Gold and Silver Cake

Gold and Silver Cake

11

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

servings 451 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 451 kcal
  • 23%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 67g
  • 22%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

11
  1. 12 Ratings

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Most helpful positive review

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 "go...

Most helpful critical review

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 sho...

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 sho...

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...

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 "go...

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 ...

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.

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. ...

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!

"It's great"

Quite nice, I took the two halves as two separate cakes to a shared lunch and they didn't last long. The cakes do end up quite similar in colour so add colouring if you want a difference.