I still remember the very first time I attempted this classic Hawaiian dessert in my own kitchen, filling the air with the scent of deep chocolate. It amazed me how the unique, pudding-like frosting transformed a simple chiffon-style sponge into something completely magical and distinct from regular cakes.

Making this recipe has become a personal tradition for me, bringing a tropical warmth to birthdays and family gatherings that standard chocolate cakes just cannot match. I promise that once you master this simple yet impressive technique, you will find yourself craving that smooth, glossy finish again and again.

Ingredients Section

Here is everything you will need to create this light, airy masterpiece.

3 large eggs, separated
Use room temperature eggs because they whip up to a greater volume, which is crucial for the sponge’s lift.
1 1/2 cups sugar
Divided use helps sweeten the meringue for stability and sweetens the main batter without weighing it down.
1 1/2 cups cake flour
This low-protein flour ensures a tender crumb; all-purpose flour might make the texture too tough for this delicate cake.
3/4 teaspoon baking soda
This acts as your leavening agent to help the cake rise when it reacts with the acidity in the cocoa powder.
3/4 teaspoon salt
A pinch of salt is essential in baking to balance the sweetness and actually enhances the deep chocolate flavor.
1/2 cup unsweetened cocoa powder
Choose a high-quality cocoa powder for the batter to ensure a rich color and robust chocolate taste.
1/2 cup vegetable oil
Oil keeps the cake incredibly moist and soft even after refrigeration, unlike butter which solidifies when cold.
1 cup milk
Whole milk adds richness and fat to the batter, contributing to a tender mouthfeel in the final crumb.
1/2 teaspoon cream of tartar (optional pro tip)
Adding this to your egg whites helps stabilize them, ensuring they don’t deflate while you fold them into the batter.

For the Frosting:

1 1/2 cups water
This serves as the liquid base for the pudding-like frosting, keeping it light rather than heavy with cream.
1 cup sugar
Standard white granulated sugar works best here to dissolve completely and create a smooth, glossy syrup.
1/4 teaspoon salt
Just a small amount cuts through the sugar and chocolate to prevent the frosting from tasting cloying.
1/4 cup butter
This adds a beautiful shine and a hint of creamy richness to the frosting without making it heavy.
1/2 cup unsweetened cocoa powder
You will need this for the chocolate element of the frosting; sift it well to avoid bitter lumps.
1/2 cup cornstarch
This is the thickening agent that gives Dobash frosting its signature gelatinous, pudding-like consistency.
1/2 cup water (additional)
You use this reserved water to create a slurry with the cornstarch and cocoa, preventing clumps in the hot liquid.

Note: This recipe yields approximately 14 generous slices of cake.

Variations

While the traditional recipe is perfect, you can easily tweak it to suit different dietary needs or flavor preferences without losing the cake’s soul.

Dairy-Free Option

You can easily swap out the milk in the cake batter for almond milk, soy milk, or oat milk. For the butter in the frosting, a high-quality plant-based butter stick or even coconut oil works wonders. Coconut oil actually adds a subtle tropical note that pairs beautifully with the chocolate, paying homage to the cake’s island roots.

Mocha Infusion

If you are a coffee lover, try replacing half of the water in the frosting recipe with strong brewed coffee or espresso. This intensifies the chocolate flavor without making the cake taste overwhelmingly like coffee. You can also add a teaspoon of espresso powder to the dry ingredients of the cake batter for a deeper, darker flavor profile.

Dark Chocolate Intensity

For those who prefer a less sweet dessert, use dark cocoa powder (like Dutch-processed) instead of regular unsweetened cocoa. This will give the cake a midnight-dark color and a more sophisticated, slightly bitter edge that balances the sugar. You could also fold a handful of mini dark chocolate chips into the batter for texture.

Gluten-Free Adaptation

To make this gluten-free, substitute the cake flour with a high-quality 1-to-1 gluten-free baking flour blend that includes xanthan gum. Be sure to sift it extra well to ensure lightness. The cornstarch-based frosting is naturally gluten-free, so no changes are needed there, making this a safe option for many.

Cooking Time

Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes

Equipment You Need

Two 8-inch Round Cake Pans: These are standard for this layer cake, ensuring even baking and good height.
Electric Hand Mixer or Stand Mixer: Essential for whipping the egg whites to stiff peaks without exhausting your arm.
Large Mixing Bowls: You will need at least three bowls to separate eggs and mix wet and dry ingredients.
Rubber Spatula: Crucial for gently folding the egg whites into the batter so you don’t deflate the air.
Saucepan: Used to cook the pudding frosting on the stove until it thickens and becomes glossy.
Whisk: Necessary for mixing the cornstarch slurry and stirring the frosting to keep it smooth.
Serrated Knife: The best tool for slicing the cooled cake layers horizontally to create four thin layers.
Parchment Paper: Lining your pans guarantees the delicate sponge comes out perfectly without sticking or tearing.

How to Make a Dobash Cake Recipe?

Preheat and Prepare Pans

Begin by preheating your oven to 350°F so it is ready for the batter. Line the bottoms of two 8-inch round cake pans with parchment paper. This simple step ensures your delicate cakes release easily without breaking apart later.

Whip the Egg Whites

Place your egg whites in a clean, dry bowl and beat them until frothy. Gradually add half a cup of sugar while continuing to beat on high speed. Stop once you achieve stiff, glossy peaks that stand up on their own.

Mix Dry Ingredients

In a separate large bowl, sift together the cake flour, baking soda, salt, and cocoa. Sifting is non-negotiable here as it aerates the flour and removes cocoa lumps. This ensures your final cake texture is smooth rather than grainy or dense.

Combine Wet Ingredients

Create a well in the center of your sifted flour mixture to hold the liquids. Pour in the vegetable oil and half of the milk into this center well. Beat these ingredients on medium speed until the mixture looks thoroughly blended and dark.

Finalize the Batter

Add the remaining milk and the egg yolks to the chocolate mixture you just blended. Beat everything again until the batter is completely smooth and velvety in texture. Scrape down the sides of the bowl to ensure no dry flour remains.

Fold in the Whites

Gently fold the stiff egg whites into the chocolate batter using your rubber spatula. Use a careful over-under motion to incorporate them without knocking out the trapped air. This step is the secret to the cake’s signature light and airy sponge.

Bake the Layers

Pour the finished batter evenly into your two prepared parchment-lined round cake pans. Bake them in the preheated oven for roughly 30 to 35 minutes. They are done when a toothpick inserted into the center comes out clean or with dry crumbs.

Make the Frosting Base

While the cakes cool, combine the water, sugar, salt, and butter in a saucepan. Place this mixture over medium heat and bring it to a rolling boil. Stir it occasionally to ensure the sugar dissolves completely and the butter melts.

Thicken the Frosting

Sift the cocoa and cornstarch together to remove lumps, then whisk with the remaining water. Pour this slurry into the boiling mixture on the stove while stirring constantly. Cook until it bubbles again and thickens into a glossy, pudding-like consistency.

Assemble the Cake

Once the cakes are cool, slice each one horizontally to create four thin layers total. Spread the warm frosting between each layer and over the top and sides. Work quickly before the frosting sets completely, as it firms up like pudding.

Additional Tips for Making this Recipe Better

I always ensure my mixing bowl for egg whites is perfectly clean and free of grease. Even a tiny drop of yolk or oil can prevent the whites from reaching those crucial stiff peaks, which leads to a flat and dense cake.
In my experience, sifting the cocoa powder and cornstarch for the frosting is not optional. If you skip this, you will end up with tiny, bitter powder bombs in your frosting that are impossible to whisk out once the liquid is hot.
I recommend frosting the cake while the frosting is still slightly warm and pourable. If you let it cool down too much in the pot, it turns into a stiff jelly that tears the delicate cake crumbs when you try to spread it.
I find that using a serrated bread knife makes cutting the cake layers horizontally much easier. If you chill the cake layers in the fridge for 20 minutes before cutting, they become firmer and produce fewer crumbs, giving you cleaner layers.
I like to tap the cake pans on the counter firmly before baking to release large air bubbles. This prevents large tunnels or holes from forming in the sponge, ensuring a uniform and professional-looking crumb structure throughout the cake.

How to Serve a Dobash Cake Recipe?

Dobash cake is traditionally a humble, comfort-food dessert, but you can elevate its presentation easily. Serve a slice on a stark white plate to let the dark chocolate color pop visually. A dollop of lightly sweetened whipped cream on the side provides a creamy contrast to the pudding-like frosting.

For a fresh element, garnish the plate with fresh raspberries or strawberries; their tartness cuts through the sweetness perfectly. You can also sprinkle toasted coconut flakes over the top of the cake, which adds a delightful crunch and nods to the recipe’s Hawaiian heritage. A dusting of powdered sugar right before serving also adds a professional bakery finish.

Nutritional Information

Here is a general estimate of the nutritional content per slice, though it may vary by ingredients used.

Calories: Approximately 350 calories per slice.
Protein: Contains about 4 grams of protein.
Carbohydrates: Provides roughly 55 grams of carbohydrates.
Fat: Contains approximately 15 grams of total fat.

Make Ahead and Storage

Refrigeration
This cake must be stored in the refrigerator because of the perishable nature of the pudding frosting. Keep it in an airtight cake carrier or cover it gently with plastic wrap. It stays fresh and moist for up to 4 to 5 days.

Freezing
You can freeze the unfrosted cake layers for up to a month if wrapped tightly in plastic. I do not recommend freezing the fully frosted cake, as the cornstarch-based frosting tends to “weep” or separate when it thaws, ruining the texture.

Restoring and Reheating
Dobash cake tastes best when slightly chilled or at room temperature. If storing in the fridge, let the slice sit on the counter for 15 minutes before eating. You generally do not reheat this cake, as the frosting will melt and become runny.

Why You’ll Love This Recipe?

Here are the top reasons this Hawaiian favorite deserves a spot in your baking rotation.

Incredible Texture: The combination of the airy chiffon sponge and the smooth, gelatinous pudding frosting creates a unique mouthfeel. It is far lighter than a buttercream cake, meaning you can enjoy a slice without feeling overly heavy afterward.
Budget-Friendly: This recipe uses pantry staples like oil, cocoa, and water rather than expensive chocolate bars or heavy cream. It produces a high-end bakery result without requiring a high-end grocery budget.
Crowd-Pleasing Flavor: The chocolate flavor is distinct but not overpowering, making it a hit with both kids and adults. It strikes a perfect balance between sweet and rich, satisfying chocolate cravings instantly.
Visual Appeal: The glossy, dark frosting sets to a smooth finish that looks stunningly professional with minimal effort. It covers imperfections easily, making it a stress-free option for bakers who struggle with decorating.
Nostalgic Comfort: For anyone who has visited Hawaii or loves vintage recipes, this cake offers a taste of history. It brings a unique cultural story to your table that is different from your standard devil’s food cake.

The Ultimate Dobash Cake Recipe: A Taste of Aloha in Every Bite

Ingredients Section