Golden Cakes

Golden Cakes

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"This is an old recipe from the 1923 era. Frost with boiled frosting, using whites of eggs in frosting. Decorate with maraschino cherries."

Ingredients 30 m {{adjustedServings}} servings 228 cals

Serving size has been adjusted!

Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 36.6g
  • 12%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper muffin liners.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. In a separate bowl, beat together egg yolks and egg white. Beat the egg mixture into the butter and sugar.
  3. In a separate bowl, sift together flour and baking powder. Stir flour into egg mixture alternately with milk. Stir in almond and vanilla extracts. Pour batter into prepared muffin cups.
  4. Bake in preheated oven for 15 minutes, until a toothpick inserted into the center of each cake comes out clean.
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Reviews 23

  1. 24 Ratings


Excellent. A couple of minor flaws, however. (Let's get that over with first, then let's talk about how good these are) First, the recipe calls for 4 egg yolks and 1 egg white. Since they're all beaten together it would make more sense to read, "1 egg and 3 egg yolks." Second, unless, perhaps, you're using a mini muffin pan, there's no way these would be done in 15 minutes - 22-25 min. is more like it. Check them at 20 min. if you must, but be aware that if you check them too soon you risk them falling, or caving in on you! Now, for the good part. There are just so many ways you can describe a cake and after awhile it all sounds the same. Yes, these are MOIST. Yes, they are pleasantly SWEET as well as LIGHT and FLUFFY, not heavy and dense as I saw them described, unless you didn't beat the batter properly or are comparing them to a cake mix. Interestingly, they taste kind of like a sugar cookie and they even have a crackly, somewhat crispy top like one too. The almond flavor is noticeable, but pleasantly so. But how to distinguish these from a million other cupcakes described the same way?... How 'bout this - I ate two of them hot, right out of the oven. Knowing they're not at their best that way, they have to be plenty darn good to eat a second one the same way! And tho' I vowed not to, I had a third right after I frosted them (with a vanilla buttercream - take your pick from any of the wonderful recipes on this site). Now that's good.


This is one of those recipes that I never would have found had it not been for the review section on this website. I saw Naples' review yesterday and decided I had to try these. I usually just stick with a boxed cake mix after trying a few scratch cake recipes that just didn't turn out. This one also calls for almond extract- my favorite flavor. The dough reminds me of a wetter Spritz cookie batter. And these are definitely light and almost sponge-like instead of dense. I was able to get 24 mini and 9 larger cupcakes out of this recipe with a little left in the bowl for me to lick clean. Will definitely use this recipe again and again. Thanks!


I used 2 tsp. of vanilla instead of using almond extract. I also used all room temperature ingredients. The recipe was easy as cupcake recipes go, and these didnt taste bad. The draw back is that the tops get hard and taste like sugar cookies and the center is chewy. Again, they didnt taste bad at all, its just the hard exterior and chewy interior. If you like that, then you will like this recipe. For my purposes, I am still on the hunt for the best vanilla cupcake that is moist throughout, with great vanilla flavor. This wasnt it. If anyone has one, please share!