A beautiful and delicious traditional Croatian cake that is a welcome addition to any celebratory table, winter or summer.
Madjarica is a traditional Croatian layer cake that holds a special place in the culinary heritage of Croatia. Its name, Madjarica, translates to “Hungarian girl,” reflecting the historical influence and cultural exchange between Croatia and Hungary. The cake is famous for its elaborate layers of thin pastry filled with a rich, chocolate-flavored cream, topped with a glossy chocolate glaze.
The cake’s precise origins are somewhat obscure, but it has become a staple in Croatian households, particularly during festive occasions, holidays, and family gatherings. 
Every Croatian family has its own recipe, usually written in old grandma’s textbooks and passed on from one generation to another. Some versions use caramel for the filling, some don’t. Besides cocoa, I always put some chocolate in the filling, which makes the flavor really full. The recipe always produces a large amount of cake. Furthermore, it is cut into small rectangles, so it’s the perfect cake for any celebration – winter or summer.
How to Make Madjarica – Croatian Layer Cake
Prepare the Filling
- Cook the Milk:
- In a large saucepan, bring the milk, sugar, and vanilla extract to a boil.
- Mix Cocoa and Flour:
- In a separate bowl, whisk together a portion of the milk with the cocoa powder and flour until smooth.
- Combine and Thicken:
- Gradually add the cocoa-flour mixture to the boiling milk, stirring constantly. Add the dark chocolate and continue cooking until the mixture thickens.
- Finish the Filling:
- Remove from heat and immediately stir in the butter and rum. Mix until the butter is fully melted and the mixture is smooth. Cover with plastic wrap and let cool completely.
Make the Cake Layers
- Prepare the Dough:
- In a large mixing bowl, beat the butter, sugar, egg whites, and sour cream until fluffy.
- Gradually add the sifted flour and baking powder, kneading until a smooth dough forms.
- Divide and Roll:
- Divide the dough into six equal parts.
- Roll each part between two sheets of parchment paper into thin rectangles, sized to fit your baking tray.
- Bake the Layers:
- Preheat the oven to 356°F (180°C).
- Bake each layer, one at a time, on a parchment-lined baking tray for about 8 minutes, or until set but still pale. Cool completely on a wire rack.
Prepare the Glaze
- Melt the Chocolate:
- In a heatproof bowl, melt the dark chocolate, butter, and oil together, stirring until smooth.
Assemble the Cake
- Layer the Cake:
- Place the first baked layer into a baking tray.
- Spread an even layer of the filling over it.
- Repeat the layering process, finishing with a dough layer on top.
- Add the Glaze:
- Pour the hot chocolate glaze over the top of the cake, spreading evenly.
- Chill the Cake:
- Refrigerate the assembled cake overnight to set.
Serve
- Cut and Serve:
- The next day, cut the cake into small rectangles and serve.
Recipe Notes
- Dry Ingredients: Sift the flour and baking powder together to ensure an even texture.
- Cooling: Let the filling cool completely before assembling the cake to prevent melting.
- Pressing the Layers: Use a flat object to gently press the layers while they cool to keep them flat.
- Chill Time: Allow the cake to chill overnight for the best texture and flavor integration.
Madjarica – Croatian Layer Cake
- Total Time: 1h 45m plus chilling time
- Yield: 24 pieces 1x
Description
A beautiful, and delicious traditional Croatian cake that is a welcome addition to any celebratory table, summer or winter.
Ingredients
Cake Layers:
- 21.1 oz all-purpose flour (600 g)
- 2 egg whites
- 6.3 oz sour cream (180 g)
- 1 tsp baking powder
- 6.3 oz sugar (180 g)
- 6.3 oz butter (180 g)
Filling:
- 4 cups milk (1 L)
- 5 tbsp all-purpose flour
- 5 tbsp cocoa powder
- 1 tsp vanilla extract
- 7 oz sugar (200 g)
- 1.7 oz dark chocolate (50 g)
- 6.3 oz butter (180 g)
- 1 tbsp rum
Glaze:
- 3.5 oz dark chocolate (100 g)
- 3 tbsp oil
- 1.7 oz butter (50 g)
Instructions
Prepare the Filling
- Cook the Milk:
- In a large saucepan, bring the milk, sugar, and vanilla extract to a boil.
- Mix Cocoa and Flour:
- In a separate bowl, whisk together a portion of the milk with the cocoa powder and flour until smooth.
- Combine and Thicken:
- Gradually add the cocoa-flour mixture to the boiling milk, stirring constantly. Add the dark chocolate and continue cooking until the mixture thickens.
- Finish the Filling:
- Remove from heat and immediately stir in the butter and rum. Mix until the butter is fully melted and the mixture is smooth. Cover with plastic wrap and let cool completely.
Make the Cake Layers
- Prepare the Dough:
- In a large mixing bowl, beat the butter, sugar, egg whites, and sour cream until fluffy.
- Gradually add the sifted flour and baking powder, kneading until a smooth dough forms.
- Divide and Roll:
- Divide the dough into six equal parts.
- Roll each part between two sheets of parchment paper into thin rectangles, sized to fit your baking tray.
- Bake the Layers:
- Preheat the oven to 356°F (180°C).
- Bake each layer, one at a time, on a parchment-lined baking tray for about 8 minutes, or until set but still pale. Cool completely on a wire rack.
Prepare the Glaze
- Melt the Chocolate:
- In a heatproof bowl, melt the dark chocolate, butter, and oil together, stirring until smooth.
Assemble the Cake
- Layer the Cake:
- Place the first baked layer into a baking tray.
- Spread an even layer of the filling over it.
- Repeat the layering process, finishing with a dough layer on top.
- Add the Glaze:
- Pour the hot chocolate glaze over the top of the cake, spreading evenly.
- Chill the Cake:
- Refrigerate the assembled cake overnight to set.
Serve
- Cut and Serve:
- The next day, cut the cake into small rectangles and serve.
Notes
- Dry Ingredients: Sift the flour and baking powder together to ensure an even texture.
- Cooling: Let the filling cool completely before assembling the cake to prevent melting.
- Pressing the Layers: Use a flat object to gently press the layers while they cool to keep them flat.
- Chill Time: Allow the cake to chill overnight for the best texture and flavor integration.
- Prep Time: 45 mins
- Chilling Time: Overnight
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: Croatian
Nutrition
- Serving Size: 70g
- Calories: 280
- Sugar: 20g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
This looks so cool, not sure I dare try it, but I am sure it is delicious!
I made this yesterday, and it was a massive success!
The post wont accept the Croatian letter for dj. I’m fine with Madjarica.
You state (above): ‘I still don’t have an explanation for this name.’
The explanation (from my profesorica hrvatskog) is that the cake is a typical Ma?arska (Hungarian) cake that came to Croatia from Hungary. Hence it is called ma?arica cake.
That’s incorrect. I recommend doing some research before stating such things. How disappointing.
These turned out great, very rich and tasty! I had to make a second round of chocolate, I just couldn’t get lumps out. Second batch, I sifted flour into cold milk. It worked a treat. Next time I’d bake the biscuit a bit longer, I prefer mums firm cake, mine was a bit soft.
To Diana, to stop lumps in the filling, first only put a few tablespoons of the milk into the flour to slowly form a thick paste. Then slowly add a few more tablespoons of milk to work this paste into a slurry before slowly adding more milk so mixture becomes becoming runny. Then slowly pour this into the milk mixture, stirring continuously. Hope that helps.
Hi and thanks for this recipe. Love the flavour! I have problems however with the chocolate glaze – When I pour it on it’s beautiful and shiny, but after cooling overnight in the fridge it always becomes cracked. Do you have a remedy for this or any advice?
What size pan do you use for the cake layers?
There is a lot of cross-pollination between Croatians & Hungarians, especially in some regions. Hungarians have TWO desserts this reminds me of… Dobos torte & Gerbeau szellet. Could the Croatians just really have liked the desserts that the ma?ar made? Coffeehouse culture may also have something to do with this & they were very popular in Budapest, Vienna & Paris. Hungarians & Croatians also share a fondness for palacsinta/palacinke.
Omg!! I have been hunting for this recipe for 10 years! Every Easter at primary school my friends mum would melt down their Easter chocolate and make this! Only my friend didn’t like it so I got her piece every day! It is my favourite school memory hahah! I’ll be making for my kids!
Thank you!!
Hi, jus wondering If it’ll turn out if I make it on the day?
Is the filling suppose to be a thin-pudding consistency?
Hi, I have an issue with the filling… when I take a small part of the boiling milk and mix it with the cocoa powder/flour mixture, it becomes very lumpy, even when I stir it with a whisk very fast. When I put it back into the boiling milk mixture, there’s still lumps. I sifted the mixture onde it thickened to remove the lumps but I’m wondering why it’s doing this? Any suggestions?
Most of Croatia was Hungary, thus all their pastry customs food resemble very very closely to Hungarian They just made it more their own version……
How many people will this recipe serve?
Thank you for sharing – so many people are afraid to give their recipes to others and this is a very special dessert. You are very thoughtful and nice to share!
Jean – a Croatian lady.
Can you please tell me if the cake layers can be made ahead of time
I am thinking about a week just to save time as I have lots of cakes to make.
Hvala tebi Anita, I’m glad it brought back nice memories :)
Tamara!!! My mother-in-law made this cake for me for the first time 17 years ago and it has remained my favourite dessert EVER. I’m so excited to try it.
Hvala ljepa!
Anita Dijakovic
I think you should translate to Croatian!
Thanks John Ten :)
The cookies you are thinking about are called “Sarene oblande”. As far as I know, you can’t buy them in stores, but mommys and grannys always bake them for parties! Love them too!!!
I can shed some light on the name, Croatia and Hungary where both part of the Yugoslavian territory, many Hungarians came to Croatia in the 1800’s. It could have been named that as a favorite of a Hungarian girl.
I love cake but doctors and some health experts found out that if a person eats a piece of cake everyday then this person is likely to live a short life.
Life without cake is no life.
Thank you for solving a many-year mystery! When I visited Hvar, the woman who owned the apartment I rented brought me this cake (leftovers from a family party). It remains one of the best desserts I have ever had–though of course being in Croatia helped. Her version had the caramel layers as well (if I remember correctly, some were creamy and some were crunchy), and it looked like something you would find in the finest Parisian patisserie. I have never been able to find a recipe (and never saw it anywhere else in three visits to Croatia) and was always confused by the Hungarian aspect of the name. Now if my baking skills were only up to the task of replicating it…
Hey Val, Did you make it?!
Reading your comment I could almost taste this caramel madjarica!