Dobos Torte

A Dobos Torte is a traditional Hungarian Cake. It is also referred to as a drum cake because of the hard caramel topping.

I vaguely remember a saying something like, seven layers, not one more not one less.

It really isn’t difficult, and if you take your time it is well worth it. But I learned to make the buttercream first. Makes life so much easier.


  • Ingredients
  • Cake:
  • * 12 ounces unsalted butter, cut into chunks

  • * 1 vanilla bean, split in half lengthwise
  • * 2 ounces powdered sugar
  • * 10 eggs, separated
  • * 1 cup sugar
  • * 7 ounces cake flour, sifted
  • Chocolate Buttercream:

  • * 1 cup sugar

  • * 1/4 cup water
  • * 2 eggs plus 1 egg yolk
  • * 1 pound butter, cut into pieces
  • * 12 ounces bittersweet chocolate, melted
  • * 1 tablespoon rum, optional
  • Caramel Topping:

  • * 6 ounces sugar


  1. Cake: Preheat the oven to 400 degrees F. Mark the outline of a 9-inch cake pan on parchment paper. Repeat until you have 6 marked circles.

Place butter and vanilla in mixing bowl. Warm over low heat to soften. Transfer to a mixer and whip for 1 minute. Add powdered sugar and continue to whip another 5 minutes, until smooth and well blended. Lower the speed and add the egg yolks. Continue to whip for 2 to 3 minutes, until light.

In another mixing bowl, whip the egg whites until soft peaks. Add the granulated sugar and increase speed of the mixer. Whip until stiff but not dry. Fold the meringue into the egg yolk mixture. Gently fold flour into the egg mixture. Divide the batter equally among the 6-marked circles. With an offset spatula, spread the batter about 1/4-inch thick to fill in the marked circle. Bake in preheated oven for 6 to 8 minutes or until light golden in color. Allow to cool. Transfer each cake circle onto a 9-inch cake board. Reserve.

Chocolate Buttercream: In a saucepan, combine the sugar and water. Boil to 240 degrees F or soft ball stage on a candy thermometer. Do not stir.

Meanwhile, in a mixer, beat the eggs and egg yolk until light and ribbony. Lower the speed and gradually pour the hot syrup into the egg mixture. Increase the speed and whip mixture until room temperature. Add the butter, 1 piece at a time. Then add the melted chocolate and rum, if desired. Continue to whip until smooth and well blended.

Caramel Topping: Cook sugar until is amber in color. Pour caramel over 1 of the reserved cake layers. Run edge of a chef’s knife in butter. With the help of the buttered edge knife, spread the caramel to cover the entire surface of the cake circle. Allow to cool to set the caramel. Cut into 12 equal pie cuts. Reserve.

To assemble torte: Reserve half of the Chocolate Buttercream. Using some of the remaining buttercream, spread a 1/8-inch layer on top of the first cake layer. Continue layering the remaining the 4 remaining cake circles and spreading the buttercream. When all 5 cake layers have been frosted, frost the sides and top of the cake. Use a pastry comb to finish the sides of the layered cake. Mark the top of the cake into 12 pie sections. Pipe the remaining buttecream on top of each pie section and arrange the caramel slices on top of the piped cream at an angle.

Comments (8)


just one correction I would like to make, "Dobos" comes from the last name of the creator of this cake " Jozsef Dobos" a master pastry chef. He made this cake first in 1885 and the recipe became public in 1895.


mosolyka, you are 100% correct.

anamado, ribbony is the eggs mixed together, a pale yellow color, thick, and when the mixer head is lifted, it streams back into the bowl in a thick ribbony flow. not sure if that makes sense, but that is about the easiest way to explain it.


I remember this cake!! My mother made this cake when we were little. I remember the hard topping-warning! It turns into hard candy!!! We had a difficult time cutting it so after trying, mom took the hammer out and cracked it!! It was very yummie!! I remember my mother taking a long time in the kitchen with this cake but it was so worth it! Thank you for posting!!


Great Recipe, I made it for my Father who is from Hungarian and as soon as he saw it his eyes lit up and he said "ohhh...Dobos Torte". It turned out excellent and rivaled my mothers recipe, in fact, I was able to give her some tips! Thank you


It is lovely to see this recipe outlined so well. My parents are hungarian and I remember visiting a cukrazda and tasting this cake there. The hungarians are masters of great tasting gateaux but their decorating is still behind. I have been told that this is due to the problems with getting hold of tools and the sugar/flower pastes we have available in western countries.