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Doberge Cake (Dobash)

Doberge Cake (Dobash)

  • Prep

    40 m
  • Cook

    10 m
  • Ready In

    1 h 50 m
Summer1227

Summer1227

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 {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 586 kcal
  • 29%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 101.1g
  • 33%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 650 mg
  • 26%

Based on a 2,000 calorie diet

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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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Rae
20

Rae

8/30/2011

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!

JENNTANK
17

JENNTANK

11/14/2011

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.

KandisDane
15

KandisDane

4/6/2011

deliciously moist and sweet! very good. :)

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