Gold Cake

Gold Cake

Carol 0

"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."

Ingredients {{adjustedServings}} servings 203 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

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  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.
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Reviews 36

  1. 42 Ratings


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.


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!