Peppermint Bark Doberge Cake
89%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaThis doberge cake features seven layers of delectable red velvet, six layers of peppermint pudding with a cookie crunch, white chocolate poured fondant icing, and it’s topped with a peppermint crunch crown. The perfect treat to enjoy this holiday season, and available for a limited time only!
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" Peppermint Bark Doberge Cake
- Each cake measures approx. 8″ × 3.5″
- Cakes ship frozen with dry ice, may dissipate in transit.
- Do not remove dry ice with bare hands.
- Upon arrival, store cake in the refrigerator for up to 7 days or well wrapped in the freezer for up to 6 months.
To Serve
- If frozen, allow the cake to thaw for 24 hours in the refrigerator before serving.
- Cut your cake with a knife that’s been dipped in hot water for clean slices.
- Wipe the blade with a kitchen towel between slices to keep them neat.
- Serve and enjoy!
- Peppermint Bark Doberge Cake – Sugar, Flour, Eggs, Baking Soda, Vegetable Oil, Almond Flavoring, Peppermint Flavor, Corn Starch, Evaporated Milk, Powdered Sugar, Chocolate
Contains: Dairy, Egg, Gluten, Soy
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!
