Doberge Cake (Dobash)


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!

Prep Time:
40 mins
Cook Time:
10 mins
Additional Time:
1 hr
Total Time:
1 hr 50 mins
1 cake


  • 1 (18.25 ounce) package white cake mix (such as Duncan Hines®)

  • 1 teaspoon baking powder

  • 1 tablespoon all-purpose flour

  • 1 tablespoon white sugar

  • 1 ⅓ cups water

  • 2 tablespoons vegetable oil

  • 3 egg whites

  • 1 (3.9 ounce) package instant chocolate pudding mix

  • 2 cups milk

  • 1 (4 ounce) package cream cheese, softened

  • ¼ cup butter, softened

  • 1 (16 ounce) box confectioners' sugar

  • ½ cup unsweetened cocoa powder

  • ½ teaspoon vanilla extract

  • 1 tablespoon milk, or as needed


  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
19g Fat
101g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 586
% Daily Value *
Total Fat 19g 24%
Saturated Fat 8g 39%
Cholesterol 29mg 10%
Sodium 650mg 28%
Total Carbohydrate 101g 37%
Dietary Fiber 2g 8%
Total Sugars 83g
Protein 7g
Vitamin C 0mg 2%
Calcium 204mg 16%
Iron 2mg 9%
Potassium 260mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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