Nectar Snoball Doberge Cake
89%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaSeven layers of white cake, six layers of nectar cream pudding, and topped with poured nectar icing. Made with Nola Sno’s original K&B Nectar extract! It’s a New Orleans classic!
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 1 Nectar Snoball Doberge Cake
- Each cake measures approx. 8″ × 4″ and weighs approx. 8"
- 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!
- Nectar Snoball Doberge Cake – Sugar, Flour, Eggs, Baking Soda, Vegetable Oil, Corn Starch, Evaporated Milk, Powdered Sugar, Nectar Flavoring, Sprinkles Contains: Dairy, Soy, Gluten, Eggs, Wheat
Made In A Facility With Nuts
A New Take on a New Orleans Dessert Tradition
A New Take on a New Orleans Dessert Tradition
Founded in New Orleans by Charlotte McGehee and Charles Mary IV, Debbie Does Doberge is turning out stellar versions of Doberge (pronounced DO-bash), a traditional New Orleans birthday cake made with seven layers of cake and six layers of pudding, all topped with a poured fondant icing. It was created 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 in flavors including lemon, chocolate, and rainbow and shipping them nationwide!
