Twelve Yolk Cake
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A great use of leftover egg yolks, Twelve Yolk Cake, is golden and tender. This is a delicious basic cake recipe that’s not overly sweet. Serve this with a good vanilla ice cream and rich caramel sauce.
Versatile and delicious, you’ll want to pin this 12 Yolk Cake to save it.
Twelve Yolk Cake
When a reader asked me if I had a Twelve Yolk Cake recipe, I became intrigued. She sad the twelve yolks made a pound cake and the twelve egg whites, in turn, are used for an Angel Food Cake.
Well, I had never heard of this but got busy searching through old cookbooks to see what I could find. The recipe below is an adapted version of a twelve-yolk cake that I found. As well, be sure to make my Angel Food Cake.
This is not what I truly call a ‘pound cake’ because it is more airy and fluffy than a traditional dense, small crumb, pound cake. In fact, I would classify this as a ‘sponge cake’ in texture.
However, Twelve Yolk Pound Cake is soft, rich with a buttery-like texture from all the yolks. Furthermore, because of the number of golden egg yolks, this cake has a lovely golden color.
You may also like these cakes
Make all my pound cakes, get the recipes> Pound Cake Reviews Series.
12 Yolk Cake Tips
- Coincidently, you can use your favorite flavoring in this cake. Good basic flavorings to try are vanilla, lemon, coconut, or almond.
- This cake is mixed together differently than most pound cakes. Therefore, you may want to read through the directions entirely before beginning the recipe.
- Twelve yolks make about one liquid cup measure. If you have medium or small eggs, you may want to measure them in a cup to assure you have the correct amount.
- You’ll want all the ingredients to be at room temperature. (Except for the water in this recipe.)
- Also, you’ll need to sift the flour before measuring. For baking, it’s very important to correctly measure all the ingredients. Flour is easily measured incorrectly. Please read this post on How to correctly Measure Flour.
- Serve this with ice cream and caramel sauce, chocolate sauce, or blueberry sauce.
Tools for Baking
- A larger bundt
- Or this tube pan
- Favorite spatulas
- For all my baking essentials, visit my Amazon Store.
Twelve Yolk Cake
Ingredients
- 12 large egg yolks room temp
- 3 cups all-purpose flour
- 2 and ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon extract or vanilla or almond
- 1 cup cold water or milk
Instructions
- Prepare a 10-inch (12-cup) tube pan or 12-cup bundt pan with non-stick spray.
- Preheat oven to 350 degrees F. (I recommend you Calibrate your oven!)
- Sift flour, baking powder, and salt together.
- In a mixing bowl, beat egg yolks until very fluffy and thick.
- Gradually beat in sugar and beat 2 minutes on high speed, stopping to scrape the bowl.
- Reduce speed to low and add vanilla, lemon, and cold water.
- Gradually, but quickly add sifted flour mixture while beating on low, scrape bowl.
- Beat only long enough to blend, about 2 minutes.
- Pour batter into prepared pan.
- Bake 50 to 60 minutes or until lightly golden or until a pick inserted in thickest portion of the cake comes out clean or with dry crumbs. (Watch closely if you haven't calibrated your oven. Baking pans can affect baking times as well. If it turns out dry you cooked it too long.)
- Cool cake for 15 minutes on wire rack before removing from the pan. Loosen sides of cake from pan with a spatula, then remove from pan. Cool completely on wire rack.
- Store in an airtight container 4 days or on countertop or 1 week in the refrigerator.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Can I use milk instead or water
yes
Can this cake be frozen?
I haven’t tried to freeze this cake. I think it will freeze well since most cakes do but I haven’t actually tried this one.
I sliced the cake for individual servings and it froze great. Warmed in the microwave and added vanilla ice cream, whipped cream and some sliced banana. So very delicious! Will make every time we make an angel food cake.
This is a fool-proof recipe! (I proved it by forgetting to add the water, baked for 15-20 minutes then removing from the oven and stirring in the water (didn’t scrape the bottom or sides) and replacing in the oven and baking for 40 minutes.) It came out great!!
It’s a great recipe to use up the yolks after baking Angel Food Cakes, or as in my case, a large wedding cake that used only egg whites. I love the fact that even though I really goofed by doing too many things while baking, it came out beautifully (rose high) and was moist! It’s a Keepper!!
I LOVE THIS!!!!!!!! Yay, I’m so happy you liked it and thanks for commenting!!
Omg that’s crazy lol I’m so glad it worked but I would never have tried it! Omg I may laugh forever!
I made this today and it is delicious. I will be making this again.
Easy enough to make using the 12 yolks from yesterday’s scratch Angel Food cake. Said 55-60 min..took it out at 55 min but should have checked it at 50 min..wasnt as moist as I had hoped…abit dry…and my oven is calibtated…i did throw a handfull of blueberries in…used almond extract and 2 tbl lemon juice in water.. may try again..but maked alot of cake..night use a pund cake pN next time..thank you. J in Tucson
This was great. I used 4 cups of fine milled almond flour, 1/2 cup of allulose, 1/2 cup of sulcrulose to replace the sugar and flour since I battle reactive hyperglycemia. My blood sugar drops very low when I consume carbs and sugar. Cook time was 35 minutes and I let the cake cool for an hour before I cut into it. The cake comes out with a similar texture to corn bread, but fluffy! I’m very pleased with the recipe.
I forgot to add the water and ruined the whole thing xD
Easy enough to make using the 12 yolks from yesterday’s scratch Angel Food cake. Said 55-60 min..took it out at 55 min but should have checked it at 50 min..wasnt as moist as I had hoped…abit dry…and my oven is calibtated…i did throw a handfull of blueberries in…used almond extract and 2 tbl lemon juice in water.. may try again..but maked alot of cake..night use a pund cake pN next time..thank you. J in Tucson
I enjoyed making this. I had eggs to use up and making this was a good way to do it. Unfortunately, it turned out dry. I had baked it for 50 minutes, but perhaps should have cut it down. I know everyone’s oven is a little different and, though my oven is relatively new, I have never tested the temperature to see how accurate it is. Disappointed in the dryness. Any suggestions on how to improve this in the future? thanks
Any suggestions on how to turn this into a chocolate marble cake?
Melt 3 ounces unsweetened baking chocolate, let it cool slightly, then stir it into half of the cake batter.
Layer the chocolate mixture and the vanilla mixture alternately in your tube pan.