
Doberge Cake Recipe
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
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Directions
Learn how to make this recipe at Serious Eats