Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup milk
- 6 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup water
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
Special equipment needed:
- 2 9-inch cake pans
- Parchment paper
- Offset spatula
- Candy thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and line two 9-inch cake pans with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Sift together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. While the cakes are baking, prepare the caramel filling. In a heavy-bottomed saucepan, combine the brown sugar, water, and salt. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture comes to a boil.
7. Add the butter and heavy cream, stirring constantly until the mixture reaches 238°F on a candy thermometer. Remove from heat and let cool slightly.
8. Once the cakes have cooled, use an offset spatula to spread a layer of caramel filling on top of one cake layer. Top with the second cake layer and repeat with the remaining caramel filling.
9. Chill the cake in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Temperature:
Oven temperature: 350°F
Caramel temperature: 238°F
Serving size:
12 servings
Nutritional information:
Calories: 450
Fat: 22g
Saturated Fat: 13g
Cholesterol: 135mg
Sodium: 200mg
Carbohydrates: 61g
Fiber: 0g
Sugar: 47g
Protein: 4g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- If you don't have heavy cream, you can use half-and-half or whole milk instead.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe accordingly.
Variations:
- You can add chopped nuts or dried fruit to the caramel filling for extra texture and flavor.
- You can add a layer of whipped cream or frosting between the cake layers for added sweetness.
Tips and tricks:
- Make sure to grease and line your cake pans with parchment paper to prevent the cakes from sticking.
- Use a candy thermometer to ensure that the caramel filling reaches the correct temperature.
- Chill the cake before serving to allow the caramel filling to set.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving.
Presentation ideas:
Decorate the top of the cake with caramel drizzle or chopped nuts.
Garnishes:
Chopped nuts, caramel drizzle, whipped cream, or fresh fruit.
Pairings:
Coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake layers are uneven, use a serrated knife to level them before assembling the cake.
- If the caramel filling is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
Make sure to cook the caramel filling to the correct temperature to ensure that it is safe to eat.
Food history:
The Doberge cake is a New Orleans specialty that was created by Beulah Ledner in the 1930s. It is a layered cake that is typically filled with custard or fruit preserves.
Flavor profiles:
Sweet, rich, and caramel-y.
Serving suggestions:
Serve the cake as a dessert or for a special occasion.
Related Categories
Cooking Method: N/A
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Dietary: N/A
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Region: Louisiana
Taste: Rich, Sweet, Moist, Caramelized, Creamy