new orleans doberge cake recipe

Written ByJenny Smyth Posted on
new orleans doberge cake recipe
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The Best new orleans doberge cake recipe

I’m so excited to share with you my family’s favorite New Orleans Doberge Cake recipe. This cake has been a staple in our household for years, and I’m sure it will become a favorite in yours as well.

The Doberge Cake is a traditional New Orleans dessert that originated in the city’s French Quarter. It’s a layered sponge cake made with three thin layers of cake, alternating with creamy custard and topped with a rich chocolate ganache.

The cake is moist, flavorful, and utterly divine. My kids love helping me make it, and we always have a blast decorating the top with festive sprinkles and candies.

In fact, my daughter’s birthday party is always celebrated with a Doberge Cake, and it’s become a beloved family tradition. I’ve tried many different recipes over the years, but this one remains my go-to for its simplicity and authenticity to the original New Orleans version.

The best part? It’s incredibly easy to make and requires no special equipment or expertise.

Just mix, layer, and bake – voilà! Your very own Doberge Cake is ready to be devoured.

New Orleans Doberge Cake

New Orleans Doberge Cake

4.5 from 813 votes

A classic New Orleans dessert featuring multiple thin layers of yellow cake alternated with a rich chocolate pudding or custard filling, all enrobed in a glossy chocolate glaze. This showstopping cake is perfect for celebrations and delivers a taste of the Big Easy.

Prep Time1 hour 30 mins
Cook Time25 mins
Resting Time0 mins
Total Time4 hours (includes chilling time)
Servings: 12Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Cake Layers

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 cup whole milk, room temperature
2 teaspoons vanilla extract

For the Chocolate Custard Filling

2 cups whole milk
4 large egg yolks
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 cup unsweetened cocoa powder
2 tablespoons unsalted butter
2 teaspoons vanilla extract

For the Chocolate Glaze

1 cup heavy cream
8 ounces semisweet chocolate, finely chopped
2 tablespoons light corn syrup
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease three 9-inch round cake pans, line the bottoms with parchment paper, and dust with flour.
3In a medium bowl, whisk together the flour, baking powder, and salt until combined.
4In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
5Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
6Add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour mixture.
7Mix on low speed just until combined after each addition, being careful not to overmix.
8Divide the batter evenly among the prepared pans, smoothing the tops with an offset spatula.
9Bake for 20 to 25 minutes, until the cakes are golden brown and a toothpick inserted into the center comes out clean.
10Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
11While the cakes cool, make the chocolate custard filling.
12In a medium saucepan, whisk together the sugar, cornstarch, and cocoa powder.
13Gradually whisk in the milk until smooth, then place over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil, about 5 to 7 minutes.
14In a small bowl, lightly beat the egg yolks.
15Slowly whisk about 1 cup of the hot milk mixture into the yolks to temper them, then pour the yolk mixture back into the saucepan.
16Continue cooking over medium heat, whisking constantly, until the custard thickens further and bubbles appear, about 2 to 3 minutes.
17Remove the saucepan from the heat and stir in the butter and vanilla until smooth.
18Transfer the custard to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until completely chilled, at least 1 hour.
19Once the cakes are cool, use a serrated knife to carefully slice each cake layer horizontally into two thin layers, creating a total of six layers.
20Place one cake layer on a cake stand or plate and spread an even layer of chilled custard over it, about 1/4 inch thick.
21Repeat the layering process with the remaining cake layers and custard, ending with a cake layer on top.
22Gently press down on the top layer to ensure even stacking, then refrigerate the assembled cake for at least 30 minutes to firm up.
23To make the glaze, place the chopped chocolate in a heatproof bowl.
24In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, with small bubbles around the edge, about 3 to 4 minutes.
25Pour the hot cream over the chocolate and let it sit for 2 minutes, then stir until smooth.
26Stir in the corn syrup and vanilla until the glaze is glossy and smooth.
27Let the glaze cool for 5 to 10 minutes, until it thickens slightly but is still pourable.
28Pour the glaze over the chilled cake, using an offset spatula to spread it evenly over the top and let it drip down the sides.
29Refrigerate the cake for at least 2 hours to allow the glaze to set completely.
30For the cleanest slices, use a sharp knife dipped in hot water and wiped dry between cuts.
31Serve chilled or at room temperature.

🔧Equipment

Three 9-inch round cake pans
Parchment paper
Electric mixer
Large mixing bowls
Medium saucepan
Whisk
Offset spatula
Cooling rack
Serrated knife
Cake stand or plate

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 145mg🧂Sodium: 220mg🌾Total Carbs: 65g🥦Dietary Fiber: 3g🍬Sugars: 42g🥩Protein: 8g

📝Notes

For best results, chill the assembled cake thoroughly before glazing to prevent the layers from shifting. The cake can be made a day ahead and stored in the refrigerator; bring to room temperature before serving for optimal flavor.

Watch Video Of How New Orleans Doberge Cake Works

This New Orleans Doberge Cake recipe is perfect for any occasion – whether it’s a special birthday celebration or just an everyday treat for your family. Its moist texture, rich flavors, and beautiful presentation make it an ideal choice for serving guests or enjoying at home.

When stored properly in an airtight container at room temperature, leftover cake will keep for up to 3 days or be frozen for up to 2 months. To reheat, simply slice off any desired portion and warm it in the microwave or oven until heated through.

❓ Frequently Asked Questions About New Orleans Doberge Cake

6.

Is this recipe suitable for vegetarians?

No, as it contains eggs; however, you can easily substitute egg replacers if needed.

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