Doberge cakes ‒ layered cakes traditionally made from chocolate or lemon ‒ are a New Orleans specialty. According to Faure, any “real” New Orleanian will tell you the only place to get a Doberge cake is Gambino’s Bakery. Faure’s version is an homage, using red velvet cake, another New Orleans favorite.

Serves | 12 |

Red Velvet Doberge Cake

  • 2 beets
  • 2 sticks unsalted butter, softened, plus more for greasing
  • 2 cups unbleached all-purpose flour, plus more for dusting
  • ¼ cup fresh lemon juice
  • 1 Tbsp vinegar
  • 8 oz cream cheese, softened
  • 21/3 cups sugar
  • 4 eggs
  • 1½ tsp pure vanilla extract
  • 1½ tsp baking powder
  • 1½ tsp kosher salt
  • 2 Tbsp natural cocoa powder

Cream Cheese Frosting

  • 8 oz cream cheese
  • 8 oz Creole cream cheese, room temperature*
  • 2 sticks unsalted butter, room temperature
  • 4 cups powdered sugar
  • 2 to 3 Tbsp heavy cream
  • 1 tsp pure vanilla extract
  • 1 tsp pure almond extract

| Preparation – Red Velvet Doberge Cake | Preheat oven to 350°F. Place raw beets in a small baking dish. Add ½ cup water. Cover dish with parchment paper and foil. Roast 60 to 90 minutes, or until tender. Allow to cool. Butter three 8-inch cake pans. Cut out 3 parchment paper circles and place 1 circle in the bottom of each pan. Butter each parchment circle and dust with flour. Set aside. Peel beets and cut into large chunks. Place in a food processor or blender with lemon juice. Pulse until smooth. Stir in vinegar.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and cream cheese. Add sugar and mix until smooth. Add eggs, one at a time, until fully incorporated. Mix in vanilla extract. In a separate bowl, whisk together flour, baking powder, salt and cocoa powder. Slowly add flour mixture to the wet ingredients. Fold 1½ cups of beet purée into the cake batter.

Divide the batter evenly among the cake pans. Tap pans on the counter to remove air bubbles. Bake 20 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean. Invert cakes onto cooling racks. Allow to cool completely. Wrap in plastic wrap and refrigerate or freeze until ready to assemble and frost.

| Preparation – Cream Cheese Frosting | Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Whip until light and smooth.

| To Serve | Cut each cake in half lengthwise, creating a total of 6 layers. Place even amounts of cream cheese frosting between each layer and then frost the outside of the cake. Create a wavelike pattern with a spatula or the back of a large spoon.

* Creole cream cheese is a type of farmer’s cheese made from skim milk, buttermilk and rennet. Although there’s no comparable substitution, the cheese or recipes to make it can be found easily online.

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