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Egg Yolk Bundt Cake

This cake gets its rich flavor and fine crumb from using only egg yolks. It also uses a reverse-creaming method - mixing the butter into the flour first - to produce a uniquely tender texture.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 25 minutes

Ingredients

Ingredients (~8 servings)

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 5 tbsp unsalted butter softened
  • 3/4 cup milk
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 3 large egg yolks

Instructions

  • Preheat oven to 350°F and grease Bundt pan with flour-based baking spray.
  • Whisk flour, sugar, baking powder, and salt in stand mixer bowl.
  • Add softened butter and mix on low until mixture resembles damp sand.
  • Combine 6 tablespoons milk with vanilla and almond extracts, add to flour mixture, beat 2 minutes on medium.
  • Mix remaining milk with egg yolks, add to batter, beat 2 minutes until smooth.
  • Scrape bowl, pour batter into pan.
  • Bake 35-40 minutes until tester comes clean.
  • Cool in pan 10 minutes, then invert and cool completely.

Notes

For best results, ensure all ingredients are at room temperature before starting.
Tried this recipe?Leave a comment below & let me know!