Growing up, I never knew egg yolks could be the star of a cake. My mom always tossed them when making angel food cake, and I remember feeling a bit sad watching those golden centers go to waste. Sure, she’d save a few for scrambled eggs the next morning, but that was about it.
That’s why discovering egg yolk cake was such a game-changer for me. Instead of throwing away those leftover yolks, you can turn them into something really special. It’s the kind of recipe that makes you feel smart and resourceful, like finding a hidden treasure in your kitchen that was there all along.
Why You’ll Love This Egg Yolk Cake
- No waste recipe – This cake is perfect for using up leftover egg yolks from other baking projects, so nothing goes to waste in your kitchen.
- Simple ingredients – You probably have everything you need in your pantry right now – just basic baking staples and those extra egg yolks.
- Rich texture – The egg yolks create a wonderfully moist cake with a golden color and velvety crumb that’s different from your usual vanilla cake.
- Easy preparation – With just a few steps and basic mixing, this recipe is straightforward enough for beginner bakers to master on their first try.
What Kind of Egg Yolks Should I Use?
Fresh eggs are key when making an egg yolk cake, since the yolks are really the star of the show here. While any large chicken eggs will work, try to use eggs that are at room temperature – they’ll mix better with the other ingredients and help create a more even texture in your cake. When separating your eggs, make sure not to get any whites mixed in with the yolks, as this can affect the rich, custard-like texture that makes this cake special. If you’re buying eggs specifically for this recipe, look for ones with a “best by” date that’s at least a few weeks out to ensure maximum freshness.
Options for Substitutions
Let’s talk about what you can swap in this recipe while still keeping that nice, rich texture:
- Egg yolks: This is the star ingredient that gives the cake its signature color and richness, so I wouldn’t recommend substituting these. If you have extra egg yolks from another recipe, this is a perfect way to use them up!
- All-purpose flour: You can use cake flour for an even softer texture – just use 1 cup plus 2 tablespoons of cake flour instead. Self-rising flour works too, but if you use it, skip the baking powder and salt in the recipe.
- Vegetable oil: Any neutral-flavored oil works here – try canola, sunflower, or even melted coconut oil (just make sure your other ingredients are at room temperature if using coconut oil).
- Vanilla extract: Feel free to swap this with almond extract (use half the amount), vanilla bean paste, or even some citrus zest for a different flavor profile.
- Sugar: Regular granulated sugar works best here, but you can try using caster sugar for an even finer texture. I wouldn’t recommend liquid sweeteners as they’ll throw off the wet-to-dry ratio.
Watch Out for These Mistakes While Baking
The biggest challenge when making egg yolk cake is overmixing the batter, which can lead to a dense, tough texture instead of the light, tender crumb you’re looking for – mix just until the ingredients are combined and no visible flour remains.
Temperature control is crucial too, so make sure all your ingredients (especially the egg yolks) are at room temperature before starting, as cold ingredients won’t blend properly and can affect the cake’s rise.
Another common mistake is opening the oven door too early during baking, which can cause your cake to sink in the middle – resist the urge to peek until at least 80% of the baking time has passed, and test for doneness with a toothpick inserted into the center.
For the best texture, let the cake cool in the pan for exactly 10 minutes before removing it to a wire rack – any longer and it might stick, any shorter and it could break apart.
What to Serve With Egg Yolk Cake?
This rich, yellow cake pairs wonderfully with a variety of toppings and sides that can make it even more special. A simple dusting of powdered sugar is perfect for everyday serving, while a scoop of vanilla ice cream or fresh whipped cream makes it feel more like a proper dessert. Fresh berries like strawberries or raspberries add a nice pop of color and tartness that balances the cake’s sweetness. If you’re serving this for afternoon tea or coffee, try it with a warm beverage – the cake’s tender crumb is perfect for soaking up every last drop!
Storage Instructions
Keep Fresh: This egg yolk cake stays moist and tasty when kept in an airtight container at room temperature for up to 3 days. If you live in a warm climate, you might want to pop it in the fridge where it’ll stay good for up to a week. Just make sure to let it cool completely before storing!
Freeze: Want to save some for later? Wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. This is great when you want to make the cake ahead for a special occasion or just want to have some on hand for unexpected cravings.
Thaw & Serve: When you’re ready to enjoy your frozen cake, let it thaw overnight in the refrigerator, or for about 2-3 hours at room temperature. Once thawed, the cake will taste just as good as freshly baked. You can give it a quick 10-second warm-up in the microwave if you like it slightly warm.
| Preparation Time | 15-20 minutes |
| Cooking Time | 45-55 minutes |
| Total Time | 60-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1300-1500
- Protein: 15-20 g
- Fat: 70-80 g
- Carbohydrates: 170-180 g
Ingredients
- 1 cup all-purpose flour (150g)
- 3/4 cup sugar (150g)
- 1/2 cup vegetable oil (120ml)
- 1/2 cup water (120ml)
- 4 large egg yolks (80g total)
- 1 teaspoon vanilla extract (5ml)
- 1 teaspoon baking powder (4g)
- 1/2 teaspoon salt (2.5g)
Step 1: Prepare the Oven and Baking Tin
Preheat your oven to 350°F (180°C).
Take a 9×5-inch (23x13cm) loaf tin and either grease and flour it or line it with parchment paper.
This will prevent the cake from sticking and ensure easy removal.
Step 2: Mix the Dry Ingredients
In a small bowl, combine the flour, a pinch of salt, and baking powder.
Stir them together until they are evenly distributed, then set the bowl aside for later use.
Step 3: Prepare the Batter
In a large bowl, beat the egg yolks with water and sugar on medium speed until the mixture has doubled in volume.
This process typically takes about 5 to 10 minutes.
Next, beat in the oil and vanilla until the mixture is well blended.
Add the flour mixture from the small bowl, and mix everything together until no lumps remain, which should take about 1 minute.
Step 4: Bake the Cake
Pour the batter into the prepared loaf tin, spreading it out evenly.
Place the tin in the preheated oven and bake for 45 to 55 minutes.
The cake is done when a toothpick inserted in the center comes out clean and the cake has started to pull away from the sides of the pan.
The center of the cake should also register between 200°F (93°C) and 210°F (99°C) when measured with a thermometer.
Step 5: Cool and Serve
Once baked, allow the cake to cool in the tin for about 10 minutes.
This will make it easier to remove.
After this time, transfer the cake to a wire rack to finish cooling completely.
Once cooled, slice and serve your delicious homemade cake.