Traditional 8 Layer Doberge Cake
Dive into the rich, nostalgic flavors of the *Traditional 8-Layer Doberge Cake*, a beloved New Orleans classic. This showstopping dessert features tender, ultra-thin cake layers alternating with velvety vanilla custard, all crowned with a silky chocolate ganache that glistens like a dream. Perfectly balanced between light cake and creamy filling, this impressive confection is a labor of love that’s worth every step. Whether you’re celebrating Mardi Gras or simply indulging your sweet tooth, this towering masterpiece is guaranteed to impress. Ideal for birthdays, holidays, or special gatherings, this doberge cake brings Southern charm and timeless decadence to your table.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 items eggs (large)
- 2 teaspoons pure vanilla extract
- 1.5 cups buttermilk
- 5 tablespoons cornstarch
- 2.5 cups whole milk
- 4 items egg yolks (large)
- 3 tablespoons unsalted butter (cubed)
- 3 tablespoons vanilla pudding mix (optional)
- 1.5 cups semi-sweet chocolate chips
- 1.5 cups heavy cream
- 2 tablespoons light corn syrup
Instructions
Preheat your oven to 350°F (175°C), and grease and flour 8 9-inch round cake pans or reuse in batches as needed.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, using an electric mixer, cream the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
Beat in the eggs, one at a time, followed by the vanilla extract.
Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared cake pans (about 3/4 cup of batter per pan). Spread evenly and bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake layers to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the custard filling, whisk together cornstarch, milk, egg yolks, and sugar in a medium saucepan over medium heat until thickened, about 6–8 minutes. Stir constantly to avoid lumps.
Remove the saucepan from the heat and stir in butter and vanilla extract until smooth. Cover with plastic wrap touching the surface to prevent skin from forming. Let it cool completely.
For the chocolate ganache glaze, heat the heavy cream and corn syrup in a small saucepan over medium heat just until small bubbles form around the edges. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then whisk until smooth. Let cool until thickened but still pourable.
To assemble, place one cake layer on a serving plate, and spread a thin, even layer of custard filling on top. Repeat this process with all cake layers, saving the most intact one for the top.
Pour the cooled ganache over the cake, allowing it to drip down the sides. Use an offset spatula to evenly spread the glaze.
Refrigerate the cake for at least 2 hours (ideally overnight) to set before serving. Slice and enjoy!
Nutrition Facts
Calories |
8433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 468.4 g | 601% | |
| Saturated Fat | 283.5 g | 1418% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1820 mg | 607% | |
| Sodium | 4799 mg | 209% | |
| Total Carbohydrate | 983.4 g | 358% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 631.5 g | ||
| Protein | 99.2 g | 198% | |
| Vitamin D | 16.7 mcg | 84% | |
| Calcium | 1368 mg | 105% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 1935 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
