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When I tried this Golden Key cake for the first time at a baby shower, it stole my heart, and so as the hearts of most ladies at the party. A friend of mine, on Instagram, shared her favorite recipe for the Golden Key cake. With some test runs, this cake finally came together.

Golden Key Cake

The cake tastes like a slice of caramel, topped with hazelnuts. That description doesn’t do justice for the flavors of this cake, I am sure that it will also steal the key to your heart.

Golden Key Cake

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Recipe

Golden Key Cake on a serving plater

Golden Key Cake

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Servings
1 Units
Prep Time 45 mins
Cook Time 35 mins
Total Time 1 hr 20 mins
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

Dulce Del Leche Cake Cream

  • 1 can Dulce De Leche
  • 1 cup Butter: room temperature
  • 16 oz Heavy Whipping Cream: very cold
  • 2 cup Hazelnuts

For Soaking Cake

Instructions

Sponge Cake

  • Beat 4 eggs (no need to separate them) with sugar until it’s three times in volume.
    Eggs and sugar beat together in a mixing bowl
  • Whisk sour cream together with dulce de leche, until you reach the same consistency.
    Sour cream and dulce de leche whisked together in a bowl
  • Fold sour cream mixture into whipped eggs.
    Sour cream and dulce de leche mixed together in with the whipped sugar and eggs
  • In a separate dish, combine baking soda with lemon juice, add to the batter.
    baking soda and lemon juice added into the batter
  • Combine flour together with baking powder. Using a spatula, fold in flour by thirds; be very gentle with the dough, so you don’t over mix and lose the fluffiness. Spray a 7 or 9 inch cake pan with cooking spray. 
    Flour being mixed into the batter
  • Place half of the batter into a baking pan. If you have another pan in the same in size, repeat with the remaining batter. If you don’t have a pan, after baking the first layer, use the same pan.
    Cake batter being placed into a cake pan
  • Bake at 350F for 30 minutes. Use a toothpick to see if the cake is baked. Once the cake cools, cut the cake into two slices.
    Cake layer being cut into half horizontally
  • Soak the inside of two slices with the whipping cream and the other two slices, with condensed milk; set it aside. In the meantime, dice toasted hazelnuts and set aside.
    One half of the cake being soaked with condensed milk and the other being soaked in whipping cream

Dulce De Leche Cream

  • Whip the butter (room temperature) with 1 can of dulce de leche.
    Dulce de leche whipped together with butter in a KitchenAid mixer
  • In a separate bowl, whisk very cold heavy whipping cream until soft peaks. Don’t beat the cream for too long or it will separate. 
    Heavy whipping cream and dulce de leche and sour cream mixed all together
  • Fold in dulce de leche mixture into whipped cream.
    Folding the cream mixture all together

Layering Cake

  • Place the layer, soaked with whipping cream, on the bottom, followed by cream and chopped hazelnuts. Place the layer soaked with condensed milk, followed by the cream, then hazelnuts. Repeat in this order until you run out of cake layers.
    Sponge cake layer with cream and hazelnuts on top
  • Using the remaining cream, decorate the outside of the cake.
    Sponge cake layer with cream and hazelnut pieces between each layer
  •  I applied some diced hazelnuts on the sides and the whole piece on top.
    Golden Key Cake on a serving tray
Posted October 8, 2013

About Author

Natalya Drozhzhin

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.