Best 11 Gold Cake Recipes

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Indulge in the epitome of golden perfection with our exquisite Gold Cake: a symphony of flavors and textures that will tantalize your taste buds. This luxurious cake boasts a moist, tender crumb enveloped in a shimmering gold glaze, while the rich, buttery flavor is complemented by a hint of vanilla and a touch of almond extract. Each bite reveals a delightful harmony of sweetness and sophistication, making this cake an ideal centerpiece for any special occasion. Whether you prefer the classic simplicity of the original Gold Cake or crave the decadent indulgence of the Chocolate Gold Cake, this collection of recipes offers a golden treasure trove of culinary delights. Embark on a journey of taste and discover the golden standard of cakes.

Check out the recipes below so you can choose the best recipe for yourself!

GOLD CAKE



Gold Cake image

Provided by Alton Brown

Categories     dessert

Time 40m

Yield 2 layers

Number Of Ingredients 8

3/4 cup butter flavored vegetable shortening, 140 grams
1 1/4 cup sugar, 300 grams
2 1/2 cups cake flour, sifted, 300 grams
3 teaspoons baking powder, 14 grams
1/4 teaspoon salt
8 egg yolks, beaten, 130 grams
3/4 cup milk, 180 grams
1 teaspoon vanilla

Steps:

  • Preheat the oven to 350 degrees F. Grease 2 (9-inch) cake pans with shortening and set aside.
  • Cream together the shortening and the sugar. Combine the flour, baking powder, and salt. Slowly alternate adding the egg yolks and milk with the dry ingredients and mix until well combined. Add the vanilla and mix well.
  • Pour into the prepared pans, about 550 grams of batter for each cake. Bake for 18 to 20 minutes. Remove from oven and cool on a rack.

LEMON GOLD CAKE



Lemon Gold Cake image

This easy cake recipe makes a good lemon-flavored cake perfect for any occasion.

Provided by Carol

Categories     Desserts     Cakes     Lemon Cake Recipes

Yield 12

Number Of Ingredients 8

2 ½ cups sifted cake flour
2 ½ teaspoons baking powder
½ teaspoon salt
½ cup butter
1 tablespoon lemon zest
1 ¾ cups white sugar
6 egg yolks
1 ⅛ cups milk

Steps:

  • Line two 9 inch round pans with parchment paper. Preheat oven to 350 degrees F (175 degrees C).
  • Measure sifted flour, baking powder, and salt; sift together three times.
  • Cream butter or margarine and lemon rind together. Gradually add sugar, creaming until light and fluffy. Add egg yolks one at a time, beating thoroughly after each addition. Add sifted ingredients alternately with milk to the creamed mixture, a small amount at a time; beat after each addition until smooth.
  • Bake for 25 to 30 minutes. Cool on wire racks.

Nutrition Facts : Calories 327.2 calories, Carbohydrate 54.2 g, Cholesterol 124.6 mg, Fat 10.6 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 6 g, Sodium 266.9 mg, Sugar 30.4 g

NORWEGIAN GOLD CAKE



Norwegian Gold Cake image

Make and share this Norwegian Gold Cake recipe from Food.com.

Provided by LMillerRN

Categories     Dessert

Time 1h20m

Yield 18 serving(s)

Number Of Ingredients 7

1 cup butter, room temperature
1 2/3 cups sifted all-purpose flour
5 eggs, room temperature
1 1/2 cups sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla

Steps:

  • Place butter and flour in a mixing bowl.
  • Mix 5 minutes at low speed.
  • Add eggs, one at a time, beating well after each addition.
  • Sift together sugar, baking powder and salt.
  • Add gradually to creamed mixture.
  • Add vanilla and mix additionaly 2 minutes.
  • Turn into greased and floured 10 inch tube or Bundt pan.
  • Bake at 325 degrees for 1 hour.

DARK CHOCOLATE-CARAMEL CAKE WITH GOLD-DUSTED CHESTNUTS



Dark Chocolate-Caramel Cake with Gold-Dusted Chestnuts image

Provided by Dorie Greenspan

Categories     Cake     Milk/Cream     Chocolate     Bake     Christmas     Brandy     Chestnut     Bon Appétit

Yield Makes 16 servings

Number Of Ingredients 29

Caramel ganache
9 ounces high-quality milk chocolate (such as Lindt or Perugina)
3 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
6 tablespoons sugar
2 tablespoons water
1 cinnamon stick
1 cup plus 2 tablespoons heavy whipping cream
1/4 teaspoon salt
1 cup plus 2 tablespoons (21/4 sticks) unsalted butter, room temperature
Cake
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups (packed) golden brown sugar, divided
4 large eggs, separated
2 teaspoons vanilla extract
1 cup sweetened chestnut spread** with vanilla
1/4 cup whole milk
Brandy syrup
1/4 cup brandy
2 tablespoons golden brown sugar
24 jarred peeled whole chestnuts**; 12 coarsely chopped, 12 left whole (about 7.25 ounces)
Glaze
1 cup heavy whipping cream
1/4 cup sugar
1/4 cup water
8 ounces bittersweet or semisweet chocolate, chopped
Edible gold dust***

Steps:

  • For ganache:
  • Combine milk chocolate and bittersweet chocolate in medium bowl. Stir sugar, 2 tablespoons water, and cinnamon stick in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes (time will vary depending on size of pan). Add cream and salt (mixture will bubble vigorously). Bring caramel to boil, whisking until smooth and caramel bits dissolve, about 1 minute. Discard cinnamon stick. Pour hot caramel over chocolate; stir until chocolate is melted and mixture is smooth. Let stand until completely cool, stirring occasionally, about 1 hour.
  • Using electric mixer, beat butter in large bowl until fluffy. Beat in chocolate mixture in 4 additions. Cover and refrigerate ganache overnight.
  • For cake:
  • Preheat oven to 350°F. Butter and flour 9x9x2-inch metal baking pan. Line bottom of pan with parchment paper. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in 1 cup brown sugar, then egg yolks and vanilla extract. Beat in chestnut spread, then milk. Sift dry ingredients over and gently mix together. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Add remaining 1/4 cup brown sugar and beat until stiff but not dry. Fold egg whites into batter in 3 additions.
  • Transfer batter to pan. Bake cake until golden and tester inserted into center comes out clean, about 48 minutes. Cut around cake to loosen. Cool cake completely in pan on rack.
  • For syrup:
  • Stir brandy and brown sugar in small bowl until sugar dissolves.
  • Turn cake out onto work surface. Peel off parchment. Using long serrated knife, cut cake horizontally into 3 equal layers. Place 1 cake layer, cut side up, on 8x8-inch cardboard square. Brush cake layer with half of brandy syrup. Spread with 1 cup ganache. Sprinkle with half of chopped chestnuts. Top with second cake layer, cut side up. Repeat with remaining brandy syrup, 1 cup ganache, and remaining chopped chestnuts. Top with remaining cake layer, cut side up. Spread remaining ganache over top and sides of cake. Place cake rack on sheet of foil; place assembled cake on rack. Chill while preparing glaze.
  • For glaze:
  • Bring cream, sugar, and 1/4 cup water to boil in heavy medium saucepan, stirring until sugar dissolves. Add chocolate and whisk until melted and glaze is smooth. Let cool until thick but still pourable, about 4 hours.
  • Pour glaze atop cake, spreading evenly over sides. Chill until glaze sets.
  • Brush 12 whole chestnuts with gold dust. Arrange chestnuts across top of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at least 4 hours and up to 8 hours at room temperature.) Serve cake at room temperature.
  • *Sweetened chestnut spread is flavored with vanilla. It is available at specialty foods stores amd at some well-stocked supermarkets during the holidays. You can also order it from Joie de Vivre (800-648-8854; frenchselections.com).
  • **Whole chestnuts are sold in jars and in vacuum-packed pouches. Like the sweet chestnut spread, they are available at specialty foods stores and at some supermarkets during the holidays.
  • ***Edible gold dust is available at many baking supply stores. You can order it from L'Epicerie (866-350-7575; lepicerie.com).

GOLD RUSH PEANUT BUTTER CAKE



Gold Rush Peanut Butter Cake image

This is a real peanut lovers treat. Lots of peanut flavor abounds everywhere. Be warned though this recipe is for those with a sweet tooth as well. It's very sweet and the Kids will love it. For the adults it's a decadent treat that goes well with a hot cup of coffee.

Provided by Steve P.

Categories     Dessert

Time 1h5m

Yield 1 Nine inch three layer cake, 9 serving(s)

Number Of Ingredients 24

1 cup unsalted butter, plus
2 tablespoons unsalted butter
1 cup creamy peanut butter, plus
2 tablespoons creamy peanut butter
3 cups packed brown sugar
4 eggs
3 cups all-purpose flour
4 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups milk
1 1/2 teaspoons vanilla
1 (8 ounce) package softened cream cheese
1 box powdered sugar
1/2 cup creamy peanut butter
2 tablespoons evaporated milk
1/2 teaspoon vanilla
1/4 cup butter or 1/4 cup margarine
1/2 cup butter or 1/2 cup margarine
4 tablespoons Karo syrup
1 box powdered sugar (sifted)
1 cup crunchy peanut butter
1 1/2 cups brown sugar
1/3 cup evaporated milk
1 teaspoon vanilla

Steps:

  • For cake: In large mixing bowl, cream butter and peanut butter until light and fluffy.
  • Add brown sugar.
  • Mix to blend.
  • Add eggs, one at a time, mixing well after each addition.
  • In a small bowl, combine flour, baking powder and salt.
  • Add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture.
  • Add vanilla.
  • Pour batter into 3 well greased and floured 9 inch cake pans.
  • Bake in preheated 350ºF oven until cake tests done, about 45 minutes.
  • Cool on wire rack to room temperature before filling and frosting the cake.
  • For filling: Soften margarine and cream cheese at room temperature.
  • Cream together well.
  • Add powdered sugar and continue beating until creamy.
  • Add vanilla and peanut butter.
  • Spread between cooled layers.
  • For frosting: Melt margarine, brown sugar and Karo syrup in boiler, bring to a boil.
  • Remove from heat, add milk, powdered sugar, vanilla, and peanut butter.
  • Beat until creamy.
  • Spread on top and sides of cooled cake after filling.

GOLD AND SILVER CAKE



Gold and Silver Cake image

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

Provided by Carol

Categories     Desserts     Cakes     Yellow Cake Recipes

Yield 12

Number Of Ingredients 7

1 cup butter
2 cups white sugar
3 eggs, separated
4 cups sifted all-purpose flour
4 teaspoons baking powder
1 ⅓ cups milk
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • Bake for 20 to 25 minutes, until done. Cool.
  • 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.
  • Bake for 20 to 25 minutes. Cool.
  • Spread your choice of frosting between layers, alternating yellow and white layers. Frost outside of cake.

Nutrition Facts : Calories 450.6 calories, Carbohydrate 67 g, Cholesterol 89.3 mg, Fat 17.5 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 10.5 g, Sodium 301 mg, Sugar 34.9 g

GOLD RUSH CAKE



Gold Rush Cake image

I was flipping thru channels one day when I came to our local Pbs station and one of my favorite cooks had this recipe he invented. It is so easy and so good, I thought I would share it with you in case you are looking for an elegant dessert that is easy to do.

Provided by dee vensel

Categories     Cakes

Time 30m

Number Of Ingredients 4

1/2 gal vanilla ice cream
1 jar(s) caramel ice cream topping
1/2 c salted peanuts
1 container chocolate magic shell coating

Steps:

  • 1. Line a 9 x 9" cake pan with plastic wrap. Spread half the ice cream in the bottom and return to freezer for 15 minutes to harden. Spread the caramel and sprinkle with the nuts for the next layer. Freeze for another 15 minutes.
  • 2. Top with the remainder of the ice cream and freeze for another 15 minutes. Coat the top with the chocolate "Magic Shell" and return to the freezer until it is time to serve. Carefully remove the ice cream from the pan using the plastic wrap. Peel off the plastic wrap and serve on a flat platter or tray. Serves 9
  • 3. YOU can add other toppings if you like.

NORWEGIAN GOLD CAKE



Norwegian Gold Cake image

I grew up in a very Norwegian family. Both of my grandmothers made a version of this cake. I aquired this recipe when my grandma moved to a nursing home, and I was finally able to search through her secret recipes. We used to have it with coffee during our midmorning coffee break.

Provided by Girly_Girl_Lori

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 7

1 cup butter, softened
5 eggs
1 1/4 teaspoons baking powder
1 1/3 cups flour, sifted
1 1/3 cups sugar
1/2 teaspoon salt
1/2 teaspoon almond extract

Steps:

  • Place soft butter and flour in bowl. Mix 5 minutes on low speed. Add eggs one at a time, and blend. Sift together the sugar, baking powder, and salt. Add gradually to creamed mixture. Add extract. Mix 2 minutes after all the sugar mixture has been added.
  • Turn into ungrased and floured tube cake pan. Bake 1 hour at 325 degrees. When baked, let stand 5-10 minutes then invert to cool. Sprinkle with confectioner's sugar.

Nutrition Facts : Calories 303.5, Fat 17.6, SaturatedFat 10.4, Cholesterol 128.8, Sodium 271.6, Carbohydrate 33.1, Fiber 0.4, Sugar 22.4, Protein 4.2

GOLD CAKE WITH EASY FUDGE FROSTING



Gold Cake With Easy Fudge Frosting image

This is probably the first cake I ever made that was from scratch and not out of a box. It is still one of my favorites today, and goes perfectly with a tall glass of milk.

Provided by JackieOhNo

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 14

1/2 cup butter
1 1/2 cups sugar
2 teaspoons vanilla
3 eggs
1 teaspoon salt
4 teaspoons baking powder
2 1/4 cups unsifted flour
1 cup milk
4 ounces unsweetened chocolate
3 tablespoons butter
1/8 teaspoon salt
1 teaspoon vanilla
2 1/2 cups sifted confectioners' sugar (approximately)
1/4 cup milk

Steps:

  • For cake: In a bowl, cream butter until light. Gradually beat in sugar and vanilla. Beat in eggs, one at a time. Add salt and baking powder, mixing well.
  • Add unsifted flour alternately with milk, beginning and ending with flour. Pour the satiny batter into a greased and floured 13x9x2-inch baking pan. Bake in a preheated 350-degree oven for 25 minutes, or until a cake tester comes out clean. Let cake cool in pan on rack. Frost.
  • For frosting: In the upper half of a double boiler, over hot water, melt chocolate with butter. Stir in salt and vanilla. Remove from heat and blend in confectioner's sugar alternately with milk, beating smooth after each addition, until the consistency that will spread nicely. Spread over cooled cake.

GOLD NUGGET CARROT CAKE



Gold Nugget Carrot Cake image

Old-fashioned and heavenly are words to describe this moist, spicy carrot cake. Be prepared; your company will want seconds! -Barbara Estabrook, Appleton, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 22

1-1/2 cups sugar
1 cup plus 2 tablespoons canola oil
3 large eggs
1/2 cup orange marmalade
1-1/2 teaspoons almond extract
2-1/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 cups shredded carrots
4 ounces white baking chocolate, finely chopped
3/4 cup chopped almonds
1/3 cup finely chopped crystallized ginger
FROSTING:
11 ounces cream cheese, softened
1/4 cup butter, softened
1-3/4 cups confectioners' sugar
3 tablespoons orange marmalade
1/2 teaspoon ground cinnamon
1/4 cup finely chopped crystallized ginger

Steps:

  • Line two 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, beat the first five ingredients until well blended. Combine the flour, baking powder, cinnamon, salt, baking soda and nutmeg; gradually beat into sugar mixture until blended. Stir in the carrots, chocolate, almonds and ginger. Transfer to prepared pans., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, marmalade and cinnamon; beat until smooth. Stir in ginger., Place one cake layer on a serving plate; spread with 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 579 calories, Fat 32g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 338mg sodium, Carbohydrate 69g carbohydrate (48g sugars, Fiber 2g fiber), Protein 7g protein.

GOLD CAKE



Gold Cake image

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.

Provided by Carol

Categories     Desserts     Cakes     Yellow Cake Recipes

Yield 20

Number Of Ingredients 8

¾ cup butter, softened
1 ½ cups white sugar
1 cup egg yolks
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
  • Whisk together flour, baking powder, and salt in a small bowl.
  • 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.
  • Bake for about 25 to 30 minutes, or until an inserted wooden pick comes out clean.

Nutrition Facts : Calories 202.9 calories, Carbohydrate 24.4 g, Cholesterol 169 mg, Fat 10.4 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 5.7 g, Sodium 165.8 mg, Sugar 15.5 g

Tips:

  • Prep: Before beginning, ensure all ingredients are at room temperature for better blending.
  • Measuring: Use a kitchen scale for precise ingredient measurements, especially for flour and sugar.
  • Sifting: Always sift flour before measuring to ensure a light and airy cake texture.
  • Mixing: Mix dry ingredients thoroughly in a separate bowl before adding wet ingredients.
  • Creaming: Cream butter and sugar until light and fluffy for an evenly textured cake.
  • Eggs: Add eggs one at a time, allowing each to fully incorporate before adding the next.
  • Avoid Overmixing: Overmixing can result in a dense, tough cake. Mix only until ingredients are well combined.
  • Grease and Flour: Generously grease and flour your baking pans to prevent sticking.
  • Baking: Bake the cake in a preheated oven. Do not open the oven door during baking as it can cause the cake to fall.
  • Cooling: Allow the cake to cool completely in the pan before frosting to prevent crumbling.

Conclusion:

With careful attention to detail and following these tips, you can create a moist, tender, and flavorful gold cake that will impress your friends and family. Remember to bake the cake with love and enjoy the process of creating this special dessert.

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