Doberge Cake

Name: Doberge Cake
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 12 servings
Cuisine: Cajun
Ingredients: 3 cups cake flour, sifted; 1 tbsp baking powder; 1/2 tsp fine salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs, room temp; 1 cup whole milk; 2 tsp vanilla extract; 2 cups whole milk; 1/4 cup cornstarch; 8 oz bittersweet chocolate, chopped; 3 cups powdered sugar, sifted; 1/2 cup unsweetened cocoa powder, sifted

A classic New Orleans dessert featuring six thin yellow cake layers filled with rich chocolate pudding and covered in a glossy fudge glaze.

80 minHardServes 12580 cal/serving

CajunDessertOven and StovetopVegetarianNut-FreeSesame-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

3 cups cake flour, sifted
1 tbsp baking powder
1/2 tsp fine salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temp
1 cup whole milk
2 tsp vanilla extract
2 cups whole milk
1/4 cup cornstarch
8 oz bittersweet chocolate, chopped
3 cups powdered sugar, sifted
1/2 cup unsweetened cocoa powder, sifted

Instructions

1

Preheat oven to 350F and grease three 9-inch cake pans with parchment rounds.
2

Whisk 3 cups sifted cake flour, 1 tbsp baking powder, and 1/2 tsp fine salt together in a bowl.
3

Beat 1 cup softened unsalted butter and 2 cups granulated sugar until fluffy, then mix in 4 room temp large eggs one at a time.
4

Alternately add dry ingredients and 1 cup whole milk to the batter, ending with dry ingredients, then stir in 2 tsp vanilla extract.
5

Divide batter evenly among pans and bake for 18-20 minutes until golden, then cool completely.
6

Whisk 2 cups whole milk and 1/4 cup cornstarch in a saucepan over medium heat until thickened, then stir in 8 oz chopped bittersweet chocolate until smooth to create pudding.
7

Slice each cooled cake layer horizontally in half to yield six thin layers.
8

Stack thin cake layers with chilled chocolate pudding filling spread between each layer.
9

Whisk 3 cups sifted powdered sugar and 1/2 cup sifted unsweetened cocoa powder with warm water to create glaze, then pour evenly over the top and sides of the cake.

Questions

Can I make Doberge Cake dairy-free?

Yes. The dairy in this entry is 1 cup unsalted butter, softened, 1 cup whole milk, 2 cups whole milk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Doberge Cake gluten-free?

Yes. The gluten in this entry is 3 cups cake flour, sifted. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Doberge Cake keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Doberge Cake?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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