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–+ servings
Dobos Torte~ The Original 7 Layer Cake

Dobos Torte

The original 7 Layer cake! Thin layers of vanilla sponge & silky chocolate buttercream
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Prep Time 3 hours
Cook Time 15 minutes
Total Time 3 hours 15 minutes
Servings 15

Ingredients
  

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

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!