Caramel Pecan Doberge Cake

This Caramel Pecan Doberge is a classic rendition of the famous New Orleans doberge cake. It’s sure to be a hit at your holiday party.

Caramel Pecan Doberge Cake Tips

  • Plan ahead! Cake layers may be baked 1 week ahead of time, and frozen. Wrap layers tightly with plastic wrap, and thaw completely before using.
  • No pastry bag? No problem! Snip off the corner of a resealable plastic bag to make a makeshift pastry bag.
  • Look at those pretty layers! For picture-perfect layers, use a kitchen scale when dividing the batter.

Caramel Pecan Doberge Cake
Serves 12
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  1. ¾ cup unsalted butter, softened
  2. 2 cups granulated sugar
  3. 3 large eggs
  4. 3½ cups cake flour*
  5. 1 teaspoon baking powder
  6. ½ teaspoon kosher salt
  7. 1 cup whole milk
  8. 1 teaspoon vanilla extract
  9. Simple Buttercream (recipe follows)
  10. Caramel Custard Filling (recipe follows)
  11. Caramel Icing (recipe follows)
  12. 2 cups chopped toasted pecans
  1. Preheat oven to 350°. Spray 6 (8½-inch) disposable aluminum foil pans with baking spray with flour.
  2. In a large bowl, beat butter and granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in vanilla. Divide batter among prepared pans, (about 230 grams each).
  3. Bake, in 2 batches, until a wooden pick inserted in center comes out clean, about 10 minutes. Let cool completely in pans; remove from pans.
  4. Place 1 cake layer on a serving plate. Pipe Simple Buttercream around edge of cake. Spread Caramel Custard Filling to edge, and top with another cake layer. Repeat with remaining Simple Buttercream, Caramel Custard Filling, and cake layers. Wrap cake in plastic wrap, and refrigerate overnight.
  5. Remove plastic wrap from cake, and spread with Caramel Icing. Gently press chopped pecans halfway up sides of cake.
  1. *We used Swans Down Cake Flour
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Caramel Custard Filling
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  1. 1 cup firmly packed light brown sugar
  2. 2 tablespoons cornstarch
  3. 1½ tablespoons all-purpose flour
  4. ½ teaspoon kosher salt
  5. 2 cups whole milk
  6. 2 large eggs
  7. 2 teaspoons unsalted butter
  8. 1 teaspoon vanilla extract
  1. In a medium saucepan, whisk together brown sugar, cornstarch, flour, and salt. Add milk, eggs, butter, and vanilla, whisking until smooth. Cook over medium heat, stirring constantly, until thickened. Remove from heat, and pour into a medium bowl. Cover with plastic wrap, and refrigerate for at least 3 hours.
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Simple Buttercream
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  1. 1 cup unsalted butter, softened
  2. ¼ cup dark corn syrup
  3. 2 cups confectioners’ sugar, sifted
  4. 1 teaspoon vanilla extract
  1. In a large bowl, beat butter with a mixer at medium-high speed until creamy, about 2 minutes. Beat in corn syrup until smooth. Reduce mixer speed to low. Gradually add confectioners’ sugar and vanilla, beating until combined.
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Caramel Icing
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  1. 2 cups firmly packed dark brown sugar
  2. ¾ cup plus 2 to 3 tablespoons heavy whipping cream, divided
  3. ½ cup dark corn syrup
  4. 1 cup unsalted butter, softened
  5. 1 (2-pound) bag confectioners’ sugar
  1. In a medium saucepan, cook brown sugar and ¾ cup cream over medium heat, stirring frequently, until sugar is dissolved. Remove from heat, and stir in corn syrup. Let stand until cool.
  2. In a large bowl, beat butter with a mixer at medium speed until creamy. Add brown sugar mixture, beating until smooth. Cover and refrigerate for 15 minutes. Remove from refrigerator, and beat with a mixer at medium speed for 1 minute. Gradually add confectioners’ sugar, beating until smooth. Add remaining cream, 1 tablespoon at a time, until a spreadable consistency is reached.
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  1. Don November 23, 2016 at 10:16 am - Reply

    This looks fantastic and I am looking forward to attempting this recipe, but I do have some questions. In step #4, when assembling the layers, it states to pipe the buttercream around the edge of the cake layer, is this only on the top surface of the cake layer to form a sort of dam for the custard or does this include the outside of the cake layer as well? It seems that the buttercream recipe would make enough to do the whole outside of the cake, but somehow that doesn’t seem quite right to me given that there is the caramel icing for the outside. Any clarification would be appreciated. Thanks.

    • Editor November 23, 2016 at 11:28 am - Reply

      Thanks for asking! Your instinct was correct: the purpose of the Simple Buttercream is to create a barrier that keeps the custard inside each layer of the cake. You will be drawing a border around the top of each layer (except the very top layer). There will certainly be some leftover, but, as you noted, it is the Caramel Icing that we use to cover the cake at the end. We hope that helps!

      • Don November 24, 2016 at 11:16 am - Reply

        Thanks for the prompt reply! Now I can plan to make this very soon!

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