Dobos Torta – Recipe

Ah, Dobos Torta — a stunning Hungarian layered sponge cake with rich chocolate buttercream and a signature caramel-glazed top. It’s elegant, indulgent, and perfect for special occasions!

Here’s a classic recipe to make your own Dobos Torta at home.

🎂🍫 Dobos Torta (Hungarian Layer Cake)

🕒 Prep Time: 1 hour

🕒 Bake Time: 20–25 minutes (per sponge layer)
🕒 Chill & Assemble: 2+ hours
🍽️ Serves: 10–12

🧂 Ingredients

For the sponge layers (6 thin layers):

6 large eggs, separated
1 cup granulated sugar, divided
1/3 cup all-purpose flour
1/3 cup cornstarch
Pinch of salt

For the chocolate buttercream:

1 cup unsalted butter, softened
1 cup powdered sugar
4 oz bittersweet or semisweet chocolate, melted and cooled
1 tsp vanilla extract

For the caramel glaze:

1 cup granulated sugar
1/3 cup water
1 tbsp lemon juice
2 tbsp unsalted butter
Optional: chopped nuts (walnuts or hazelnuts), for garnish

🔥 Instructions

1. Make the sponge layers:

Preheat oven to 350°F (175°C).
Line six 8-inch round cake pans or use one pan to bake layers one at a time.
Beat egg whites with a pinch of salt until soft peaks form.
Gradually add half the sugar (1/2 cup) and beat until stiff peaks.
In a separate bowl, beat egg yolks with the remaining sugar until pale and thick.
Gently fold the yolk mixture into the whites.
Sift together flour and cornstarch, then gently fold into the egg mixture.
Divide batter evenly into pans (or bake in batches), spreading thinly.
Bake for 7–10 minutes or until the sponge is lightly golden and springs back when touched.
Cool layers on wire racks.

2. Prepare the chocolate buttercream:

Beat softened butter until fluffy.
Gradually add powdered sugar and beat until smooth.
Mix in melted chocolate and vanilla until fully combined.

3. Make the caramel glaze:

In a small saucepan, combine sugar, water, and lemon juice.
Cook over medium heat without stirring until the sugar dissolves and caramelizes to a golden amber color.
Remove from heat and stir in butter until smooth.
Immediately pour the caramel onto parchment paper in a thin layer, or spread it on the final cake layer for the top glaze.

4. Assemble the cake:

Place the first sponge layer on a serving plate.
Spread a thin, even layer of chocolate buttercream.
Repeat with remaining layers, reserving one layer for the top.
Spread the caramel glaze evenly on the top layer before placing it on the cake.
Optional: sprinkle chopped nuts around the edges for decoration.
Refrigerate the cake for at least 2 hours to let the layers set.

💡 Tips & Variations

Use parchment circles to bake layers for easy removal.
For extra flavor, add a tablespoon of coffee or rum to the buttercream.
Store refrigerated and bring to room temperature before serving.
Slice carefully with a hot knife to get clean layers.