Ding Dong Cake

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

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

 

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.

Ding Dong Cake

 

 

This is a fantastic Ding Dong Cake and a lovely way to celebrate with friends and family!

Ding Dong Cake
4.48 from 21 votes
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Ding Dong Cake

Prep Time 25 minutes
Cook Time 48 minutes
Total Time 1 hour 13 minutes
Author Amanda

Ingredients

Chocolate Cake

  • 1 3/4 c (210g) all-purpose flour
  • 2 c (400g) granulated sugar
  • 3/4 c (90g) good unsweetened cocoa powder
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 c (240g) buttermilk room temperature
  • 1/2 c (112g) vegetable oil
  • 2 extra-large eggs room temperature
  • 2 tsp. McCormick pure vanilla extract
  • 1 c 237g freshly brewed hot coffee (I use decaf)

Filling

  • 5 tbsp. all-purpose flour
  • 1 c whole milk
  • 1 tsp. vanilla
  • 1 c (226g) butter
  • 1 c (225g) granulated sugar

Ganache

  • 16 oz semi-sweet chocolate chopped fine (can use milk chocolate)
  • 16 oz (2 cups) heavy cream room temperature

Instructions

Chocolate Cake

  1. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
  2. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  3. 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 round prepared pans and bake for 30 to 40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).

  4. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Filling

  1. Pour cold milk into a small saucepan. Before turning on the heat, whisk in flour so no lumps remain.
  2. Turn heat on to medium-low and heat until mixture is thick, like a roux, stirring the whole time.
  3. Remove from heat, stir in vanilla and let cool completely.
  4. Cream together butter and sugar on medium-high speed, until fluffy, about 8 minutes.
  5. Add in the milk mixture and beat again until mixture resembles a whipped cream.

Ganache

  1. 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 2 minutes.
  2. Whisk the frosting until smooth.

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.

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Comments

Michelle

you don’t need to crumb coat the cake with a ganache icing and it will not soak into the cake

Mary

Cake & filling turned out fantastic but think the ganache needs to be tweeked. Next time I’m doing 16oz semi sweet chocolate & 8oz heavy cream. Ganache was way too runny. This recipe is a keeper!

Cathy

I make it as soon as I receive the recipe. It looks delicious. Yum yum!!!!!

Dee B

I’ve made this filling, but I cooked the sugar with the milk and flour. I would think this way it’s grainy, but if you cook the sugar, that leaves it much creamier.

Ann

Will definitely try this. Sounds great.

Wendy

Can you make it as a cup cake

Savanna

I made the cake but when it came to the ganache it wasn’t clear and it ruin my cake because once I poured it the cream melted and my cake slide off why?

    Amanda

    Sounds like you poured it on when the cake was warm or the ganache was too hot.

Dixee

What can you substitute instead of coffee in the ding dong cake

Curran Cummings

I want to make this cake for my daughter’s birthday, but I’m worried about the coffee flavor. Can I substitute the coffee with something else???

    Mary Beth Kaczmarczyk

    I used hot water and it was fine.

Lia Sanarez

my daughter and I will be trying this out this afternoon. Looking forward to how it will turn out. Thanks for sharing this.

Barbara J. Bert

Recipes are very good

Sandy Stephens

I Love this recipe!! Can’t wait to make one. Do you have to refrigerate this recipe? Another one I had for the Whoopie Pie had to be refrigerated and it didn’t taste as good as the fresh one does.

Kathy

Can you leave the coffee out?

Diana Marriott

Oh I am making this cake!! Probably going to make it a lot. Right now I am salivating just reading the recipe. I already know this is going to be a huge hit with my family. More at 11:00 Lol.