The Best 12 Yolk Cake Recipe for Extra Egg Yolks
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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. 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
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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.
Found this easy, quick recipe after making an angel food cake, using 1 dozen fresh eggs from my parents’ chickens. I measured the egg yolks and didn’t have a full cup, so I added a whole egg and beat it with the yolks using the KitchenAid mixer. Perhaps I should have beat them longer, because it didn’t look like I thought it would, but I thought the additional whole egg could have changed how it turned out. I used almond flavoring, one of my favorites, and in combination with the lemon the result was one of the best cakes ever, according to my family! I baked it in a tube pan, the batter was beautiful, and it baked for exactly 1 hour.
Does this cake freeze well?
Hi, I don’t have a tube pan or bundt pan. I do have round 6*3 and 8*3 and a square 8*8*3 pans. I am also planning to half the recipe. which pan should I bake it in? and time and temperature will remain same or will they differ?
The 8×8-inch will probably be best, refer to this post. I think it’ll help you. https://www.callmepmc.com/can-i-bake-a-pound-cake-in-a-9×13-inch-pan/
I made this recipe twice. The first time I beat the egg yokes until I thought they were fluffy, resulting in a heavy but tasty pound cake. The second time I beat them with my Kitchen Aid mixer on 10 for a long time until they started to resemble stiff beaten egg whites. This cake is marvelous! It is very light and looks just like the picture! What a wonderful recipe!
It may be my mistake, but I feel like something was “off” on the recipe. It looked like a huge lava flow all over my oven; even though with I smelled something burning put foil under the pan. Although it was delicious! I was surprised that there was no butter or oil and quite a bit of baking powder. It took longer to bake than specified, maybe an hour 15 minutes. If I try it again, I will likely cut back a little on the water or use two pans, the batter came to the top of the pan before I put it in the oven. OR maybe I beat the yolks too much?
I’ve made it 100s of times by this recipe. I feel like your bundt pan is too small.
My bundt pan is also too small, I filled it about 2/3rd full and stopped pouring. I’m going to resize the recipe, but it was so good, I will make it again.
Or use the extra batter for cupcakes
Can I freeze the pound cake ?
Yes, wrap airtight. Pound cakes freeze beautifully.
My teenage daughter performed an unrelated baking experiment using egg whites. She asked me if I should save the yolks. I said yes, and stumbled across this recipe.
Since I only had six egg yolks, I cut the recipe in half. In an effort to reduce the carb/sugar content, I used coconut flour (1/3 cup) and Lakanto baking monkfruit sweetener (1 cup.) To my chagrin, I realized I didn’t have lemon or almond extract. So I used the banana extract that I had instead to go along with the Mexican vanilla extract I had.
I had enough batter for two ramekins. I baked them for 45 minutes, but I think it could’ve baked 5 – 10 minutes less. The end result was better than I expected! Moist & flavorful.
Love your substitutions.
Excellent recipe! One of the best pound cakes I have ever made. The crumb was moist and soft. Easy to cut and serve. I used orange extract instead of lemon and the cake had a wonderful flavor. This is a recipe I will use again. Thank you.