Best Gold Cake Recipes

GOLD CAKE

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

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.

NORWEGIAN GOLD CAKE

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.

POT OF GOLD CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray; line the bottoms with parchment paper. Coat the parchment with cooking spray and dust the bottom and side of each pan with flour, tapping out the excess. Whisk the flour, baking powder and salt in a medium bowl; set aside.
• Beat the butter and sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 to 5 minutes. Reduce the speed to low; add the egg yolks one at a time, making sure each is incorporated before adding the next. Beat in the vanilla. Beat in the flour mixture in 3 batches, alternating with the milk in 2 batches, until just incorporated. (It's OK if the batter looks curdled.) Increase the speed to medium and beat 1 more minute.
• Divide the batter between the prepared pans and spread evenly. Bake, rotating the pans halfway through, until the tops are golden and spring back when lightly pressed, about 40 minutes. Let cool 15 minutes in the pans, then run a knife around the sides of the pans to loosen. Turn out onto a rack to cool completely; discard the parchment.
• Make the frosting: Bring a few inches of water to a simmer in a medium saucepan over medium heat. Whisk the egg whites, sugar and golden syrup in the bowl of a stand mixer. Set the bowl over the saucepan; cook, whisking, until the sugar dissolves, the egg whites become frothy and the mixture is warm, about 5 minutes. Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until stiff glossy peaks form. Switch to the paddle attachment. Beat in the vanilla, then beat in the butter a few pieces at a time until smooth. (It's OK if the frosting looks separated; keep beating.)
• Cut a 3 1/2-inch hole from the center of one cake layer with a paring knife; set the cake layer and the cutout aside. Score a 3 1/2-inch circle in the center of the other cake layer, then scoop out the middle without going all the way to the bottom; carefully transfer the cake to a serving plate. Spread the top of the scooped-out cake (but not inside the hole) with 1 cup frosting. Top with the other cake layer and pour the M&M's into the hole. Slicing horizontally, cut off the top 1/2 inch from the reserved cutout to make a thin round; place on top of the candies to form a lid.
• Frost the top and sides of the cake with the remaining frosting. Refrigerate until just firm, about 20 minutes. Dip a small dry brush in luster dust; tap and brush all over the cake.

DARK CHOCOLATE-CARAMEL CAKE WITH GOLD-DUSTED CHESTNUTS

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 AND SILVER CAKE

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.

GOLD RUSH PEANUT BUTTER CAKE

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.

AUTUMN GOLD CAKE.

Steps:

• combine cake mix, pumpkin, sugar, water, eggs and pumpkin pie spice in large mixing bowl -- beat 4 minutes at medium speed, scraping bowl often.
• pour into greased and floured 13x9" baking pan --
• bake at 350* for 40-45 minutes.
• serve warm or cold with whipped topping -- .

NORWEGIAN GOLD CAKE

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.

GOLD CAKE WITH EASY FUDGE FROSTING

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 RUSH CAKE

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.

SILVER AND GOLD POPCORN CONFETTI BUNDT CAKE

Steps:

• Spray a 12-cup Bundt pan with cooking spray. In a large bowl, combine the caramel popcorn, plain popcorn and macadamia nuts and toss to blend.
• Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Pour the popcorn mixture into the melted marshmallows and stir quickly to thoroughly coat all the popcorn. Transfer to the prepared pan and press the mixture with a rubber spatula to compact it. Let sit for 1 hour to set.
• With a plastic knife or offset spatula, run it along the edge of the pan to loosen the cake. Turn the pan upside-down onto a serving platter to release the cake. Sprinkle with the gold and silver sprinkles.

GOLD RUSH CARROT CAKE

Steps:

• CAKE Mix oil with sugar, add eggs one at a time, beating well after each addition. Sift flour with Ground Chocolate, baking soda, cinnamon and salt. Add dry ingredients to creamed mixture. Mix in carrots and nuts. Grease bottom of 9 x 13 inch cake pan. Spread batter into pan. Bake at 350 degrees for 45 - 50 minutes. Cool 30 minutes. Spread Chocolate Frosting on warm cake. Sprinkle with additional chopped nuts, or grated chocolate, if desired. FROSTING In mix, blend sifted powdered sugar, cream cheese, half and half, vanilla and salt. In double boiler, melt chocolate with butter over 1-inch simmering water. Add to creamed mixture. Beat until smooth. Spread on Gold Rush Carrot Cake.

1928 AWARD WINNING GOLD CAKE

Steps:

• Sift your flour, and then measure, and then add the baking powder, and sift the flour and powder together three times.
• Cream the butter well; slowly add the sugar, and cream till the mixture is light and fluffy.
• Add the beaten egg yolks, mixing well.
• Alternated adding the flour mixture with the milk, a little at a time, beating well after each addition.
• When the batter is smooth, add the flavoring and beat well.
• Pour the finished batter into a well greased 8-inch square baking pan.
• Bake at 350 degrees for 50 to 60 minutes.

GOLD NUGGET CARROT CAKE

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.

LOAF O' GOLD CAKE

Steps:

• 1. Blend all ingredients into larger mixer bowl. Blend 1/2 minute at low speed, scraping bowl often. Beat 3 minutes at high speed scraping bowl occasionally. Pour into greased and floured loaf pan.
• 2. The recipe calls for 65 to 70 minutes at 350 degrees. But depending on your oven, you may want to start checking it at 55 minutes.

GOLD CAKE

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.

HERSHEY'S GOLD LAYER CAKE?

Steps:

• Preheat oven to 350 degrees F.Sprayed two 9-inch round cake pans with cooking spray.
• In a large bowl,beat cake mix,water,vegetable oil,crushed pretzels,chopped peanuts and caramel ice cream topping with electric mixer on low speed until moistened.Scrape bowl;beat 2 minutes on medium speed.Pour the batter into prepared cake pans.
• Sprinkle with chopped hershey's gold candy bars.
• Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean.Cool completely on cooling racks,about 1 hour.
• To make Cream of Hershey's Gold:in a medium saucepan,combine heavy cream,melted margarine and chopped hershey's gold candy bars,over medium-low heat,stirring constantly for 5 minutes or until smooth.Remove from heat,set aside to cool.
• For the frosting:in a medium bowl,combine whipped topping,cream cheese,vanilla pudding mix and caramel ice cream topping,whisk together until blended and smooth.
• To assemble cake,place one layer on a serving plate,spread with cream of hershey's gold,sprinkle with chopped hershey's gold candy bars.Top with second layer onto the cake.Spread the frosting the top and side of the cake.Refrigerate until ready to serve.

HERSHEY'S GOLD POKE CAKE?

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 9x13-inch baking dish.Add crushed pretzels and chopped nuts.
• Beat cake mix,water,egg whites,oil and caramel ice cream topping together in a bowl using a electric mixer on medium speed until batter is smooth,about 2 minutes.
• Pour batter into the prepared baking dish.Sprinkle with chopped hershey's gold candy bars.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean,for 30 to 35 minutes.Poke the holes into the cake,with a wooden skewer.
• To make Cream of Hershey's Gold:in a medium saucepan,combine heavy cream,margarine and chopped hershey's gold candy bars over medium heat,stirring constantly,for 5 mintues.Remove the heat.
• After that,pour over the warm cake with holes.Cool completely,about 1 hour.
• To make Hershey's Gold Whipped Topping:in a medium bowl,combine whipped topping,caramel ice cream topping,cream cheese and chopped hershey's candy bars,mix well until smooth.
• Spread over the cake and sprinkle with chopped hershey's gold candy bars.

PURE GOLD CHRISTMAS DRIP CAKE

Steps:

• First, make the sponges. Heat oven to 180C/160C fan/gas 4. Oil and line the base and sides of three 20cm cake tins with baking parchment - if your cake tins are quite shallow, line the sides to a depth of at least 5cm.
• Mix the flour, baking powder, bicarbonate of soda, sugar, mixed spice and salt in a bowl.
• Whisk the buttermilk, oil, vanilla extract and 75ml water with the eggs until smooth. Pour the wet ingredients into the dry and whisk until well combined. Scoop about a third of the cake mixture into a tin. If using, mix the food colouring into the remaining batter and divide this between the other tins. Bake for 25-30 mins, or until the cakes have risen and a skewer inserted into the centre comes out clean.
• Cool in the tins for 10 mins, then turn out onto a wire rack, peel off the parchment and cool. The sponges will keep, wrapped tightly in cling film, for three days, or wrap and freeze for up to two months.
• To make the icing, beat the butter with half the icing sugar and vanilla until smooth. Add the remaining icing sugar and the cream cheese, and beat again until combined - don't overmix or the icing may become runny.
• Next, assemble the cake. Put one of the red sponges on a cake stand or cake board, sticking it down with a small blob of icing. Sandwich with the gold sponge, being generous with the icing. Top with more icing and the final red sponge, flat-side up. When assembled, use a palette knife to cover the entire cake with a thin layer of the icing, filling any gaps between sponges, but don't worry about completely covering the sponges at this stage. This is called a crumb coat and ensures that your final layer is crumb-free. Make space in the fridge and chill for 30 mins to allow the icing to firm up.
• Once the crumb coat is chilled, use the remaining icing to completely cover the cake. This is easiest if you pile the icing on top of the cake, then use a palette knife to ease it over the edge and down the sides. You can make it as smooth or as rough as you like. Chill for another 30 mins.
• Meanwhile, for the chocolate drip, melt the white chocolate in a bowl set over a pan of lightly simmering water or in the microwave in short bursts. Pour into a disposable piping bag and set aside to firm up a little - you want it to be pourable but not too runny.
• Remove the cake from the fridge. If you like, you can use an edible gold spray to cover the surface in a thin layer of shimmer. When the white chocolate is the correct consistency, snip off the end of the piping bag and pipe drizzles down the side of the cake. Fill in the top with the remaining chocolate. Top with our gingerbread star tree, or your choice of decorations.