Ding Dong Cake
Ding Dong Cake is a rich, moist chocolate layer cake filled with a fluffy cream center and topped with smooth chocolate ganache. Inspired by the classic snack cake, it combines decadent textures and flavors in every bite. Perfect for celebrations or chocolate lovers, this homemade version is even better than store-bought, with a luscious filling and glossy ganache that make it truly irresistible.
Equipment
- 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
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.
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.
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.
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.
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.
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.
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.
Chill and Serve:
- Refrigerate the cake for at least 1 hour before serving to set the filling and ganache. Slice and enjoy!
Notes
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.