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Golden Key Cake
4.8 from 2,207 votes

Golden Key Cake

Golden Key Cake is a layered sponge cake featuring a blend of dulce de leche and sour cream in the batter, combined with a soak of heavy cream and condensed milk for added moisture. The cake is finished with a dulce de leche cream frosting incorporating butter, heavy whipping cream, and roasted hazelnuts. This cake offers a moist, tender crumb with a rich, caramel-like flavor from the dulce de leche and a nutty crunch from the hazelnuts.

Prep Time
45 mins
Cook Time
35 mins
Total Time
1 hr 20 mins
Servings: 14 servings
Calories: 645 kcal
Course: Dessert, Cake
Cuisine: Russian

Ingredients

Sponge Cake
  • 4 egg
  • 1 cup sugar
  • 10 oz sour cream
  • 14 oz dulce de leche
  • 1 tsp baking soda
  • 1 tsp lemon juice
  • 2 cups flour
  • 2 tsp baking powder
Cake Soak
  • 1 cup heavy whipping cream
  • 4 oz condensed milk
Dulce Del Leche Cream
  • 1 cup butter room temperature, unsalted
  • 14 oz dulce de leche
  • 16 oz heavy whipping cream very cold
  • 2 cups hazelnut roasted

Instructions

Sponge Cake
    Cup of Yum
  1. Beat the eggs and sugar together until the mixture has tripled in volume.
  2. In a separate bowl, whisk the sour cream and dulce de leche together until well combined.
  3. Fold the sour cream mixture into the beaten eggs.
  4. In a small bowl, combine the baking soda and lemon juice. Mix it into the batter.
  5. Combine the flour and baking powder, then fold it into the batter in thirds. Take care not to overmix. 
  6. 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.
  7. 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 Soak
  1. Whisk together the heavy whipping cream with the sweetened condensed milk. Set aside.
Dulce De Leche Cream
  1. Beat together the softened butter and dulce de leche until creamy.
  2. In a separate bowl, whisk the cold heavy cream until soft peaks form. Avoid overbeating.
  3. Gently fold together the dulce de leche mixture and whipped cream.
Layering the Cake
  1. 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.
  2. 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.

Nutrition Information

Calories 645kcal (32%) Carbohydrates 45g (15%) Protein 9g (18%) Fat 49g (75%) Saturated Fat 25g (125%) Cholesterol 168mg (56%) Sodium 276mg (12%) Potassium 363mg (8%) Fiber 2g (8%) Sugar 28g (56%) Vitamin A 1391IU (28%) Vitamin C 2mg (2%) Calcium 176mg (18%) Iron 2mg (11%)

Nutrition Facts

Serving: 14 servings

Amount Per Serving

Calories 645

% Daily Value*

Calories 645kcal 32%
Carbohydrates 45g 15%
Protein 9g 18%
Fat 49g 75%
Saturated Fat 25g 125%
Cholesterol 168mg 56%
Sodium 276mg 12%
Potassium 363mg 8%
Fiber 2g 8%
Sugar 28g 56%
Vitamin A 1391IU 28%
Vitamin C 2mg 2%
Calcium 176mg 18%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.