Dessert · European ·

Traditional Hungarian Dobos Torte

Name: Traditional Hungarian Dobos Torte
Prep time: 70 min
Cook time: 210 min
Total time: 280 min
Yield: 12 servings
Cuisine: Dessert
Ingredients: 6 large eggs, separated; 180 g granulated sugar; 180 g all-purpose flour, sifted; 1 tsp vanilla extract; 200 g unsalted butter, softened; 150 g powdered sugar; 100 g dark chocolate, melted; 2 tbsp unsweetened cocoa powder; 1 tsp instant coffee granules, dissolved in 1 tbsp hot water; 150 g granulated sugar; 1 tbsp unsalted butter; 1 tsp lemon juice; 100 g walnuts, finely chopped (optional for sides)

A beautifully layered sponge cake delicacy from Hungary, characterized by its distinctive caramel top and creamy chocolate butter filling.

4.6(320 reviews)

·By Ethan Brooks·October 7, 2025

Traditional Hungarian Dobos Torte — Dessert served and photographed from above

Prep

1 h 10 min

Cook

3 h 30 min

Difficulty

Advanced

Serves

Ingredients

Servings

Sponge Cakes

Chocolate Buttercream

Caramel Glaze

Assembly

Nutrition

Per serving

Calories: 480 kcal
Protein: 6.6 g
Carbs: 57.5 g
Fat: 25.5 g
Fiber: 2 g

Whole recipe

Total

Calories: 5765 kcal
Protein: 78.8 g
Carbs: 689.9 g
Fat: 305.5 g
Fiber: 23.9 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
6 large eggs separated	420	36	3.6	28.8	0
180 g granulated sugar	720	0	180	0	0
180 g all-purpose flour sifted	654	18	136.8	1.8	6.6
1 tsp vanilla extract	12	0	0.5	0	0
200 g unsalted butter softened	1430	1.6	1.6	161	0
150 g powdered sugar	600	0	150	0	0
100 g dark chocolate melted	546	6.8	47	36	7.2
2 tbsp unsweetened cocoa powder	24	1	6	1	3.4
1 tsp instant coffee granules dissolved in 1 tbsp hot water	2	0.1	0.4	0	0
150 g granulated sugar	600	0	150	0	0
1 tbsp unsalted butter	102	0.1	0	11.5	0
1 tsp lemon juice	1	0	0.3	0	0
100 g walnuts finely chopped (optional for sides)	654	15.2	13.7	65.2	6.7

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Sponge Cakes

1
Preheat Oven and Prepare Tins
Preheat oven to 180°C (350°F) and line several round cake tins with parchment paper or bake in batches.
2
Beat Eggs and Sugar
Beat egg whites until stiff peaks form. Gradually add sugar to egg yolks, beating continuously until thick and pale. Fold in egg white mixture gently.
3
Add Flour and Vanilla
Incorporate sifted flour and vanilla extract gently into the batter. Divide evenly into lined cake tins.

Making the Chocolate Buttercream

1
Cream the Butter
In a large bowl, beat the softened butter until light and fluffy.
2
Add Powdered Sugar
Gradually add powdered sugar and beat until integrated.
3
Mix in Chocolate and Coffee
Mix in melted chocolate, cocoa powder, and dissolved coffee. Beat until smooth.
Tip: Do not rush the cooling process of the cake layers. Warm the knife with hot water for smoother caramel cutting.

How to Make Traditional Hungarian Dobos Torte

Total time: 4 h 40 min · Yields 12 servings

1
Baking the Layers
Bake each cake layer for about 10-12 minutes until golden. Allow to cool completely.
2
Prepare the Caramel Glaze
In a heavy-bottomed pan, melt sugar over medium heat until golden. Add butter and lemon juice, then immediately spread a thin layer onto one cake disc.
3
Assemble the Cake
Layer the cake discs with chocolate buttercream in between, using the caramel-coated layer for the top. Optionally, spread chopped walnuts around the sides of the cake.