Gold Cake

Gold Cake

34 Reviews 3 Pics
Carol
Recipe by  Carol

“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.”

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Ingredients

Adjust Servings

Original recipe yields 2 - 8 inch rounds

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Directions

  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 (34)

Rate This Recipe
Misa
46

Misa

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.

LMARIED65
26

LMARIED65

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.

D.Olk
22

D.Olk

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!

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 203 cal
  • 10%
  • Fat
  • 10.4 g
  • 16%
  • Carbs
  • 24.4 g
  • 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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