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Dulce de leche cake is the “golden key” to your heart! Imagine moist layers of caramel-soaked sponge cake separated with caramel cream and a sprinkling of hazelnuts. YUM.

A slice of dulce de leche cake

If you woke me up in the middle of the night and asked me what my favorite cake is, I would mumble out “golden key cake” without hesitation. This cake has been my sweet obsession for many, many years — and apparently, it’s not just me! I’ve received hundreds of pictures of dulce de leche cakes from you guys, along with raving reviews (especially around the holidays).

So what makes this cake so good? Well, each cake layer is luxuriously decadent and insanely moist because it’s soaked with sweet cream. The hazelnuts on top also add a wonderful toasty crunch, and of course — the European techniques and ingredients play a role in creating this masterpiece that rivals almost any other cake.

Craving chocolate? My second most popular cake recipe on the site is Ferrero Rocher cake. If you love Nutella, you’ll be in heaven with the first bite!

Dulce de Leche Cake Video

How To Make Dulce de Leche Cake

This cake may look extravagant, but I promise it’s easier to make than you think. Follow each step carefully, and you’ll have a caramel-y treat in just over an hour!

  • Make the sponge cakes: Beat together the eggs and sugar with an electric hand mixer or stand mixer until tripled in volume. Add the dulce de leche and sour cream and beat until combined. Activate the baking soda and lemon juice separately, then add it to the batter, along with the flour and baking powder. Mix gently just until no streaks of flour remain.
  • Bake the sponge cakes: Grease two cake pans and divide the batter evenly between them. Bake the cakes at 350°F for 30 minutes.
  • Prepare the cake soak: Mix together the heavy cream and sweetened condensed milk. Set aside.
  • Whip the dulce de leche cream: Beat together the dulce de leche and softened butter. In a separate bowl, whip the heavy cream to soft peaks, then fold it into the dulce de leche mixture.
  • Assemble the cake: Follow this order for the first three cake layers: cake, soak, cream, hazelnuts. Top with the fourth cake layer, then decorate the outside of the cake with the remaining dulce de leche cream. Add hazelnuts for a garnish.
dulce de leche cake batter in a bowl
One half of the cake being soaked with condensed milk and the other being soaked in whipping cream
Sponge cake layer with cream and hazelnuts on top
Sponge cake layer with cream and hazelnut pieces between each layer

Tips for the Perfect Dulce de Leche Cake

Below, I will share all my “golden nuggets” on how to make the perfect dulce de leche cake. You will have your friends and family begging for the recipe in no time!

  • Activate the baking soda. To ensure the batter rises and fluffs properly for a knock-out sponge cake, activate the baking soda before adding it to the batter. All it takes is a touch of lemon juice or vinegar — once the mixture fizzles, the baking soda is ready to go!
  • Use full-fat cream. So many readers have asked if they can use Cool Whip instead of homemade whipped cream, but I advise against it. Cool Whip gives the cake a slight artificial flavor, while real heavy cream produces an unparalleled richness.
  • Keep the whipping cream very cold. When it comes to baking, it is typically advised to work with room temperature ingredients. However, cold cream is essential in this recipe because it whips up faster and stays fluffy for longer.
  • Avoid overbeating the cream. This is a very common issue people run into when making the cake cream. Literally stand there and watch the cream while beating it — all it takes is one second for it to turn into butter! As soon as the cream thickens and forms ripples, turn off the mixer.
  • Roast the hazelnuts. Roasted hazelnuts really elevate the flavor of this cake. Purchase them pre-roasted, or do it yourself. Simply place the raw hazelnuts on a lined baking sheet and roast them at 350°F for 10-15 minutes, or until they smell nutty. Remove any skins that fall off the nuts.

More Mouthwatering Cake Recipes

  • Caramel Apple Cake — Sponge cake layered with juicy cooked apples and dulce de leche cream
  • Honey Walnut Poppy Seed Cake — Honey-sweetened cake layers studded with poppy seeds and a creamy filling
  • Cake Prague — The ULTIMATE chocolate cake!
  • Cherry Cake — You’d never believe this crispy, creamy delicacy only requires four ingredients

Recipe

Golden Key Cake on a serving plater

Golden Key Cake

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Servings
14 servings
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Recipe contributed by: Natalya Drozhzhin
Dulce de Leche Cake will be the “golden key” to your heart! Moist layers of caramel soaked sponge cake are separated by caramel cream and finished with a sprinkling of hazelnuts. YUM.

Ingredients

Sponge Cake

Cake Soak

Dulce Del Leche Cream

  • 1 cup Unsalted Butter room temperature
  • 14 oz Dulce De Leche
  • 16 oz Heavy Whipping Cream very cold
  • 2 cups Hazelnuts roasted
US Units – Metric

Instructions

Sponge Cake

  • Beat the eggs and sugar together until the mixture has tripled in volume.
    Eggs and sugar beat together in a mixing bowl
  • In a separate bowl, whisk the sour cream and dulce de leche together until well combined.
    Sour cream and dulce de leche whisked together in a bowl
  • Fold the sour cream mixture into the beaten eggs.
    Sour cream and dulce de leche mixed together in with the whipped sugar and eggs
  • In a small bowl, combine the baking soda and lemon juice. Mix it into the batter.
    baking soda and lemon juice added into the batter
  • Combine the flour and baking powder, then fold it into the batter in thirds. Take care not to overmix.
    Flour being mixed into the batter
  • Grease two 9-inch cake pans with cooking spray. Distribute the batter evenly among the cake pans and spread it out into a smooth layer.
    Cake batter being placed into a cake pan
  • Bake the cakes at 350°F for 30 minutes. Use a toothpick to check if the cake is baked — it should emerge clean or with only a few crumbs. Allow the cakes to cool completely, then cut each one in half horizontally so you have four layers total.
    Cake layer being cut into half horizontally

Cake Soak

  • Whisk together the heavy whipping cream with the sweetened condensed milk. Set aside.
    One half of the cake being soaked with condensed milk and the other being soaked in whipping cream

Dulce De Leche Cream

  • Beat together the softened butter and dulce de leche until creamy.
    Dulce de leche whipped together with butter in a KitchenAid mixer
  • In a separate bowl, whisk the cold heavy cream until soft peaks form. Avoid overbeating.
    Heavy whipping cream and dulce de leche and sour cream mixed all together
  • Gently fold together the dulce de leche mixture and whipped cream.
    Folding the cream mixture all together

Layering the Cake

  • Place one cake layer on the serving platter and brush it with the cake soak. Spread on the dulce de leche cream, then sprinkle on a handful of chopped hazelnuts. Add the second cake layer, then repeat the process with the soak, cream, and hazelnuts. Repeat until all the cake layers are used up.
    Sponge cake layer with cream and hazelnuts on top
  • Decorate the outside of the cake with the remaining dulce de leche cream, then press chopped hazelnuts onto the sides and add whole hazelnuts on top.
    Golden Key Cake on a serving tray
Nutrition Facts
Golden Key Cake
Amount Per Serving
Calories 645 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 25g125%
Cholesterol 168mg56%
Sodium 276mg12%
Potassium 363mg10%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 28g31%
Protein 9g18%
Vitamin A 1391IU28%
Vitamin C 2mg2%
Calcium 176mg18%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Updated November 25, 2024

About Author

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Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.