Dulce De Leche Cake (Golden Key Cake)
Dulce de Leche Cake is one of the best caramel cakes out there. It has dulce de leche in the cake, soaking syrup and the cream, and the hazelnuts add a very pleasant crunch. This cake is among 5 of my favorite cakes as every bite is perfectly soft, moist and delicious.
Dulce de Leche Cake
If you’re a fan of caramel or dulce de leche you’ll fall in love with this cake from the first bite. Everywhere I bring this stunner I have people come up to me to share that they absolutely loved the Dulce de Leche cake, followed by “can I have the recipe for it, please?”.
Among the Russian community, this cake is also known as Golden Key cake, because it resembles a caramel candy with the same name we grew up eating. The little caramel was basically cooked down dulce de leche in a wrapper and was a favorite for many. Now we have the flavors of Golden Key candy and Dulce de Leche in each spoonful of this cake.
What is Dulce de Leche?
If you have never tried dulce de leche before, you are in for a big treat. It is basically sweetened condensed milk that has been cooked into a fantastic, caramel-like substance.
Of course, you can buy it pre-made, but here’s how you can make it at home. Transfer sweetened condensed milk into a glass jar and seal it with a lid. Place it in a pot, cover the jar with water and cook for 2.5 hours. Let the dulce de leche come to room temperature. Use this version in place of pre-made dulce de leche (it’s so simple!).
Caramel Cake Recipe
It sounds dramatic, but this caramel cake recipe is a treat for all your senses. It smells incredible, tastes even better, and it looks amazing. This dessert is perfect for special occasions such as baby showers, wedding showers, or even an actual wedding.
Even though the dulce de leche cake has caramel in every layer, the flavors and sweetness are perfectly balanced so the cake is not overly sweet.
You guys just have to make it – if you like caramel, I promise you’ll love this caramel cake!
Components in this Caramel Cake Recipe
This cake has several components to it. Here is a quick summary of what you’ll need to create for this gorgeous caramel cake recipe.
- Cake. This caramel cake recipe uses a basic, but delicious, dulce de leche sponge cake that is also made with sour cream.
- Soaking syrup. The rich soaking syrup is what makes this cake so moist and flavorful. Every layer of cake is doused in the incredible flavor.
- Cream and toppings. In between each layer of cakes lies a creamy dulce de leche frosting. The frosting is also used to ice the cake, which is then topped with roasted hazelnut and/or chocolate sprinkles.
Tip for Making this Dulce de Leche Cake Recipe
If you have decided to make this dulce de leche cake recipe (and you really should!), these tips and tricks will help guide you along the way.
- Sift in your flour. Sifting may seem like an unnecessary step, but it isn’t. When you use a sifter, not only do any clumps in the flour get broken up, but sifting actually aerates your flour, helping you make a lighter, more airy cake.
- Make the pans nonstick: When you are baking the cake layers, it is important to keep the cake from sticking. You can do this by either using a baking mat, by greasing the baking pan with butter and flour, by using parchment paper, or by lining it with foil and spraying with non-stick spray.
- Do not overbake the cake. If the cake is overbaked, the layers will become dry instead of the moist layers this dulce de leche cake recipe is known for.
- Use a squeeze bottle. The dulce de leche cake recipe’s soaking syrup needs to be applied evenly to the cake layers. The easiest way to do that, by far, is a food-safe squeeze bottle. But a brush or a spoon will work as well.
- Roast hazelnuts. Do not be tempted to skip this step. Roasting caramelizes the nuts and releases all it’s beautiful flavor and aroma.
- Hazelnut substitute. If you can’t find hazelnuts or don’t care for them, switch them out for roasted walnut chunks instead.
- Choose your chocolate topping. I opted to make this cake by covering the outside with these amazing flakes of chocolate. However, you could swap that for chocolate sprinkles, or making a simple ganache to drizzle over the top of the cake.
Alright, let’s get to it now!
How to Make Dulce de Leche Cake
- Measure your ingredients for the dulce de leche cake layer.
- Use a stand mixer to whip together the egg, sugar, and salt for about 15 minutes.
- Meanwhile, in a medium bowl, whisk together sour cream, dulce de leche and baking soda until there are no clumps remaining.
- Slowly fold in the dulce de leche batter to the first batter without deflating.
- Sift in flour and baking powder, then fold until incorporated.
- Pour the dough atop two baking sheets and spread each into an even layer, then bake and let cool completely.
- To make the caramel soaking syrup, combine the evaporated milk and dulce de leche until smooth.
- Add syrup to a squirt bottle.
- Roast hazelnuts on a rimmed baking sheet.
- Let nuts cool, then skin and chop the nuts, set aside.
How to make the Caramel Cream:
- Let the butter & cream cheese come to room temperature.
- Whip together cubed cream cheese and butter.
- Add dulce de leche in two batches, whipping after each.
- Fold in whipped topping/cream.
How to Assemble the Dulce de Leche Cake
- Carefully flip each cake upside down and peel off the baking mat.
- Cut each cake evenly in half, for a total of four layers.
- Pour the soaking syrup evenly over the cake with the squirt bottle.
- Spread the caramel cream over one layer of the cake evenly.
- Add crushed hazelnuts to the top.
- Top with the second layer and repeat until you all four layers are done.
- Cover the entire cake with the caramel cream once all four layers are together.
- Finish with the decor of your choice then top with roasted hazelnuts.
- Let the cake sit in the fridge for a few hours so the flavors can meld.
- Serve and enjoy!
Check Out Even More Cake Recipes:
Dulce de Leche Cake
Dulce de Leche Cake is one of the best caramel cakes out there. It has dulce de leche in the cake, soaking syrup and the cream, and the hazelnuts add a very pleasant crunch.
Dulce de Leche Cake Ingredients
Dulce de Leche Syrup (whisk or blend together)
- 2 cup whole hazelnuts
Dulce de Leche Cream
- 8 oz butter, unsalted, room temperate
- 8 oz cream cheese, room temperature
- 14 oz dulce de leche 14 oz = 1 can
- 16 oz whipped topping or heavy whipping cream
How to Make the Dulce de Leche Cake Layers
Preheat oven to 350 degrees with the baking rack in the middle.
For a rectangular cake: Line 2 large 12" x 18" or 15" x 21" baking sheet pans lined with parchment or silicone mats & set aside (alternatively butter and flour the sheet pans).
For a round cake - butter and flour three 8-inch round cake pans*
Mixture 1: In a bowl of a stand mixer whip together 4 eggs, 1 cup sugar, and ½ tsp salt for ~10 minutes. Eggs should be whipped until the mixture flows off the beater in a ribbon that takes 2-3 seconds to disappear.
Mixture 2: When the eggs are almost done whipping, in a medium bowl whisk together 1 cup sour cream, 1 can dulce de leche and 1 tsp of baking soda until no lumps of dulce de leche are seen. The mixture will increase in volume from the baking soda, so make sure to use big enough bowl.
Combine: Fold the two mixtures together, being careful not to overmix and deflate the batter.
Add the dry: Sift in 2 cups of flour and 2 teaspoons of baking powder, then fold the batter until fully incorporated. Do not overmix or the cake will be tough.
Pour & Bake: Divide the batter between the 2 prepared baking sheet pans (or 3 rounds ones for a round cake) into an even layer. Bake for ~9 minutes for the rectangular pans or ~12 min for round cake pans, or until the top is lightly golden and springs back when touched, or when the toothpick inserted into the middle comes out clean. Remove from the oven, allow to cool for 5 minutes, then invert onto a cooling rack to cool completely.
How to Roast Hazelnuts
Roast: Preheat oven to 325F° with the baking rack in the center.
Place the hazelnuts onto a rimmed baking sheet and bake for about 15 minutes, tossing the nuts about every 4 minutes and tasting to see if they're roasted to your liking. Remove from the oven and allow to cool completely.
Skin the hazelnuts: Add the nuts to a ziplock bag and keep shaking and rubbing the hazelnuts between the palms of your hands until the skin is removed. Next, shake the bag so that hazelnut skins sink to the bottom of the bag, and remove the nuts to a separate bowl, discarding the skins.
Leave 20 or so hazelnuts whole, chop the rest of the nuts with a sharp knife to a medium size, or pulse a few times in the food processor, or add to a ziplock bag and crush with a rolling pin.
How to make the Caramel Soaking Syrup
Combine the evaporated milk and the dulce de leche with a whisk or an immersion blender until smooth. Pour into a squirt bottle if available.
How to make the Caramel Cream
If using heavy whipping cream instead of whipped topping, whip the cream with a mixer until medium peaks and refrigerate.
Whip 8 oz of cubed room temperature butter and 8 oz cubed cream cheese for about 4-5 minutes or until the mixture is very fluffy. Scrape down the bowl several times throughout. Add the dulce de leche in 2 additions and whip after each until just incorporated.
Fold in the refrigerated whipped cream (or whipped topping) into the caramel cream in two additions.
How to Assemble the Caramel Cake
Flip each cake upside down and peel off the parchment paper or the silicone mat from the back. Cut the rectangular cakes widthwise into two equal pieces (you will have 4 cake layers now). For the round cakes use a long serrated knife to split each cake layer in half, horizontally (giving you 6 total layers).
Reserve about 2 cups of cream and set aside (1 1/2 cups for a round cake)
Place a dab of frosting onto the serving plate. Now top with the fist cake layer and press to adhere. Layer the cake by soaking each layer with the soaking syrup, then spreading some caramel cream and sprinkling some chopped hazelnuts. Repeat the process with the rest of the layers.
Add the final layer, then use 1 1/2 cups of the reserved caramel cream (1 1/4 cups for round) to cover the top and sides of the cake.
Use the remaining cream ( 1/2 cup for rectangular or 1/4 cup for round) to pipe on cake top and decorate with whole roasted hazelnuts (use chopped hazelnuts for round version).
Refrigerate the cake for about 2-3 hours before serving. Serve cold or room temperature.