The History of Tortes

Multi-layered cakes have a wonderful history that goes back across the ocean to the Old World. They were first made in Hungary and called a Dobosh Torte. This multi layered cake was a combination of light layers of sponge cake alternating raspberry and Chocolate Buttercream filling. The outside of the cake was often sprinkled with chopped, toasted hazelnuts and the top had a hard layer of caramel. It is easy to understand why the concept of this cake traveled to Austria, France and England.

Similar cakes, called Tortes, started being made across the continent of Europe. As settlers traveled to the New World so did the concept of these wonderful cakes. Through the years I have discovered many places across our country where they used to be made – New Jersey, Michigan, Montana, and of course all the Southern states. In New Orleans the cake is called a Doberge.

Growing up in South Carolina the seven-layer cakes were the envy of the dessert table. Caramel was always the favorite and the most difficult to make. However, the chocolate and lemon 7-layer cakes have always had a great following. With more households having both parents working, the art of making these cakes has largely been lost. That’s why we at Caroline’s Cakes go to such lengths to make our cakes the old fashioned way, just like my grandmother did. We know that they will become a part of your traditions too. We’re glad we make this cake!