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Golden Key Cake on a serving plater
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Golden Key Cake

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.
Course Cake, Dessert
Cuisine Russian
Keyword Dulce de leche cake, golden key cake
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 14 servings
Calories 645kcal
Author Natalya Drozhzhin

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

Video

Nutrition

Calories: 645kcal | Carbohydrates: 45g | Protein: 9g | Fat: 49g | Saturated Fat: 25g | Cholesterol: 168mg | Sodium: 276mg | Potassium: 363mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1391IU | Vitamin C: 2mg | Calcium: 176mg | Iron: 2mg