Ding Dong Cake – Easy Homemade

Ding Dong Cake is a rich and indulgent chocolate layer cake inspired by the classic snack cake. It features moist chocolate cake layers filled with a creamy vanilla filling and topped with a smooth chocolate ganache.

This cake has gained popularity for its delicious combination of flavors and textures. Many people enjoy making Ding Dong Cake at home as a fun baking project or as a special dessert for gatherings.

It’s often shared online through baking videos and tutorials where bakers showcase their process and results. Now, I will guide you through how to make this delicious Ding Dong Cake step by step.

Why This Recipe Is A Must-Try?

This Ding Dong Cake is a must-try because it combines rich, moist chocolate cake with a smooth, creamy filling and a decadent chocolate ganache, creating a truly indulgent dessert.

The balance of flavors and textures makes each bite satisfying and memorable. It’s a great way to recreate the beloved Ding Dong snack cake in a homemade, fresh version.

The process of making it is enjoyable and rewarding, giving you a beautiful cake that looks as impressive as it tastes. Anyone who loves chocolate and creamy desserts will appreciate this Ding Dong Cake delicious appeal.

How To Prepare Ding Dong Cake?

Recipe Overview

Preparation Time: 30 minutes

Cooking Time: 35 minutes

Cooling & Assembly Time: 1 hour

Total Time: ~2 hours

Course: Dessert

Cuisine: American

Yield: 12 servings

Calories (approx.): 480 per serving

Kitchen Utensils Needed

• Mixing bowls
• Whisk and spatula
• Electric mixer or hand mixer
• Saucepan
• Measuring cups and spoons
• 2 round cake pans (8 or 9-inch)
• Cooling rack
• Small pot (for ganache)
• Serrated knife (for leveling cake, optional)

Ingredients

For the Chocolate Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup buttermilk, at room temperature
• ½ cup vegetable oil
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cup hot water (or use hot coffee for deeper flavor)

For the Cream Filling (Classic Ding Dong Center):

• 5 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 1 cup heavy cream
• 8 oz semi-sweet or dark chocolate, finely chopped
• 1 tablespoon butter (optional, for a glossy finish)

Instructions

1. Preheat Oven & Prep Pans:

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, or line with parchment paper.

2. Make the Cake Batter:

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, oil, eggs, and vanilla. Beat until combined. Gradually stir in the hot water or coffee — the batter will be thin.

3. Bake the Cakes:

Pour the batter evenly into the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

4. Prepare the Cream Filling:

In a small saucepan over medium heat, whisk together the flour and milk until thick like a paste. Remove from heat, let it cool completely. Beat butter and sugar until fluffy, then add cooled milk mixture and vanilla. Whip until smooth and creamy.

5. Assemble the Cake:

Place one cake layer on a serving plate. Spread the cream filling evenly over the top. Place the second cake layer on top and gently press down.

6. Make the Ganache:

Heat heavy cream in a small saucepan until it just begins to simmer. Pour over chopped chocolate in a heatproof bowl. Let sit 2–3 minutes, then stir until smooth. Add butter for shine, if using.

7. Glaze the Cake:

Pour ganache over the top of the cake, letting it drip down the sides. Use a spatula for even coverage if needed.

8. Chill and Serve:

Refrigerate the cake for at least 1 hour before serving to set the filling and ganache. Slice and enjoy!

Note

Make sure your cake layers are completely cool before filling and frosting; otherwise, the filling might melt and the ganache won’t set properly.

Also, feel free to refrigerate leftovers, but bring them to room temperature before serving for the best taste.

Our Favorite Ways To Serve It Up

Our favorite ways to serve Ding Dong Cake include pairing it with a creamy scoop of vanilla ice cream or a dollop of freshly whipped cream. A warm cup of coffee or hot chocolate complements the rich chocolate layers perfectly.

For extra flair, we love adding fresh berries or a drizzle of caramel sauce on top. Ding Dong Cake always a hit at celebrations and cozy family gatherings alike!

My Tips For Making The Perfect Ding Dong Cake

➤ Swapping hot water with hot coffee intensifies the chocolate flavor in the cake without making it taste like coffee.

➤ Make sure your eggs and buttermilk are at room temperature to help the batter mix more smoothly and bake evenly.

➤ Don’t rush the cooling process — if the cake layers are even slightly warm, the cream filling can melt and slide out.

➤ For the fluffiest center, beat the cooled flour-milk mixture with butter and sugar for at least 5 minutes until it’s light and creamy.

➤ If your cake domes, level it with a serrated knife before stacking to keep it stable and make it look more professional.

➤ Let the cake chill in the fridge for at least an hour so the filling sets and the ganache firms up. This also makes for cleaner slices.

Authentic Ingredients

• Use real butter instead of margarine or shortening for rich flavor.
• Opt for pure vanilla extract, not imitation, for the best aroma and taste.
• Choose high-quality chocolate chips or chunks for intense chocolate flavor.
• Use fresh baking soda or baking powder to ensure proper rise and texture.

Common Substitutions

➤ Butter: Can substitute with equal parts margarine or coconut oil, but texture and flavor may vary.

➤ Sugar: Brown sugar can replace white sugar for a moister, chewier cookie.

➤ Flour: Gluten-free all-purpose flour blends can be used for gluten-free cookies.

➤ Eggs: Use flaxseed meal mixed with water or applesauce as vegan egg substitutes in most cookie recipes.

How Do I Store This Cake?

To keep your Ding Dong Cake fresh, store it covered in the refrigerator. Use an airtight container or wrap it tightly with plastic wrap to prevent it from drying out.

Before serving, you can let Ding Dong Cake sit at room temperature for about 20 minutes to soften the filling and ganache for the best taste and texture.

FAQs About Ding Dong Cake

Conclusion

I hope you’ll try making this Ding Dong Cake soon because it’s truly a special treat that combines rich chocolate, creamy filling, and smooth ganache into one unforgettable dessert.

Baking it at home is a fun and rewarding experience that results in a cake perfect for sharing with family and friends.

Enjoy the process and the delicious outcome you won’t regret bringing this Ding Dong Cake classic flavor to your kitchen!

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