Amazing Orange Gold Cake

 grow your own

This cake is the companion to the Victorian cake I posted the other day.  You see, that cake uses egg whites and this one uses the same number of yolks.  In some recipes books you will see these on adjoining pages as Silver and Gold cakes.

Gold Cake

This cake was very yellow-orange,  partly because we have chickens and our eggs are very fresh, with very dark yolks.   Beating them until “lemon colored” was not going to happen, they got thick but never lemon colored.

gold cake

The cake has a moist, silky texture, and extremely fine crumb. I plan on using it as the layers in an ice cream cake, and Marc and I tossed around the idea of strawberries and whipped cream in the center as well.   I think this is my new favorite cake.  I chose to flavor it with orange and vanilla, but you could easily substitute any flavors you liked.   Very versatile, I think, the ultimate birthday or special occasion cake.


Since this recipe used MANY eggs from our own chickens, this is my entry in the Grow Your Own Round-up sponsored by  Andrea at Andrea’s Recipes.  The requirement is that we must use an ingredient that we have grown or raised.  In this case, one dozen, antibiotic free, free range, organic egg yolks!


Gold Cake 

2 1/2 c cake flour, sifted

1/2 tsp baking soda

1/2 tsp salt

12 egg yolks, room temp

12 tbs unsalted butter, room temp

2 tsp orange extract

1 tsp vanilla extract

1 1/2 c sugar

1 c buttermilk (not low fat buttermilk)


Preheat the oven to 350,  Grease and flour two 9 inch layer cake pans.

Sift the flour with the salt and baking soda.  Set aside.

Beat egg yolks until thick and lemon colored (or as close as you can get), and a ribbon forms when beaters are lifted.  This will take about five minutes.  In another bowl beat the butter until creamy. Add 1/4 c of sugar  and flavorings, and beat well. Continue to add the rest of the sugar slowly, beating well and scraping bowl often.  There should be no graininess to the butter when all of the sugar is incorporated.

Add 1/3 of the yolks and beat well.  Continue adding yolks, 1/3 at a time, beating well after each addition.

Add flour mixture alternately with the buttermilk, beginning and ending with the flour.  Mix just until blended. Divide batter evenly between the pans and bake for 30 minutes.

Check cakes.  When done they will be golden, and a toothpick inserted in center will come out clean.  Coll in the pans for 10 minutes, and then turn out to cool completely before frosting.


Use any frosting you like. Some frostings on this site that will work well are:

Easy Cream Cheese Frosting 

Bittersweet Chocolate Frosting

I used the cream cheese and flavored with orange.

All content on this page copyright 2008 marye audet for baking delights,

Any other use,  without permission of the author, is theft.

Share This Post:
    • Pixie

      Your cake looks wonderful! How fortunate to raise chickens and be able to get eggs so fresh. The freshest eggs I’ve had were from my Aunt as she raises chickens too. We don’t even have a garden!

    • Marye

      Pixie- it took my many years to get what I wanted! Now I am holdign out for a bigger property and a cow!

    • JennDZ_The LeftoverQueen

      That is one gorgeous looking cake Marye! Looks like the kiddies are enjoying it too! ;)
      I so admire your little farm, it is wonderful!

    • Marye

      Thanks Jenn! I was amazed at the deep golden color of the cake…no extra coloring in that!

    • jen of a2eatwrite

      This looks rich and wonderful!

    • Marye

      Thanks Jen! It was. ;)

    • Andrea

      Mary, you cake looks absolutely delicious! I’ll take a slice of that anytime! And I’m rather envious that you have your own free range organic eggs. I think I need to work out a barter with a local egg farmer, trading bread for eggs. Thanks for sharing with Grow Your Own!

    • Pixie

      Thanks Marye, sure are a lot of egg yolks but least I know I can simply freeze egg whites and use them for lots of other recipes! I’ll have to wait for the next occasion and will let you know how it turns out. Also, have to figure out what I can use instead of cake flour….next time, in NY, I’m going to see if I can bring some back with me!

    • Marye

      Hey Pix, there isn’t that much difference, just use 2 tbs less of all purpose flour and sift.

    • Pingback: How to Make Your Own Wedding Cake: Part One()

    • Chris

      Hey, this cake looks wonderful–I have put it in my “test recipe” list for a special occasion!! I do have a question, though: would 12 large egg yolks be all right (as opposed to extra-large, jumbo, etc.)?

    • Liz

      Hi Marye,

      I just came across your page and cannot stop looking:)
      I would love to try this recipe for an upcoming event, however, It will need to be a fairly larger cake. Do you know if I would get the same results if I doubled the recipe?

      Thank is advance

    • Marye

      Liz, so glad you found me. I would not double the cake, I would make it as many times as I needed..because of the large amount of eggs I would be worried that they would not get beaten enough in a double batter. :)

    • Pingback: What to do With Leftover……..EGGS! Round-up()

    • Pingback: Extra egg yolks? no problem! « Angry Baker()

    • funmi

      I really love this recipe. My plan was to make a white cake for my wedding and was wondering what to do with the 12 yolks left-over. Really appreciate this alternative use of the 12 yolks.

      Please i will like to ask; How can i preserve my cake so that it can last as much as 3 to 6 months? Thank u

    • Katherine

      I baked this cake for my parent’s anniversary–it was wonderful! I’m also in the process of baking it for a friend’s wedding. She’s having lots of different people bake cakes for the wedding, and would like to compile all the recipes in case any of the attendees would like one. Would it be okay for her to include this recipe?

    • Marye Audet

      You can freeze the cake for 3-6 months to preserve it.