Quick Dobos Torte with Coffee Cream

My mother used to make the most delicious Hungarian "Dobos torte" which took so much time to bake, layer by layer. I make my own version with frozen pound cake which saves so much time and all Dobos torte lovers love it just the same.

Prep Time:
30 mins
Cook Time:
1 hrs 10 mins
Additional Time:
3 hrs
Total Time:
4 hrs 40 mins
1 torte


  • 2 (12 ounce) packages frozen pound cakes, thawed

Coffee Cream:

  • 2 ⅓ cups water

  • 1 ½ cups white sugar

  • 3 tablespoons vanilla extract

  • 1 tablespoon instant coffee granules

  • 1 tablespoon quick-mixing flour (such as Wondra®), or more as needed

  • 2 sticks unsalted butter, cut into pieces

  • 10 ounces frozen whipped topping (such as Cool Whip®), thawed


  1. Carefully slice each thawed pound cake into 6 to 8 horizontal even layers.

  2. Combine water, sugar, vanilla extract, and instant coffee in a saucepan over medium-high heat. Stir and bring to a boil. Reduce heat to a soft, slow, consistent boil with small bubbles. Stir frequently and cook until mixture starts to have a foamy look, about 1 hour.

  3. When cream starts to rise, continue stirring gently. If foam continues and does not settle by stirring, sprinkle with flour while stirring constantly, and allow to cook for about 5 more minutes. Coffee mixture should be a little syrupy and slightly caramelized. Don't overcook at this point once you reach the slightly syrupy stage or it will revert to a liquidy gritty texture which is undesirable to the final result of a fluffy cream.

  4. Remove from heat. Stir butter pieces into the coffee mixture until melted. Transfer to the refrigerator to cool down.

  5. Once cream is cooled, beat with an electric mixer until stiff and fluffy. Gently fold in whipped topping. Refrigerate for 2 more hours.

  6. Set the first layer on a cake platter and spread coffee cream in a thin layer on top. Add the 2nd cake layer and frost. Continue putting the torte together, sticking the individual layers together with coffee cream. Frost torte on the top and on the sides as well.

Cook's Notes:

Optional Candy Topping: If you like, you can add a candy topping which takes practice. It's a work of art if it comes out right. I prefer to have someone help with this part.

Reserve top layer of your cake without frosting it. Place this layer on a cutting board. In a saucepan, cook 1/2 cup sugar over medium heat, stirring constantly and quickly, breaking up any chunks. Remove from heat immediately when the sugar melts; do not continue cooking at this point or the result will be too caramelized and/or gritty. Working very quickly, pour the caramel over the reserved top layer of cake, smoothing and spreading quickly over the layer. It will begin to harden like Almond Roca(R). With another smooth knife, make indentations for slicing the cake. I usually have boiling water on hand to clean the knife. Place candied cake slice on top of the frosted cake and refrost sides up to the top layer.

Refrigerate before serving. For best results, this cake tastes best served a day or two after frosting, as the cake absorbs more of the frosting. With practice you could make the perfect Hungarian Dobos Torte famous for winning many baking contests.

Nutrition Facts (per serving)

395 Calories
23g Fat
44g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 395
% Daily Value *
Total Fat 23g 29%
Saturated Fat 15g 76%
Cholesterol 123mg 41%
Sodium 170mg 7%
Total Carbohydrate 44g 16%
Dietary Fiber 0g 1%
Total Sugars 33g
Protein 3g
Calcium 20mg 2%
Iron 1mg 3%
Potassium 64mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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