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Doberge cake. Doberge cake is a layered dessert originating in New Orleans, Louisiana, adapted by local baker Beulah Ledner from the Hungarian Dobos torte. Still popular in the area, the cake is made of multiple thin layers of cake alternating with dessert pudding. Very often the cakes are made with half chocolate pudding and half lemon pudding.
What you are making is a pound cake. Or maybe a sponge cake, depends on the order of mixing the ingredients. Of the two, the sponge cake is somewhat lighter, so if you have been making pound cake (cream butter and sugar, add eggs, then flour), you can switch to sponge (foam eggs and sugar, add flour and fat).But both are hearty homemade cakes, they are supposed to be dense.The iced cakes you get in a bakery are much lighter, because they use a different type of layer. Most types of cake are lighter than pound and sponge cakes. Try making genoise, chiffon, or angel food cake layers, they are all light.ut both are hearty homemade cakes, they are supposed to be dense. The iced cakes you get in a bakery are much lighter, because they use a different type of layer. Most types of cake are lighter than pound and sponge cakes. Try making genoise, chiffon, or angel food cake layers, they are all light.