Dobos Torta (Hungarian Layer Cake)
Dobos Torta is a famous Hungarian sponge cake created in the late 1800s by pastry chef József C. Dobos. Known for its thin sponge layers, silky chocolate buttercream, and signature caramel-topped layer, this cake is both visually striking and delicious. While it looks impressive, Dobos Torta can absolutely be made at home with patience and careful preparation.
What Makes Dobos Torta Special?
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Multiple thin sponge layers
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Rich chocolate buttercream filling
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A crisp caramel-glazed top layer
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Elegant presentation with minimal decoration
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A perfect balance of sweetness and texture
Unlike heavily frosted cakes, Dobos Torta is refined and not overly sweet, making it ideal for special occasions.
Ingredients
Sponge Cake Layers
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6 large eggs, separated
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1 cup (200 g) granulated sugar
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1 teaspoon vanilla extract
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1 cup (120 g) all-purpose flour
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Pinch of salt
Chocolate Buttercream
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6 oz (170 g) dark chocolate, chopped
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1 cup (225 g) unsalted butter, softened
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¾ cup (150 g) powdered sugar
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1 teaspoon vanilla extract
Caramel Topping
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¾ cup (150 g) granulated sugar
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1 tablespoon lemon juice
Instructions
1. Make the Sponge Cake Layers
Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
Beat egg yolks with half the sugar until pale and thick. Add vanilla.
In a separate bowl, beat egg whites with salt until soft peaks form, then gradually add remaining sugar and beat to stiff peaks.
Gently fold egg whites into yolk mixture. Sift flour over the batter and fold carefully to avoid deflating.
Spread thin, even circles of batter (about 8–9 inches) onto parchment. Bake 5–7 minutes per layer until lightly golden. Cool completely.
You should have 6–7 thin layers.
2. Prepare the Chocolate Buttercream
Melt chocolate gently and allow it to cool slightly.
Beat butter until creamy, then add powdered sugar and vanilla. Mix in melted chocolate until smooth and spreadable.
3. Assemble the Cake
Reserve one sponge layer for the caramel top.
Spread chocolate buttercream evenly between remaining layers, stacking carefully. Use a thin layer on the sides if desired.
Chill the cake while preparing the caramel.
4. Make the Caramel Top
In a saucepan, heat sugar and lemon juice over medium heat until melted and amber in color. Do not stir—swirl the pan gently.
Immediately pour caramel over the reserved sponge layer and spread quickly with an offset spatula.
Before it hardens, score the caramel into wedge shapes using a lightly greased knife.
5. Finish the Cake
Once caramel is fully set, place the caramel wedges on top of the cake in a decorative pattern.
Refrigerate for at least 1 hour before serving.
Tips for Success
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Work gently when folding batter to keep layers light
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Spread batter thin for classic Dobos texture
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Prepare caramel quickly—it sets fast
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Chill cake before slicing for clean cuts
Storage
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Store refrigerated for 3–4 days
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Bring to room temperature before serving
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Do not freeze (caramel texture will suffer)
Serving Suggestions
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Serve thin slices—Dobos Torta is rich
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Pair with espresso or strong coffee
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Ideal for birthdays, holidays, or formal gatherings
Final Thoughts
Dobos Torta is a true European classic, combining delicate sponge cake, smooth chocolate buttercream, and a dramatic caramel crown. While it takes time, the result is a show-stopping dessert that reflects traditional pastry craftsmanship and timeless elegance.