Hungarian Dobos Torte – Sprinkle Bakes

The Hungarian Dobos Torte is a famous multi-layered cake created by Hungarian pastry chef József Dobos in the 19th century. It features thin sponge cake layers filled with rich chocolate buttercream and topped with a caramelized sugar layer. If you’re looking for a Sprinkle Bakes-style recipe, here’s a version inspired by classic techniques with a modern twist.

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Hungarian Dobos Torte

Ingredients

For the Sponge Cake Layers:

• 6 large eggs, separated
• ¾ cup (150g) granulated sugar
• 1 teaspoon vanilla extract
• 1 cup (125g) all-purpose flour, sifted
• ¼ teaspoon salt

For the Chocolate Buttercream:

• 1 cup (225g) unsalted butter, softened
• 1 cup (120g) powdered sugar
• ½ cup (60g) unsweetened cocoa powder
• 4 oz (115g) dark chocolate, melted and cooled
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream

For the Caramel Topping:

• ¾ cup (150g) granulated sugar
• 2 tablespoons water
• 1 teaspoon lemon juice
• 1 tablespoon unsalted butter