Grease and line 6 round cake pans (6–7 inch / 15–18 cm).
Beat egg yolks and sugar until pale and fluffy.
Fold in flour, cornstarch, and vanilla.
In a separate bowl, beat egg whites until stiff peaks form, then gently fold into the batter.
Divide batter evenly among prepared pans and bake 12–15 minutes until golden and springy. Cool completely.
2. Make the chocolate buttercream
Beat butter until creamy.
Gradually add sugar and cocoa powder, mixing well.
Add milk and vanilla until smooth and fluffy.
3. Assemble the cake
Place one sponge layer on a serving plate and spread a thin layer of chocolate buttercream.
Repeat for all layers, leaving the top layer plain for caramel topping.
4. Prepare the caramel top
In a small saucepan, heat sugar and water over medium heat.
Stir until sugar melts and turns golden amber.
Pour quickly over the top layer and spread evenly. Let harden.
5. Finish
Chill the cake for 2–3 hours to set the layers and buttercream.
Slice carefully with a sharp knife, cleaning between cuts to keep layers neat.
💡 Tips
Use thin layers for the authentic Dobos look.
Work quickly with caramel — it hardens fast.
Store in the fridge for up to 3–4 days; allow to come to room temperature before serving.
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