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 a 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.

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.
4.65 from 14 votes
Prep Time 1 hr
Cook Time 1 hr
Cooling time 1 hr
Total Time 3 hrs
Course Dessert
Servings 8

Equipment

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

Ingredients
 
 

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 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

Keyword cheesecake, chocolate cake, dessert, Ding Dong, layered cake
Tried this recipe?Let us know how it was!

18 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. Elizabeth LaFond

    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?

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