a great choice for a special occasion! The only suggestion I would make would be to add a little yellow food coloring to the "gold" layers. Mine didn't come out very yellow. I used a whip cream type frosting and it was wonderful! Everyone LOVED it! It is a very magestic creation. Definitely worth the effort.

 
Most Helpful Critical Review
Feb 28, 2003

Maybe it was just me, but I followed this recipes to a T. The mix wouldnt pour so I added more milk (making it 1 cup for each of the batters instead of 2/3 cup). Also, the four layers were short and too much. I recommend just making two layers..putting all of the gold in one and all the silver in another.

 

12 Ratings

Aug 29, 2003

I didn't like this one very much. I tried making it twice and it just didn't turn out. Very dry. This could be my fault. I don't have a flour sifter, so I just fluff the flour in a bowl with a fork for 10 minuites or so. Maybe I'll try it again when I get a sifter.

 
May 18, 2003

Really yummy, but HUGE! Needs to be in at least 9" pans; the 8" ones I used made it the size and shape of a top hat! A very rich cake. Lovely with a frosting of cream (~ 1 pint) whipped with 1 tablespoon brown sugar or treacle.

 
Feb 28, 2003

I thought this was a very lovely cake. It tasted great and the layers were nice and even. Only complaint was that the gold cake was barely yellow.

 
Feb 03, 2005

The batter for this cake was very difficult to work with. When it came out of the oven, the layers were so crumbly that three of the four fell apart trying to get them onto the cooling rack. While tasty, this cake was so difficult to manage (even for a non-novice baker) that I will not use this recipe again.

 
Feb 28, 2003

I love this recipe!I have just got a new recipe box for christmas, and this is the first recipe in it!This recipe deserves a five, for sure!

 
Feb 28, 2003

"It's great"

 

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Nutrition

  • Calories
  • 451 kcal
  • 23%
  • Carbohydrates
  • 67 g
  • 22%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 301 mg
  • 12%

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

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