Doberge Cake is a beloved New Orleans dessert inspired by the Hungarian Dobos torte. This multi-layered cake is known for its delicate, moist layers of sponge cake alternated with rich custard filling, often flavored with chocolate or lemon. Traditionally finished with a thin layer of buttercream and a smooth, glossy glaze, the Doberge Cake is a show-stopping dessert that’s perfect for celebrations. With its combination of textures and flavors, each bite offers a decadent experience that’s sure to delight anyone with a sweet tooth.
Doberge Cake Recipe
Ingredients:
For the cake:
- 2 ½ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ¾ cup unsalted butter, room temperature
- 4 large eggs
- 1 cup whole milk
- 1 tablespoon vanilla extract
For the filling (chocolate or lemon custard):
- 1 ½ cups sugar
- 3 tablespoons cornstarch
- 1 cup whole milk
- 1 cup heavy cream
- 4 large egg yolks
- 1 tablespoon vanilla extract (for chocolate) or 2 tablespoons lemon juice + 1 tablespoon lemon zest (for lemon)
- 1 cup chocolate chips (for chocolate filling) or ½ cup lemon curd (for lemon filling)
For the buttercream:
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream
For the glaze:
- 1 cup semisweet chocolate chips (for chocolate) or 1 cup lemon glaze (for lemon)
- ½ cup heavy cream
Instructions:
- Prepare the cake: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a medium bowl, whisk together the cake flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the filling: In a medium saucepan, whisk together the sugar and cornstarch. Slowly whisk in the milk and heavy cream. Cook over medium heat until the mixture begins to thicken, about 5-7 minutes.
- In a separate bowl, whisk the egg yolks. Gradually pour about ½ cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs. Return the egg mixture to the saucepan and cook for an additional 2-3 minutes until thickened. Remove from heat and stir in vanilla extract for chocolate filling or lemon juice and zest for lemon filling.
- For chocolate filling, stir in the chocolate chips until melted and smooth. For lemon filling, fold in the lemon curd. Let the custard cool completely.
- Assemble the cake: Once the cakes are completely cool, slice each layer in half horizontally to create six thin layers. Place the first layer on a cake plate and spread a thin layer of the custard filling over it. Repeat with the remaining layers, leaving the top layer plain.
- Prepare the buttercream: In a large bowl, beat the butter until light and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract and heavy cream, and beat until smooth and spreadable.
- Spread a thin layer of buttercream over the top and sides of the cake to seal in the crumbs. Refrigerate for 30 minutes to set.
- Prepare the glaze: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the chocolate chips (for chocolate glaze) or combine with lemon juice and powdered sugar (for lemon glaze). Stir until smooth and glossy. Allow the glaze to cool slightly before pouring over the chilled cake, letting it drip down the sides.
- Serve: Refrigerate the cake for at least an hour before serving to allow the layers to set. Slice and enjoy this decadent treat!
Doberge Cake is a labor of love, but the result is a stunning dessert that’s sure to be the star of any gathering!
