Golden Key Caramel Cake Recipe (video)
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!
My Golden Key Cake Video Tutorial!
Watch my YouTube video recipe for step-by-step instructions and watch me put this Golden Key caramel cake together! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!
Ingredients for Golden Key Cake
Here are some of the main ingredients you’ll need for this caramel and pecan cake recipe:
- Buttermilk: soured milk makes the cake layers extra moist.
- Dulce de leche: this is cooked, sweetened condensed milk. This thick caramel is perfect for baking and for frostings.
- Sweetened condensed milk: I use this for filling the cake!
- Diced pecans or hazelnuts: finely diced nuts for filling and for garnishing the cake.
- Mascarpone cheese: soften this cheese for about 30 minutes before making the frosting.
- Heavy Cream: make sure to keep the cream extra cold for best results.
Can I use Caramel for This Recipe?
This caramel cake is made with dulce de leche, which is thick caramel made by cooking sweetened condensed milk in the can. I buy mine at Walmart, where it’s readily available. Unfortunately, this cake recipe will not be the same using regular caramel, since it’s much thinner in consistency.
Making the Caramel Cake Layers
This delicious Golden Key Cake is made with the best caramel cake layers, sweetened with dulce de leche and a bit of sugar. I also like to add a touch of coffee flavor to this cake to make it extra special! Dulce de leche is sweetened condensed milk that has been cooked very slowly in the can until it caramelizes. It’s the perfect addition to this recipe.
- First, I combine the eggs, sugar, vanilla and dulce de leche in a large mixing bowl and beat the ingredients together until smooth. Next, I add in the oil, buttermilk and dissolved instant coffee.
- Next, I combine all the dry ingredients: flour, baking powder, baking soda and salt. I always sift in the dry ingredients before mixing them into the batter.
- I used three, 8-inch cake pans lined with parchment paper for this caramel cake. Bake the layers at 350F/177C for about 25 minutes.
- It’s very important to cool the cake layers completely! I remove the layers from the pans immediately and let them cool on a wire rack.
Making the Sweetened Condensed Milk Filling
The original Golden Key Cake recipe is made with hazelnuts but my husband prefers pecans so I make it his way! This filling is super simple, with just three ingredients: dulce de leche, sweetened condensed milk and diced pecans. I just combine the sweetened condensed milk and dulce de leche in a bowl and it’s ready to be used. This filling will settle nicely into the nooks and crannies of the cake layers and make the cake even more moist and more flavorful!
How to Make Caramel Mascarpone Frosting
The frosting I use for my Golden Key Caramel Cake is one of my all-time favorites!! It’s just so delicious and irresistible! It’s so light and fluffy and the perfect complement to the cake layers. Traditionally, this cake is made with a buttercream and you can use my French Buttercream recipe for this cake, too. Just add 1 cup dulce de leche to the frosting.
*Soften the mascarpone cheese for about 15 minutes. If it gets too warm, it can separate! Cream cheese will also work great for this recipe.
- First, mix together softened mascarpone with dulce de leche until creamy, then add in sweetened condensed milk, vanilla extract and dissolved coffee. Mix everything again until the mixture is creamy.
- In a separate bowl, whisk 3 cups of chilled heavy cream to stiff peak stage, then add the mascarpone mixture.
- SUPER IMPORTANT: whisk together the whipped cream and mascarpone caramel mixture for 15 to 20 seconds on high speed. Do not over mix at this stage or the frosting can separate. If the cream and caramel don’t combine completely, use a spatula to fold the mixtures together.
- I like to refrigerate the frosting for at least an hour, while my cake layers are cooling. The frosting will become more firm and easier to work with. You can re-whisk the frosting again to get fluffy peaks.
- If your frosting is too soft, simply refrigerate for one hour, then whisk again.
Note: You can use 2 to 3 cups of cream depending on how much frosting you like for your cake. This frosting recipe makes quite a bit of frosting! You can also reduce the recipe in half for less frosting.
How to Make the Golden Key Cake
Decorating and assembling cakes is my favorite part of cake baking, besides eating it of course! Before assembling this Golden Key Cake, make sure the cake layers are completely cooled. You can even place them into the refrigerator to cool more quickly. *Note: these are updated instructions; having 6 layers instead of 3 makes the cake more moist.
- First, I level the cake layers with a serrated knife, then split the layers in half, creating six layers total. then
- Next, I use a pastry brush to soak each cake layer generously with the sweetened condensed milk mixture. I spread a generous amount of frosting between each layer, then sprinkle on the pecans or hazelnuts. You can add the nuts onto each layer, or alternate.
- Next, I apply a crumb coat of frosting to the outside of the cake. I recommend refrigerating the caramel cake between the crumb coat and final coat of frosting for about 15 to 30 minutes. Place your bowl of frosting into the fridge as well to keep it chilled.
- Next, I apply the last layer of frosting, garnish with chopped pecans and dollops of cream. Allow the cake to chill for overnight for best results.
Serving Suggestion
Once you have this caramel cake assembled, I highly recommend allowing the cake to chill in the refrigerator overnight, or for 24 hours. This chilling time will make the cake moister and more delicate and it will allow the frosting to set more firmly. As good as this cake is right away, it only gets better after an overnight chill! Keep the cake refrigerated when not enjoying. If you need to transport the cake to another location, keep the cake in the fridge until the last moment and transport in a cooled vehicle.
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More Recipes
Enjoyed this incredible caramel cake recipe? Check out some of my other recipes you’re sure to enjoy!
- Walnut Prune Honey Cake – a traditional Eastern European cake with honey cake layers, walnuts, prunes and sour cream frosting!
- Torte Napoleon – this classic French cake is super popular in Eastern Europe for holidays! Made with 8 flaky pastry layers and homemade pastry cream filling.
- Kyiv Torte – another famous cake in Ukraine, this one made with crunchy meringue, sponge cake and caramel buttercream!
- Almond Roca Almond Cake – this cake is inspired by one of my favorite candies, Almond Roca! With crunchy toffee filling and caramel buttercream!
- Caramel Pecan Pumpkin Cake – if you love pumpkin, you’ll love this decadent pumpkin cake with caramel frosting and crunchy pecans!
Supplies/Tools
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- The European Cake Cookbook – find another version of this popular cake in my cake cookbook!
- 8-inch Cake Pans – I love the Fat Daddios brand for quality cake pans.
- Ateco Turn Table – this decorating table is a must for all bakers!
- KitchenAid Hand Mixer – you’ll love this small but powerful mixer for small baking jobs.
- Cake Decorating Tools – I use this cake scrapper, small off-set spatulas, and regular spatulas for assembling this caramel cake.
- Dulce de Leche– get this thick caramel sauce online if you can’t find it in stores!
Golden Key Caramel Cake Recipe (video)
Ingredients
For Caramel Cake Layers:
- 4 large eggs
- ¾ cup dulce de leche
- 1 tsp vanilla extract
- ½ cup white granulated sugar
- 1 cup buttermilk
- ¾ cup light cooking oil, such as canola
- 2 tsp instant coffee
- 1 ½ tbsp hot water
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- ¼ tsp salt
For Filling:
- ¼ cup dulce de leche
- ½ cup sweetened condensed milk
- 1 cup finely diced pecans or hazelnuts
For Caramel Whipped Cream Frosting:
- 16 oz mascarpone cheese or cream cheese, softened at room temp
- 1 cup dulce de leche
- ½ cup sweetened condensed milk
- 1 tsp vanilla
- 1 tsp instant coffee
- 2 tsp hot water
- 3 cups heavy cream, extra well chilled
- 1 cup diced pecans or hazelnuts, for garnish
Instructions
Making the Caramel Cake Layers:
- Preheat the oven to 350F/177C and line three, 8-inch (20-cm) cake pans with parchment paper and spray the sides with a baking spray.
- Prepare the cake layers first: in a large mixing bowl, combine the eggs, dulce de leche, vanilla and sugar. Beat on medium speed for 2 to 3 minutes until the mixture is smooth. Next, add in the buttermilk and oil. In a small ramekin, combine the instant coffee and hot water; stir to dissolve, then add to the batter. Beat the batter for another minute, until it’s smooth.
- In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder and salt. Sift the dry ingredients into the cake batter and beat for about 1 minute, just until combined.
- Divide the cake batter evenly between the three pans and level the batter with an off-set spatula. Bake the cake in the preheated oven for about 24 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake layers from the oven, out of the pans and onto a wire rack to cool completely.
Making the Filling:
- Next, prepare the filling. Combine the sweetened condensed milk and dulce de leche in a small bowl, then whisk until creamy. Set the filling aside until ready to use.
Making the Caramel Frosting:
- For the frosting: This recipe makes quite a bit of frosting. If you typically don’t like a lot of frosting, prepare just half of the recipe. I recommend making this frosting while the cake layers are baking and cooling to allow 1 hour of chill time for the frosting. Do not soften the mascarpone cheese too much; 15 minutes is enough. It will start to separate if it's too warm.
- In a large mixing bowl, combine the softened mascarpone with dulce de leche. Mix on medium speed for a couple minutes until the mixture is smooth. Next, add in the sweetened condensed milk and vanilla. In a small ramekin, combine the instant coffee and hot water; stir to dissolve, then add to the mixture. Mix the frosting for 1 minute, until it’s smooth and uniform.
- Pour the chilled heavy cream into a separate mixer bowl and whisk for about 4 minutes, until stiff peaks form. Start the mixer on low speed, then gradually work up to high speed once the cream thickens. Pour the prepared mascarpone and dulce de leche mixture into the whipped cream. Mix on high speed for just until the two mixtures are combined and fluffy. Overmixing can cause the frosting to separate.
- If your frosting is too soft, simply place it into the refrigerator for about an hour to chill, then whisk again. Keep it chilled when not using.
Assembling the Golden Key Cake: (Updated)
- To assemble the cake, first make sure the cake layers are completely cooled. Use a long, serrated knife to level off the top of each layer, then split each cake layer in half, resulting in 6 layers total. Brush the sweetened condensed milk mixture over each cake layer, allowing it to sink into the cake layer. Next, spread a generous amount of the frosting evenly to the edges, then sprinkle the pecans over the top. You can add the pecans for each layer or alternate.
- Spread a generous amount of the prepared frosting between each cake layer and frost the outside of the cake with a thin layer of crumb coat frosting. Refrigerate the cake for 15 to 30 minutes, then apply the final coat of frosting. Garnish the top and sides of the cake with the diced pecans by gently pressing them into the sides and sprinkling on top. If desired, transfer any remaining cream into a pastry bag and pipe dollops of cream on top; I used Ateco tip #847.
- Refrigerate the cake for at least 12 to 24 hours before enjoying. Keep the cake refrigerated when not serving.
I use thise amazing recipe in my sale project, the customer like it so much and stayed its yummy multing in mouth.
That’s awesome! 🙂 I’m glad the cake was a hit with your customer! 🙂
Amazing cake!
Thank you! 🙂
Thank you for your amazing recipes! I have learned so much from you! Love your recipes and videos so much!!
You’re so welcome, it’s my pleasure! Thank you for your support! 🙂
I made this cake couple times and it’s always comes out great and tasty 😋
Wonderful! I’m so glad you’re enjoying it! 🙂
This looks incredible! Can I leave the nuts out and just make the filling with condensed milk and dulce de leche?
It’s so delicious! 🙂 Yes, you can make the cake without the nuts, too. Enjoy!
hello!
I have a question. I do not intend to offend you, but is there a substitution to mascarpone cheese? like can I use cream cheese instead? The other question is more offending but it is not intended, can I use swiss merengue for frosting ? Thank you so much for sharing this recipe and sorry if my questions are offending. Stay safe!
Hi Aina! Your question is perfectly fine! Yes, you can use cream cheese in place of the mascarpone cheese. Yes, a swiss meringue buttercream will work well here, too. You can add some dulce de leche to the frosting to make it caramel flavored!
thank you! I’ll try this for my father’s birthday. Being old, he is not a fan of sweets. But I still try every year. Thank you so much! ^_^
This cake is a waste of time. The frosting is not worth the time of day. I will never make this cake again and I spend a lot of time making cakes.
I’m sorry you didn’t enjoy the recipe! The frosting needs to be well chilled for it to work.
Why do you have to be rude with your comment?
Hi, Tatyana! Is it okay to use macadamia nuts instead of hazelnuts in this recipe?
Hi! Yes, macadamia will taste great here, too! Enjoy!
Hey, would it work if I used rectangle cake pans and made this into a rectangle cake? I would probably just do 2 layers.
Hi! Absolutely! This recipe will work great with rectangle pans, too. Enjoy! 🙂
Hey Tatyana! I wanted to make this cake with two square layers what size pans would you recommend I use? Thank you in advance!!!
Hi! I recommend baking the cake in one half sheet pan, 18×13-inches. You can then cut the sheet in half and stack it to create a 2-layer square cake. Enjoy!
Hi Tatyana, I need to make this cake for a party out of state. Will the cream or cake itself ruin if it sits in the car for 6 hours ?
Hi! I’m so sorry, but I think the cake won’t make it that long without a refrigerator! The whipped cream frosting is quite soft. You can make this cake with my French Buttercream recipe and add 1 cup of dulce de leche to the buttercream after adding all the butter. French Buttercream becomes quite hard in the refrigerator and will last in the car for longer. Just make sure to refrigerate the frosted cake overnight
Thank you! I ended up frosting the cake there and it turned out delicious🙌🏼 Thank you for sharing this recipe 😁
That’s such a great idea!! 🙂 Love it! I’m so happy you enjoyed it!
Hi Tatyana! Is it okay to use cream cheese instead of mascarpone because we don’t have it in our city. ☺️ I’ve made some of your cakes and they never disappointed me!
Hi! Yes, cream cheese will work great here, too! Hope you enjoy the recipe! It’s one of my favorites!
Do you have to roast the nuts before using them or can raw nuts be used?
No, I didn’t roast the nuts. I used them raw. However, you can roast them if you wish to. Enjoy!
How come this recipe is different than the one in your European Cake cookbook? I’m not sure which one to follow now lol
Hi! That is correct! The one in the cookbook is slightly different since I can’t post the original recipe from the cookbook. The main difference is the frosting. The one in the book has buttercream and this one is made with whipped cream. I recommend going with the frosting you enjoy more. Also, the cake layers in my cookbook are more dry, sponge cake layers. These are more moist. Enjoy! 🙂
Hi Tatyana!
As with most of the comments, I too LOVE following your recipes and videos.
So much so that my husband surprised me with your cookbook when it launched.
Your carrot cake is a winner ALWAYS!
I am trying this recipe for his birthday this weekend and want to do 4 layers instead of 3.
Is this advised? My cake pans are about 9 inches (23cm)
I generally weigh my batter and then divide equally into my cake pans
Would I need to double up on the frosting too? I read that you mentioned there’ll be quite a bit of frosting left.
Which recipe in the cookbook is this? I went back and looked and I am not quite sure what I’m looking for
Hi Robyn! I’m so happy to hear that you’re enjoying my recipes and my cookbook! I love the carrot cake recipe, one of my favorites!
For making a 4-layer cake using 9-inch cake pans, I recommend doubling the cake batter recipe if you want the layers to be the same thickness. And weighing the batter is a great idea! For the frosting, I would make about 1 1/2 portions instead of doubling it. The recipe does make a lot of frosting. This version of the cake is not in my cookbook! I have lots of recipes that are available exclusively either on my website or in the cookbook. There is another version of Caramel Honey Cake in my European Cake Cookbook, page 25, but it’s made with a different frosting and different cake batter.
Have fun baking and enjoy!
The frosting did not work. That’s alot of ingredients headed to the garbage. I mixed the cream to stiff peaks and followed the instructions to be gentle with the next step, and chilled it overnight. The frosting is the texture of a thick milkshake.
My dulce de leche came from the can and maybe it is more liquid than the one you used. Any tips on how to save it?
Hi Kiki! I’m so sorry the frosting recipe didn’t work well for you! Did you try whisking the cream again after chilling it? Also, make sure you are using heavy cream, not whipping cream. That can also make a difference. If your caramel sauce is on the thinner side, that can affect the consistency. Try whisking the frosting again after refrigerating, that usually does the trick!
I did try to rewhip it. The problem definitely was too thin dulce de leche (Eaglebrand which actually pours out) and I did use whipping cream. Whoops! The cake is delicious anyway, and gets so much better as it sits in the fridge!
Hope you give another try! Use super thick dulce de leche, or just use half the amount. And heavy cream works so much better. You’ll get a much thicker frosting. I’m glad it tastes good! Enjoy! 🙂
Can I use normal tinned caramel for the cake if I don’t have dulce de leche?
Hi! Yes, for the cake batter it won’t make too big of a difference, but be more careful with the frosting. I would add less caramel so that the frosting doesn’t turn out too thin. Enjoy!
Made this for my family and it turned out so delicious! The cake layers are so moist and the cream is divine!
That’s wonderful to hear! I’m so glad the cake was a hit with everyone! Thanks for leaving a review! 🙂
Please help. I made the frosting exactly as directed. Chilled for 2 hours now. Still too soft to frost.
Hi Lisa! I’m sorry you’re having issues with the frosting. Do you have more mascarpone or cream cheese? Soften the cheese and whisk it until it’s smooth, then add to the frosting. This will help thicken it further.
What a lovely cake everyone enjoyed it thank you for a lovely recipe x
Hi Julie! I’m so glad to hear that everyone enjoyed it! It’s one of my personal favorites! Thanks for leaving a review!
Hi I use x3 9” tins so would I have to double this recipe or times it by one and a half please ??
Hi Lainy! I recommend making 1 1/2 portions of the cake recipe if you’re using 9-inch pans. I would keep the frosting recipe the same since the recipe makes quite a bit of frosting. Enjoy!
Hello, I’m going to try this cake tomorrow and wondering if this is a cake you can freeze?
Yours is the recipe I like best of all the ones I’ve looked at.
Hi Denise! I’m so glad you found my recipe! Are you wanting to freeze the entire cake or just the cake layers? The cake layers would freeze well for up to 1 month. I personally haven’t tried freezing the entire cake. You could do that, then thaw it for 24 hours in the refrigerator before serving. Let me know how it goes!
Hello,
I baked this cake for my sister & big boss’ Birthday and it was a hit. A friend requested me to bake one for her daughter with no nuts. Do you think the taste will still be good? Can I replace nuts with small slices of Ghirardelli’s milk chocolate caramel squares? Hoping to hear from you soon. Thank You
Pinky from TX
11 March 2022
Hi! I’m so glad to hear that everyone loved it! It’s one of my personal favorites. I think the chocolate should be a good replacement for the nuts. The cake will taste great without the pecans, too. Hope everyone enjoys it again!
Cake layers turned out kinda dense. I think eggs should be bitten longer like for sponge cake. I also tried Golden key cake layers recipe with sour cream and eggs bitten longer time and results were amazing and tasted better. Your frosting and caramel layer is pretty tasty though.
Hi Gina! I’m sorry the recipe didn’t turn out perfectly for you. If your cake layers turned out dense, I would double check the expiration dates on your baking soda and baking powder. These need to be replaced every few months. As this isn’t a sponge cake, you don’t have to mix the eggs for too long.
This is an amazing recipe and super delicious!
I used a rectangle sheet pan and made a sheet cake worked perfectly!
Make sure your mascarpone isn’t too warm or cold, this tip helped me with the frosting.
Thanks Tatyana for another delicious recipe!
Hi Irina! I’m so happy you loved the recipe! It’s one of my personal favorites. I used a sheet pan for my Easter cakes, too! It makes it easier to serve for a larger crowd!
Thank you so much for taking the time to leave a review!
Hi,
I’m wondering if I can freeze the cake component? I am making it for my son’s birthday and will be time poor leading up to the day. If not, how many days will the cake stay fresh prior to assembly? Thank you! Can’t wait to try it.
Hi! Yes, these cake layers will freeze quite well. Just let them cool down completely, then wrap tightly with several layers of plastic wrap. Hope everyone enjoys the cake!
Hi Tatyana, would this cake work on a 9 x 13 sheet pan?
Your picture of this cake only has 3 layers not 6 as it says in recipe, did you use a larger tin for the 3 layers?
Hi Angie! I recently updated the recipe as I found doing 6 layers (splitting the 3 layers in half) allows for more flavor. I use three, 8-inch cake pans, then sliced them in half.
This recipe would work well in a 9×13-inch pan, too. Allow the cake to cool completely, then use a serrated knife to slice it in half.
Thank you for great recipes and step by step directions. I’ve made many of your dishes and cakes for birthday parties and for church auctions with people raving about the delicious cakes.
My question for you today is wether you cover your cakes in the fridge? How do you decide which to cover and which are ok to leave open? Thank you.
Hi Galina! You’re very welcome, it’s my pleasure! I’m so glad to hear that. It makes my day! 🙂
I typically don’t cover my finished cakes in the refrigerator. However, you want to make sure there’s nothing in your fridge with strong odors. Cakes absorb odors very quickly and it can ruin the flavor. If I’m making a ‘naked’ cake with no frosting on the sides, I’ll gently wrap the sides with plastic wrap. Hope that helps! 🙂
Hi Tatiana, thank you very much for your wonderful recipes.
I want to bake this delicious cake for my husband’s birthday, October 26th and I wanted to ask, please tell me, if the oven is small and 3 molds do not fit at once, the dough will wait its turn at room temperature while the other cakes are baked?
Thanks in advance for your reply.
Hi! You’re very welcome, it’s my pleasure! Yes, you can let the other pans stand at room temperature until you bake them. I would try to bake them all as soon as possible. Hope you enjoy the cake! It’s one of my personal favorites!
Is dulce de leche ready made, or do you make it yourself…also how do you make it. Thanks
Hi! I use store-bought dulce de leche. Essentially, it’s cooked sweetened condensed milk. You can make it at home but you have to be super careful because the cans can explode. Hope you enjoy the cake!
What stores are carrying ready made?
I’ve seen it almost everywhere. I know Walmart carries it for sure and at a good price. You’ll usually find it in the Hispanic food aisle. Not sure why but that’s where they keep it!
I’m a little late to the party here but I made this and it was a HUGE hit. I’ll be making this for Thanksgiving but wasn’t sure if it would be ok in the car while we travel. We only have to go about an hour. Would it hold up? Thank you so very much for this recipe. Keeper! (Oh! And I was thinking of adding an apple pie filling one time. Kind of a caramel apple vibe. Any tips?)
Hi Devon! I’m so glad this cake was a huge hit with everyone! It’s one of my personal favorites! I think I answered your question on a different site but just in case you missed it – you’ll want to make the cake the day or night before and let it set completely. Once the frosting sets, it will be more stable. You can also insert a few straws into the cake to keep the layers from sliding around. Hope that helps and enjoy!!
I am a Baker in the Merchant Marines (commercial shipping). I’ve been baking my whole life, as my parents owned a bakery. I was looking for something unique to make that I’ve never made or come across. Whenever I see buttermilk/sour cream in a cake or quick bread, I’ll always give it a shot. When I see a frosting that is folded with whipped cream, I dive in. When I see espresso/coffee thrown in the mix, I’m down. This recipe ticked all those boxes.
I will admit that I did omit the filling, as to me it seemed like it would make it too sweet, and the frosting recipe did say that it made quite a lot of frosting, so I decided to be classic and layer it with frosting and chopped pecans. I decided to trim the cakes and soak them in layers of whipped cream to make sure they were extra moist.
The results were exquisite. I had a symphony of compliments. One of my mates said it was like heaven in their mouth 🤣
Thank you SO much for this delicious recipe. It is definitely going into my personal cook book.
Hi Jasmine! Your message made my morning! I’m so glad everyone loved the cake! It’s one of my personal favorites, too! Thank you for taking the time to leave a review!
Hi Tatyana thank you for sharing this recipe its so good . i have question can i use regular milk or no?
Hi Alen! Are you referring to the buttermilk in the cake batter? Yes, you can use regular milk. Just add a tablespoon of lemon juice or vinegar into the milk, give it a mix, then use in the recipe. Enjoy!
The flavours were AH-MAZING, but the filling and the cream were just way too runny! I wish i read the comments about it being too soupy earlier. Eagles is the only brand of dulce-de-leche I saw in the store. I had to add in a whole block of cream cheese to the frosting to make it somewhat thicker, but it still ended up melting off a few hours later in the fridge. The recipe also made a tonne of frosting, so ended up making cake jars.
Hi Angela! I’m so sorry the recipe didn’t work for you. If your frosting is too runny, it’s too warm and melted. When this happens, place the entire mixing bowl into the refrigerator to chill for 1 hour, then whisk again. The brand is completely fine. To avoid this in the future, make sure your cream cheese isn’t too soft/melted and the cream needs to be very cold.