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 a Ding Dong. Big thanks to iambaker for the recipe.
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.
Equipment
- stand mixer
- 2, 8 inch x 3 inch round cake pans
- parchment paper
- oven
Ingredients
Cake
- 1¾ 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 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
Tried this recipe?Let us know how it was!
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!
I’ll have to put that post together, but in the meantime here’s the original video https://youtu.be/0xdW4xccFkE which goes into the recipe with a little more depth.
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.
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!
Great question! I believe the original recipe calls for unsalted, but I used salted and I thought it was terrific.
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.
If I don’t have extra-large eggs, can I use a 3rd egg … or just extra white … or just extra yolk?
Ok. Really weird question. Where did you get your blue fork? Is it a set of flatware or just one blue fork?
I love your recipes!! May I ask what is the brand of your all purpose flour that you are using?
My favorite is King Arthur Flour. They’re an employee-owned company that makes great flour AND they have excellent, well-tested recipes: https://www.kingarthurbaking.com/
I think they were originally from Urban Outfitters, they’ve since been discontinued, but I found one used set on Mercari.
I would use the conversion: 1 yolk + 2 large eggs.
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
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?
No, if anything, to me it tastes more chocolately. You can substitute water.
The recipe makes 2 layers of cake with 1 layer of cream. If you want 3 layers you would 1.5x the recipe. 🙂
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?
Any cup of coffee will do (drip, french press, instant). Just not espresso. 🙂
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
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.
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.
Awesome!Thanks so much for sharing. 🙂