This elegant pecan and caramel cake, also known as Golden Key Cake, is one of the best caramel cake recipes out there! It’s irresistibly delicious, with moist caramel cake layer filled with sweetened condensed milk and pecans and frosted with a fluffy mascarpone caramel whipped cream frosting. This cake is what caramel dreams are made of! My husband isn’t the biggest fan of desserts, but he specifically requests this cake every year for his birthday. It’s that good!
The name Golden Key comes from the Russian candy bar that’s the inspiration behind this cake. Both the candy and the cake are hugely popular in Russia, Ukraine, and Eastern Europe! Find another version of this cake in my cake book, The European Cake Cookbook!
RECIPE:
For Caramel Cake Layers:
4 large eggs
¾ cup (228 g) dulce de leche
1 tsp vanilla extract
½ cup (100 g) white granulated sugar
1 cup (240 ml) buttermilk
¾ cup (180 ml) light cooking oil, such as canola
2 tsp (4 g) instant coffee
1 ½ tbsp (22 ml) hot water
2 cups (250 g) all-purpose flour
2 tsp (10 g) baking soda
2 tsp (8 g) baking powder
¼ tsp salt
For Filling:
¼ cup (76 g) dulce de leche
½ cup (120 ml) sweetened condensed milk
1 cup (125 g) finely diced pecans or hazelnuts
For Caramel Whipped Cream Frosting:
16 oz (454 g) mascarpone cheese, softened at room temp
1 cup (304 g) dulce de leche
½ cup (120 ml) sweetened condensed milk
1 tsp vanilla
1 tsp instant coffee
2 tsp (10 ml) hot water
3 cups (710 ml) heavy cream, chilled
1 cup (125 g) diced pecans or hazelnuts, for garnish
Get the FULL recipe here: https://tatyanaseverydayfood.com/recipe-items/golden-key-cake/
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