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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Recipe Summary

prep:
40 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 50 mins
Servings:
10
Yield:
1 cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 8-inch cake pans, and line them with parchment paper.

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  • 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.

  • 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.

  • 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.

  • 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

586 calories; protein 7.1g 14% DV; carbohydrates 101.1g 33% DV; fat 18.7g 29% DV; cholesterol 28.7mg 10% DV; sodium 649.8mg 26% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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. Read More
(20)

Most helpful critical review

Rating: 3 stars
02/06/2013
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 added the frosting. The cakes stacked 5 high didn't stay put either as it jiggled while frosting the cakes. It would have been better dividing 2 cakes in half and stacking then stacking all 5 whole cakes. The cakes were soo tender that when I cut one slice out and placed on a serving plate I was immediately dealt with the dilemma of catching the rest of the cake for it split into 2 more pieces and fell off the cake plate I had it on. And I do mean catching the cake it exploded everywhere. My husband had to help me get the cake on other plates because I had my hand on one side of the cake holding it up. The frosting was quite delish but I ended up adding over 3 TBSP of milk to thin it. Don't think I'd make this again. I'll make the frosting again for sure. Just not this particular cake recipe. Sorry. Read More
(7)
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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. Read More
(20)
Rating: 4 stars
08/30/2011
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! Read More
(20)
Rating: 5 stars
04/06/2011
deliciously moist and sweet! very good. :) Read More
(18)
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Rating: 3 stars
02/05/2013
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 added the frosting. The cakes stacked 5 high didn't stay put either as it jiggled while frosting the cakes. It would have been better dividing 2 cakes in half and stacking then stacking all 5 whole cakes. The cakes were soo tender that when I cut one slice out and placed on a serving plate I was immediately dealt with the dilemma of catching the rest of the cake for it split into 2 more pieces and fell off the cake plate I had it on. And I do mean catching the cake it exploded everywhere. My husband had to help me get the cake on other plates because I had my hand on one side of the cake holding it up. The frosting was quite delish but I ended up adding over 3 TBSP of milk to thin it. Don't think I'd make this again. I'll make the frosting again for sure. Just not this particular cake recipe. Sorry. Read More
(7)
Rating: 5 stars
07/20/2012
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! Read More
(5)
Rating: 4 stars
03/28/2019
This was pretty good. Kinda sweet for my liking and very light texture. Could probably use a few tweaks but i'm not really a baker so I'm not sure how to change it. Funny story behind how I even found this recipe: I was at a local brewery and one of their stouts had tasting notes listed as "caramel and dobash cake". I had to look up what a dobash cake was and here we are! Read More
(1)
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