Hungarian Dobos Cake is a classic dessert that will impress anyone who tries it. This cake is known for its delightful layers, rich chocolate buttercream, and a unique caramel topping. A sweet treat for special occasions or just a lovely dessert after dinner, Dobos Cake is sure to become a favorite in your home.
Why Make This Recipe
There are many reasons to make Dobos Cake. It showcases a beautiful balance of flavors and textures, with soft cake layers, creamy buttercream, and a crunchy caramel top. This cake not only tastes amazing but also looks stunning when served. Making it from scratch allows you to impress your friends and family with your baking skills!
How to Make Hungarian Dobos Cake
Follow these simple steps to create your own Hungarian Dobos Cake.
Ingredients:
- 6 large eggs, room temperature, separated
- 3/4 cup granulated sugar (divided)
- 2/3 cup all-purpose flour, sifted
- 1 tsp vanilla extract
- Pinch of salt
- 7 oz dark chocolate (60–70%), chopped
- 1 cup unsalted butter, room temperature
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- Optional: 1 tsp espresso powder
- 1 cup granulated sugar (for caramel glaze)
- 2 tbsp water
- 1/2 tsp lemon juice
- 1/2 tsp butter (for greasing knife)
- Candied cherries or fruit (for decoration)
- Extra chocolate buttercream for piping
Directions:
Prepare the Sponge Layers: Preheat your oven to 375°F (190°C). Grease and line 6–7 round 8-inch cake pans. Beat the egg yolks with 1/2 cup sugar and vanilla until thick. In another bowl, beat the egg whites with salt until foamy, then gradually add the remaining sugar until stiff. Fold the egg whites into the yolk mixture, then fold in the flour. Spread a thin layer in each pan and bake for 6–8 minutes. Let them cool.
Make the Chocolate Buttercream: Melt the chocolate and let it cool down. Beat the butter until creamy, then add the powdered sugar and vanilla, beating until fluffy. Mix in the cooled chocolate. If the buttercream is too soft, chill it briefly.
Assemble the Cake: Place one sponge layer on a cake board. Spread a layer of buttercream on it, repeat with the remaining layers, leaving the top layer bare. Cover the sides and top with buttercream and chill the cake.
Make the Caramel Glaze: In a saucepan, combine the sugar, water, and lemon juice. Cook on medium heat until it turns amber in color. Pour the caramel over the top sponge layer and slice it into wedges before it hardens.
Decorate the Cake: Arrange the caramel wedges in a fan pattern on top. Decorate with candied fruits or cherries and pipe buttercream stars around the edges if desired.
How to Serve Hungarian Dobos Cake
Serve Dobos Cake chilled for the best flavor. It pairs wonderfully with coffee or tea, making it a great dessert for a cozy gathering or a special celebration.
How to Store Hungarian Dobos Cake
Store your Dobos Cake in an airtight container in the refrigerator. It will stay fresh for up to a week. If you prefer, you can also freeze the cake for longer storage. Just wrap it tightly to prevent freezer burn.
Tips to Make Hungarian Dobos Cake
- Ensure your eggs are at room temperature for better volume when beating.
- Don’t skip sifting the flour; it helps create a lighter cake.
- If you find the chocolate buttercream too soft, chilling it briefly will help with spreading.
- Practice careful pouring when making the caramel to avoid splatters.
Variation
You can add flavors to the buttercream, such as espresso or a splash of liqueur, for a different taste. You can also use different toppings, like crushed nuts or fresh berries, in addition to or instead of candied fruits.
FAQs
1. Can I make Dobos Cake ahead of time?
Yes, you can prepare the sponge layers and store them in the fridge, then assemble the cake on the day of serving.
2. Is it necessary to use dark chocolate?
To get the rich flavor, dark chocolate works best. However, you can use milk chocolate if you prefer a sweeter taste.
3. How do I fix a broken sponge layer?
If a sponge layer breaks, simply use the buttercream to hold it together when stacking. The frosting will cover minor flaws.
With this simple recipe, you can enjoy the delightful layers and flavors of traditional Hungarian Dobos Cake. It’s not just a dessert; it’s a celebration on a plate!
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Hungarian Dobos Cake
- Total Time: 80 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A classic Hungarian dessert featuring layered sponge cake, rich chocolate buttercream, and a unique caramel topping.
Ingredients
- 6 large eggs, room temperature, separated
- 3/4 cup granulated sugar (divided)
- 2/3 cup all-purpose flour, sifted
- 1 tsp vanilla extract
- Pinch of salt
- 7 oz dark chocolate (60–70%), chopped
- 1 cup unsalted butter, room temperature
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- Optional: 1 tsp espresso powder
- 1 cup granulated sugar (for caramel glaze)
- 2 tbsp water
- 1/2 tsp lemon juice
- 1/2 tsp butter (for greasing knife)
- Candied cherries or fruit (for decoration)
- Extra chocolate buttercream for piping
Instructions
- Preheat your oven to 375°F (190°C). Grease and line 6–7 round 8-inch cake pans.
- Beat the egg yolks with 1/2 cup sugar and vanilla until thick.
- In another bowl, beat the egg whites with salt until foamy, then gradually add the remaining sugar until stiff.
- Fold the egg whites into the yolk mixture, then fold in the flour.
- Spread a thin layer in each pan and bake for 6–8 minutes. Let them cool.
- Melt the chocolate and let it cool down.
- Beat the butter until creamy, then add the powdered sugar and vanilla, beating until fluffy.
- Mix in the cooled chocolate. If the buttercream is too soft, chill it briefly.
- Place one sponge layer on a cake board. Spread a layer of buttercream on it, repeat with the remaining layers, leaving the top layer bare.
- Cover the sides and top with buttercream and chill the cake.
- In a saucepan, combine the sugar, water, and lemon juice. Cook on medium heat until it turns amber in color.
- Pour the caramel over the top sponge layer and slice it into wedges before it hardens.
- Arrange the caramel wedges in a fan pattern on top. Decorate with candied fruits or cherries and pipe buttercream stars around the edges if desired.
Notes
Ensure eggs are at room temperature for better volume. Don’t skip sifting the flour for a lighter cake. Chill buttercream briefly if too soft.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Dobos Cake, Hungarian dessert, chocolate cake, layered cake, special occasion dessert