Doberge Cake Recipe

Serves: 12 Save

Ingredients (38)

  • For the Cake:
  • 11 1/2 ounces (about 2 1/4 cups) all-purpose flour, plus more for flouring pans
  • 5 tablespoons buttermilk powder
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 2 sticks (16 tablespoons) unsalted butter, softened
  • 11 1/2 ounces (about 1 2/3 cups) sugar
  • 1 tablespoon grated zest from 1 lemon
  • 4 whole eggs, room temperature
  • 2 egg yolks, room temperature
  • 1 tablespoon vanilla extract
  • 10 ounces (1 1/4 cups) water, room temperature
  • For the Lemon Filling:
  • 5 large egg yolks
  • 9 ounces (about 1 1/4) cups sugar
  • 2 ounces (about 1/3 cup) cornstarch
  • 2.5 ounces (about 1/3 cup) cold water
  • 12 ounces (1 1/2 cup) very hot water
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup fresh juice plus 1 tablespoon grated zest from 4 lemons
  • 2 teaspoons vanilla extract
  • For the Chocolate Pudding Filling:
  • 2 tablespoons cornstarch
  • 2 tablespoons sugar
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 1/2 cups (about 12 ounces) whole milk
  • 2 ounces 70% cacao chocolate, melted in a double boiler or microwave-safe bowl
  • 1 teaspoon vanilla extract
  • For the Lemon Frosting:
  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 9 ounces (about 11/2 cups) confectioner's sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon zest from 1 lemon
  • For the Chocolate Frosting:
  • 8 tablespoons (1 stick) unsalted butter
  • 6 ounces (about 1 cup) confectioner’s sugar
  • 4 ounces 72% cacao chocolate, melted in a double boiler or microwave-safe bowl

Ingredient Facts and Health Benefits

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Directions

Learn how to make this recipe at Serious Eats