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Ding Dong Cake Recipe

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4.1 from 8 reviews

  • Author: Sara
  • Total Time: 2 hours 5 minutes
  • Yield: 12 servings

Description

This decadent Ding Dong Cake is a rich, moist chocolate layer cake filled with a smooth, creamy vanilla filling and topped with a luscious chocolate ganache. With a combination of cocoa, coffee, and buttermilk, this cake offers a perfectly balanced intense chocolate flavor and velvety texture. Ideal for celebrations or any time you want a special treat, this recipe guides you through creating a bakery-quality dessert from scratch.

Ingredients

Filling Base

  • 1 cup granulated sugar
  • 5 Tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 1 cup whole milk

Cake

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

Filling

  • 1 filling base (prepared from above)
  • 1 cup unsalted butter (softened)
  • 1 teaspoon clear vanilla extract

Ganache Frosting

  • 8 oz semi-sweet chocolate
  • 1 cup heavy whipping cream

Instructions

  1. Make the filling base: In a medium saucepan, whisk together sugar, flour, and salt. Gradually pour in the milk while whisking to ensure a smooth mixture. Heat over medium heat, whisking constantly until the mixture thickens to a pudding-like consistency that leaves a trail when whisk is lifted.
  2. Cool the filling base: Remove from heat, transfer to a heat-proof container, and cover the surface directly with wax paper to prevent skin formation. Let cool completely to room temperature while preparing the cake.
  3. Prepare cake pans and preheat oven: Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper on the bottoms and grease and flour the sides to prevent sticking.
  4. Mix dry ingredients: In a large bowl, whisk flour, brown sugar, granulated sugar, cocoa powder, baking soda, and salt until thoroughly combined.
  5. Add fats: Stir in melted butter and oil until fully incorporated into the dry ingredients.
  6. Add eggs and vanilla: Add eggs, egg yolk, and vanilla extract. Stir until the batter is uniform, scraping down the sides and bottom of the bowl to ensure even mixing.
  7. Add wet ingredients: Gradually stir in buttermilk, followed by the hot coffee carefully to avoid splashing. Mix well to combine all ingredients completely, ensuring batter is smooth and uniform.
  8. Bake the cake layers: Divide batter evenly between the prepared pans. Bake at 350°F (175°C) for 33-35 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  9. Cool cake layers: Allow cakes to cool in pans for 15 minutes, then invert onto a cooling rack to cool completely before frosting.
  10. Make the filling: Once the filling base is at room temperature, beat softened butter at high speed until light and fluffy. Reduce speed to medium and gradually add the filling base, one heaping spoonful at a time, mixing well after each addition. Scrape sides and bottom, stir in vanilla extract, then whip on medium-high speed until smooth and airy. Chill in refrigerator for 10-20 minutes to firm up slightly.
  11. Make ganache frosting: Combine chopped semi-sweet chocolate and heavy cream in a microwave-safe bowl. Microwave on high for 35 seconds, stir, then microwave an additional 25 seconds. Whisk until smooth. If necessary, microwave again in 25-second intervals until ganache is completely smooth. Let set aside, stirring occasionally until spreadable.
  12. Assemble the cake: Level cake layers using a cake leveler or serrated knife if needed. Place the first layer on a cake plate and spread the filling evenly over the surface. Top with the second cake layer and smooth the sides with a spatula to seal in the filling. Chill cake in freezer for 10-15 minutes to set the filling.
  13. Frost with ganache: Spread the chilled ganache evenly over the top and sides of the cake using a spatula to cover the entire surface smoothly. If ganache becomes too firm, gently soften in the microwave for 5-10 seconds.
  14. Final chilling: Place the finished cake in the refrigerator to let the ganache harden for at least 15 minutes before slicing and serving. Enjoy your homemade Ding Dong Cake!

Notes

  • Use room temperature eggs and buttermilk to promote even mixing and better texture.
  • Press wax paper directly on the filling base to prevent a crust from forming while cooling.
  • Hot coffee enhances the chocolate flavor but can be substituted with hot water if preferred.
  • Clear vanilla extract is recommended for filling to maintain color, but regular vanilla extract works fine.
  • If the ganache frosting becomes too thick, warm it gently in short bursts in the microwave to regain spreadable consistency.
  • Store leftover cake covered in the refrigerator for up to 3 days for best freshness.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/ding-dong-cake-recipe/