Dobos Torte Recipe -
Dobos Torte Recipe
  • READY IN 3 hr

Dobos Torte

Recipe by  

"The word 'dobos' means 'like a drum' in Hungarian. However, this cake is named after its creator, Hungarian pastry chef Josef Dobos."

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Ingredients Edit and Save

Original recipe makes 1 9-inch 6-layer cake Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    3 hrs


  1. Preheat oven to 400 degrees F (205 degrees C). Have ready two 10-inch cardboard circles. Generously grease a 9-inch springform pan with soft butter, and dust with flour.
  2. Beat the egg whites until frothy, and gradually add 1 cup sugar. Beat just to soft peaks. In another bowl, beat the yolks with the milk, lemon peel, vanilla, and salt. Fold this into the egg whites. Sift the flour over the egg mixture, and fold in.
  3. Spread 1 1/3 cups batter into the prepared pan. Bake for about 5 to 9 minutes, or until small, brown spots begin to appear on cake. Remove the cake from the oven, and remove layer from pan with a spatula. Dust the cake lightly with flour, and place on a rack to cool. Grease pan again, and repeat this process until all of the batter is used, about 6 times more. Place the layers between wax paper, and cover with a towel. Chill layers for a few hours. Make the Chocolate Buttercream.
  4. Layer the chilled layers on one of the cardboard rounds with the buttercream. Start with one layer; cover with the buttercream, and then press down with another layer to make a good seal. Repeat this with the remaining layers, but reserve one layer. Wrap the cake in plastic, and chill for at least 6 hours along with the remaining buttercream. Grease the other cardboard round with the shortening, and place the last layer on it.
  5. Place 1 cup sugar into a non-stick skillet over medium heat. Allow sugar to cook until the edges look melted and brown. Begin stirring with a wooden spoon. Cook until the sugar become an amber color, and is smooth. Carefully pour the caramel over the top of the last layer, and spread to the edges with an oiled knife. Quickly, using an oiled knife, indent the top of the caramel into 16 wedges. Allow to cool slightly, and then retouch the indents with the knife again. Place layer onto a counter top dusted with sugar, and allow the caramel to cool completely.
  6. Place some more buttercream on top of the chilled torte, and top with the caramel round. Frost the sides with the remaining buttercream. Chill the torte before serving.
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Reviews More Reviews

Most Helpful Positive Review
Apr 09, 2004

This worked out really, really well and was great! Being half Hungarian, I decided that I needed to master the Dobos Torte. This is the most comprehensive and well-written recipe I've been able to find (i.e. not assuming that you grew up making it and just needed a refresher). I have a few suggestions to make this easier for folks trying it - 1.) Be prepared the batter is THICK! I just used the bottom of the springform pan and spread the batter onto it - it was a lot easier and no burns taking the thing apart to quickly get the layer onto the cooling rack. The sides are not needed to keep the batter in and just got in the way. 2.) this made a tad too much caramel and people were peeling it off and setting it aside because it was too much to crunch through - it ended up being the thickness of brittle. I'll reduce by half next time so that it's more of a glaze. Thanks, Kevin! I owe you one!

Most Helpful Critical Review
Feb 19, 2004

this recipe was good, but as a hungarian myself, I must say the frosting was not what I have grown up with.


27 Ratings

Oct 25, 2005

That was really good, but I am not certain that it tasted how I remembered it tasting back home. Two tips: (1) Instead of measuring batter layers as 1 1/3 cups each, separate the batter into 7 equal amounts to avoid problems with varying batter volume. I had trouble getting 7 layers out of the batter - only got 4 and a bit, 1 1/3 cup each as per the recipe. I used organic free-range eggs (denser, so less volume), which may have been the problem. (2) Make sure you pour the melted sugar over a *perfectly level* layer, or else it will just run down from it. This was a fairly annoying way for me to discover that the countertop is not quite level :-D

Apr 05, 2007

This torte is absolutely delicious. However, the recipe calls for icing sugar in the buttercream. The original recipe uses a cooked sugar syrup and egg yolks. I would give this one 5 stars had it not been named "Dobos".

May 01, 2008

I finally had the chance to make this for my mum's birthday with great success. My family loved the "waffer-like" layers of cake. The chocolate buttercream frosting might seem too rich but trust me, it goes really well with the mild flavor of the cake. I'd recomend chilling the whole thing before serving and storing in the refrigerator (the frosting held up and tasted better cool/cold). I'd also recommened working on making the frosting and caramel toping while you bake the cake layers because this recipe takes quite a bit of time. Can't wait for an excuse to make this again ;)

Feb 02, 2009

I made this recipe as a weekend project, and I am very glad I allotted so much time for it! However, I knew something this fancy would take a long time, and it was definitely worth it! Rich, creamy buttercream, and light, eggy cake! Don't even get me started on the caramel...

May 11, 2005

A bit time consuming to make and unhealthy as they come, but the result is stunning! Took it to a gathering and everyone loved it and brought home seconds. I cut the sugar in the buttercream to 3 cups, but it's still a little too sweet for me. Next time I will try 2 or 2 1/2 cups.

May 23, 2005

Amazing. Time consuming but amazing. The caramel on top was a little thick, and I used around 3/4 of a cup of sugar. but it was still really really good.


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  • Calories
  • 242 kcal
  • 12%
  • Carbohydrates
  • 46.2 g
  • 15%
  • Cholesterol
  • 137 mg
  • 46%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 49 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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