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Doberge Cake (Dobash)

Rated as 4.38 out of 5 Stars
4

"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

1 h 50 m servings 586
Original recipe yields 10 servings (1 cake)

Directions

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  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.

Nutrition Facts


Per Serving: 586 calories; 18.7 101.1 7.1 29 650 Full nutrition

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Reviews

Read all reviews 6
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 bak...

Most helpful critical review

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 add...

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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 bak...

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...

deliciously moist and sweet! very good. :)

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 add...

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!

Unfortunately, popular cake mixes (including Duncan Hines) are not longer sold in 18.5 oz. sizes. Without any publicity or warning whatsoever, they were reduced to 15.25 or 15.5 about a year ag...