How to Make Decadent Hungarian Marzipan Mocha Cake

By Lynn | March 19, 2025 |

This scrumptious Hungarian Marzipan Mocha Cake is steeped in culture and history and above all, is the perfect blend of flavors. It’s a tender sponge filled with creamy homemade almond marzipan, layered with crunchy toasted almond slices and enrobed in a velvety, rich chocolate mocha frosting. In addition, it’s an easy-to-make indulgent experience that elevates any occasion. In this post, I’ll walk you through how to make this decadent cake, step by step.

Slice of Hungarian Marzipan Mocha Cake vanilla cake on a plate with filling and chocolate frosting with almond flower decoration and a fork on the plate | RECIPE

Background of Hungarian Marzipan Mocha Cake

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Learn About Maria

The story behind this recipe is as special as the recipe itself. In addition, it belonged to my husband’s grandmother, Maria from Budapest and was miraculously found in a lost file along with dozens of other recipes, typed and handwritten in Hungarian. 

Hungarian Marzipan Mocha Cake is one of the recipes in that collection, and therefore, this cake holds a deep connection to family history. READ MORE.

Ingredients for Hungarian Marzipan Mocha Cake

CAKE

  • LARGE EGGS (SEPARATED & ROOM TEMP)
  • WATER (ROOM TEMPERATURE)
  • GRANULATED SUGAR
  • ALL-PURPOSE FLOUR
  • KOSHER SALT
  • VANILLA EXTRACT
  • ALMOND EXTRACT

FILLING

  • ALMOND FLOUR (FINELY GROUND)
  • POWDERED SUGAR
  • EGG WHITE (ROOM TEMP)
  • WHOLE MILK
  • ALMOND EXTRACT

FROSTING

  • CHOCOLATE (DARK OR BITTERSWEET CHIPS OR BAR)
  • BUTTER (SOFTENED)
  • GRANULATED SUGAR
  • ESPRESSO POWDER

Making Hungarian Marzipan Mocha Cake : Step-by-Step

Mixing Bowl with egg and sugar for Hungarian Marzipan Mocha Cake
Adding vanilla to batter in a mixing bowl for Hungarian Marzipan Mocha cake recipe

(1) First, in the bowl of a standing mixer fitted with a paddle attachment, beat egg yolks with water and sugar until light and fluffy. (2) After that, add vanilla and almond extracts and a pinch of salt

Adding flour to batter in a mixing bowl for Hungarian Marzipan Mocha cake recipe
Whipping egg whites to stiff peaks for making Adding Hungarian Marzipan Mocha cake recipe

(3) Then, add flour and mix on the lowest speed. (4) Meanwhile, In the bowl of a standing mixer fitted with the whisk attachment, beat egg whites until they form stiff peaks. 

Folding egg whites into batter with a blue rubber spatula for Hungarian Marzipan Mocha cake recipe.
Cake batter in a small baking pan for Hungarian Marzipan Mocha cake recipe

(5) Next, using a rubber spatula, gently fold the egg whites into the batter until it is cohesive and there are no white streaks. (6) Then, transfer to a prepared 6-inch round cake pan.

Marzipan Filling Instructions for Hungarian Marzipan Mocha Cake

Food processor with almond flour and powdered sugar to make marzipan filing for Hungarian Marzipan Mocha Cake recipe.
Adding egg white to mixture in a food processor for Hungarian Marzipan Mocha Cake recipe.
Adding milk to mixture in a food processor for Hungarian Marzipan Mocha Cake recipe.

(1) First, in a food processor, combine the almond flour and powdered sugar. Pulse a few times to mix them together evenly. (2) Next, add the egg white and almond extract. Process the mixture until it is smooth and fully combined. (3) After that, add 3 tablespoons of milk and pulse to combine. The mixture should be spreadable as a cake filling, but you don’t want it to be so thin that it seeps through the sides. If needed, add up to two more tablespoons until you reach the desired consistency. 

SEE RECIPE BELOW FOR MOCHA FROSTING INSTRUCTIONS

Assembling Hungarian Marzipan Mocha Cake

This is by FAR the best part! Above all, I adore setting up my assembly/ decorating plate and putting all the components together. To illustrate, check out the steps and photos below for a quick tutorial.

All of the assembly ingredients necessary for Hungarian Marzipan Mocha Cake recipe.

The essential ingredients for assembling this cake are:

  • CAKE SOAK, which is a combination of milk with almond extract. It contributes so much moisture to the cake.
  • MARZIPAN FILLING
  • MOCHA FROSTING

Also, some optional additions are:

  • SLICED ALMONDS to sprinkle on top of the marzipan layer for a textural contrast as well as for decorating.
  • CHOCOLATE CHIPS for decorating
  • UNSWEETENED DUTCH COCOA POWDER to sprinkle on top of the cake with a sifter.

TOOLS:

An angled spatula and a fine sieve are helpful tools for decorating this cake.

Sliced cake layers for Hungarian Marzipan Mocha Cake recipe.
Adding cake soak milk to cake layers for Hungarian Marzipan Mocha Cake recipe.

(1) First, using a serrated knife, slice cake into three layers. (2) Next, drizzle milk with almond extract around the surface area the cake layer (about 3-4 tablespoons). This will make the cake very moist and infuse a little extra almond flavor.

Using an angled spa

(3) Next, using an angled spatula, frost the first layer with the marzipan filling. Go a little lighter around the outside perimeter so it doesn’t seep out on the sides. Optionally, sprinkle some extra almond slices on top of the marzipan layer. It adds a lovely extra crunch. (Not pictured). (4) REPEAT this same process with the second layer. (5) Finally, frost the top and sides of the cake with the mocha frosting.

(6) Next, using a fine sieve, dust the top of the cake with a fine coat of unsweetened cocoa. (7) Optionally, decorate the cake with almond and chocolate chips. (8) Finally, chill cake for about 30 – 60 minutes before serving to set the filing.

Decadent Hungarian Marzipan Mocha Cake Printable Recipe

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Slice of vanilla cake with chocolate frosting, almond flower decoration, and a fork on the plate.

Hungarian Marzipan Mocha Cake

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Indulge in the rich flavors of this Hungarian Marzipan Mocha Cake, a delightful blend of tender sponge, creamy homemade almond marzipan, and a velvety chocolate mocha frosting. Steeped in tradition, this cake features crunchy toasted almonds for added texture and a perfect balance of sweetness and depth. Whether for a special occasion or a well-deserved treat, this easy-to-make dessert is sure to impress.

Ingredients

CAKE

  • 3 Large Eggs – Separated (room temp)
  • 3 tablespoons of water (room temp)
  • 3/4 cup | 150 grams of granulated sugar
  • 1 1/4 cups |150 grams of all purpose flour 
  • 1/8 teaspoon of kosher salt
  • 1/2 teaspoon vanilla 
  • 1/4 teaspoon almond extract

MARZIPAN FILLING

  • 100 grams (1 cup) almond flour
  • 200 grams (1 3/4 cups) powdered sugar
  • 1 egg white (about 30 grams)
  • 5 tablespoons (75 ml) milk
  • 1 teaspoon almond extract

MOCHA FROSTING 

  • 100 grams of chocolate (dark or bittersweet chocolate is best  – chips or bar)
  • 200 grams of softened butter
  • 1 teaspoon espresso powder
  • 200 grams of softened butter 

OPTIONAL INGREDIENTS FOR CAKE ASSEMBLY

  • Sliced almond to sprinkle on top of the marzipan filling and for decorating the top of the cake. 
  • Chocolate chips for decorating
  • Unsweetened Dutch cocoa for decorating the cake.
  • Cake Soak – 1/2 cup of whole milk with 1/4 teaspoon of almond extract. 

See step by step photos in the post for assembly instructions. 

Instructions

CAKE 

  1. First, preheat the oven to 350°F. 
  2. Next, prepare a 6-inch round cake pan with a baking spray.
  3. In the bowl of a standing mixer fitted with a paddle attachment, beat egg yolks with water and sugar until light and fluffy.
  4. Then, add vanilla and almond extracts and a pinch of salt
  5. After that, add flour and mix on the lowest speed.
  6. Once done, transfer mixture to a large mixing bowl. 
  7. Meanwhile, n the bowl of a standing mixer fitted with the whisk attachment, beat egg whites until they form stiff peaks. 
  8. Next, using a rubber spatula, gently fold the egg whites into the batter until it is cohesive and there are no white streaks. 
  9. Then, add batter to prepared cake pan and rest it on a baking tray. Bake in the oven for 20-30 minutes until the center comes out clean with a cake tester. Set aside to cool. 
  10. Once cooled, use a thin paring knife along the edges to loosen cake from pan and release from pan.
  11. Finally, slice the cake horizontally using a serrated knife into three even layers. 

MARZIPAN FILLING

  1. Blend the mixture:
    • In a food processor, combine the almond flour and powdered sugar. Pulse a few times to mix them together evenly.
    • Add the egg white and almond extract. Process the mixture until it is smooth and fully combined.
    • Add 3 tablespoons of milk and pulse to combine. The mixture should be spreadable as a cake filling. But you don’t want it to be so thin that it seeps through the sides. Add up to two more tablespoons until you reach the desired consistency. 
  2. Chill (optional):
    • If you’d like, you can chill the filling for about 30 minutes to make it easier to work with, especially if you’re planning to spread it on your cake.

MOCHA FROSTING

  1. Whip softened butter in the bowl of a standing mixer fitted with the paddle attachment.
  2. Melt chocolate in a glass bowl over a double boiler. Take it off the double boiler and let it cool for a couple minutes.
  3. Add warm chocolate to butter and mix on high until the mixture is cohesive and creamy. 
  4. Add espresso powder and 4 tablespoons of sugar and beat on medium. Taste and add additional sugar one tablespoon at a time until you have reached desired sweetness. 

ASSEMBLY

See step-by-step instructions and photos for cake assembly in post.

  • Author: Family Tree Foodie (Adapted from Maria Weisz)

Learn More

Maria | Matriarch Muse

Maria Langer Weisz was born in Budapest in 1899. Her family owned a cafe yet as a young girl she was more interested in books and people than learning the intricacies of classic Hungarian tortes and pastries. Later in life, she set out to learn to cook and while she may have been small in stature, she was an incredibly strong and spirited woman. She sought out and befriended some of Budapest’s best chefs and convinced them to teach her their secrets. She, her husband and two sons miraculously survived the Holocaust, and in 1958 she and her husband Aladar emigrated to Montreal, Canada. Despite the trauma she endured, her light always shined bright and she built a strong community of friendships and connections there.

She found deep pleasure in cooking and baking Hungarian specialties for her family. Well into her 90’s, her son Andrew used these words to describe her Sour Cherry Soup, “When she made that soup, there is nothing to which I would not confess.”

I am honored to help keep the flame of this special woman’s memory glowing through sharing some of her special recipes and food memories.

Black and white photo of an middle age Hungarian woman

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4 Comments

  1. Anna says:
    March 19, 2025 at 11:43 am

    Wow! Thanks for sharing! I am definitely putting this on the menu for our next family get together. It looks AMAZING!!

    Reply
    1. Lynn says:
      March 22, 2025 at 12:58 pm

      Thanks so much for the comment, Anna! Please let me know if you try it out!

      Reply
  2. Rachel says:
    March 27, 2025 at 1:35 pm

    OMG! I need this in my life ASAP! Thank you so much for sharing!

    Reply
    1. Lynn says:
      March 30, 2025 at 2:01 pm

      Thanks for your comment, Rachel! Let me know if you try out the recipe!

      Reply

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