Doberge cake is the New Orleans cake made from multiple thin layers of cake and custard, usually covered with fondant.
The cake was created in New Orleans by Beulah Ledner, who adapted the Hungarian Dobos torte for local tastes. Ledner’s version used very thin cake layers separated by pudding or custard, producing a softer and more generously filled dessert than the original European model. Chocolate and lemon became especially familiar flavors.
Doberge is commonly pronounced roughly like “doe-bash” in New Orleans, reflecting the local adaptation of the name. The cake is often finished with poured fondant or icing, and commercial versions may contain several layers.
It is distinct from king cake, the ring-shaped Mardi Gras pastry, and from ordinary layer cake. Doberge cake is strongly identified with New Orleans bakeries and remains a notable example of how immigrant pastry traditions became part of Louisiana food culture.