Easy Gold Layer Cake

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 09/11/19
Gold Layer Cake with Fluffy Cocoa Frosting
Diana Rattray
  • Total: 48 mins
  • Prep: 20 mins
  • Cook: 28 mins
  • Yield: 12 Servings
Nutritional Guidelines (per serving)
292 Calories
13g Fat
41g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 12 Servings
Amount per serving
Calories 292
% Daily Value*
Total Fat 13g 17%
Saturated Fat 4g 21%
Cholesterol 39mg 13%
Sodium 461mg 20%
Total Carbohydrate 41g 15%
Dietary Fiber 2g 6%
Protein 4g
Calcium 138mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This moist and delicious gold cake makes a delicious dessert with your favorite filling and frosting. If you're looking for a "from scratch" yellow layer cake recipe, this is an excellent choice.

Finish the cake with a chocolate sour cream frosting or top it with a caramel cream cheese frosting.

Ingredients

  • 2 1/4 cups sifted cake flour, 9 1/2 ounces
  • 1 1/2 cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable shortening, room temperature
  • 1 cup milk, divided
  • 1 teaspoon vanilla
  • 2 unbeaten eggs

Steps to Make It

  1. Preheat the oven to 350 F.

  2. Grease two 8-inch or 9-inch round cake pans. Cut out rounds of parchment paper or wax paper; put in the greased pans and grease paper lightly. 

  3. Combine the flour, sugar, baking powder, and salt in a large mixing bowl.  Add the shortening, 3/4 cup of the milk, and vanilla. With an electric mixer,  beat on low to combine, then increase to high speed and beat for 2 minutes.

  4. Add the remaining 1/4 cup milk and the eggs; beat on high speed for 2 minutes longer.

  5. Divide the batter between the two prepared cake pans and spread (about 17 ounces for each pan).

  6. Bake for 25 to 30 minutes, or until a toothpick or cake tester comes out clean when inserted into the center.

  7. Cool the cake for 10 minutes in pan on wire racks, then remove cake from pans and cool completely before frosting.

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