Doberge cake is a Southern masterpiece, a dessert that feels like a celebration in every slice. Its allure lies in its decadent layers—light, airy cake alternates with smooth, velvety fillings, creating a taste experience that is both rich and indulgent. The cake’s towering presence and delicate texture make it a showstopper at any event, from birthdays to Mardi Gras parties. While its origins are steeped in mystery, one thing is certain: Doberge cake has earned a place in the hearts of dessert lovers, becoming a symbol of festivity and Southern hospitality. Each bite reveals a delightful contrast of flavors, where the soft crumb meets a burst of sweetness, making it the perfect balance of elegant and comforting. Whether served as a towering masterpiece or as individual slices, this cake continues to be a favorite treat that embodies both tradition and joy.
Doberge Cake
Doberge cake is a beloved dessert known for its multi-layered structure, with soft cake layers separated by rich, creamy fillings. It has become a Southern classic, particularly in New Orleans, where it’s often served at celebrations like birthdays and Mardi Gras.
Ingredients
- 4 eggs, separated
- 3½ cups sifted cake flour
- 1 tablespoon baking powder
- ¾ cup butter, room temperature
- 2 cups white sugar
- ½ teaspoon salt
- 1 cup milk, room temperature
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 2 cups white sugar, divided
- ½ teaspoon salt
- ¼ cup all-purpose flour
- ¼ cup cornstarch
- ¼ cup unsweetened cocoa powder
- 4 large eggs, beaten
- 4 cups whole milk
- 2 (1 ounce) squares bittersweet chocolate, chopped
- 1 tablespoon butter, room temperature
- 1 tablespoon vanilla extract
- 1 cup butter, softened
- 3 cups confectioners' sugar, sifted
- 1 cup unsweetened cocoa powder, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon hot water (Optional)
- 2 cups semisweet chocolate chips
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and grease three 9-inch cake pans. This ensures the oven reaches the right temperature for baking, and greasing the pans prevents the cake from sticking, making it easier to remove once baked.
- Prepare the cake: In a glass or metal bowl, beat 4 egg whites with an electric mixer until foamy. Continue beating until stiff peaks form—when you lift the beaters, the peaks should stand tall and curve slightly at the tip. Set the egg whites aside. This process incorporates air into the egg whites, giving the cake its light and airy texture.
- In a separate bowl, sift together the cake flour and baking powder, then set aside. Sifting helps to evenly distribute the baking powder throughout the flour, ensuring a light and consistent rise in the cake.
- In a separate large bowl, beat the butter, sugar, and salt with an electric mixer until the mixture is light and fluffy, and noticeably lighter in color. Add the egg yolks one at a time, mixing well after each addition. Gradually add the sifted cake flour mixture and 1 cup of milk, alternating between the two, and mix until just combined. Stir in the lemon juice and vanilla extract until fully incorporated. This step helps create a smooth, creamy batter with a balanced flavor and texture.
- Gently whisk the beaten egg whites a few times to loosen them. Then, using a whisk or rubber spatula, fold in one-third of the egg whites into the batter to lighten it. Gradually fold in the remaining egg whites, mixing just until fully incorporated. Pour the batter into the prepared pans and spread it evenly. Folding the egg whites helps maintain their airy texture, ensuring the cake remains light and fluffy.
- Bake in the preheated oven for 15 to 20 minutes, or until the cake is light golden brown and begins to pull away from the sides of the pan. Be careful not to overbake. Allow the cake to cool in the pans for 5 minutes, then invert onto wire racks to cool completely. This ensures the cake doesn’t become dry while cooling and helps it retain its soft, tender texture.
- To make the custard, combine 1 1/2 cups sugar, salt, flour, cornstarch, and cocoa powder in a saucepan and mix well. In a medium bowl, whisk the remaining 1/2 cup sugar into the 4 beaten eggs, then set aside. Pour the milk into the sugar mixture in the saucepan and cook over medium heat, stirring constantly, until it begins to boil. Remove from heat and gradually pour the hot milk mixture into the egg mixture, whisking constantly to avoid curdling. Stir in the chopped chocolate and mix until the chocolate is fully melted. This process ensures the custard is smooth, thickened, and rich in flavor.
- Return the custard to the saucepan and cook over medium heat, stirring constantly, until it thickens, about 5 minutes. Remove from heat and stir in the butter and vanilla until smooth. Transfer the custard to a bowl and let it cool. This step helps the custard reach the right consistency and enhances its flavor with the richness of butter and vanilla.
- To make the buttercream, place the butter in a large bowl and gradually beat in the confectioners' sugar until fully incorporated. Add the cocoa powder and beat until well combined. Stir in the vanilla extract until smooth. If the frosting is too thick, drizzle in 1 tablespoon of hot water (or more if needed) and mix until you reach the desired consistency. This process ensures a smooth, creamy frosting that's easy to spread and has a rich chocolate flavor.
- To make the ganache, place the chocolate chips in a large bowl. Heat the heavy cream in a saucepan until it is very hot but not boiling. Remove from heat and pour the hot cream over the chocolate chips. Let it sit for 3 minutes, then whisk, scraping the sides and bottom of the bowl, until the mixture is smooth. Stir in the vanilla extract. Allow the ganache to cool to room temperature, then cover and set aside. The ganache should be smooth and spreadable, not firm, making it perfect for drizzling or spreading over the cake.
- To assemble the cake, use a long serrated knife and a gentle sawing motion to slice each cake layer in half horizontally. For easier cleanup, cover the cake plate with strips of parchment paper or aluminum foil. Place a small dab of buttercream in the center of the plate to anchor the cake and prevent it from shifting. Then, set the bottom half of a cake layer on the plate. This step ensures a stable base for layering and keeps the cake in place while you assemble.
- Spread a layer of custard filling onto the first cake layer, being careful not to spread it too close to the edge, as the weight of the subsequent layers will cause it to spread out. Gently place another cake layer on top and repeat the process with more custard. Continue layering the cake and custard until all layers are stacked, finishing with the last cake layer on top. Refrigerate the cake for 30 minutes to allow the layers to firm up and set. Chilling the cake helps the custard set properly and makes it easier to frost and handle.
- Frost the top and sides of the cake with the chocolate buttercream, ensuring an even coating. Refrigerate the cake for 30 minutes to allow the frosting to firm up and set. Chilling helps the buttercream maintain its texture and ensures a smooth, clean finish when serving.
- Spread the ganache over the frosted cake, covering the top and sides for a smooth, glossy finish. Carefully remove the parchment strips or aluminum foil from around the cake plate to reveal a clean edge. Store the cake in the refrigerator to keep it fresh and maintain its structure until ready to serve.
