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Traditional 8 Layer Doberge Cake

Traditional 8 Layer Doberge Cake recipe

The Doberge Cake is a New Orleans specialty, created by Beulah Levy Ledner in the 1930s. It is named after her Hungarian-Croatian father-in-law, Joseph Doberge, and is known for its multiple layers of cake and filling.

This is vegetarian recipe. Dish can be prepared in 220 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 20.

Cooking Method
Cuisine
Courses ,
Difficulty Intermediate
Time
Prep Time: 60 min Cook Time: 40 min Rest Time: 120 min Total Time: 3 hrs 40 mins
Servings 12
Calories 5400
Best Season Suitable throughout the year
Ingredients
  • 2.5 cup Cake Flour
  • 2 teaspoon Baking Powder
  • 0.5 teaspoon Salt
  • 1.5 cup Unsalted Butter
  • 1.5 cup Granulated Sugar
  • 4 large Eggs
  • 1.5 cup Whole Milk
  • 2 teaspoon Vanilla Extract
  • 1 cup Unsalted Butter (for filling)
  • 2 cup Milk
  • 1 cup Granulated Sugar (for filling)
  • 2 cup Cake Flour (for filling)
  • 1 teaspoon Vanilla Extract (for filling)
  • 2 tablespoon Cocoa Powder (for filling)
  • 0.25 teaspoon Salt (for filling)
  • 2 cup Powdered Sugar (for frosting)
  • 1 cup Unsalted Butter (for frosting)
  • 1 teaspoon Vanilla Extract (for frosting)
  • 0.5 cup Heavy Cream (for frosting)
  • 0.5 cup Semi-Sweet Chocolate (for frosting)
Instructions
  1. Preheat the oven to 350°F (175°C) and grease 8-inch round cake pans.
  2. In a medium bowl, whisk together cake flour, baking powder, and salt.
  3. In a large mixing bowl, cream together butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix in vanilla extract.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  9. To make the filling, melt butter in a saucepan over medium heat. Stir in milk, sugar, cake flour, vanilla extract, cocoa powder, and salt. Cook until thickened, stirring constantly. Remove from heat and let cool completely.
  10. To make the frosting, beat powdered sugar, butter, vanilla extract, and heavy cream until light and fluffy. Melt the semi-sweet chocolate and fold it into the frosting.
  11. To assemble the cake, place one layer of cake on a serving plate and spread a thin layer of filling on top. Repeat with the remaining layers, ending with a layer of cake on top.
  12. Frost the sides and top of the cake with the chocolate frosting.
  13. Refrigerate the cake for at least 2 hours before serving. Enjoy!
Nutrition Facts

Servings 12

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 20g31%
Total Carbohydrate 65g22%
Sugars 45g
Protein 4g8%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

Read it online: https://v-recipes.com/recipe/traditional-8-layer-doberge-cake/