Ding Dong Cake

A celebration-worthy cake, this one’s a show stopper. Two thick chocolate layers of cake sandwich a thick vanilla creme layer that has the perfect balance of sweetness for the rich cake. It’s also, in my opinion, way better than an actual Ding Dong. Big thanks to iambaker for the recipe.

A two-layered chocolate cake sitting in a cake stand with a thick white filling coated in a chocolate glaze.
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4.35 from 38 votes

Ding Dong Cake

A rich double-layered chocolate cake filled with a vanilla creme filled just like a Ding Dong. I slightly adapted iambaker's https://iambaker.net/ding-dong-cake/ amazing recipe.
Prep Time1 hr
Active Time1 hr
Cooling time1 hr
Total Time3 hrs
Course: Dessert
Cuisine: American
Keyword: chocolate cake, dessert, Ding Dong, layered cake
Yield: 8

Equipment

  • stand mixer
  • 2, 8 x 3 inch round cake pans
  • parchment paper
  • oven

Materials

Cake

  • C. all-purpose flour
  • 2 C. sugar
  • 3/4 C. dutch-processed cocoa powder
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. Kosher salt 
  • 1 C. buttermilk at room temperature
  • 1/2 C. vegetable oil
  • 2 extra-large eggs at room temperature
  • 2 tsp. vanilla extract
  • 1 C. coffee

Filling

  • 1 C. milk
  • 5 tbsp. all-purpose flour
  • 1 tsp. vanilla extract
  • 1 C. butter room temperature
  • 1 C. sugar

Ganache

  • 2 C. semi-sweet chocolate chips
  • 2 C. heavy cream

Instructions

Cake

  • In the bowl of your stand mixer whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  • In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla.
  • On low speed, add the wet ingredients to the dry. Slowly add the coffee and mix until just incorporated, scraping the sides and bottom of the bowl.
  • Divide the batter between two, 8 inch by 3 inch pans. Bake at 350˚F/180˚C for 30-40 minutes or until a toothpick inserted comes out clean. Cool for 30 minutes before turning out.

Filling

  • In a small saucepan combine the milk and flour. Whisk well to ensure there are no lumps of flour. On medium-low heat whisk the mixture unitil it thickens to a pudding-like consistency.
  • Remove from heat and add vanilla. Press a plastic wrap to the surface and allow to cool completely.
  • Cream the butter and sugar together on medium speed, until light and fluffy, about 8 minutes.
  • Add the cooled milk mixture and beat until light and fluffy, about 5 minutes.

Ganache

  • In a large bowl, add the chocolate chips.
  • In a medium saucepan, heat the heavy cream to a low simmer. Pour the hot cream over the chocolate chips and let it rest for 3 minutes.
  • Gently stir the chocolate and hot cream together until completely incorporated. The ganache should be glossy and smooth. If any lumps of chocolate remain, microwave for 30 seconds and stir well.
  • Allow the ganache to cool for 30 minutes or until ganache has the consistency of pea soup.

Cake Assembly

  • Place a completely cooled cake layer on a plate or cake stand.
  • Apply all of the frosting to the cake layer and use an offset spatula to spread it evenly. Add a second layer of cake, gently pressing it into the frosting. Smooth the sides of the cake, filing any gaps with frosting.
  • Tuck pieces of parchment paper around the base of the cake.
  • Slowly pour the ganache on the top of the cake and use an offset spatula to evenly coat the sides.
  • After icing the cake remove the parchment paper to reveal a clean plate.

Notes

27 thoughts on “Ding Dong Cake”

  1. Facebook recently posted a bundt cake using bars of milky way both in batter with a swirl and as a glaze on top. I can’t find it on your website. Would love it!

  2. Hi,

    Just wondering when it says butter, is that unsalted? Coming from Ireland so our recipes are written differently. I tried this before and the filling didn’t work it all split.

  3. 5 stars
    Love this! Tried it. Great flavor. Lots of chocolate flavor but light cake.
    I got a bit scared when the batter came out super wet but it worked out great. Filling is delicious!!! Yum!

  4. Yay! I’m so happy to hear that you enjoyed it. I had the same feeling when I poured my batter, but the resulting cake is lovely.

  5. If I don’t have extra-large eggs, can I use a 3rd egg … or just extra white … or just extra yolk?

  6. Ok. Really weird question. Where did you get your blue fork? Is it a set of flatware or just one blue fork?

  7. I love your recipes!! May I ask what is the brand of your all purpose flour that you are using?

  8. 5 stars
    Thank you for sharing your recipe. Curious on the 1x/2x/3x ingredient conversion. Do I assume that if I wanted to make a three-layer cake, then I would click on the 3x button.

    You are so much fun to watch. You have inspired me to return to bakin

  9. Can you taste the coffee in the baked cake? My family does not like coffee at all. Is there a decent substitution you can recommend?

  10. I want to make this for the weekend. I was wondering what type of coffee was used. Is it instant? If so what brand did you use? If not, will any coffee work? Does the roast matter? If I grind my own beans what type of grind will be needed? Fine? Coarse?

  11. 5 stars
    I made this Ding Dong Cake gluten free and it was amazing! My other half doesn’t eat chocolate cake but he went for a second piece of this! He was amazed that the filling didn’t pour out when I put the top layer on yet it melted in your mouth. Thank you Emmy for making your videos. I have made a few recipes from your videos and my fiance thinks I am an amazing baker now.   🙂
    Daniela

  12. Yay! I’m so glad it worked out for you and that you’ve become a whiz in the kitchen. May I ask what gluten-free flour you used? I’ve had a few other ask if you could make this cake gluten-free.

  13. 5 stars
    Sure!  I made the following substitutions:  
    King Arthur Measure for Measure Gluten-free Flour  (I always have a bag of this in the pantry)
    Lactose free 2% milk in the filling (to cut back on some of the lactose and it’s what I had)
    Light cream for the ganache (only had light in the fridge)
    Buttermilk made from powdered buttermilk (I would not use up a whole container of fresh buttermilk so I have this to make it when I need it)
    9″ pans (since I did not have 8″ pans)
    The only thing I would change next time is using less cream to make the ganache.
    Mine was a little too runny so my ganache layer wasn’t as thick as yours probably because of the light cream.

  14. 5 stars
    First time I made this came out great. Then my daughter wanted it for her birthday. Followed the directions but I sprayed my cake pans with coconut oil spray and that’s the only thing I can think that would have caused the batter to just rise and overflow all over my oven.
    Just made it again, made sure I used vegetable oil to coat the pans and it came out great. Was worried because the batter looked thin and too liquidy.

  15. 4 stars
    My the cake for my moms birthday. Turned out great Because I’m not an expert on ganache icing next time I will refrigerate the cake for about 30 minutes before I pour on the ganache. It will slow down the fall on the sides giving me time to spread. After the first coat and a lot of it landing on the counter I tried this method. It worked like a charm. Can’t wait to cut into it

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