Hungarian Dobos Torte

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Medium

Dobos torte stacks six thin sponge layers with chocolate buttercream and crowns them with a glassy caramel-topped wedge layer. It is an old Budapest classic. Makes 12 slices in about 5 hr 35 min.

Prep 60 min

Cook 35 min

Cooling 4 hr

Total 5 hr 35 min

Yield 12 slices

Ingredients

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slices

6 (300 g)eggs, separated, for the sponge
¾ cup (150 g)granulated sugar, divided, for the sponge
1 ⅓ cups (150 g)cake flour, sifted
1 tsp (5 ml)vanilla extract, for the sponge
1 pinchfine salt
4 (200 g)eggs, for the buttercream
¾ cup (150 g)granulated sugar, for the buttercream
7 oz (200 g)dark chocolate, melted and cooled
1 cup (250 g)unsalted butter, softened
1 tsp (5 ml)vanilla extract, for the buttercream
¾ cup (150 g)granulated sugar, for the caramel
1 tsp (5 ml)lemon juice
2 tbsp (30 ml)water

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Instructions

Heat the oven to 375 F (190 C). Trace six 8-inch (20 cm) circles on parchment sheets.
Whip the yolks with half the sugar until thick and pale, and the whites with a pinch of salt and the remaining sugar to soft peaks. Fold whites into the yolks, then fold in the flour and vanilla.
Spread about 1/2 cup of batter thinly in each circle. Bake 6 to 8 minutes until pale golden, in batches. Cool, then trim to neat 8-inch circles. Choose the best layer for the top.
For the buttercream, whisk the eggs and sugar in a bowl over simmering water until the mixture reaches 160 F (71 C) and is thick. Whisk off the heat until cool.
Beat in the soft butter a little at a time, then fold in the melted chocolate and vanilla. Chill to spreading consistency.
Boil the caramel sugar, water and lemon juice to a golden amber, about 340 F (170 C). Pour quickly over the reserved layer on an oiled sheet, spread thin, and score into 12 wedges with an oiled knife before it sets.
Stack five layers with buttercream between and coat the top and sides. Pipe a ring of rosettes around the top.
Rest the caramel wedges on the rosettes at an angle. Chill 3 hours, then slice with a hot knife.

Tips

Spread the layers thin; thick layers lose the delicate texture.
Caramel hardens in seconds; oil the knife and work fast.
Slice the caramel before it sets, or it will shatter.
Cook the egg and sugar base for the buttercream to 160 F (71 C). Hot caramel (about 340 F / 170 C) causes severe burns; keep children away.

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Recipe FAQ

How long does it take to make hungarian dobos torte?

Plan on 60 minutes of prep and 35 minutes of cooking, plus 4 hours to chill. The recipe makes 12 slices.

How should I store hungarian dobos torte?

Refrigerate up to 4 days; bring to room temperature 30 minutes before serving.

Can I make hungarian dobos torte ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract, for the sponge (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

A layer cake created in Budapest and credited to confectioner József Dobos, known for its caramel top. Serve it with black coffee.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

549 Calories / serving

45.0g Fat

34.2g Carbs

4.1g Protein

31.3g Sugar

Whole recipe (12 servings): ~6588 cal · 540g fat · 410g carbs · 49g protein · 376g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.