Golden Key Caramel Cake Recipe
This cake is a delicious dessert that is perfect for every special occasion. This Golden Key Caramel Cake Recipe is made with lush layers of caramel cake, soaked in sweet caramel syrup. To top it all off, this caramel cake is packed full of caramel frosting.
Ingredients
- 4 large eggs
- ½ tsp salt
- 1 cup sugar granulated
- 1 cup sour cream
- 1 can 400 g dulce de leche
- 1 tsp baking soda
- 2 cups flour
- 2 tsp baking powder
For Dulce de Leche Syrup
- 230 grams of condensed milk
- 1 can 400 g dulce de leche
- 2 cup whole hazelnuts
- For Dulce de Leche Cream
- 230 grams butter unsalted, at room temperate
- 230 grams of cream cheese room temperature
- 1 can 400 g dulce de leche
- 460 grams of heavy whipping cream
Instructions
For the Cake Layers
- Preheat the oven to 350 °F (175 °C).
- Grease and flour three 8-inch round baking pans.
- In a stand mixer, whip together the eggs, sugar, and salt until smooth and thick.
- In a separate bowl, whisk together the sour cream, dulce de leche, and baking soda.
- Fold the wet and dry ingredients together until just combined.
- Divide the batter evenly among the prepared baking pans and bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely before assembling the cake.
For the Hazelnuts
- Preheat the oven to 325 °F (163 °C).
- Spread the hazelnuts on a baking sheet and bake for 15 minutes, tossing occasionally.
- Allow the hazelnuts to cool completely before rubbing them in a ziplock bag to remove the skins.
- Chop half of the hazelnuts into medium-sized pieces.
- For the Soaking Syrup
- Whisk together the condensed milk and dulce de leche until smooth.
For the Caramel Cream
- Whip the heavy cream until medium peaks form.
- In a separate bowl, whip together the butter and cream cheese until light and fluffy.
- Add the dulce de leche to the butter mixture and whip until combined.
- Fold in the whipped cream until combined.
To Assemble the Cake
- Place a cake layer on a serving plate and spread with a layer of caramel cream.
- Sprinkle with chopped hazelnuts.
- Repeat steps 1 and 2 with the remaining cake layers.
- Frost the sides and top of the cake with the remaining caramel cream.
- Sprinkle the top of the cake with chocolate flakes and whole hazelnuts.
- Refrigerate for 2-3 hours before serving.
- Enjoy!