Tuesday, December 18, 2012

Doughboys Cafe

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Los Angeles, CA. I admit it: I'm known to crave cake. If it were left completely up to me, I'd eat an entire double-layer frosted confection - health permitting. When I'm in such a state and find myself fogging the exterior of a local bakery, I make the firm decision: Doughboys Cafe. Funny enough, years ago a friend suggested we grab a bite, but the downplay on the baked goods didn't sell me on the excursion. Yes, they do serve food, but it's the individually portioned cakes that returns me to this mid-city eatery.

White Velvet

White Velvet - I'd dare compare this cake to the richness of a tres leches, though I don't want to be misleading. The white cake is so moist it begs that question of how it's done and artfully so, since I can manage to eat the entire cake with absolutely no rest. The frosting isn't subtly sweetened, it's just sweet. The cake bears the weight of a traditional cream cheese frosting with a touch of white chocolate. For effect? No, you can taste that too.

Carrot Cake


Carrot Cake - Another cake I tend to love when I think of home, growing up, or those seasonal times. The cake is known to be a moist blend of carrots and cake batter tempered by oil and browning up to something that is never orange (as a kid I wondered why that was). This cake takes the tradition, adds raisins and bananas, and presents it anew. However good it is, it does pay the price: the moisture doesn't seem to hold with the flavor additions; an easy fix for future batches, but I'm still a fan.

Hummingbird Cake

Hummingbird Cake - Banana bread was a treat I could smell from my front patio after school. My mother would bake the cake in a bundt pan and have fresh warm slices served up as I walked in the front door; that was an afternoon snack. By adding walnuts and pineapple, this cafe/bakery changes it up but still keeps it true to form: lightly sweetened and moist. The cake smells of familiarity and the cream cheese frosting brings it home.

Black Velvet

Black Velvet - In contrast to the White Velvet and as a brother to their Red Velvet comes this velvet version. Not a surprising feat, given the similarities to the Red, but somehow it becomes preferable as a simple chocolate cake. Frosted similarly to the White Velvet, this sibling cake is just as moist but could use a bit more chocolate (and off we go to eat the Double Chocolate Walnut Cake...). All-in-all it's not my go-to of the bunch, but if it's sitting right in front of me...it'll be downed easy!









Breakfast Sandwich - comes in as a Top 5 in my breakfast sandwich favorites. I found myself covered in cheese by the end which can mean only one thing: it was done right. The bacon, eggs, tomatoes, and swiss cheese are sandwiched between two thick slices of bread, topped with even more cheese and lightly toasted for an even melt. The dish is so heavy I even stopped to pace myself and considered taking it home, but my eyes and my stomach made peace and the sandwich was devoured in full. 

There are more cakes, scones, muffins, cookies and of course there is food. Doughboys Cafe and Bakery is known for their twists on American classics. The portion sizes are just as full-figured as one could want and the prices are within the realm of affordability. The servers are friendly and willingly share their favorites with a questioning customer. The menu is large, but the restaurant is local enough to come again and again. I've acquainted myself with much of the menu, but I wanted to highlight the cakes for anyone who also shares in those rather random desires.


Doughboys Bakery and Cafe
8136 W 3rd St
Los Angeles, CA 90048
(323) 852-1020
www.doughboysbakeryla.com

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