Dulce de leche is a type of caramel traditionally made by slowly heating sweetened condensed milk until it caramelizes and thickens into a rich, creamy, and spreadable sauce. Sweetened condensed milk itself is essentially milk and sugar cooked down to a thick syrup, then canned for convenience. When this condensed milk is cooked further, it undergoes a Maillard reaction, transforming into the beautiful golden-brown caramel known as dulce de leche.

Preparing dulce de leche at home can be done in a couple of ways. For Stovetop Dulce De Leche, you submerge sealed cans of sweetened condensed milk in water in a large pot and simmer for about 3 hours. An even quicker method is the Instant Pot Dulce De Leche, which caramelizes under high pressure in approximately 50 minutes. A “Dulce De Leche Cake” simply refers to a cake that prominently features this caramel, whether it’s incorporated into the frosting, used as a soaking syrup, or even baked directly into the cake layers.

While often used interchangeably, there’s a subtle distinction between traditional homemade caramel and dulce de leche, primarily in their base ingredients and preparation methods. Classic caramel is typically made by heating granulated sugar (sometimes with a little water) until it melts and turns golden-brown, then often cream or butter is added to create a sauce. Dulce de leche, on the other hand, is specifically a type of caramel made from milk (either liquid or powdered) and sugar, which is what sweetened condensed milk is. So, while both are delicious caramel sauces, dulce de leche is a particular variety known for its milky, rich depth, derived directly from cooked sweetened condensed milk.

If you’re feeling particularly adventurous and want to create everything from scratch, you can even make your own condensed milk!

1. Combine 1 cup instant non-fat dry milk, 2/3 cup granulated sugar, 1/3 cup boiling water, and 3 1/2 tablespoons unsalted butter into a blender. Blend for 2 minutes until completely smooth and creamy. This yields approximately a 14-ounce can of condensed milk. Store it in the refrigerator for up to 3 weeks.

The journey to crafting this delightful Chocolate Golden Key Cake (Chocolate Dulce De Leche Cake) begins with ensuring your dulce de leche is ready and cooled. I often prepare a large batch of condensed milk in my Instant Pot days in advance to have it on hand for various recipes. You can find detailed instructions for Instant Pot Dulce De Leche here. If time is short, pre-made dulce de leche is conveniently available at most major grocery stores or European markets.

1. Prepare Chocolate Cake Layers: Begin by combining all the chocolate cake ingredients in the specified order into a Kitchen Aid mixer. Mix on low speed until just combined.
2. Bake Cake: Line an 18×13-inch sheet pan with parchment paper or a silicone mat and lightly grease it with cooking spray. Pour the cake batter evenly into the prepared pan. Bake for 25-30 minutes at 350°F (175°C), or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before proceeding to frosting.
3. Make Dulce De Leche Frosting: While the cake cools, prepare the caramel frosting. In a mixer, whip the softened cream cheese and butter for 3 minutes on high speed until light and fluffy. Gradually add the dulce de leche, beating until well incorporated and smooth. Finally, gently fold in the thawed whipped topping until just combined. Set aside.
4. Assemble the Cake: Once the chocolate cake is completely cool, carefully cut the large cake layer in half crosswise, creating two rectangular cake layers. Place one cake layer, face down, onto your chosen serving dish or a large rectangular plate.
5. Frost and Layer: Evenly spread half of the prepared dulce de leche frosting over the first cake layer. Sprinkle half of your chopped walnuts over the frosting. Gently place the second cake layer on top.
6. Final Frosting and Garnish: Use the remaining frosting to cover the top and all sides of the cake, creating a smooth, inviting finish. Sprinkle the rest of the chopped walnuts over the top of the cake for both decoration and added crunch.
7. Chill and Serve: Refrigerate the cake for at least 2 hours before serving. This allows the frosting to set and the flavors to meld beautifully.

Absolutely! The Golden Key Cake, or dulce de leche cake, is wonderfully adaptable. While walnuts offer a classic flavor and texture, you can certainly experiment with other nuts. Hazelnuts will lend a slightly richer, almost Nutella-like note, pecans add a buttery sweetness, and almonds provide a delicate crunch. If you or your guests have a nut allergy, you can easily omit them entirely. For a different kind of crunch, consider sprinkling some granola or toasted coconut flakes instead.

This chocolate dulce de leche cake, with its luscious buttercream frosting, is best stored in the refrigerator to maintain its structure and freshness. While it can tolerate sitting at room temperature for a few hours before serving, especially in cooler climates, I don’t recommend leaving it out for extended periods in warmer environments, as the frosting can become very soft. For optimal enjoyment, keep the frosted cake refrigerated.

Serving Tip: An hour before you plan to serve, take the cake out of the fridge to allow it to come closer to room temperature for a softer texture and more pronounced flavors. However, due to its inherent moistness, it’s equally delicious served chilled directly from the refrigerator.

Yes, cakes generally freeze exceptionally well, and this dulce de leche cake is no exception, making it perfect for preparing ahead or saving leftovers.

To freeze individual cake layers: Before frosting, wrap each cooled cake layer tightly in several layers of plastic wrap, then an additional layer of aluminum foil. Freeze until solid, then transfer to a large freezer-safe bag or airtight container. They can be kept frozen for up to 6 months in a deep freezer. Thaw in the refrigerator overnight before frosting.

To freeze an assembled cake: Once frosted and garnished with nuts (which also freeze well), place the entire cake in a sturdy rectangle cake container. Ensure it’s tightly sealed to prevent freezer burn. Freeze for up to 3 months. Thaw in the refrigerator for 12-24 hours before serving.

While delicious as is, you can personalize your Chocolate Dulce De Leche Cake with various toppings to suit your taste or occasion:

• Chocolate: For an even deeper chocolate experience, sprinkle chocolate flakes, chocolate shavings, or drizzle chocolate syrup over your cake layers or the top.
• Nuts: Beyond walnuts, try sprinkling toasted hazelnuts for a Nutella-inspired twist, or crunchy pecans.
• Dried Fruits: Finely chopped dried blueberries, cherries, or cranberries pair beautifully with chocolate and caramel, adding a chewy texture and tart sweetness.
• Pomegranate: Garnish the top of the cake with fresh, vibrant pomegranate seeds for a burst of color and a juicy, tangy contrast. (These also freeze well on the cake).
• Fresh Fruits: Sliced strawberries, raspberries, blackberries, or blueberries offer a refreshing element and a touch of natural sweetness that complements the rich cake and frosting.
• Ganache: For the ultimate chocolate lover, cover your entire cake with a silky chocolate ganache to create a truly decadent double chocolate and caramel sensation!

Our family’s favorite way to enjoy this rich cake is alongside a steaming hot cup of tea or freshly brewed coffee. The bitterness of the beverages perfectly cuts through the sweetness of the cake. For a more elaborate setting, consider serving it with a side of fresh seasonal fruits or as part of a light cheese board for a delightful tea party spread.

This dulce de leche chocolate cake is versatile enough for any gathering. To serve a large crowd efficiently, you can easily cut it into individual cake slices and arrange them in cupcake liners on a tiered stand for an elegant presentation. Alternatively, simply cut the cake into squares directly in its serving dish for a more casual approach. If you’re feeding a very large group, consider doubling the recipe and stacking the two baked sheet cakes on top of each other before frosting, which simplifies assembly and makes for an impressive centerpiece!

Chocolate Cake:

Dulce De Leche Frosting:

Directions:

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  To make the chocolate cake place all the ingredients into a Kitchen aid mixer in the order given and mix over low speed. Pour batter into a lined and greased 18×13 sheet pan.
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  Bake cake in a pre-heated 350°F oven for 25-30 minutes. Cool completely.
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  Meanwhile, make the caramel frosting. Beat the cream cheese and butter for 3 minutes over high speed. Add the dulce de leche and whip until blended well. Stir in the Cool Whip and set aside.
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  To assemble the cake: cut the cake in half crosswise and place one layer face down onto a serving dish.
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  Frost the cake layer with half of the frosting and sprinkle with half the nuts. Top with the other cake layer and frost all sides of the cake.
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  Garnish with the remaining walnuts and refrigerate for at least 2 hours before serving.

Nutrition per serving