The Best 12 Yolk Cake Recipe for Extra Egg Yolks
This post may contain affiliate links that won’t change your price but will share some commission.
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. This 12 Yolk Cake is a classic recipe made with twelve egg yolks, simple pantry ingredients, and a little patience. The egg yolks give this cake its beautiful golden color and soft, tender texture.
12 Yolk Cake Recipe (Old-Fashioned Southern Cake)
This vintage cake recipe has been loved for generations because it uses basic ingredients to create a cake that feels special. It’s perfect for holidays, family gatherings, Sunday dinners, or any time you have extra egg yolks.
Serve slices plain, dusted with powdered sugar, topped with whipped cream, or paired with fresh fruit. This cake is simple, timeless, and always a welcome addition to the dessert table.
If you enjoy classic Southern cakes, my Million Dollar Pound Cake and Coconut Cream Cheese Pound Cake are also reader favorites.
What to Make With Extra Egg Yolks?
We love this cake when I have leftover egg yolks from other recipes. If you’re storing egg yolks, be sure to use the utmost care and stay informed about egg safety information.
Twelve Yolk Cake
When a reader asked me if I had a Twelve Yolk Cake recipe, I became intrigued. She said the twelve yolks made a spongy cake, and the twelve egg whites, in turn, are used for an Angel Food Cake. Here’s my Angel Food Cake recipe.
This is not a ‘pound cake’ although it’s made in a tube or bundt pan. It is airy, soft, and fluffy. It has more of a ‘sponge cake’ texture. (Get my pound cake recipes here.)
However, Twelve Yolk Cake is soft and rich from all the egg yolks. Furthermore, because of the number of golden egg yolks, this cake has a lovely golden color.
Why You’ll Love This 12 Yolk Cake
- Uses simple ingredients you already have
- A great way to use leftover egg yolks
- Beautiful golden color
- Soft, tender crumb
- Easy to prepare
- Perfect for holidays and celebrations
- Delicious served plain or with toppings
What Makes 12 Yolk Cake Different?
The secret to this cake is right in the name➡️➡️ 12 egg yolks.
Egg yolks add richness, moisture, and structure to baked goods. In this recipe, whipping the yolks until thick and fluffy helps create the cake’s delicate texture.
Unlike many cakes that rely on frosting or fillings for flavor, this old-fashioned cake gets its character from the ingredients and the baking method.
Ingredients
- large egg yolks, room temperature
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Pure vanilla extract
- Lemon extract, vanilla extract, or almond extract
- Cold water or milk
Ingredient Notes
Egg Yolks. Bring the egg yolks to room temperature before mixing. Room-temperature yolks whip more easily and help create a lighter cake texture.
Extract Options. Lemon extract adds a subtle brightness, but vanilla or almond extract also works well.
Water or Milk. Cold water keeps the cake lighter, while milk adds a slightly richer texture. Both options work in this recipe.
How To Make 12 Yolk Cake
Time needed: 50 minutes
- Prepare the Pan
Spray a 10-inch
tube pan or 12-cup Bundt pan with non-stick spray. Preheat your oven to 350°F. - Mix the Dry Ingredients
Sift together the flour, baking powder, and salt. Set aside.
- Beat the Egg Yolks
Beat the egg yolks until they become very thick and fluffy.
Gradually add the sugar and continue beating for about 2 minutes on high speed. Stop occasionally to scrape the bowl. - Add Remaining Ingredients
Reduce the mixer speed and add the extracts and cold water or milk. Slowly add the sifted flour mixture. Mix only until combined.
- Bake
Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the cake is lightly golden and a toothpick inserted into the thickest part comes out clean or with dry crumbs. This is an estimate for baking and each oven is different. Dark pans tend to cook faster as well, start watching your cake about after 40 minutes the first time you make it and make adjustments. This cake is a lovely soft texture, but if overbaked, it will be dry.
- Cool
Cool the cake in the pan for 15 minutes.
Run a spatula around the edges, remove the cake from the pan, and cool completely on a wire rack.
Tips For The Best 12 Yolk Cake
- Allow the cake to cool completely before slicing.
- Use room-temperature egg yolks.
- Sift the dry ingredients for a smoother batter.
- Do not overmix once the flour is added.
- Calibrate your oven for accurate baking results.
- Watch the cake closely near the end of baking time.
- Overbaking can make this cake dry.
- Flavors to try are vanilla, lemon, coconut, or almond.
- This cake is mixed together differently from 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 ensure you have the correct amount.
- Also, you’ll need to sift the flour before measuring. When baking, it’s very important to measure all the ingredients correctly. Flour is easily measured incorrectly. Please read this post on How to correctly Measure Flour.
What To Serve With 12 Yolk Cake
This cake is delicious on its own, but you can also serve it with:
- Vanilla ice cream
- caramel sauce
- chocolate sauce
- blueberry sauce
- Fresh strawberries
- Blueberries
- Peaches
- Whipped cream
- Powdered sugar
- Lemon curd
- Fresh fruit sauce
What To Do With Leftover Egg Whites
Since this recipe uses only yolks, you’ll have leftover egg whites. Save them for:
- Angel food cake
- Angel food parfait
- Meringue cookies
- Pavlova
- Macarons
- Egg white omelets
- Royal icing
Storage Instructions
Store the cooled cake in an airtight container.
- Room temperature: up to 4 days
- Refrigerator: up to 1 week
For the best texture, allow refrigerated cake to come close to room temperature before serving.
Can You Freeze 12 Yolk Cake?
Yes.
Wrap the completely cooled cake tightly in plastic wrap and place it in a freezer-safe container.
Freeze for up to 3 months.
Thaw at room temperature before serving.
Frequently Asked Questions
Egg yolks provide moisture, richness, and structure. They also create the cake’s signature golden color.
Yes, absolutely. That’s why I shared this recipe. This cake is an excellent way to use leftover yolks from recipes that require egg whites.
Yes. A 12-cup Bundt pan works well for this recipe.
The most common reason is overbaking. Baking times can vary depending on your oven and pan. A calibrated oven helps with accuracy.
Twelve Yolk Cake
Items in blue & underlined below can be clicked for more detail or to purchase.
Ingredients
- 3 cups all-purpose flour
- 2 and ½ teaspoon baking powder
- ½ teaspoon salt
- 12 large egg yolks room temp
- 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.3 cups all-purpose flour, 2 and ½ teaspoon baking powder, ½ teaspoon salt
- In a mixing bowl, beat egg yolks until very fluffy and thick.12 large egg yolks
- Gradually beat in sugar and beat 2 minutes on high speed, stopping to scrape the bowl.2 cups granulated sugar
- Reduce speed to low and add vanilla, lemon, and cold water.1 teaspoon pure vanilla extract, 1 teaspoon lemon extract, 1 cup cold water
- Gradually, add sifted flour mixture while beating on low. Stop the mixer and scrape the bowl. Mix again to combine everything.
- Beat only long enough to blend, about 1 minute.
- Pour batter into prepared pan.
- Bake for 50 to 60 minutes or until lightly golden or until a pick inserted in the thickest portion of the cake comes out clean or with dry crumbs. This is an estimate for baking, and each oven is different. Dark pans tend to cook faster as well. Start watching your cake after 40 minutes the first time you make it, and make notes and adjustments. This cake is a lovely soft texture, but if overbaked it will be dry.
- 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.
I subbed lemon juice and zest because I didn’t have lemon extract. It was delicious and moist. Thank you!
Very happy to have found this recipe. I am in New Zealand and had 12 yolks left over from pavlovas so this recipe was perfect. Added bonus was it’s dairy free so I could give some to my mum. I thought about icing it with lemon icing but left it plain and it is delicious on it’s own.
Needs butter or oil , too dry. I even added a glaze still too dry.
If it was too dry you either over cooked it or added too much flour.
I’m surprised that there’s no butter in this recipe.
Hi Paula,
I’m so happy to have found this recipe, have lots of egg yolks left over from baking macaroons and meringue cookies.
I prefer weight measurements, especially for the flour.
How much is 1 cup of flour in grams?
I ask, as one of the replies provided instructions on substitute for cake flour, i.e. 1 cup of flour is 100gm. On the internet, it says 120 to 130 gm.
Am excited to try this recipe, could you confirm the grams of flour in this recipe please.
Thank you!
I had to search online as I don’t cook with grams and king arthur flour site has ‘A cup of all-purpose flour weighs 4 1/4 ounces or 120 grams.’
This is the first scratch cake I have made that didn’t sink in the middle and didn’t have the consistency of cornbread! It was delicious! My daughter and 2 yr old great grandson loved it too. Thank you!
This was a very good recipe. An old-fashioned tasting cake and easy to make. I was looking for a recipe to use up the yolks from my sponge cake. Thanks for sharing
I made this today. I made a couple of changes. I used 2 3/4 cups Bobs red mill 1 to 1 gluten free flour blend and 1/8 cup coconut flour in place of the 3 cups AP flour and 1/2 cup milk and 1/2 cup sour cream in place of the water. I baked it 50 minutes and it is moist and delicious.
My sister and I have been baking for years for family, friends, and even professionally. I bake specially wedding cakes. When we get together, we always end up making old favorites or trying something new. We have chickens so we have an abundance of eggs we made pumpkin
Bread using 12 eggs so we found this recipe to use the 12 yolks. It smelled and looked beautiful, but was really dry. I read the reviews and it said if the cake was dry it was over baked, of course I assumed that so we made another one. Checked it at 35 minutes and it was not done,left it in six more minutes. It was done came out of the pan good but was again dry and I was very disappointed.
Mine wasn’t dry when I test it multiple times. It was soft, moist, and tender.