Cream Cheese King Cake Doberge Cake
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It’s two classic New Orleans desserts in one! This doberge is made with seven layers of cinnamon cake, six layers of cream cheese pudding, and a poured cream cheese fondant icing. It’s decorated with Mardi Gras sprinkles and (of course) a baby!
Founded in New Orleans by Charlotte McGehee and Charles Mary IV, Debbie Does Doberge is turning out stellar versions of Doberge, a traditional New Orleans birthday cake. The doberge was invented back in the 1930s by a local baker named Beulah Ledner, who based it on a lightened-up version of a Hungarian cake called dobos torta. In 2016, Debbie Does Doberge opened its first restaurant, Bakery Bar, in the heart of New Orleans, where they’re whipping up a wide variety of Doberge cakes and shipping them nationwide!
This package serves 16 people and includes an 8" Cream Cheese King Cake Doberge Cake
- Each cake measures 8″ × 4″
- Cakes ship frozen with dry ice.
- Dry ice may dissipate in transit, the cake may thaw.
- Do not remove dry ice with bare hands.
- Upon arrival, store cake in the refrigerator or freezer.
- Cakes may be kept refrigerated for up to 5 days.
- Cakes may be kept frozen, well wrapped, for up to 3 months.
- Allow cakes to thaw for at least 6 hours in the refrigerator before serving.
- Cakes can be kept unrefrigerated for up to 3 hours.
To Serve
- Slice your cake with a knife that’s been dipped in hot water.
- Wipe the blade with a kitchen towel between slices for pretty slices!
- Enjoy!