Dobos Torte~ The Original 7 Layer Cake

The original seven layer cake is a classic that everyone should master!

The Dobos Torte sometimes called Dobosh Torte is one of the most beautiful classic cakes!

Hailing from Hungary where József Dobos a delicatessen owner put it on the map

The Dobos Torte has definitely stood the test of time so we are definitely adding it to the classic cakes list!
Luscious layers of vanilla sponge cake and silky chocolate buttercream

Each slice topped with caramel decor is what makes it an authentic Dobos Torte

What is a Torte?

There is some mixed information about what exactly defines a Torte Vs a Cake
Some will say in order to be classified as a torte, the recipe should not have regular flour, but instead be made with nut flour
For me I classify a torte as any cake that has multiple layers

In fact, the act of “torting” a cake means just that – Slicing or baking the cake into thin multiple layers

The classic Dobos Torte is the greatest example of a beautiful sponge cake with multi layers!

With just two simple recipes and a bit of caramelized sugar you are on your way to advanced classical pastry with a vegan flare!

Notes for Success:

Cooking sugar for caramel is very dangerous so please take care and watch it ever step of the way
A heavy bottom sauce pot is essential as we are cooking the sugar to 330°F

A candy thermometer is not necessary as you can rely on sight to tell you when you have reached this temperature

It is helpful to have several cake pans since we are baking each layer separately for a perfect thickness on each layer
I am using 7″ cake pans for mine and the recipe below is worked out perfectly for that size pan with the batter weighing in at 170g per pan
If you have 8″ cake pans I would say to increase the batter per pan to 250g each, thus requiring you to have to increase the recipe to 1½X or double the ingredients!

Just be careful with your math conversions if you do increase the recipe size.

Dobos Torte will stay fresh for up to 4 days at room temperature, however the caramel decor could prove a problem in humid warm climates.
Refrigeration will keep the cake fresh for longer~ up to 1 week, but the caramel will most likely condensate & melt even faster upon refrigeration

WATCH THE  VIDEO TUTORIAL HERE

Dobos Torte

The original 7 Layer cake! Thin layers of vanilla sponge & silky chocolate buttercream

Print Recipe Pin Recipe

Prep Time 3 hours hrs

Cook Time 15 minutes mins

Total Time 3 hours hrs 15 minutes mins

Servings 15

Ingredients

  

1x2x3x

For the Cake Batter:

• 1½ cups Plant Milk 355ml
• 3 teaspoons White Vinegar 15ml
• ½ cup Vegan Butter 113g
• ½ cup Vegetable oil 117ml
• 1¾ cups Granulated Sugar 350g
• ½ teaspoon Salt
• 2 teaspoons Vanilla Extract 10ml
• 2 cups All Purpose Flour 250g
• 1 cup Cake Flour 120g
• 2 teaspoons Baking Soda

for the icing

• 1 Recipe Chocolate Buttercream

For the Caramel Layer:

• ¾ cup Granulated Sugar 150g
• ½ teaspoon White Vinegar
• 3 Tbs Water 45ml

Instructions

 

• Preheat your oven to 350° F Grease and parchment line as many 7" cake pans as you have, but you will need 8 layers total
• First combine the vegetable oil with the melted vegan butter add the vanilla extract & set aside
• Combine the soy milk with the vinegar & let stand for 5 minutes to thicken.
• Sift all the dry ingredients together in a large mixing bowl, including the sugar.
• Pour the plant milk mixture & the butter/oil mixture into the dry ingredients & whisk smooth
• Divide the batter 170g in each pan & bake for approximately 12 minutes at 350°F or until they are lightly golden browned
• If you don't have 8 pans, it's ok the remaining batter can sit on the counter at room temperature while the other cakes bake
• Once the cakes are done, cool them slightly them carefully flip them out onto a parchment paper or cooling rack & quickly clean, re-grease & re-parchment the pans to bake the remaining batter
• YOU WILL HAVE JUST ENOUGH FOR THE 8th layer, it may be slightly thinner but that;s OK~ it's for the caramel layer anyway
• Once the cakes are all baked, cool them completely then refrigerate the layers so they get cold & firm (it's easier to handle them when they are cold)
• Prepare your chocolate buttercream recipe as per the instructions on that page
• Build your cake with 7 of the cake layers & about ¼ cup of chocolate buttercream per layer, then crumb ice it & give it a final ice with the remaining buttercream.

  *I had about 2 cups of buttercream leftover after I made this entire cake
• Once the cake is fully iced, prepare the caramel.
• Combine the water, vinegar & sugar together in a heavy bottom sauce pot & stir to dissolve the sugar over medium to high heat. Once the mixture begins to boil DO NOT STIR
• Bring to a full boil and watch it closely for caramelization
• As soon as the sugar starts to turn light amber it will go to burnt very quickly!
• Remove from the heat & it will darken in color & continue cooking!
• Let it stand for 5 minutes to settle down then using a metal ring mold pour the hot caramel into the mold over the last layer of cake
• Let it set for about 5 minutes then using an oiled knife, cut the caramel cake into 12 portions
• Decorate each slice of cake with a caramel cake shard

Video

Notes

Read all the notes for success above the recipe 

Storage Dobos Torte cake will stay fresh for up to 4 days at room temperature, however the caramel decor will be a problem in humid warm climates. Refrigeration will keep the cake fresh for longer~ up to 1 week, but the caramel will most likely condensate & melt even faster upon refrigeration Cake is best served at room temperature, so be sure to let it sit out for at least an hour before serving

Tried this recipe?Let us know how it was!