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Golden Key Cake on a serving plater

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
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 14 servings
Calories 645kcal


Dulce Del Leche Cake Cream

For Soaking Cake


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 check if the cake is baked. Once the cake cools, cut the cake into two slices.
    Cake layer being cut into half horizontally
  • Cmmbine whipping cream with condensed milk. Soak the inside of all slices with the sweetened cream. 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 pieces on top.
    Golden Key Cake on a serving tray


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