Doberge Cake with a Twist

Ingredients

• For the cake: For the cake:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (226g) unsalted butter, softened 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar 2 cups (400g) granulated sugar
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• Food coloring (optional, for flavor variations) Food coloring (optional, for flavor variations)
• For the custard filling: For the custard filling:
• 2 cups (480ml) whole milk 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 4 large egg yolks 4 large egg yolks
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• Flavorings of your choice (e.g., raspberry extract, lemon zest) Flavorings of your choice (e.g., raspberry extract, lemon zest)
• For the buttercream frosting: For the buttercream frosting:
• 1 cup (226g) unsalted butter, softened 1 cup (226g) unsalted butter, softened
• 4 cups (480g) powdered sugar 4 cups (480g) powdered sugar
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• Flavorings of your choice (e.g., salted caramel sauce, melted chocolate) Flavorings of your choice (e.g., salted caramel sauce, melted chocolate)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 65g, 50g
• Protein: 5g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. 3.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
6. 6.
   Divide the batter evenly between two bowls. Add food coloring or flavorings of your choice to each bowl, if desired.
7. 7.
   Pour each batter into a separate prepared cake pan. Smooth the tops with a spatula.
8. 8.
   Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. 9.
   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
10. 10.
11. 11.
    For the custard filling, heat the milk in a saucepan over medium heat until it begins to steam.
12. 12.
    In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined.
13. 13.
    Slowly pour the hot milk into the egg mixture, whisking constantly.
14. 14.
    Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a custard consistency.
15. 15.
    Remove from heat and stir in the butter and flavorings of your choice. Let the custard cool completely.
16. 16.
17. 17.
    For the buttercream frosting, beat the softened butter in a mixing bowl until creamy.
18. 18.
    Gradually add the powdered sugar, one cup at a time, until fully incorporated.
19. 19.
    Mix in the vanilla extract and flavorings of your choice until smooth and fluffy.
20. 20.
21. 21.
    To assemble the cake, place one cake layer on a serving plate. Spread a generous amount of custard filling on top.
22. 22.
    Place the second cake layer on top and cover the entire cake with a thin layer of buttercream frosting.
23. 23.
    Chill the cake in the refrigerator for 30 minutes to set the frosting.
24. 24.
    Once chilled, frost the cake with the remaining buttercream, creating a smooth and even finish.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature before creaming it with the sugar. This will ensure a smooth and fluffy texture in the cake and frosting.
• Cornstarch — When making the custard filling, whisk the cornstarch with the sugar and egg yolks until well combined to prevent lumps from forming.
• Flavorings — Experiment with different flavorings such as raspberry extract, lemon zest, salted caramel sauce, or melted chocolate to create unique variations of the Doberge Cake.

Tips & Tricks

• To achieve even layers in the cake, use a scale to measure the batter and divide it equally between the pans.
• Allow the cakes to cool completely before assembling to prevent the custard filling from melting.
• For a smoother frosting finish, use an offset spatula dipped in hot water to spread the buttercream.

Serving advice

Serve the Doberge Cake at room temperature for the best flavor and texture. Slice the cake with a sharp knife, wiping it clean between cuts for neat and clean slices.

Presentation advice

Garnish the Doberge Cake with fresh berries, chocolate shavings, or edible flowers to add a touch of elegance. Dust the top with powdered sugar for a classic finishing touch.