How to Make a Doberge Cake: A Step-by-Step Guide to Impress

The Doberge cake is a true Southern masterpiece, a multi-layered wonder that combines thin layers of cake with a rich, pudding-like frosting. Originating from New Orleans, this cake is a celebration of flavor and texture, and while it may seem intimidating to make, this step-by-step guide will show you that it’s completely achievable, even for a home baker. Let’s embark on this delightful culinary journey together!

Unveiling the Secrets of a Perfect Doberge Cake

Ingredients You’ll Need:

For the Cake Layers:

• 6 large eggs, separated
• 1 ½ cups granulated sugar, divided
• ¾ cup all-purpose flour
• ¼ cup cornstarch
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

For the Doberge Frosting:

• 1 (14-ounce) can sweetened condensed milk
• 1 ½ cups whole milk
• 6 large egg yolks
• ½ cup granulated sugar
• ¼ cup all-purpose flour
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 teaspoon vanilla extract

Optional, for serving:

• Fresh berries
• Chocolate shavings

Tools of the Trade:

• Two 9-inch round cake pans
• Parchment paper
• Handheld electric mixer
• Saucepan (medium-sized)
• Whisk
• Rubber spatula
• Serrated knife
• Offset spatula

Doberge Cake Layers

Crafting the Doberge Cake, Layer by Delicious Layer:

Making the Cake Layers:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal later.
2. Whisk the Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.
3. Beat the Egg Whites: In a large, clean bowl, beat the egg whites with an electric mixer on medium speed until stiff peaks form. Gradually add ¾ cup of sugar, beating until glossy and smooth.
4. Whisk the Egg Yolks: In a separate bowl, whisk the egg yolks with the remaining ¾ cup of sugar until pale and thickened. Stir in the vanilla extract.
5. Combine Wet and Dry Ingredients: Gently fold the yolk mixture into the beaten egg whites, being careful not to deflate the whites too much. Gradually sift the dry ingredients over the egg mixture, folding gently until just combined.
6. Bake to Perfection: Divide the batter evenly between the prepared cake pans. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cooling and Preparation: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Creating the Divine Doberge Frosting:

1. Cook the Milk Mixture: In a medium saucepan, whisk together the condensed milk, whole milk, egg yolks, sugar, flour, and salt. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. This will take about 8-10 minutes.
2. Cool the Custard: Remove the pan from the heat and let the custard cool slightly. You can place the pan in an ice bath to speed up the cooling process.
3. Beat in Butter and Vanilla: Once the custard is cool, beat in the softened butter, one piece at a time, until smooth. Stir in the vanilla extract.

Assembling the Doberge Cake:

1. Level the Cake Layers: If your cake layers have domed slightly, use a serrated knife to carefully level them.
2. Layer with Frosting: Place one cake layer on a serving plate. Top with a generous layer of frosting, spreading it evenly to the edges. Repeat with the remaining cake layers and frosting.
3. Chill and Decorate: Refrigerate the assembled cake for at least 4 hours, or preferably overnight, to allow the frosting to set. Before serving, you can decorate the top with fresh berries, chocolate shavings, or any other garnish you prefer.

Frosting a Doberge Cake

Tips from Our Expert Bakers:

• “For perfectly level cake layers, try using cake strips. Soak the strips in water, wrap them around your cake pans, and bake as usual. The strips help to insulate the edges of the pan, promoting even baking.” – Chef Emily, Pastry Chef
• “Having trouble finding sweetened condensed milk? You can easily make your own by simmering a can of evaporated milk and sugar together until thickened. Just be sure to cool it completely before using it in the frosting.” – Grandma Rose, Home Baking Enthusiast

FAQs About Making a Doberge Cake:

• Can I make the cake layers ahead of time? Absolutely! The cake layers can be baked up to two days in advance. Wrap them well in plastic wrap and store at room temperature.
• My frosting seems a bit thin. What should I do? Pop the frosting into the refrigerator for 15-20 minutes to allow it to thicken up. You can also beat in an extra tablespoon of softened butter.
• Can I freeze a Doberge cake? It’s best to enjoy this cake fresh, but you can freeze individual slices for later. Wrap them well in plastic wrap and then aluminum foil. Thaw in the refrigerator overnight.

Decorated Doberge Cake

Savor the Flavor of Success

Making a Doberge cake is a labor of love, but the end result is well worth the effort. This stunning cake is sure to impress your family and friends, and with our detailed guide and helpful tips, you can feel confident in tackling this Southern baking tradition. So go ahead, gather your ingredients, and experience the joy of creating a Doberge cake that will have everyone asking for a second slice!