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Doberge Cake (Dobash)
Doberge Cake (Dobash)
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Prep Time:
40 minutes
Cook Time:
10 minutes
Total Time:
110 minutes
Indulgent Doberge Cake, a Louisiana classic for Mardi Gras, features layers of white cake filled with rich chocolate pudding and topped with decadent homemade chocolate frosting.
Ingredients:
  • 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
  • 1.3333333730698 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
  • 0.25 cup butter, softened
  • 1 (16 ounce) box confectioners' sugar
  • 0.5 cup unsweetened cocoa powder
  • 0.5 teaspoon vanilla extract
  • 1 tablespoon milk, or as needed
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C). Prepare 5 8-inch cake pans by greasing, flouring, and lining them with parchment paper.
  • Combine the cake mix, baking powder, flour, and sugar in a large mixing bowl. Use an electric mixer to blend in water, vegetable oil, and egg whites on low speed until well combined, then increase to medium speed and beat for 2 minutes. Divide 1 cup of batter into each of the 5 greased cake pans.
  • Bake in the preheated oven for about 8 minutes until cakes are set in the middle, being cautious not to burn the thin cakes. Let cool in pans for 10 minutes, then transfer to wire racks to finish cooling.
  • In a bowl, vigorously combine the chocolate pudding mix with 2 cups of milk until smooth; allow to sit for 2 minutes to thicken. Begin layering the cake on a serving dish, spreading approximately 1/2 cup of pudding between each layer, ending with the cake layer on top.
  • Combine cream cheese and butter in a bowl, mashing until smooth. Mix in confectioners' sugar, cocoa powder, vanilla extract, and milk gradually until the frosting reaches a spreadable consistency. Frost the cake and chill any extras.

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