Gold and Silver Cake

Rating: 3.83 stars
12 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

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

By Carol

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Recipe Summary

Servings:
12
Yield:
1 - 2 layer 9 inch cake
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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

Per Serving:
451 calories; protein 6.9g; carbohydrates 67g; fat 17.5g; cholesterol 89.3mg; sodium 301mg. Full Nutrition
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Reviews (11)

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Most helpful positive review

QUILTER1234
Rating: 5 stars
06/27/2003
I made this for my mother's 85th birthday. It's a BIG cake but a great choice for a special occasion! The only suggestion I would make would be to add a little yellow food coloring to the "gold" layers. Mine didn't come out very yellow. I used a whip cream type frosting and it was wonderful! Everyone LOVED it! It is a very magestic creation. Definitely worth the effort. Read More
Helpful
(8)

Most helpful critical review

JOYOUSDAY
Rating: 3 stars
02/28/2003
Maybe it was just me but I followed this recipes to a T. The mix wouldnt pour so I added more milk (making it 1 cup for each of the batters instead of 2/3 cup). Also the four layers were short and too much. I recommend just making two layers..putting all of the gold in one and all the silver in another. Read More
Helpful
(9)
12 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
JOYOUSDAY
Rating: 3 stars
02/28/2003
Maybe it was just me but I followed this recipes to a T. The mix wouldnt pour so I added more milk (making it 1 cup for each of the batters instead of 2/3 cup). Also the four layers were short and too much. I recommend just making two layers..putting all of the gold in one and all the silver in another. Read More
Helpful
(9)
PEARLY2233
Rating: 3 stars
08/29/2003
I didn't like this one very much. I tried making it twice and it just didn't turn out. Very dry. This could be my fault. I don't have a flour sifter so I just fluff the flour in a bowl with a fork for 10 minuites or so. Maybe I'll try it again when I get a sifter. Read More
Helpful
(8)
QUILTER1234
Rating: 5 stars
06/27/2003
I made this for my mother's 85th birthday. It's a BIG cake but a great choice for a special occasion! The only suggestion I would make would be to add a little yellow food coloring to the "gold" layers. Mine didn't come out very yellow. I used a whip cream type frosting and it was wonderful! Everyone LOVED it! It is a very magestic creation. Definitely worth the effort. Read More
Helpful
(8)
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Bungy
Rating: 5 stars
05/18/2003
Really yummy but HUGE! Needs to be in at least 9" pans; the 8" ones I used made it the size and shape of a top hat! A very rich cake. Lovely with a frosting of cream ( 1 pint) whipped with 1 tablespoon brown sugar or treacle. Read More
Helpful
(6)
NOAHS_MOMMIE
Rating: 5 stars
02/28/2003
I thought this was a very lovely cake. It tasted great and the layers were nice and even. Only complaint was that the gold cake was barely yellow. Read More
Helpful
(5)
RAVENSIS
Rating: 2 stars
02/03/2005
The batter for this cake was very difficult to work with. When it came out of the oven the layers were so crumbly that three of the four fell apart trying to get them onto the cooling rack. While tasty this cake was so difficult to manage (even for a non-novice baker) that I will not use this recipe again. Read More
Helpful
(4)
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CATHERAN
Rating: 4 stars
02/28/2003
"It's great" Read More
Helpful
(4)
SPOT_445
Rating: 5 stars
02/28/2003
I love this recipe!I have just got a new recipe box for christmas and this is the first recipe in it!This recipe deserves a five for sure! Read More
Helpful
(4)
Deb909
Rating: 4 stars
09/27/2005
Quite nice I took the two halves as two separate cakes to a shared lunch and they didn't last long. The cakes do end up quite similar in colour so add colouring if you want a difference. Read More
Helpful
(2)
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