The Hungarian Layered Cake, also known as “Dobos Torte” (Dobos Torta), is a famous Hungarian dessert made with multiple thin layers of sponge cake, filled with rich chocolate buttercream, and topped with a signature caramel glaze. It’s elegant, decadent, and a showstopper for special occasions.
🇭🇺 Traditional Hungarian Dobos Torte (Layered Cake)
🍰 Ingredients
For the Sponge Cake (6 layers):
- 6 large eggs, separated
- 3/4 cup (150 g) granulated sugar
- 2/3 cup (80 g) all-purpose flour
- 1/3 cup (40 g) cornstarch
- Pinch of salt
For the Chocolate Buttercream:
- 1 1/4 cups (280 g) unsalted butter, softened
- 6 oz (170 g) dark chocolate (60–70%), melted and cooled
- 3/4 cup (100 g) powdered sugar
- 2 egg yolks (optional for extra richness)
- 1 tsp vanilla extract
For the Caramel Topping:
- 1/2 cup (100 g) granulated sugar
- 2 tbsp water
- 1 tsp lemon juice
- 1 tbsp butter (optional)
🧁 Instructions
1. Make the Sponge Layers:
- Preheat oven to 375°F (190°C). Line 6 round baking pans (8-inch or 9-inch) or bake 2–3 at a time and reuse.
- Whip the egg whites with a pinch of salt until soft peaks form.
- In another bowl, beat the yolks and sugar until pale and thick.
- Fold the yolk mixture into the whites gently.
- Sift in the flour and cornstarch gradually, folding until just combined.
- Divide batter evenly between 6 pans (or bake 2 layers at a time).
- Bake each for about 8–10 minutes or until lightly golden and springy.
- Let cool on racks.
2. Prepare the Buttercream:
- Beat butter until creamy.
- Add powdered sugar and beat until fluffy.
- Mix in the egg yolks (if using) and vanilla.
- Stir in the cooled melted chocolate.
- Beat until smooth and spreadable.
3. Assemble the Cake:
- Place the first sponge layer on a serving plate.
- Spread a thin, even layer of chocolate buttercream.
- Repeat with all but one sponge layer (reserve one for the caramel top).
- Use the remaining buttercream to frost the sides and top of the cake.
4. Make the Caramel Top:
- Slice the reserved sponge layer into 8 wedges (before topping).
- In a saucepan, combine sugar, water, and lemon juice.
- Heat over medium heat until it becomes a deep amber caramel (don’t stir).
- Quickly pour over the sponge wedges and spread with a greased offset spatula.
- Let harden slightly, then separate wedges with a knife coated in butter or oil.
5. Decorate:
- Arrange the caramel wedges on top of the cake like a fan or crown.
- Optional: pipe a bit of buttercream between each wedge for flair.
💡 Tips:
- Refrigerate the cake overnight for best slicing and flavor.
- Use a warm knife to slice cleanly through caramel.
- For a shortcut, make fewer layers and skip the caramel, but it won’t be a true Dobos.