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):
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6 large eggs, separated
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1 cup granulated sugar, divided
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1/3 cup all-purpose flour
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1/3 cup cornstarch
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Pinch of salt
For the chocolate buttercream:
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1 cup unsalted butter, softened
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1 cup powdered sugar
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4 oz bittersweet or semisweet chocolate, melted and cooled
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1 tsp vanilla extract
For the caramel glaze:
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1 cup granulated sugar
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1/3 cup water
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1 tbsp lemon juice
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2 tbsp unsalted butter
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Optional: chopped nuts (walnuts or hazelnuts), for garnish
🔥 Instructions
1. Make the sponge layers:
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Preheat oven to 350°F (175°C).
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Line six 8-inch round cake pans or use one pan to bake layers one at a time.
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Beat egg whites with a pinch of salt until soft peaks form.
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Gradually add half the sugar (1/2 cup) and beat until stiff peaks.
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In a separate bowl, beat egg yolks with the remaining sugar until pale and thick.
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Gently fold the yolk mixture into the whites.
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Sift together flour and cornstarch, then gently fold into the egg mixture.
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Divide batter evenly into pans (or bake in batches), spreading thinly.
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Bake for 7–10 minutes or until the sponge is lightly golden and springs back when touched.
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Cool layers on wire racks.
2. Prepare the chocolate buttercream:
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Beat softened butter until fluffy.
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Gradually add powdered sugar and beat until smooth.
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Mix in melted chocolate and vanilla until fully combined.
3. Make the caramel glaze:
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In a small saucepan, combine sugar, water, and lemon juice.
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Cook over medium heat without stirring until the sugar dissolves and caramelizes to a golden amber color.
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Remove from heat and stir in butter until smooth.
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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:
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Place the first sponge layer on a serving plate.
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Spread a thin, even layer of chocolate buttercream.
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Repeat with remaining layers, reserving one layer for the top.
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Spread the caramel glaze evenly on the top layer before placing it on the cake.
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Optional: sprinkle chopped nuts around the edges for decoration.
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Refrigerate the cake for at least 2 hours to let the layers set.
💡 Tips & Variations
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Use parchment circles to bake layers for easy removal.
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For extra flavor, add a tablespoon of coffee or rum to the buttercream.
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Store refrigerated and bring to room temperature before serving.
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Slice carefully with a hot knife to get clean layers.