Dulce de Leche Cake Recipe (Golden Key Cake)
This dulce de leche cake recipe is incredibly soft, moist, and rich in caramel flavor. The buttercream, infused with extra caramelized milk spread, is silky and luscious, while the hazelnuts add a delicate crunch.
This cake is also known as the golden key cake, inspired by the famous Russian caramel candy “Golden Key” (Золотий ключик). If you love caramel-flavored cakes, this recipe is a must-try!
Why You’ll Love This Caramel Cake
✔ Rich caramel flavor – Every layer is packed with sweetened caramelized milk.
✔ Moist and soft texture – Thanks to sour cream, the cake layers stay tender.
✔ Perfect for special occasions – A stunning cake that will impress guests.
Ingredients for a 12-Serving Cake
For the Cake Layers
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup (200g) sugar
- 10oz (280g) dulce de leche (caramelized condensed milk)
- 4 large eggs
- ½ teaspoon salt
- 1¼ cups (285g) sour cream
For the Syrup (Moistening the Cake Layers)
- ¼ cup (60ml) water
- ¼ cup (60ml) milk
- 1 teaspoon instant coffee
- ¼ cup (50g) sugar
For the Buttercream Frosting
- 12oz (340g) dulce de leche
- 1 cup (230g) softened butter
- 1 cup (240ml) cold heavy cream
- 1 cup (225g) cream cheese
- 40g crushed hazelnuts
How to Make Dulce de Leche Cake
Step 1: Bake the Cake Layers
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together eggs and sugar for 5-6 minutes until the mixture doubles in volume.
- In a separate bowl, mix sour cream and baking soda, then add this to the egg mixture and blend well.
- Add dulce de leche and mix until incorporated.
- Sift together flour, baking powder, and salt, then gradually fold it into the batter. Do not overmix.
- Divide the batter evenly among the cake pans and bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 5-10 minutes, then transfer to a wire rack to cool completely.
Step 2: Prepare the Syrup
- In a small saucepan, heat water, milk, sugar, and instant coffee over low heat.
- Stir until the sugar dissolves completely. Set aside to cool.
Step 3: Make the Buttercream Frosting
- In a large bowl, beat the softened butter and cream cheese until smooth.
- Add dulce de leche and mix until fully combined.
- In a separate bowl, whip cold heavy cream to medium peaks.
- Gently fold the whipped cream into the butter mixture.
- Transfer the frosting to a piping bag (optional).
Step 4: Assemble the Cake
- Place the first cake layer (cut side up) on a serving platter.
- Brush with syrup to keep it moist.
- Spread or pipe a layer of buttercream frosting.
- Sprinkle 1-2 tablespoons of crushed hazelnuts over the frosting.
- Repeat the process with the second cake layer.
- Place the third cake layer (cut side down) on top. Brush with syrup.
- Spread the remaining frosting over the top and sides of the cake.
Step 5: Decorate the Cake
- Cut the trimmed cake tops into small cubes and bake at 400°F (200°C) for 10 minutes until golden brown.
- Pulse the baked cake pieces in a food processor until fine crumbs form.
- Coat the cake with these crumbs for a classic golden key cake look.
- Refrigerate the cake for at least 3 hours before serving.
Expert Tips for the Best Dulce de Leche Cake
✔ For extra caramel flavor, replace sugar in the syrup with 50g dulce de leche.
✔ Use room-temperature ingredients for a smooth batter and frosting.
✔ Chill before serving to let the flavors meld together beautifully.
How to Make Homemade Dulce de Leche
If you don’t have store-bought dulce de leche, you can make it at home:
- Submerge an unopened can of sweetened condensed milk in a pot of boiling water.
- Boil for 2 hours, ensuring the can is fully covered with water at all times.
- Let the can cool before opening.
Frequently Asked Questions
1. Can I make this cake ahead of time?
Yes! This cake tastes even better after chilling overnight, allowing the caramel flavors to develop.
2. How should I store dulce de leche cake?
Keep it in the refrigerator for up to 4 days in an airtight container. Let it sit at room temperature for 15-20 minutes before serving.
3. Can I freeze dulce de leche cake?
Yes, freeze unfrosted cake layers for up to 3 months. Wrap them tightly in plastic wrap and thaw before assembling.
Final Thoughts
This golden key cake recipe is the ultimate homemade caramel cake for any dessert lover. The combination of dulce de leche buttercream, moist cake layers, and hazelnuts makes it truly unforgettable.
Try this homemade dulce de leche cake today and enjoy a slice of caramel heaven!
 This dulce de leche cake recipe is incredibly soft, moist, and rich in caramel flavor. The…){kind=link}
Comments
Post a Comment