Eight-Yolk Gold Cake

Let's Cook

1. Step 1.

   Whisk together thoroughly in a medium bowl: 2 ½ cups sifted (250g) cake flour; 2 ½ teaspoons baking powder; ¼ teaspoon salt

2. Step 2.

   Whisk together in a small bowl: 8 large egg yolks; 2 teaspoons vanilla

3. Step 3.

   Beat in a large bowl, or in a stand mixer with the paddle attachment, until creamy: 1 ½ sticks (6 oz or 170g) unsalted butter, softened

4. Step 4.

   Gradually add and beat on high speed until light and fluffy, 3 to 5 minutes: 1 ¼ cups (250g) sugar

5. Step 5.

   Beat in the yolk mixture. On low speed, add the flour mixture in 3 parts, alternating with: ¾ cup (175g) milk

6. Step 6.

   in 2 parts, beating until smooth. Divide the batter among the pans and spread evenly. Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

7. Step 7.

   Let cool in the pans on a rack for 15 minutes, then invert the cakes onto the rack, peel off the parchment, and turn them right side up to cool completely.

8. Step 8.

   Fill and frost with: Chocolate Fudge Frosting, Chocolate Cream Cheese Frosting, Chocolate Satin Frosting, or Chocolate Sour Cream Frosting