Golden Key Cake with Caramelized Condensed Milk Cream

Name: Golden Key Cake with Caramelized Condensed Milk Cream
Prep time: 30 min
Cook time: 35 min
Total time: 125 min
Yield: 10 to 12 slices
Cuisine: Eastern European-inspired
Ingredients: 4 whole large eggs, room temperature; 200 g granulated sugar; 200 g all-purpose flour, sifted; 1 tsp baking powder; 50 ml milk; 400 g caramelized condensed milk; 200 g unsalted butter, softened; 1 tsp vanilla extract; 100 g dark chocolate, chopped; 50 g butter, for glaze

A two-layer vanilla sponge cake filled with caramelized condensed milk buttercream and chocolate glaze.

By Savva LoginovUpdated October 2, 2026

Total 2 hr 5 minMakes 10 to 12 slices

Jump to Recipe

This layered Golden Key cake pairs a light vanilla sponge with caramelized condensed milk and butter cream, finished with dark chocolate glaze. The source gives a single cake tin but says to divide the sponge into multiple layers, so this version bakes in two pans for more even layers. Cool the cakes fully before filling, and chill the assembled cake briefly before pouring the glaze. The name is retained from the source; exact regional versions may differ. Heat oven to 180°C (350°F). Grease and line two 20-cm round cake pans. Beat eggs and sugar 6 to 8 minutes until pale and thick. Fold in sifted flour and baking powder in two additions. Stir milk with a spoonful of batter, then fold back in.

Golden Key Cake with Caramelized Condensed Milk Cream

How to tell when it is ready

Melt chocolate and butter together gently, stir smooth and pour over chilled cake. Refrigerate until set.

Tips

Heat oven to 180°C (350°F).
Beat eggs and sugar 6 to 8 minutes until pale and thick.
Divide batter between pans and bake 22 to 27 minutes until springy and a tester comes out clean.
Beat softened butter until fluffy.

Troubleshooting

If sponge is dry, brush layers lightly with milk.
If glaze is too thick, stir in a teaspoon of warm cream.

Substitutions

Use a dairy-free condensed milk and butter alternative.
Use milk chocolate for a sweeter glaze.

Variations

Add a pinch of salt to the cream.
Decorate the top with chopped toasted nuts.

Serving suggestions

Serve chilled with coffee.
Add fresh berries alongside.
Cut with a warm dry knife.
Offer small slices because the cream is rich.

Make ahead

Prepare and measure the ingredients in advance. Refrigerate covered up to 4 days because of the buttercream. Let slices stand briefly before serving.

Storage

Refrigerate covered up to 4 days because of the buttercream. Let slices stand briefly before serving.

Food safety

Keep the filled cake refrigerated and do not leave it at room temperature for more than 2 hours.

Frequently asked questions

Can I bake the cake layers ahead?

Yes. Cool them completely, wrap tightly and refrigerate for up to 2 days or freeze for up to 2 months.

How should I store golden key cake with caramelized condensed milk cream?

Refrigerate covered up to 4 days because of the buttercream. Let slices stand briefly before serving.

Serve chilled with coffee. Refrigerate covered up to 4 days because of the buttercream. Let slices stand briefly before serving.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Golden Key Cake with Caramelized Condensed Milk Cream