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If you’re in pursuit of top-notch chocolate cake recipes, this assuredly will become a beloved dessert in your household.
The Ding Dong cake recipe is a delicious memory of childhood.
The glorious cream filling and chocolate flavor together, the filling to cake ratio, is everything you’ll fall in love with about this recipe.
Since I first tried it, this has been my go-to recipe, and my loved ones can’t stop raving about it.
Even better is that you don’t need to be a baker to make this incredibly moist and rich chocolate cake.
It’s a pretty easy and fun recipe to try, even for first-time bakers.
It’s a rich, decadent chocolate cake with a creamy filling and a divine Ganache frosting.
If you want a cake recipe that’s easily loved by all, then this is it; any chocolate lover will love this.
If you follow this Ding Dong cake recipe, you won’t need to bake four Sundays in a row before getting it right.
This is a foolproof method with inexpensive ingredients and is probably in your pantry already.
Grab the ingredients and your mixer, and let’s get baking.
Ingredients
Chocolate cake
● One ¾ Cups (210g) of all-purpose flour
● Two cups (400g) of granulated sugar
● ¾ Cup (90g) good unsweetened cocoa powder
● Two teaspoons of baking soda
● One teaspoon of baking powder
● One teaspoon of Kosher salt
● One cup (240g) buttermilk, room temperature
● ½ Cup (112g) of vegetable oil
● Two extra-large eggs at room temperature
● Two teaspoons of McCormick pure vanilla extract
● One cup (237g) of freshly brewed hot coffee
Filling
● Five tablespoons of all-purpose flour
● One cup of whole milk
● One teaspoon vanilla
● One cup (2 sticks or 226g) of butter
● One cup (200g) of granulated sugar
Ganache
● 16 ounces semi-sweet chocolate chopped fine (you can use milk chocolate)
● 16 ounces (2 cups) of heavy cream at room temperature
Instructions
Chocolate cake
1. Sift the flour, cocoa, baking soda, sugar, baking powder, and salt into the bowl and mix until combined.
2. Mix the buttermilk, oil, eggs, and vanilla in another bowl.
3. With your stand mixer on low speed, slowly start adding all the wet ingredients to the dry. While the mixer is still on low, add the coffee and stir to combine, scraping the bottom of the bowl with a rubber spatula.
4. Pour the batter into two parchment-lined 8-inch by 3-inch round baking pans and bake for 30-40 minutes at 350 degrees F.
5. Insert a cake tester or a toothpick in the cake; if it comes out clean, the cake is well done.
6. Allow to cool in the pans for 30 minutes, and then place them on a cooling rack to cool completely.
Filling
1. Pour cold milk into a small saucepan. Whisk in the flour until no lumps remain, then turn the heat to medium-low.
2. Heat the mixture and keep stirring until the consistency is thick like a roux.
3. Turn off the heat and set it aside. Stir in the vanilla and allow it to cool off completely.
4. Cream together butter and sugar on medium-high speed, until fluffy, for about 8 minutes.
5. Add the milk mixture and beat again until it resembles whipped cream.
Ganache
1. Heat the heavy cream in a quart-sized, microwavable container and microwave for about 3 to 4 minutes on high, or until it just begins to simmer. Be careful not to allow the cream to boil over. Pour the cream over the chopped chocolate and let it stand for at least 2 minutes so that it can thicken.
2. (Ganache should be cool when pouring over cake).
3. When ready to pour over your chilled cake, whisk the Ganache until smooth and then pour.
To assemble
1. Place the first layer of cooled cake on a cake plate. Top it with the cream filling.
2. Add the second layer of cake on top.
3. Slowly pour the Ganache over the cake using an offset spatula to help cover the top and sides. Allow chilling in the fridge for about 15 minutes. Slice and enjoy!
Nutritional Information
| Amount per Serving Calories 124 | |
| % Daily Value | |
| Total Fat 4.9g | 8% |
| Saturated Fat | 8% |
| Polyunsaturated Fat 0.6g | |
| Monounsaturated Fat 2.6g | |
| Cholesterol 0mg | 0% |
| Sodium 103mg | 4% |
| Total Carbohydrates 19g | 6% |
| Dietary fiber 1g | 4% |
| Sugars 12g | |
| Protein 1.1g | |
| Vitamin D 0mcg | 0% |
| Calcium 36mg | 3% |
| Iron 1mg | 6% |
| Potassium 55mg | 1% |
| Caffeine 1.9mg |
The % daily values show you how much a nutrient in a food serving contributes to a daily diet.
2,000 calories a day is for general nutrition advice.
Storage tips:
You can store the Ding Dong cake in the refrigerator for up to one week:
1. Cover the cake tightly with aluminum foil or place a lid on the pan. Store it in the refrigerator for about 5-7 days.
2. The cake will start to dry out in 5 days. When ready to serve, take it out 30 minutes before serving and let it sit.
3. Allowing it to get to room temperature helps the frosting and filling soften, which is the correct texture for the Ding Dong cake recipe.
For more extended storage, you can freeze your cake for up to 3 months:
1. Slice the cake into individual pieces; wrap them securely in a plastic wrap, freezer-safe Ziploc bag, or in an airtight container and freeze for up to 3 months.
2. Remove the slice from the freezer when you’re ready to thaw and unwrap the plastic.
3. Allow it to come to room temperature or until it softens before serving.
Health Benefits:
1. A healthier heart.
One or two servings of dark chocolate every week has been proven to reduce the risk of heart failure by as much as a third and can also lower blood pressure.
2. It may help prevent diabetes.
Eating dark chocolate, even in cakes, may help reduce the chances of insulin resistance.
3. Chocolate cake is a good source of protein.
Dark chocolate cake is rich in protein, making it a great addition to a healthy diet.
FAQs
Can I chill the Ding Dong cake first before serving it?
Yes, you can.
You can chill the entire cake for about 15-20 minutes before slicing it.
This is a crucial step as cutting it can get quite messy straight out of the oven.
What can I use to replace the cream cheese filling?
You can use the marshmallow filling instead.
Replace the milk with 7-ounce jars of marshmallow cream.
You’re going to get a perfectly balanced sweetness to your cake filling.
What type of chocolate mix is best for this Ding Dong recipe?
You can use either dark chocolate, devil’s, or chocolate fudge cake mix for your recipe.
All these cake mixes have a darker color and more chocolatey flavor, perfect like the original recipe.
What type of chocolate frosting is best for this cake recipe?
You can use either fudge frosting or dark chocolate.
Both of these are great as they are a rich brown color, which you’re going for as your frosting.
Check closely at the color of the frosting on the cans when buying and choose the darker one.
Is the Ding Dong cake unhealthy?
While none of the ingredients are necessarily unhealthy, this recipe calls for healthier choices.
For example, the unsweetened cocoa powder and the semi-sweet chocolate vs a bar of milk chocolate will cut on sugar and fat tremendously.
You only need to have this cake in moderation, like a slice per week.
Make this show stopper for your friends and family.
It’s a perfect dessert or snack for surprising your loved ones during holidays or intimate parties.
Serve it with either a tall glass of cold milk or a steamingly-hot cup of tea or coffee.
Can I replace the coffee in the cake recipe?
You can replace the coffee with either milk or hot water, but you may not get that rich chocolate flavor in your cake.
However, you should note that coffee only boosts the chocolate flavor and does not alter the taste of your cake in any way.
The Best Ding Dong Cake Recipe
Equipment
- 1 bowl
- 1 microwave
Ingredients
- 1¾ Cups of all-purpose flour
- 2 cups of granulated sugar
- ¾ Cup good unsweetened cocoa powder
- 2 teaspoons of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of Kosher salt
- 1 cup buttermilk room temperature
- ½ Cup of vegetable oil
- 2 extra-large eggs at room temperature
- 1 teaspoons of McCormick pure vanilla extract
- 1 cup of freshly brewed hot coffee
- 5 tablespoons of all-purpose flour
- 1 cup of whole milk
- 1 teaspoon vanilla
- 1 cup of butter
- 1 cup of granulated sugar
- 16 ounces semi-sweet chocolate chopped fine
- 16 ounces of heavy cream
Instructions
- Sift the flour, cocoa, baking soda, sugar, baking powder, and salt into the bowl and mix until combined.
- Mix the buttermilk, oil, eggs, and vanilla in another bowl.
- With your stand mixer on low speed, slowly start adding all the wet ingredients to the dry. While the mixer is still on low, add the coffee and stir to combine, scraping the bottom of the bowl with a rubber spatula.
- Pour the batter into two parchment-lined 8-inch by 3-inch round baking pans and bake for 30-40 minutes at 350 degrees F.
- Insert a cake tester or a toothpick in the cake; if it comes out clean, the cake is well done.
- Allow to cool in the pans for 30 minutes, and then place them on a cooling rack to cool completely.
- Pour cold milk into a small saucepan. Whisk in the flour until no lumps remain, then turn the heat to medium-low.
- Heat the mixture and keep stirring until the consistency is thick like a roux.
- Turn off the heat and set it aside. Stir in the vanilla and allow it to cool off completely.
- Cream together butter and sugar on medium-high speed, until fluffy, for about 8 minutes.
- Add the milk mixture and beat again until it resembles whipped cream.
- Heat the heavy cream in a quart-sized, microwavable container and microwave for about 3 to 4 minutes on high, or until it just begins to simmer. Be careful not to allow the cream to boil over. Pour the cream over the chopped chocolate and let it stand for at least 2 minutes so that it can thicken.
- When ready to pour over your chilled cake, whisk the Ganache until smooth and then pour.
- Place the first layer of cooled cake on a cake plate. Top it with the cream filling.
- Add the second layer of cake on top.
- Slowly pour the Ganache over the cake using an offset spatula to help cover the top and sides. Allow chilling in the fridge for about 15 minutes. Slice and enjoy!
