Description

Dobos Torte is a showstopping Hungarian classic, featuring multiple thin layers of light vanilla sponge alternated with luscious chocolate buttercream, and topped with a glossy, crackly caramel glaze. This elegant, festive cake is beloved for its balanced flavors and multi-textured experience—perfect for special occasions and celebrations.

Ingredients

Units Scale

For the Sponge Cake Layers

6 large eggs, separated
3/4 cup granulated sugar, divided
1 tsp vanilla extract
2/3 cup all-purpose flour
Pinch of salt

For the Chocolate Buttercream

1 cup unsalted butter, softened
1 cup powdered sugar
4 oz dark chocolate, melted and cooled
2 tbsp unsweetened cocoa powder
1 tsp vanilla extract

For the Caramel Glaze (optional topping)

1/2 cup granulated sugar
2 tbsp water
1 tsp lemon juice
1 tsp butter

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Sponge Cake Layers: Preheat your oven to 375°F (190°C). Line several baking sheets with parchment paper and trace six 6-inch circles as guides. In a bowl, beat the egg yolks with half of the sugar until pale and fluffy. In a separate bowl, whip the egg whites with the remaining sugar and a pinch of salt until stiff peaks form. Gently fold the yolk mixture into the beaten whites, and then carefully fold in the flour until just combined.
Bake the Sponge Layers: Spread a thin, even layer of batter within each drawn circle on the prepared baking sheets. Bake each sponge layer for 5–6 minutes, or until lightly golden and set. Remove and allow to cool completely before handling.
Prepare the Chocolate Buttercream: While the cake layers cool, beat the softened butter in a large bowl until fluffy. Gradually add the powdered sugar, then the cocoa powder, vanilla extract, and melted chocolate. Beat together until the mixture is smooth, creamy, and well combined.
Assemble the Cake: Place one cooled sponge disc on a serving plate. Spread a thin, even layer of chocolate buttercream on top. Repeat, layering sponge and buttercream, until all layers are stacked, finishing with buttercream on the top and sides. Smooth the exterior for a neat finish. Chill the assembled cake for at least 30 minutes to set.
Make the Caramel Glaze (optional): To make the glossy topping, combine sugar, water, and lemon juice in a small saucepan. Heat gently, swirling occasionally, until the mixture turns a deep amber color and is bubbling. Remove from the heat, stir in the butter, then quickly pour the hot caramel over the top cake layer. Tilt or spread to coat evenly (caramel sets fast!).
Slice & Serve: Chill the cake before slicing with a hot, sharp knife for clean layers. Serve and enjoy this elegant Hungarian dessert!

Notes

The caramel glaze can set very hard—use a greased, hot knife to cut cleanly without cracking the top.
If you prefer, skip the caramel and simply dust the top with cocoa powder or decorate with extra buttercream.
Dobos Torte is best enjoyed at room temperature for optimal buttercream texture.
Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 32g
Sodium: 70mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 5g
Cholesterol: 125mg