Can't decide between a chocolate or vanilla cake? Have them both by baking up a delicious doberge cake.
This cake originates from New Orleans and features vanilla cake layered with vanilla and chocolate pudding. Finally, it's topped with a chocolate ganache or frosting.
While this cake has a few components, it's a basic recipe. First, you will prepare the cake, cut each layer in half, and make the filling and frosting. Finally, assemble everything!
There are countless variations to the original doberge cake. Many have experimented with pudding flavors like pistachio or even lemon. I'm definitely going to try other versions next time.
RECIPE:
INGREDIENTS:
Cake:
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
3/4 cup unsalted butter
1 1/2 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup buttermilk
Pudding:
4 eggs yolks
3 cups milk
1/4 cup cornstarch
3/4 cup granulated sugar
1/2 tablespoon vanilla extract
2 tablespoons cocoa powder (keep this aside until instructed)
Frosting:
1 cup butter
3/4 cup powdered sugar
1/4 cup cocoa powder
2 tablespoons milk
STEPS:
Preheat your oven to 350 degrees F, and grease three 6-inch cake pans with butter.
In a large bowl, cream the butter and sugar together for two minutes. Then add the egg, flour, and baking powder. Then, add the vanilla extract and buttermilk. Divide the batter evenly between the three cake pans and bake for 30 minutes.
To make the pudding, heat the sugar, cornstarch, eggs, vanilla extract, and milk together. Cook on medium heat until the mixture reaches a pudding consistency. Add two tablespoons of cocoa powder to half of the pudding.
In the bowl of a stand mixer, beat the butter, powdered sugar, cocoa powder, and milk to create a frosting.
To assemble, layer the cake, vanilla pudding, cake, chocolate pudding, and cake. Repeat this process and frost the exterior of the cake.
Enjoy!
The Bored Baker 👩🏽🍳
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