Hungarian Caramel Layer Cake

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This iconic Hungarian showpiece stacks six featherlight sponge rounds with silky chocolate buttercream, then crowns the top with a crackled sheet of golden caramel that shatters under the knife. Created by Budapest confectioner József C. Dobos in 1884, it remains one of Europe's most elegant patisserie classics.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 26 gFat
• 14 gSaturated Fat
• 55 gCarbs
• 1.5 gFiber
• 38 gSugar
• 6 gProtein
• 180 mgSodium
• 155 mgPotassium
• 55 mgCalcium
• 2 mgIron
• 0 mgVitamin C
• 125 mcgVitamin A

Ingredients

For the sponge layers

• 6 large eggs, separated
• 150 g (3/4 cup) granulated sugar, divided
• 120 g (1 cup) cake flour, sifted twice
• 1 tsp vanilla extract
• Pinch of fine salt
• 30 g (2 tbsp) unsalted butter, melted and cooled

For the chocolate buttercream

• 250 g (1 cup + 2 tbsp) unsalted butter, softened
• 200 g (1 1/2 cups) powdered sugar, sifted
• 50 g (1/4 cup) dark chocolate (70%), melted and cooled
• 20 g (3 tbsp) unsweetened cocoa powder
• 1 tsp vanilla extract
• 2 tbsp heavy cream

For the caramel glaze and garnish

• 220 g (1 cup + 2 tbsp) granulated sugar
• 60 ml (1/4 cup) water
• 1 tbsp lemon juice
• 100 g (1 cup) toasted hazelnuts or sliced almonds, finely chopped

Directions

1. Preheat the oven to 200°C (400°F). Draw two 23 cm (9-inch) circles on parchment paper, line two sheet pans, and lightly butter the parchment.
2. In a clean bowl, whip the egg whites with the salt to soft peaks. Rain in half the sugar and continue whipping to stiff, glossy peaks. In a separate bowl, beat the yolks with the remaining sugar and vanilla until thick, pale, and tripled in volume.
3. Fold the yolk mixture into the whites in three additions. Sift the flour over the batter in three additions, folding gently after each. Drizzle the melted butter around the bowl's edge and fold in just until incorporated.
4. Divide the batter into 6 equal portions (about 90 g each). Spread one portion inside one parchment circle as thinly and evenly as possible. Bake 4 to 5 minutes, until pale gold and just set. Slide the layer onto a rack, peel off the parchment, and repeat with the remaining batter.
5. Prepare the buttercream: beat the softened butter for 3 minutes until pale and fluffy. Add the powdered sugar in three additions, beating well between each. Blend in the melted chocolate, cocoa, vanilla, and cream; beat 2 minutes until light and spreadable.
6. Assemble the cake on a cardboard round: place one sponge layer, spread with about 3 tablespoons of buttercream, and repeat with five layers. Coat the top and sides with the remaining buttercream, smoothing neatly. Press the chopped toasted nuts onto the sides. Chill the cake for 45 minutes to firm up.
7. Make the caramel: combine the sugar, water, and lemon juice in a heavy-bottomed light-colored pan. Cook over medium heat without stirring until amber, about 8 to 10 minutes; swirl the pan gently for even color. Immediately pour the caramel over the chilled cake top, tilting quickly to coat before it sets.
8. Let the caramel set at room temperature for 10 minutes. Slice with a long knife dipped in hot water and wiped dry between cuts, so each wedge carries a shard of crackling caramel.
9. Serve slightly cool or at room temperature. Store leftovers in a single layer under a cake dome for up to 2 days.

Cook’s Notes

• Spread the batter as thinly and evenly as possible inside the traced circle; thin layers are the signature of an authentic Dobos.
• Work fast once the caramel turns amber; it hardens within seconds, so have the chilled cake positioned and ready to pour over.
• Trim uneven sponge edges with kitchen scissors before stacking so the layers register perfectly and the cake stays stable.
• Chill the assembled cake thoroughly before pouring the caramel; a cold surface helps the glaze set instantly with a glossy sheen.
• For clean slices, heat your knife under hot running water and wipe dry between every cut through the brittle caramel top.

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