Ding Dong Cake Recipe

The Ding Dong Cake is a decadent masterpiece that combines rich, velvety chocolate with a luscious cream filling. Every bite offers a perfect balance of moist cake and smooth, indulgent ganache, creating a symphony of textures. With just over two hours of total time, this dessert is surprisingly simple to make yet feels like a gourmet treat. Its deep cocoa flavor and creamy center will transport you to dessert heaven, making it an instant crowd-pleaser for any occasion.

This cake is not just a dessert—it’s an experience. The airy crumb of the chocolate layers contrasts beautifully with the silky filling, while the glossy ganache adds a luxurious finish. Packed with bold flavors and a hint of sweetness, it’s a dessert that satisfies every craving. Whether for a celebration or a cozy night in, the Ding Dong Cake promises to be the star of the table, leaving everyone asking for seconds.

Ingredients for Ding Dong Cake

• Filling Base:
  • 1 cup (200 g) granulated sugar
  • 5 Tablespoons (40 g) all-purpose flour
  • ¼ teaspoon salt
  • 1 cup (236 ml) whole milk
• Cake:
  • 1 ¾ cups (205 g) all-purpose flour
  • 1 cup (200 g) brown sugar (firmly packed)
  • 1 cup (200 g) granulated sugar
  • ¾ cup (75 g) natural cocoa powder
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • ½ cup (113 g) unsalted butter (melted)
  • ½ cup (118 ml) neutral cooking oil (canola, vegetable, or avocado oil)
  • 2 large eggs + 1 egg yolk (room temperature preferred)
  • 2 teaspoons vanilla extract
  • 1 cup (236 ml) buttermilk (room temperature preferred)
  • ½ cup (118 ml) hot coffee (may substitute hot water)
• Filling:
  • 1 filling base (from above)
  • 1 cup (226 g) unsalted butter (softened)
  • 1 teaspoon clear vanilla extract
• Ganache Frosting:
  • 8 oz (226 g) semi-sweet chocolate
  • 1 cup (236 ml) heavy whipping cream

Step-by-Step Instructions

1. For the Filling Base:
   1. In a medium saucepan, whisk together sugar, flour, and salt until combined.
   2. Gradually pour in milk while whisking until smooth.
   3. Cook over medium heat, whisking constantly, until thickened to a pudding-like consistency (the whisk should leave a trail).
   4. Remove from heat, pour into a heat-proof container, and cover with wax paper pressed directly on the surface. Cool completely.
2. For the Cake:
   1. Preheat oven to 350°F (175°C). Line two 8” round cake pans with parchment paper and grease and flour the sides.
   2. In a large bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt.
   3. Add melted butter and oil, stirring until combined.
   4. Mix in eggs, egg yolk, and vanilla extract until uniform. Scrape the bowl to ensure everything is mixed.
   5. Gradually add buttermilk and stir well.
   6. Carefully add hot coffee and stir until fully combined. Scrape the bowl again.
   7. Divide batter evenly between pans and bake for 33-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
   8. Cool cakes for 15 minutes, then invert onto a cooling rack to cool completely.
3. For the Filling:
   1. Beat softened butter in a mixing bowl on high speed until light and fluffy.
   2. Reduce speed to medium and gradually add the cooled filling base, one spoonful at a time, fully incorporating each addition.
   3. Stir in vanilla extract, then whip on medium-high until smooth and airy. Deflate any air bubbles with a spatula.
   4. Refrigerate for 10-20 minutes to firm up slightly.
4. For the Ganache Frosting:
   1. Combine chocolate and heavy cream in a microwave-safe bowl.
   2. Microwave on high for 35 seconds, stir, then microwave for another 25 seconds. Whisk until smooth. Repeat in 25-second intervals if needed.
   3. Set aside, stirring occasionally, until ganache is spreadable.
5. Assembly:
   1. Level cake layers if needed using a cake leveler or serrated knife.
   2. Place the first layer on a cake plate and spread all the filling evenly over it.
   3. Top with the second layer and smooth the sides to prevent filling from falling out.
   4. Freeze the cake for 10-15 minutes before applying the ganache frosting.
   5. Spread ganache evenly over the top and sides of the cake.
   6. Refrigerate for at least 15 minutes to let the frosting harden. Slice, serve, and enjoy!

Perfect Pairings: Serving Suggestions

This Ding Dong Cake is a showstopper on its own, but you can elevate it further with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing contrast, serve with fresh berries like raspberries or strawberries. A drizzle of caramel or chocolate sauce adds an extra layer of indulgence!

Keep It Fresh: Storage Tips

Store your Ding Dong Cake in an airtight container in the refrigerator for up to 5 days. If you’d like to freeze it, wrap individual slices tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw in the fridge before serving for the best texture.

Quick Fixes: Time-Saving Tips

Short on time? Use store-bought chocolate frosting instead of making ganache, or prepare the filling base a day ahead and refrigerate. For the cake, you can use a boxed chocolate cake mix and add 1 teaspoon of instant coffee granules to enhance the flavor. These shortcuts still deliver a delicious result!

Mix It Up: Recipe Variations

Try swapping the semi-sweet chocolate in the ganache for dark or milk chocolate for a different flavor profile. For a nutty twist, fold chopped pecans or walnuts into the filling. If you’re feeling adventurous, add a layer of raspberry jam between the cake layers for a fruity surprise.

Essential Tools: Equipment Guidance

To make this recipe a breeze, you’ll need two 8-inch round cake pans, a whisk, and an electric mixer for the filling. A cake leveler or serrated knife ensures even layers, and an icing spatula helps achieve a smooth finish. Don’t forget a microwave-safe bowl for the ganache!

Ding Dong Cake

Rahat

The Ding Dong Cake is a decadent masterpiece that combines rich, velvety chocolate with a luscious cream filling. Every bite offers a perfect balance of moist cake and smooth, indulgent ganache, creating a symphony of textures.

Print Recipe Pin Recipe

Prep Time 1 minute min

Cook Time 35 minutes mins

Total Time 2 minutes mins

Servings 12 servings

Calories 789 kcal

Ingredients

  

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Filling Base

• 1 cup granulated sugar (200 g)
• 5 Tablespoons all-purpose flour (40 g)
• ¼ teaspoon salt
• 1 cup whole milk (236 ml)

Cake

• 1 ¾ cups all-purpose flour (205 g)
• 1 cup brown sugar firmly packed (200 g)
• 1 cup granulated sugar (200 g)
• ¾ cup natural cocoa powder (75 g)
• 1 ½ teaspoons baking soda
• ¾ teaspoon salt
• ½ cup unsalted butter melted (113 g)
• ½ cup neutral cooking oil (canola, vegetable, or avocado oil) (118 ml)
• 2 large eggs + 1 egg yolk room temperature preferred
• 2 teaspoons vanilla extract
• 1 cup buttermilk room temperature preferred (236 ml)
• ½ cup hot coffee may substitute hot water (118 ml)

Filling

• 1 filling base from above
• 1 cup unsalted butter softened (226 g)
• 1 teaspoon clear vanilla extract see note

Ganache frosting

• 8 oz semi-sweet chocolate (226 g)
• 1 cup heavy whipping cream (236 ml)

Instructions

 

• For the filling base
• In a medium-sized saucepan, combine sugar, flour, and salt and whisk until well combined.
• While whisking, gradually pour in milk and whisk until mixture is smooth. Turn stovetop heat to medium.
• Whisk constantly on medium heat until mixture is thickened to a pudding-like consistency. The whisk should leave a trail through the mixture when it is ready.
• Remove from heat and pour into a heat-proof container. Cover with a piece of wax paper pressed directly against the surface. Set aside and allow to cool completely to room temperature while you prepare the cake.
• For the cake
• Preheat oven to 350F (175C) and prepare two 8” round cake pans by lining the bottoms with parchment paper and lightly greasing and flouring the sides. Set aside.
• In a large bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt (you may make the batter by hand or use an electric hand mixer or stand mixer with paddle attachment).
• Add melted butter and oil, stir well until completely combined.
• Add eggs, egg yolk, and vanilla extract and stir well until batter is uniformly combined. Scrape the sides and bottom of the bowl to be sure all ingredients are well mixed.
• Gradually add buttermilk and stir well.
• Add hot coffee (carefully! Don’t splash and burn yourself) and stir until all ingredients are well combined. Scrape the sides and bottom of the bowl again to be sure everything is well incorporated.
• Evenly divide batter between prepared cake pans and bake on 350F (175C) for 33-35 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs.
• Allow cakes to cool for 15 minutes before inverting onto a cooling rack to cool completely before frosting. You may finish making the filling while the cakes cool, so long as the filling base has cooled to room temperature.
• For the filling
• Once the filling base has completely cooled to room temperature (it should not be warm or cold), you may proceed with the filling.
• Place the butter in a large mixing bowl and use an electric mixer or stand mixer with whisk or paddle attachment to beat the butter on high-speed until it is light and fluffy.
• Reduce mixer speed to medium and gradually add base mixture one heaping spoonful at a time. Wait until each spoonful is fully incorporated and well combined before adding the next.
• Once all filling base mixture is added, scrape the sides and bottom of the bowl with a spatula and stir in vanilla extract. Gradually increase mixer speed to medium-high and whip the frosting until it is smooth and airy. Use a spatula to deflate the frosting and work out any air bubbles.
• Place in refrigerator for about 10-20 minutes to allow it to become slightly firm before assembling. Meanwhile, prepare the ganache frosting.
• For the ganache frosting
• Combine chocolate and heavy cream in a medium-sized microwave-safe bowl.
• Microwave on high for 35 seconds. Stir well and microwave for another 25 seconds. Whisk mixture together until completely smooth. If not yet smooth, microwave again for 25 seconds. Set aside, stirring occasionally, until ganache is spreadable while you prepare your filling.
• Assembly
• Use a cake leveler or sharp serrated knife to level the cake layers, if needed.
• Place first layer on a cake plate. Spread all of the filling evenly over the cake layer.
• Top with next cake layer. Use an icing spatula to make the sides smooth so no filling is falling out. Place cake in the freezer for 10-15 minutes before spreading ganache frosting (note: if the ganache becomes too firm, you can heat in the microwave for 5-10 seconds until it’s soft enough to spread, but it should not be so soft that it runs right off the cake).
• Spread cooled ganache evenly over top of cake and around sides. Use a spatula to evenly cover the whole cake.
• Place in fridge to let the frosting harden for at least 15 minutes. Slice, serve, and enjoy!

Nutrition

Calories: 789kcalCarbohydrates: 83gProtein: 7gFat: 50gSaturated Fat: 25gCholesterol: 116mgSodium: 387mgPotassium: 336mgFiber: 4gSugar: 61gVitamin A: 1116IUVitamin C: 0.1mgCalcium: 110mgIron: 3mg

Keyword chocolate cake, cream filling, dessert recipe, homemade cake

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