The Cake of Hungary 2025 reimagines one of the greatest cakes of all time

By: Trademagazin Date: 2025. 08. 01. 11:54

This year’s “Cake of Hungary” competition celebrated the 140th anniversary of the iconic Dobos cake, calling on pastry chefs to reimagine the classic dessert. The winning creation, “DCJ Stílusgyakorlat” by Kézműves Cukrászda in Gyula, elevated the original with sour cherries, cherry pálinka and an innovative presentation. Meanwhile, the title of Hungary’s Sugar-Free Cake went to Kovács Alfréd, who also won last year’s main title with his poppy seed creation, “Mákvirág”.

József C. Dobos first presented the now-iconic Dobos cake at the 1885 National Exhibition in Budapest. Today, it remains one of the best-known Hungarian desserts and a recognized hungarikum. In the 2025 edition of the annual competition organized by the Hungarian Confectioners Guild, entrants had to include the classic ingredients of a Dobos cake: eggs, sugar, butter, dark chocolate, and vanilla. The full competition brief is available here.

László Balogh, master pastry chef of Kézműves Cukrászda, which has been operating since 1998, competed alongside his colleague Roland Kis. Although they had entered the contest once before without reaching the final, they returned this year encouraged by Balogh’s son, Zoltán.

Their cake, titled “DCJ Stílusgyakorlat” – the abbreviation referencing József C. Dobos – features traditional Dobos elements like chocolate, butter, caramel and vanilla. To give it a modern twist, the creators incorporated sour cherries and cherry pálinka, paired with a soft chocolate buttercream. Their decision was inspired by tradition and by the harmonious pairing of cherry and chocolate.

A video featuring the winning cake and an interview with the pastry chefs can be viewed at this link:

The Sugar-Free Cake of Hungary competition is held annually by the One Drop of Attention Foundation in partnership with the Hungarian Confectioners Guild. Entries must not include any ingredients from the banned list, such as added sugar, refined flour or alcoholic beverages. The full rules are published on the foundation’s website.

Last year’s winner, Kovács Alfréd, returned in 2025 to enter the sugar-free category. A professional photographer by trade, he turned to pastry-making during the COVID-19 pandemic and later opened Édes Vonal Cukrászda in Vác.

This year, he submitted two cakes – one simple and one more complex. Though the elaborate one didn’t make the final, his simpler entry, “Álmodozó” (“Dreamer”), won the title. Its name reflects its origin story: the idea came to him in a dream, which he sketched out and baked the next morning, refining it gradually.

The winning cake features layers of cocoa-almond sponge filled with cinnamon-chia cherry compote and lightly sweetened milk chocolate cream. A crunchy layer made from cocoa nibs adds texture. The flavour profile recalls old-world Hungarian classics like Lúdláb or Rigójancsi. Each slice contains 13.7g of carbohydrates and 231 kcal, making it suitable for people with diabetes as well, according to the One Drop of Attention Foundation.

The interview with Alfréd Kovács can be viewed at this link:

Hungary’s Cake and Hungary’s Sugar-Free Cake will be available to the public from August 19 at the St. Stephen’s Day celebration along the Street of Hungarian Flavours, as well as in hundreds of confectioneries nationwide. The full list of locations will be published at cukraszat.net.

The full program of St. Stephen’s Day events, including information on performances and venues selling the winning cakes, can be found at szentistvannap.hu and in the official mobile app.