Ding Dong Cake
on Oct 31, 2023, Updated Apr 10, 2024
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Do you love chocolate and creamy filling? Then you’re in for a treat! Today, we’re going to learn how to make a yummy Ding Dong Cake. This delicious dessert is perfect for any special occasion or just when you want something sweet.
A Ding Dong Cake is a versatile dessert perfect for various occasions. It’s ideal for birthday parties, anniversaries, and potluck dinners, impressing guests with its chocolatey goodness and creamy filling. I like to serve this cake with a simple vanilla ice cream or homemade cake batter ice cream to balance out the chocolatey goodness.
You can also enjoy it on holidays, as a weekend treat, at picnics, or even bring it to office parties to share with coworkers. Ultimately, you can serve a Ding Dong Cake whenever you want to add a touch of homemade sweetness to any moment, whether it’s a special celebration or just because.
Table of Contents
What You’ll Love About Recipe
- Chocolate Heaven: If you’re a fan of chocolate, this cake is a dream come true. It’s made with rich chocolate cake layers that are so soft and moist.
- Creamy Filling: Inside this cake, there’s a creamy filling that’s similar to the filling in your favorite snack cakes. It’s sweet and oh-so-delicious!
- Easy to Make: You don’t need to be a baking expert to make this cake. Follow the steps, and you’ll have a fantastic dessert in no time
- Fun to Decorate: You can get creative with the decorations. Add some colorful sprinkles, chocolate chips, or even a drizzle of chocolate on top to make it extra special.
Recipe Ingredients
- Butter : Adds moisture and richness to the cake, making it soft and flavorful.
- Sugar: Sweetens the cake layers and filling, providing sweetness and structure.
- Eggs : Bind the ingredients together and contribute to the cake’s structure.
- Vanilla Extract : Enhances the cake’s flavor with a warm and inviting aroma.
- Flour: The essential ingredient that gives the cake its texture and form, making it light and fluffy.
- Cocoa Powder: Gives the cake its deep chocolate flavor and dark color.
- Whole Milk : Creates a creamy, rich texture for the filling.
- Chocolate Chips : Makes the ganache rich and chocolaty.
- Heavy Cream : Creates a smooth and luxurious texture for the chocolate ganache.
- White Icing: Used for decoration to add an attractive finishing touch to the cake.
See the recipe card for full information on ingredients and quantities.
Popular Substitutions and Variations
- Different Fillings: While the classic Ding Dong Cake uses a creamy filling, you can try different fillings like peanut butter, caramel, or even fruit preserves.
- Mini Ding Dongs: Instead of making a big cake, you can make mini Ding Dongs by using a muffin tin. They’re perfect for little treats!
- Toppings: Get creative with toppings. Crushed cookies, chopped nuts, or even fresh fruit can be added to give your Ding Dong Cake a unique twist. Easy Strawberry frosting would taste delicious on top if you are looking for a fruity twist or a more rich cream cheese frosting to top the cake. So many options.
How To Make A Ding Dong Cake
- Prep and Mix: Preheat your oven to 350°F. Grease two nine-inch cake pans and line them with parchment paper. In a big bowl, mix softened butter and sugar until fluffy. Add eggs and vanilla, then stir well.
- Sift and Combine: In another bowl, sift together flour, cocoa powder, baking soda, and salt. Gradually mix these dry ingredients into the wet mixture, alternating with 1 ½ cups of water. Stir until combined.
- Bake: Pour the batter into the pans evenly. Bake for about 30 minutes until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Whisk and Heat The Filling: While the cake bakes, whisk cold milk and flour in a saucepan. Heat it over medium heat, stirring constantly, until it thickens like pudding (about 5-7 minutes). Remove it from heat and let it cool.
- Make The Ganache: In an electric mixer, cream together softened butter and sugar. Gradually add the cooled milk-flour mixture and beat until fluffy. Add vanilla and whip on high for 7-8 minutes.
- Chocolate Mix: Place chocolate chips in a heat-proof bowl.
- Heat Cream: In a saucepan, heat heavy cream over medium heat until it bubbles. Pour it over the chocolate chips, stir until smooth, and add butter. Stir until shiny and smooth.
- Trim and Layer the Cake: If needed, trim the cake tops to make them level. Place one cake layer on a platter. Spread the filling on top.
- Second Layer: Add the second cake layer on top of the filling.
- Ganache Pour: Pour the warm chocolate ganache over the cake, ensuring it covers the top and sides. Allow it to set slightly.
- Icing Design: Use white icing to create loops or your desired design on the cake, like the classic Ding Dong look. Enjoy your Ding Dong Cake!
Recipe FAQs
Can I make this cake ahead of time?
Yes! You can make the cake layers and filling ahead of time, then assemble them when you’re ready to serve.
How should I store the Ding Dong Cake?
Store it in the refrigerator to keep it fresh. Cover it with plastic wrap or place it in an airtight container.
Can I freeze Ding Dong Cake?
Yes, you can freeze it. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator before serving.
Expert Tips
- Baking is like a science experiment. Make sure to measure your ingredients accurately for the best results.
- Take your eggs and butter out of the fridge ahead of time, so they are at room temperature. This helps your cake turn out fluffy.
- Make sure not to over mix the batter to ensure a soft, moist cake texture.
- Let your cake layers cool completely before adding the creamy filling. This will prevent the filling from melting and making a mess.
More Cake Recipes To Consider
From Scratch Recipes
Blueberry Coffee Cake
From Scratch Recipes
Lemon Bundt Cake
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Blueberry Boy Bait
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Ding Dong Cake
Ding Dong Cake is a delicious dessert featuring moist chocolate cake layers filled with creamy vanilla filling and topped with a glossy chocolate ganache.
Ingredients
For the Cake:
- ¾ cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups water
For the Filling:
- 1 cup whole milk
- 5 tablespoons flour
- 1 cup butter, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1 cup chocolate chips
- 1 cup heavy cream
- 2 tablespoons butter
Additional:
- white icing for decoration
Instructions
Making the Cake:
- Preheat your oven to 350°F (175°C). Grease and two nine-inch cake pans. Line the bottom of each pan with a parchment paper round and lightly grease those as well (a light spray of cooking oil works well on the parchment).
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in 4 eggs one at a time, then stir in the vanilla extract.
- In another bowl, sift together all-purpose flour, cocoa powder, baking soda, and salt.
- Gradually blend the dry ingredients into the wet mixture, alternating with 1 ½ cups of water. Mix until just combined.
- Pour the batter evenly into the prepared cake pans. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely, removing the parchment paper after you remove them from the pan.
Making the Filling:
- I like to start on this while the cake is cooking so it has time to cool. In a medium saucepan, whisk together the cold whole milk and flour. Heat the mixture over medium heat, whisking constantly until it thickens and has a pudding-like consistency. This should take about 5-7 minutes.
- Remove the saucepan from the heat and let the mixture cool completely.
- In the bowl of an electric mixer, cream together 1 cup of softened butter and 1 cup of sugar until smooth.
- Gradually add the cooled milk-flour mixture and beat on medium-high speed until light and fluffy. Switch to the whisk attachment.
- Mix in 1 teaspoon of vanilla extract and whip on high for 7-8 minutes until smooth.
Making the Ganache:
- Place 1 cup of chocolate chips in a heat-proof bowl.
- In a saucepan, heat 1 cup of heavy cream over medium heat until it bubbles around the edges.
- Pour the hot cream over the chocolate chips. Stir until smooth. Add 2 tablespoons of butter and stir until the mixture is shiny and smooth.
Assembling the Cake:
- Use a serrated knife to trim the tops of the cakes if needed to make them level.
- Place one cake layer on a serving platter or cake stand. Spread the filling evenly on top. It will be a very thick layer.
- Place the second cake layer on top of the filling.
- Pour the warm chocolate ganache over the cake, ensuring it covers the top and sides of the cake. Allow it to set slightly.
- Use white icing to pipe small loops or your desired design across the cake (to make it look like that classic ding dong we all picture in our heads).
Notes
- Make sure not to overmix the batter to ensure a soft, moist cake texture.
- Allow each component of the cake to cool completely before assembling to prevent the layers from slipping or the ganache from melting the filling.
- Feel free to add garnishes like chocolate shavings, sprinkles, or even a dusting of cocoa powder for an extra touch.
- When it comes to the white icing, it’s such a little amount that it feels a little annoying. You can use canned white icing, you can use royal icing, or you can just make a little icing by mixing a tablespoon of butter with a cup or so of powdered sugar, adding just enough milk to make a stiff icing. It’s best to pipe the icing onto the cake in that swirl pattern using a small icing tip. Just make sure the ganache is cool and set before you add the white icing. You can skip it too if you’d like, it tastes amazing without it. It’s more for that iconic Ding Dong look than anything.
Nutrition
Serving: 1 of 12 slices, Calories: 722kcal, Carbohydrates: 82g, Protein: 7g, Fat: 43g, Saturated Fat: 27g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 156mg, Sodium: 550mg, Potassium: 204mg, Fiber: 2g, Sugar: 60g, Vitamin A: 1289IU, Vitamin C: 0.1mg, Calcium: 75mg, Iron: 2mg
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