Ding Dong Cake is easy to make and delicious, using simple ingredients and basic techniques. With rich chocolate layers and a creamy filling, it offers familiar flavors making it perfect for any occasion.
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A Ding Dong Cake is perfect for any occasion, from birthdays and anniversaries to potlucks and office parties. Its rich chocolate layers, creamy filling, and vanilla icing impress guests every time.
This cake it delicious when served with vanilla ice cream. It really helps balance out the chocolatey goodness. This easy chocolate ganache makes the perfect addition to the Ding Dong cake.
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Why You’ll Love This Recipe
- The Ding Dong Cake brings back the classic taste of the beloved snack.
- This cake is perfect for any occasion, from birthday parties and anniversaries to casual get-togethers and office parties.
- The moist, chocolate cake layers provide a deep, satisfying flavor that chocolate lovers will adore.
- Despite its impressive appearance and taste, the Ding Dong Cake is simple to prepare, making it accessible for bakers of all skill levels.
Recipe Ingredients
- Butter : Adds moisture and richness to the cake, making it soft and flavorful.
- Sugar: Sweetens the cake layers and filling, providing sweetness and structure.
- Eggs : Bind the ingredients together and contribute to the cake’s structure.
- Vanilla Extract : Enhances the cake’s flavor with a warm and inviting aroma.
- Flour: The essential ingredient that gives the cake its texture and form, making it light and fluffy.
- Cocoa Powder: Gives the cake its deep chocolate flavor and dark color.
- Whole Milk : Creates a creamy, rich texture for the filling.
- Chocolate Chips : Makes the ganache rich and chocolaty.
- Heavy Cream : Creates a smooth and luxurious texture for the chocolate ganache.
- White Icing: Used for decoration to add an attractive finishing touch to the cake.
See the recipe card for full information on ingredients and quantities.
Popular Substitutions and Variations
- Cake Flavors: Replace the chocolate cake with red velvet for a vibrant change, or opt for a classic white or yellow cake for a lighter option.
- Filling: Replace the filling with a tangy cream cheese filling for added richness, or mix peanut butter into the filling for a nutty, delicious variation.
- Mini Ding Dongs: Instead of making a big cake, you can make mini Ding Dongs by using a muffin tin. They’re perfect for little treats!
How to Make Ding Dong Cake
Step #1. Preheat oven to 350°F. Grease and line two nine-inch cake pans. Cream butter and sugar until fluffy, then add eggs and vanilla. Mix well.
Step #2. Sift flour, cocoa powder, baking soda, and salt. Gradually mix into the wet ingredients, alternating with 1 ½ cups of water.
Step #3. Pour batter into pans. Bake for 30 minutes. Cool in pans for 10 minutes, then on a wire rack.
Step #4. Whisk cold milk and flour in a saucepan over medium heat until thick (5-7 minutes). Cool. In a mixer, cream butter and sugar, then add cooled milk mixture and vanilla. Whip until fluffy.
Step #5. Heat cream until bubbling, then pour over chocolate chips. Stir until smooth and shiny, then add butter.
Step #6. Trim cake tops if needed. Place one layer on a platter, spread filling, then top with the second layer. Pour warm ganache over the cake. Use white icing to create loops or designs. Enjoy!
Recipe FAQs
Yes, you can use a boxed chocolate cake mix to save time. Follow the package instructions for baking.
Store it in the refrigerator to keep it fresh. Cover with plastic wrap or place in an airtight container.
Yes, you can make the cake a day in advance. Store it in the refrigerator and add the final decorations before serving.
Expert Tips
- Ensure your butter, eggs, and other ingredients are at room temperature before you start. This helps in achieving a smooth and well-mixed batter.
- After preparing the filling, chill it slightly before spreading it between the cake layers. This helps it firm up and makes spreading easier.
- Make sure not to over mix the batter to ensure a soft, moist cake texture.
- Use a piping bag for the white icing to create clean, precise designs on the cake.
More Dessert Recipes to Consider
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Ding Dong Cake
Ingredients
For the Cake:
- ¾ cup butter softened
- 2 cups sugar
- 4 eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups water
For the Filling:
- 1 cup whole milk
- 5 tablespoons flour
- 1 cup butter softened
- 1 cup sugar
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1 cup chocolate chips
- 1 cup heavy cream
- 2 tablespoons butter
Additional:
- white icing for decoration
Instructions
Making the Cake:
- Preheat your oven to 350°F (175°C). Grease and two nine-inch cake pans. Line the bottom of each pan with a parchment paper round and lightly grease those as well (a light spray of cooking oil works well on the parchment).
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in 4 eggs one at a time, then stir in the vanilla extract.
- In another bowl, sift together all-purpose flour, cocoa powder, baking soda, and salt.
- Gradually blend the dry ingredients into the wet mixture, alternating with 1 ½ cups of water. Mix until just combined.
- Pour the batter evenly into the prepared cake pans. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely, removing the parchment paper after you remove them from the pan.
Making the Filling:
- I like to start on this while the cake is cooking so it has time to cool. In a medium saucepan, whisk together the cold whole milk and flour. Heat the mixture over medium heat, whisking constantly until it thickens and has a pudding-like consistency. This should take about 5-7 minutes.
- Remove the saucepan from the heat and let the mixture cool completely.
- In the bowl of an electric mixer, cream together 1 cup of softened butter and 1 cup of sugar until smooth.
- Gradually add the cooled milk-flour mixture and beat on medium-high speed until light and fluffy. Switch to the whisk attachment.
- Mix in 1 teaspoon of vanilla extract and whip on high for 7-8 minutes until smooth.
Making the Ganache:
- Place 1 cup of chocolate chips in a heat-proof bowl.
- In a saucepan, heat 1 cup of heavy cream over medium heat until it bubbles around the edges.
- Pour the hot cream over the chocolate chips. Stir until smooth. Add 2 tablespoons of butter and stir until the mixture is shiny and smooth.
Assembling the Cake:
- Use a serrated knife to trim the tops of the cakes if needed to make them level.
- Place one cake layer on a serving platter or cake stand. Spread the filling evenly on top. It will be a very thick layer.
- Place the second cake layer on top of the filling.
- Pour the warm chocolate ganache over the cake, ensuring it covers the top and sides of the cake. Allow it to set slightly.
- Use white icing to pipe small loops or your desired design across the cake (to make it look like that classic ding dong we all picture in our heads).
Notes
- Don’t overmix the batter to keep the cake soft and moist.
- Let each component cool completely before assembling to avoid slipping layers and melting ganache.
- Add garnishes like chocolate shavings or sprinkles for an extra touch.
- For the white icing, you can use canned icing, royal icing, or make your own by mixing butter, powdered sugar, and a bit of milk. Pipe it on once the ganache is set, or skip it for a simpler look. The cake tastes amazing with or without the icing; it’s mainly for the classic Ding Dong appearance.
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