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One of my favorite cakes to make and to eat. It is not complicated to make and pretty much fail proof. It is very moist and not overpowering sweet, just the way i like it and the rest of the family likes it as well. (No one likes dry cakes around here) You can’t go wrong with bringing this cake to someone’s house or making it for your guests. In fact this cake comes with a bonus i say, you can make 2 desserts out of one cake, yes 2! Because of the way this cake bakes, it forms a lava-like top which you can’t really use so you’d need to cut the top off and you can make cake pops out of it. Click here for details.

P.S. Don’t forget to reserve at least 1- 1/2cups of Cream for the Pops.

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Ingredients:

4 large eggs

1 cup White Sugar

300g (1 1/4cup) Sour cream

1 13.4oz can Dulce de Leche

1tsp Baking Soda (activate with lemon juice)

2 cups All-purpose Flour

2tsps Baking Powder

For the Cream:

2 Sticks Unsalted Butter (room temp)

1 13.4oz can Dulce de Leche

16oz Cool Whip

16oz Cream Cheese (room temp)

Click here for detailed instructions on how to make the cream.

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Instructions:

Using a stand mixer, beat 4 eggs and 1 cup of sugar on med/high speed until the eggs become foamy white and the mass has doubled in size.
Then bring down the mixer speed to low and add 1 can of dulce de leche, 300g (or 1 1/4cup) of sour cream and mix again to incorporate it into the whites, gradually bring up speed to medium as it all comes together.
Activate 1tsp of baking soda with lemon juice and add to the mix as well.
With the mixer on low speed add 2 cups of flour and 2tsps of baking powder. Stir just until everything is incorporated. **Be sure to scrape down the sides and bottom of the mixer as you add ingredients to ensure that everything is evenly incorporated.** The batter Should be a thick ribbon-like consistency.

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5. Using a 9inch spring pan, spray down the pan with nonstick cooking spray and transfer the batter into the pan.

6. Bake in a preheated 350F oven for 40-50 minutes or until a toothpick comes out clean.

**As the cake bakes, it will form a cracked lava-like top, don’t panic, for this recipe it is normal! Use a serrated knife to even it out on the top and use the top to make my Golden Key Cake Pops.**

7. Cut the cake into 4-5 even layers (the thinner the better)

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8. Soak each cake layer on both sides with evaporated milk. (If you prefer a dryer cake, soak only 1 side)

9. Follow with an even amount of the Dulche de leche Cream for each layer and decorate to your preference.

**The cake is best refrigerated overnight before serving**

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Enjoy!!

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5 from 3 votes

Golden Key Cake

One of my favorite cakes to make and to eat. It’s not complicated to make, pretty much fail proof and it is very moist, just the way i like it and my rest of the family likes it as well. (No one likes dry cakes around here) Can’t go wrong with bringing this cake to someones house or making it for your guests. In fact this cake comes with a bonus i say, you can make 2 desserts out of one cake, yes 2! Because of the way this cake bakes, it forms like a lava top which you can’t really use so you’d need to cut the top off and you can make cake pops out of it.

Author Alena’s Home Cooking

Ingredients

4 large Eggs
1 cup White Sugar
300g (1 1/4cup) Sour Cream
1 13.4oz can Dulce de Leche
1 tsp Baking Soda (Activate with Lemon Juice)
2 cups All purpose Flour
2 tsps Baking Powder
—– Dulce de Leche Cream —–
2 sticks Unsalted Butter (113g each)
1 13.4oz can Dulce de Leche
16 oz Cool Whip
16 oz Cream Cheese

Instructions

Instructions:
1.Using a stand mixer, beat 4 eggs and 1 cup of sugar on med/high speed until the eggs become foamy white and the mass has doubled in size.
2.Then bring down the mixer speed to low add 1 can of dulce de leche, 300g or 1 1/4cup of sour cream and mix again to incorporate it into the whites, gradually bring up speed to medium as it all comes together.
3.Activate 1tsp of baking soda with lemon juice and add to the mix as well.
4.With the mixer on low speed add 2 cups of flour and 2tsps of baking powder. Stir just until everything is incorporated. **Be sure to scrape down the sides and bottom of the mixer as you add ingredients to ensure that everything is evenly incorporated.** The batter Should be a thick ribbon-like consistency.
5. Using a 9inch spring pan, spray down the pan with nonstick cooking spray and transfer the batter into the pan.
6. Bake in a preheated 350F oven for 40-50 minutes or until a toothpick comes out clean.
**As the cake bakes, it will form a cracked lava-like top, don't panic, for this recipe it is normal! Use a serrated knife to even it out on the top and use the top to make my Golden Key Cake Pops.**
7. Cut the cake into 4-5 even layers (the thinner the better)
8. Soak each cake layer on both sides with evaporated milk. (If you prefer a dryer cake, soak only 1 side)
9. Follow with an even amount of the Dulche de leche Cream for each layer and decorate to your preference.
**The cake is best refrigerated overnight before serving**
Enjoy!!