Making this Dong Dong Cake was a recreation of my favorite childhood treat! Rich chocolate cake, creamy filling and a heavenly chocolate coating on the outside.
Ding Dong Cake
What is a Ding Dong? It is a treat that we were often given as kids. Basically a chocolate whoopie pie with a glorious cream filling. I have modified it to be a cake and it’s heavenly!
This cake is one of those cakes that works perfectly as one. The ganache on its own is a bit bitter (when using semi-sweet chocolate), the filling is light and wonderful but does not stand alone like a pudding or sweet frosting, and the cake is just chocolate perfection. But these three elements work together in perfect harmony to create a cake that you will never forget.
Ding Dong Cake Filling
Some of you experienced bakers recognized this filling immediately! It’s also known as an Ermine frosting. This frosting has a few extra steps compared to a traditional American buttercream, but the result is well worth it. Subtle and creamy, it is the PERFECT filling for this beyond rich cake.
This is a fantastic Ding Dong Cake and a lovely way to celebrate with friends and family!
- 1 3/4 cup (210g) all-purpose flour
- 2 cup (400g) granulated sugar
- 3/4 cup (90g) good unsweetened cocoa powder
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 cup (240g) buttermilk, room temperature
- 1/2 cup (112g) vegetable oil
- 2 extra-large eggs room temperature
- 2 tsp. McCormick pure vanilla extract
- 1 cup (237g) freshly brewed hot coffee
- 5 tbsp. all-purpose flour
- 1 cup whole milk
- 1 tsp. vanilla
- 1 cup (2 sticks or 226g) butter
- 1 cup (200g) granulated sugar
- 16 oz semi-sweet chocolate chopped fine (can use milk chocolate)
- 16 oz (2 cups) heavy cream room temperature
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
- In another bowl, combine the buttermilk, oil, eggs, and vanilla.
- In the bowl of a stand mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
- Pour the batter into two 8-inch x 3-inch round prepared pans and bake for 30-40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
- Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- Pour cold milk into a small saucepan. Before turning on the heat, whisk in flour so no lumps remain.
- Turn heat on to medium-low and heat until mixture is thick, like a roux, stirring the whole time.
- Remove from heat, stir in vanilla and let cool completely.
- Cream together butter and sugar on medium-high speed, until fluffy, about 8 minutes.
- Add in the milk mixture and beat again until mixture resembles a whipped cream.
- Heat the heavy cream in a quart-sized, microwavable container and microwave for 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 stand for at least 2 minutes so that it can thicken.
- (Ganache should be cool when pouring over cake)
- When ready to pour over chilled cake, whisk the ganache until smooth and then pour. You may have some ganache left over.
The chocolate cake in this recipe is my Perfect Chocolate Cake. The batter is very runny and it is designed to be made in two 8-inch round cake pans. A few of you have commented that when you made this Ding Dong Cake the batter spilled over, and I have never been able to replicate that in my kitchen. If you prefer you can use 9-inch round cake pans but the layers will not be as thick as you see in my pictures.
I just want you to know that I absolutely read comments and try to address all concerns! The majority has had no issues with the recipe and therefore I am not making any changes to it at this time.
Like this cake? Check out my Peanut Butter Ding Dong Cake!
Homemade chocolate cake with butter filling
Can this be made a day ahead? Should it be stored in fridge? I’m excited to make it
I made mine a day ahead and refrigerated it overnight. It worked out great.
This is my first time in making this cake, and I want to know do your refrigerat the cake after you put the filing in
Eggless chocolate cake respy.
Do you have a recipe with instructions to make this into a log cake
Ganache seems very liquid…too thin. Is it supposed to be somewhat thick? Haven’t poured it over cake yet….
Made this for a post Thanksgiving birthday cake and it came out great. Only change for next time would be to add a little more milk to the filling during the second beating as mine seemed a little on the thick side.
Any substitute for buttermilk
I cannot find heavy cream. All I can find is half/half, whipping cream, or evaporated milk. I tried whipping cream, and the ganash was like chocolate milk. Help!
Heavy cream is whipping cream.. try again.. it will turn out.
Can I make this a day ahead, and if so, will it loose any qualities? In I can’t make it a day ahead, can any of the three components be made a day ahead? Thanks!
Hi Amanda can u send me ur book plz or e-mail. how much is it? I like ur baking
I did not use the cake recipe but sure it is very good. Was REALLY interested in filling!! Love it! I added a small drop of coloring and made it pink.! I would use your filling recipe for other desserts. Thank you very much!
I just made your Ding Dong Cake and it and the filling turned out fine. However, the ganache is still runny….how can I fix this? I don’t have anymore c. chips. help!
How many tsp coffee powder in 2 cups coffee for ding dong cake?
What can be substituted for the coffee?
Thank you. I am not a baker but you give me confidence with your simple approach and delicious outcome. I will try the “ding dong” for Christmas
i like you side
I have made this cake twice and both times the cake has sunk in the middle. Is the coffee supposed to be hot or cooled? The only thing that I can think of that might be wrong!Debrah Rippeteau
Hi amanda..im priya from malaysia….
What can i use to replace buttermilk
I’m going to make this today. Has anyone done half milk chocolate and half semi-sweet?? Also my eggs are Large- not XL. Will that work?
My husband said it was the best chocolate cake he had ever had! It looked and tasted wonderful!
I had to cool the ganache a lot before pouring it on the cake. Next time I might reduce the heavy cream a little to make it a little less runny.