Doberge Cake (Dobash) Recipe - Allrecipes.com
Doberge Cake (Dobash) Recipe
  • READY IN ABOUT 2 hrs

Doberge Cake (Dobash)

Recipe by  

"Also known to a friend as Jewell Cake, named after her mother, this cake is a tower of moist cake layers with icing and is no easy feat to take on! However, this recipe helps simplify it a bit!"

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Ingredients Edit and Save

Original recipe makes 1 cake Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 8-inch cake pans, and line them with parchment paper.
  2. Whisk together the cake mix, baking powder, flour, and sugar in a large mixing bowl. With an electric mixer, beat the mixture with water, vegetable oil, and egg whites at low speed until thoroughly mixed; increase speed to medium, and beat 2 minutes. Scoop 1 cup of batter into each of the 5 prepared cake pans.
  3. Bake in the preheated oven until cakes are set in the middle, about 8 minutes; watch carefully so the thin cakes don't burn. Cool in pans for 10 minutes, then remove to wire racks to finish cooling.
  4. Whisk the chocolate pudding mix with 2 cups of milk in a bowl until thoroughly blended; let stand 2 minutes to thicken. Place a cake layer on a serving dish, and spread with about 1/2 cup of pudding; repeat with remaining layers and pudding, ending with a cake layer.
  5. In a bowl, mash the cream cheese and butter together until thoroughly combined; mix in confectioners' sugar, cocoa powder, vanilla extract, and milk, slowly adding and mixing in milk as needed to make a spreadable frosting. Ice the top and sides of the cake with the frosting. Refrigerate leftovers.
Kitchen-Friendly View
  • PREP 40 mins
  • COOK 10 mins
  • READY IN 1 hr 50 mins
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Reviews More Reviews

Aug 30, 2011

This was really good. Very sweet. I only made 2 layers then split each layer so ended up with a 4 layer cake. Pure laziness on part since it was late and I didn't want to wait for 5 cakes to bake and cool. I thought the frosting was a little to sweet so I would cut the sugar in that. I think combined with the pudding and frosting it just seemed like a bit to much sweetness. Also I used heavy cream in place of the milk. Think I probably used about 3 T of milk. It was very easy to prepare but I think I'll look for this recipe with everything made from scratch. But for an easy and quick cake this was pretty good. Thanks for the recipe!

 
Nov 14, 2011

So moist and delicious! My husband has been asking for a doberge cake ever since we lived in New Orleans 10 years ago. I tried one once that was complicated and didn't turn out well. This was easy and perfect for his birthday.

 

6 Ratings

Apr 06, 2011

deliciously moist and sweet! very good. :)

 
Feb 05, 2013

I make cakes for a living, and I wasn't to thrilled with the end result. 1st. The recipe all in it's different components were great. However, this cake is soo light, it easily crumbled as I added the frosting. The cakes stacked 5 high, didn't stay put either, as it jiggled while frosting the cakes. It would have been better dividing 2 cakes in half and stacking then stacking all 5 whole cakes. The cakes were soo tender, that when I cut one slice out and placed on a serving plate, I was immediately dealt with the dilemma of catching the rest of the cake, for it split into 2 more pieces and fell off the cake plate I had it on. And I do mean, catching the cake, it exploded everywhere. My husband had to help me get the cake on other plates because I had my hand on one side of the cake holding it up. The frosting was quite delish but I ended up adding over 3 TBSP of milk to thin it. Don't think I'd make this again. I'll make the frosting again for sure. Just not this particular cake recipe. Sorry.

 
Jul 20, 2012

An easy and delicious cake that impressed everyone! The icing is the best I ever tasted and so easy to spread but I had to double the recipe to cover the top and sides. Highly recommended!

 

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Nutrition

  • Calories
  • 586 kcal
  • 29%
  • Carbohydrates
  • 101.1 g
  • 33%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 650 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Summer1227
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