What is Golden Chocolate Baked Cake? | 5 Irresistible Reasons to Try This Unique Treat

What is Golden Chocolate Baked Cake?

The perfect combination of buttery yellow cake layers and rich chocolate buttercream frosting – a bakery classic that’s now yours to create at home.

There’s something magical about the combination of a perfectly moist yellow cake paired with velvety chocolate buttercream. As a professional baker for over 15 years, I can tell you this “Golden Chocolate” cake was consistently one of our most requested desserts at Amycakes Bakery. One of our regular customers said it best: “Golden chocolate please!! Never got the hype of yellow cake with chocolate icing, until I had yours!! Oh my gosh. What dreams are made of!”

What Makes This Yellow Cake Special?

This isn’t your average yellow cake recipe. The secret lies in the extra egg yolks we use, which not only enhance the gorgeous golden color but also create an incredibly rich, tender crumb. While traditional yellow cakes can sometimes be disappointing – too dry or lacking in flavor – this recipe produces consistently moist, flavorful results that taste just like they came from a professional bakery.

The Magic of Bakery Secret Ingredients

Let’s talk about what makes this cake exceptionally moist and delicious. One of our key ingredients is Instant Clearjel, a secret weapon used in many professional bakeries. This modified cornstarch helps create that perfectly moist texture that keeps customers coming back for more. Important note: make sure your Clearjel is specifically labeled as “instant” – the regular version won’t work the same way in this recipe. You can find Instant Clearjel in specialty baking stores, online retailers, or Amish markets. If you can’t source it, don’t worry – vanilla instant pudding mix can work as a substitute, though the results will be slightly different.

Beyond Instant Clearjel, we use two other secret ingredients that make this cake special:

Light corn syrup adds moisture and helps prevent sugar crystallization, resulting in a cake that stays fresh longer. Don’t worry – we’re using just enough to enhance the texture without making the cake overly sweet.

Buttermilk is our third secret weapon. Its acidity tenderizes the cake’s gluten structure while adding a subtle tang that balances the sweetness. It also reacts with the baking soda to create a better rise and more tender crumb.

The Professional Cut and Stack Method

One thing that sets this recipe apart is our professional layering technique – the Cut and Stack Method. Instead of baking individual round cakes, we bake one larger sheet cake and then cut it into perfect layers. This method ensures completely uniform layers and maximizes the amount of cake you get from each batch.

Recipe Yield and Pan Sizes

This recipe is versatile:

• 1x batch yields one 6-inch three-layer cake
• 2x batch yields one 8-inch three-layer cake

Step-by-Step Instructions

Yellow Cake Batter

Note: For the most accurate results, I strongly recommend using a kitchen scale to measure ingredients in grams.

Ingredients:

• 170g cake flour
• 170g granulated sugar
• 2g (½ tsp) baking powder
• 3g (¾ tsp) salt
• 2g (½ tsp) baking soda
• 14g Instant Clearjel (or one 3.4oz package instant vanilla pudding mix)
• 113g unsalted butter, room temperature
• 60g vegetable oil
• 4 large egg yolks
• 2 whole large eggs
• 14g light corn syrup
• 8g vanilla extract
• 227g buttermilk, room temperature

Instructions:

1. Preheat your oven to 325°F (163°C). Line a quarter sheet pan (9″x13″) with parchment paper and spray with baking spray.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine all dry ingredients. Mix on low speed for 30 seconds to combine.
3. Add softened butter in chunks, mixing on low speed until the mixture resembles coarse sand.
4. In a separate bowl, whisk together all wet ingredients until well combined.
5. With the mixer running on low, slowly pour the wet ingredients into the dry ingredients. Mix for 30 seconds, then stop and scrape down the bowl.
6. Mix on medium speed for 30 seconds until everything is well combined. The batter will be thick and creamy.
7. Pour into prepared pan and smooth evenly.
8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when lightly pressed.

Chocolate Buttercream

Ingredients:

• 227g unsalted butter, room temperature
• 450g powdered sugar
• 60g Dutch-process cocoa powder
• 4g vanilla extract
• 60-90ml heavy cream
• ¼ tsp salt

Instructions:

1. In a stand mixer fitted with the paddle attachment, cream butter until light and fluffy (about 5 minutes).
2. Meanwhile, sift together powdered sugar and cocoa powder.
3. Gradually add the sugar-cocoa mixture to the butter, mixing on low speed.
4. Add vanilla extract and salt.
5. Slowly add heavy cream until you reach your desired consistency. Beat on medium-high speed for 5 minutes until light and fluffy.

Assembly Instructions

1. Once the cake is completely cool, freeze for at least 2 hours or overnight. This makes it much easier to cut clean layers.
2. Using a 6-inch cake ring (for 1x batch) or 8-inch cake ring (for 2x batch), cut out three circles from your sheet cake.
3. Place your first layer on a cake board or serving plate.
4. Brush with simple syrup (optional but recommended for extra moisture).
5. Add about 1 cup of chocolate buttercream and spread evenly.
6. Repeat with remaining layers.
7. Apply a thin crumb coat and chill for 15 minutes.
8. Finally, frost the entire cake with remaining buttercream, creating smooth sides and decorative swirls on top if desired.

Making it Your Own

While chocolate buttercream is the classic pairing, this yellow cake works beautifully with other frostings too. Try it with:

• Classic vanilla buttercream
• Fresh strawberry buttercream
• Caramel buttercream
• Rainbow sprinkle coating for a birthday cake

Storage and Serving

This cake is best served at room temperature. If you need to refrigerate it, be sure to bring it out 2-3 hours before serving to allow the buttercream to soften. The cake will keep well at room temperature for up to 3 days, or in the refrigerator for up to a week.

More Resources to Explore

If you’ve enjoyed this recipe, you might also love these other classic layer cakes from our collection:

• Grandma’s Chocolate Cinnamon Cake
• Vanilla Almond Cake
• Triple Chocolate Ganache Cake
• Vanilla Bean Cake with Raspberry Filling

For more baking tips and techniques, check out these helpful articles:

• Seven Bakery Secrets to Incredibly Moist Cakes Every Time
• How to Bake and Layer Cakes Like a Pro: 5 Easy Steps
• Instant Clearjel: A Magical Bakery Ingredient
• Cake Cutting Guide: The Easiest Way to Cut a Round Cake

Recipe Card Summary

Moist Golden Chocolate Cake Prep Time: 45 minutes Bake Time: 35-40 minutes Total Time: 1 hour 25 minutes (plus cooling) Yields: One 6″ three-layer cake (1x batch) or One 8″ three-layer cake (2x batch)