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