Doberge Cake Recipe

Doberge cake is more than just dessert—it’s a piece of New Orleans history, blending Old World European technique with the playful, decadent spirit of the Crescent City.

Famous for its ultra-thin layers, silky custard, and glossy glaze, it’s a cake that turns any gathering into a celebration. Unlike most American cakes, Doberge is a “project cake”—assembled from several components, and always worth the effort.

Traditionally, it’s made with six to eight layers of delicate sponge, alternately filled with chocolate or lemon custard, then finished with buttercream and poured fondant or ganache. The cake’s signature? Every slice shows off those stunning layers.

Fun Fact:

The Doberge cake was invented by Beulah Ledner in the 1930s, adapting the Hungarian Dobos Torte for Southern tastes—swapping the caramel top for a smooth glaze and adding creamy pudding.

Complete Ingredient Checklist

For the Cake:

• 1 ¾ cups all-purpose flour, sifted

• 2 cups granulated sugar

• ¾ cup unsweetened cocoa powder, sifted

• 1 ½ teaspoons baking powder

• 1 ½ teaspoons baking soda

• 1 teaspoon salt

• 2 large eggs, room temperature

• 1 cup whole milk, room temperature

• ½ cup vegetable oil

• 2 teaspoons vanilla extract

• 1 cup boiling water

For the Chocolate Pudding/Custard Filling:

• ½ cup granulated sugar

• ¼ cup unsweetened cocoa powder, sifted

• 3 tablespoons cornstarch

• ¼ teaspoon salt

• 2 cups whole milk

• 3 large egg yolks, lightly beaten

• 2 tablespoons unsalted butter

• 1 teaspoon vanilla extract

For the German Buttercream:

• 1 ½ cups whole milk

• 4 large egg yolks

• ½ cup granulated sugar

• 3 tablespoons cornstarch

• 1 cup unsalted butter, room temperature

• 2 teaspoons vanilla extract

For Simple Syrup:

• ½ cup water

• ½ cup granulated sugar

• 1 teaspoon vanilla extract

For the Ganache Glaze:

• 8 ounces semisweet chocolate, finely chopped

• 1 cup heavy cream

• 1 tablespoon unsalted butter

Essential Equipment

• Stand mixer or electric mixer

• Whisk & spatulas

• At least three 8-inch or 9-inch cake pans (for thinner layers, bake in batches)

• Double boiler (for custard and glaze)

• Cooling racks

• Offset spatula

• Serrated knife or cake leveler

• Parchment paper

• Candy thermometer (optional but helpful)

Step-by-Step Directions

1. Bake the Cake Layers

• Preheat oven to 350°F (175°C). Grease and line pans with parchment.

• Sift dry ingredients. In another bowl, whisk wet ingredients. Combine, then mix in boiling water until batter is smooth.

• Divide evenly among pans. Bake 20–25 min or until toothpick comes out clean.

• Let cool 10 min in pans; turn onto racks. Once cool, carefully slice each layer in half horizontally if you want extra-thin layers.

2. Prepare the Chocolate Pudding Filling

• Whisk sugar, cocoa, cornstarch, and salt in a saucepan. Gradually whisk in milk.

• Cook over medium, stirring constantly, until thickened and bubbly. Cook 1 minute more.

• Temper the yolks: Whisk a little hot mixture into yolks, then pour yolks back into saucepan. Cook 2 more minutes, stirring.

• Remove from heat. Stir in butter and vanilla. Cover with plastic wrap directly on surface. Chill until thick.

3. Make the German Buttercream

• Heat milk to simmering. Whisk yolks, sugar, and cornstarch in a bowl. Slowly pour in hot milk, whisking.

• Return to saucepan; cook over medium heat, stirring, until very thick. Cool completely.

• In a mixer, beat butter until light. Add cooled pastry cream a bit at a time, beating until fluffy. Add vanilla.

4. Make the Simple Syrup

• Heat sugar and water to a boil, stirring until sugar dissolves. Remove from heat. Add vanilla.

5. Make the Ganache Glaze

• Place chocolate in a bowl. Heat cream and butter until just simmering. Pour over chocolate; let stand 2–3 min. Stir until smooth. Cool until pourable but not runny.

6. Assemble the Cake

• Level cakes. Place one layer on a serving board. Brush generously with simple syrup.

• Spread with a thin layer of pudding. Top with cake; repeat, alternating pudding and cake. Finish with cake layer.

• Frost outside with a thin layer of buttercream (crumb coat). Chill 20 min.

• Finish with remaining buttercream for a smooth surface. Chill again.

• Pour ganache over the top, letting it drip down the sides.

• Chill at least 2 hours to set.

Expert Tips and Troubleshooting

• For Even Layers: Chill cake before slicing horizontally. Use a long serrated knife and spin the cake as you cut.

• Layer Order: Some NOLA bakers alternate pudding and buttercream. For a showstopper, try three chocolate pudding layers and three buttercream.

• Perfect Pudding: Strain hot custard through a sieve for ultra-smooth texture.

• Clean Slices: Dip your knife in hot water, wipe dry, and slice—repeat for each cut.

Storage & Make-Ahead

• Fridge: Store covered for up to 5 days. Flavors get even better!

• Freezer: Wrap slices tightly and freeze up to 1 month.

• Make-Ahead: Cake layers, custard, and buttercream can be made 1–2 days ahead and refrigerated separately.

Variations

• Lemon Doberge: Substitute lemon pudding and add lemon zest to syrup.

• Vanilla or Caramel Doberge: Use vanilla or caramel pudding instead of chocolate.

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Serving & Presentation

• Chill at least 2 hours before serving for clean layers.

• Serve on Mardi Gras–themed platters for New Orleans flair.

• Garnish with chocolate curls, gold sprinkles, or candied violets.

Conclusion

Doberge cake is a labor of love—a cake that rewards you with its beautiful layers and luscious fillings. Whether you’re celebrating Mardi Gras, a birthday, or simply want to impress, this cake is your ticket to a New Orleans tradition at home.

Ready to bake it?
Let me know if you’d like a printable recipe card, step-by-step assembly photos, or troubleshooting for any specific step!