Indulge in the ultimate dessert with this Ding Dong Cake, a delicious take on the nostalgic Ding Dong snack. Combining rich chocolate cake, a creamy filling, and a luxurious chocolate ganache, this cake is perfect for chocolate lovers and cake enthusiasts alike. Whether you’re celebrating a special occasion or simply treating yourself, this recipe is sure to become a favorite.

Recipe Highlights:
- Chocolate Cake: A rich and moist base that elevates the flavors with brewed coffee for an extra punch.
- Ermine Frosting Filling: A light, creamy filling that’s smooth and subtly sweet, offering the perfect balance to the dense chocolate cake.
- Chocolate Ganache: A smooth and shiny layer of ganache that adds an irresistible finish.
Key Ingredients & Substitutions:
- Cake: This recipe uses my Perfect Chocolate Cake, but you can substitute with a boxed chocolate cake mix if preferred. The addition of brewed coffee enhances the chocolate flavor without giving it a coffee taste.
- Filling: The creamy filling is made with Ermine frosting, a unique boiled milk frosting that’s silky smooth and perfect for this cake.
- Ganache: Semi-sweet or milk chocolate can be used for the ganache. If you don’t have a chocolate bar, chocolate chips work just as well.
How to Store: Keep your Ding Dong Cake in an airtight container to maintain freshness for up to 3-4 days in the fridge. For the best flavor and texture, let it come to room temperature before serving.
Can I Freeze Ding Dong Cake? Yes! You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap or foil, and store it in a freezer-safe container. Thaw it in the fridge or on the counter, and bring it to room temperature before serving. For the best texture and taste, enjoy the cake as soon as possible after thawing.
More Cake Recipes You’ll Love:
- No-Fail Chocolate Cake: A crowd favorite that you’ll be asked to make again and again.
- Chocolate Zucchini Cake: A delightful twist on traditional chocolate cake with a moist texture.
- Chocolate Maple Cake: A rich and flavorful cake with a touch of maple for a unique taste.
- Chocolate Brownie Cake: A decadent, fudgy cake you won’t believe is possible.
Ding Dong Cake Recipe:
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients:
Chocolate Cake:
- 1 ¾ cups (219g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (90g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (240g) buttermilk, room temperature
- ½ cup (112g) vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (237g) freshly brewed hot coffee
Filling (Ermine Frosting):
- 1 cup whole milk
- 5 tablespoons all-purpose flour
- 1 cup (227g) butter
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
Ganache:
- 12 ounces semi-sweet chocolate, finely chopped
- 12 ounces heavy cream, room temperature
Instructions:
- Chocolate Cake:
- Preheat your oven to 350°F (175°C) and spray two 8-inch x 3-inch round cake pans with nonstick spray.
- In a large bowl, mix together flour, sugar, cocoa, baking soda, baking powder, and salt.
- In a separate bowl, combine buttermilk, oil, eggs, and vanilla. Slowly add the wet ingredients to the dry, then mix in the brewed coffee.
- Divide the batter evenly between the pans and bake for 30-40 minutes or until a toothpick comes out mostly clean.
- Let the cakes cool in their pans for 30 minutes before turning them out onto a cooling rack to cool completely.
- Filling:
- In a medium saucepan, whisk together milk and flour, cooking over medium heat until the mixture thickens like pudding.
- Remove from heat and let cool to room temperature.
- Cream together butter and sugar in a stand mixer until light and fluffy, then add the cooled milk mixture and beat until smooth.
- Add vanilla and whisk until the frosting is light and airy.
- Ganache:
- Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in the microwave until it begins to simmer, then pour over the chocolate.
- Let sit for 2 minutes before whisking until smooth.
- Assembly:
- Level the cakes if needed. Place one cake on a serving plate, then spread the Ermine frosting over it. Top with the second cake.
- Pour the ganache over the cake, allowing it to cover the top and sides.
- Let the ganache set for a few minutes before slicing and serving.
Enjoy this indulgent Ding Dong Cake as a treat that’s sure to impress everyone at the table!
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