orange gold vintage cake recipe
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Orange Gold Cake

A tender, rich cake with a velvety crumb and a delicate citrus flavor. It's a great way to use up egg yolks after making an angel food cake!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 servings


  • 2 1/2 cup cake flour , sifted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 egg yolks , room temperature
  • 3/4 cup unsalted butter at room temperature
  • 1 tablespoon orange zest
  • 2 teaspoon orange extract
  • 1 teaspoon vanilla extract
  • 1 1/2 cup sugar
  • 1 cup buttermilk


  • Preheat the oven to 350.
  • Grease and flour two (9 inch) layer cake pans.
  • Sift the flour with the salt and baking soda and set aside.
  • Beat the egg yolks for five minutes, or until thick and lemon colored and a ribbon forms when the beaters are lifted.
  • 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 4 of the yolks and beat well.
  • Continue adding yolks, 3 or 4 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.
  • Cool in the pans for 10 minutes, and then turn out to cool completely before frosting.
  • Use any frosting you like.