A doberge cake is New Orleans' great layered cake: six layers of buttermilk cake with custard filling between them, finished in buttercream and fondant icing. Beulah Ledner adapted it from the Dobos torte, and in 1946 she sold her bakery and her doberge recipe to a man named Joe Gambino. We still bake it her way.
Choose Classic Chocolate, Classic Lemon or Classic Caramel, or one of the combinations: Chocolate Lemon, Chocolate Caramel or Caramel Lemon. Each ships nationwide from our bakery in New Orleans. Made for weddings and graduations (and, we'd argue, a Thursday evening dessert).
