A classic Hungarian layered cake with thin sponge layers, rich chocolate buttercream, and a signature caramel topping. Elegant, indulgent, and perfect for special occasions.
Ingredients
Sponge Layers (6–7 layers)
6 large eggs, separated
6 tbsp sugar (for yolks)
6 tbsp sugar (for whites)
6 tbsp all-purpose flour
2 tbsp cocoa powder (optional, for some layers)
Pinch of salt
Chocolate Buttercream
1 cup unsalted butter, softened
1 cup powdered sugar
4 tbsp cocoa powder
2–3 tbsp milk
Caramel Topping
½ cup sugar
2 tsp water
1 tsp butter
Instructions
Bake Sponge Layers
Preheat oven to 350°F (180°C).
Beat egg yolks with sugar until pale.
Whip egg whites with sugar and salt until stiff peaks form.
Fold yolks into whites gently, then sift in flour (and cocoa if using).
Spread thinly on parchment-lined baking sheets. Bake 5–7 minutes until lightly golden. Repeat for all layers.
Make Chocolate Buttercream
Beat butter with powdered sugar, cocoa, and milk until smooth and creamy.
Assemble Cake
Layer sponge sheets with buttercream between each layer.
For the top layer, make caramel: heat sugar and water until golden, stir in butter, and pour over the top layer. Let set.
Chill & Serve
Chill 2–3 hours before slicing. Serve in thin slices.
💡 Tip: Warm the knife slightly before slicing to cut through the caramel top cleanly.
I can also make a quick, 3-step Facebook-style version for Dobos Torte if you want a simplified version for sharing. Do you want me to do that?
