Gold Cake

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it was so good i am so trying it again

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makes a good base for lemon flavorings

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The problem with this recipe is that it is wrong. It is nothing like the recipe from the show that is in his book. I am very disappointed to come here (solely to print it out and save my book from the disaster area that is my kitchen and find it so. Indeed, even the procedure is no where near as detailed as is illustrated on Good Eats. So, don't give up on AB because of this recipe.

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This is the first of AB's recipe's that I was disappointed in. I followed these direction to the letter using my digital scale and like others noted the cake was dry and lacked flavor. I rarely make boxed cakes and in general I prefer the heavier cakes with more flavor that you will get from a scratched baked cake. This is an expensive cake to make so I likely will not try again but if I do I will try some of the modifications suggested here. Very disappointed!

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This recipe came out really well with the fixes described below by buteersPbutters! Thank you for posting them! It bakes in my oven in the same time as the original recipe -- but that may be my oven.

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After some tinkering, I think I fixed this recipe. The batter was too dry and needed more flavor. I'm almost shocked that an AB recipe was so short on salt, because usually it's the other way around.

I settled on 300g sugar, 300g cake flour, 170g butter (1 1/2 sticks, 100g egg yolks (6 large, 240g whole milk (1 cup, 20g baking powder (4 tsp, 8g vanilla extract (2 tsp, and 5g salt (1 tsp kosher. I prefer to slowly drizzle in the lightly beaten egg yolks and add the vanilla before alternating the dry goods and the milk. Otherwise the creaming method is the same.

This version takes a little bit longer to bake because of the extra milk, about 25-30 minutes, but it doesn't dry out as easily as either the online version or especially the TV version, and the combination of less egg yolk and more baking powder lightens up the crumb. Double the vanilla and 3-4 times the salt resolves the blandness problem.

I hope this helps those who were confused and unsatisfied by this recipe.

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I don't know if I did something wrong, but I really wasn't a huge fan of this cake. Usually Alton does awesome everything, but I didn't really like the flavor or texture of this cake. I follwed the recipe that is in the book (he increased the flour and sugar, maybe the one in the show is better?

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Great recipe, perfect measurement for bundt cake. Cake came out the oven golden brown, taste great.

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I am a huge Alton Brown fan. I have both of the Good Eats books and I have learned allot from them. But when I found this recipe in the 2nd book I realized that the recipe's r not the same. The measurements are nothing of the same. The book has 1cup of butter and 1/4cup more sugar and the book is measured in ounces as this is measured in grams.The cake out not as light as I expected but it still had good taste. To a previous commenter they do not use convectional baking on the show. Alton Brown said to use a thermometer. So I would recommend using one because u will see the outcome is better.

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i love classic cakes.