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. If you love cakes, be sure to check out my 50 Best Cake Recipes!
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.
Start by making the chocolate cake. (Full directions in the printable recipe card above.) You will 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 the 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 8-inch pan with short sides may cause an overflow in your oven! Be sure you have the proper 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.
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.
To Make the Filling:
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 the mixture resembles whipped cream.
How to Make Chocolate Ganache
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! Feel free to use the remaining on ice cream or brownies.
Tips for Ding Dong Cake
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 by 3-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.
Can you freeze Ding Dong Cake?
Yes! I recommend slicing the cake into individual pieces and then wrapping them in plastic wrap. That can get messy, so one way to make it easier is to chill the entire cake prior to cutting and wrapping. Then place pieces in freezer-safe storage bags and freeze for up to 3 months. When you are ready to thaw, remove the slice from the refrigerator and remove from plastic. Allow to come to room temperature on the counter.
This is a fantastic Ding Dong Cake and a lovely way to celebrate with friends and family!
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.
16ozsemi-sweet chocolate chopped fine(can use milk chocolate)
16oz(2 cups) heavy cream room temperature
Instructions
CHOCOLATE CAKE
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.
FILLING
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.
GANACHE
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.
Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.
I made this for my Father-in-Laws birthday. It was the 1st time I made this cake and I was a bit worried when I made the filling because the sugar was still pretty granular. Although, by the time it sat and was ready to add on top of the cooled cakes, it was the perfect consistency. The sugar had dissolved fully. Whew! It took about 3 hours for me from start to finish: cooling the cakes, filling, and ganache. It was a hit at the party and everyone loved it! I sent the leftovers home with the birthday boy and he let me know he had it for breakfast! Lol After reading the comments, I would also say to make the ganache first so it gets to the right consistency when you are ready to frost the cake.
I have been baking for over 50 years and your Perfect Chocolate cake is the only chocolate cake I am allowed to make for my family. This Ding Dong cake is also a much requested cake. Your site is used by my whole family as they peruse it for their birthday cakes, ( they are all grown adults in their 30,s, 40’s and 60’s). Keep up the great work!
I made this cake for a friend’s birthday. She asked for a ding dong cake. I have to admit I was not expecting to like it very much but it was delicious. She loved it and so did everyone else. Thank you for sharing the recipe
I made this cake for my younger brothers 16th Birthday Cake and absolutely loved it!!!! Actually doubled the numbers and made a 14x14x2 cake came out so perfect with the doubled recipe!! Great chocolate taste, just all around amazing!!
Everytime I make this, I have no leftovers. I want to make it a little more fancy. I would like to add caramel to the frosting. Will this work? How much could I use?
I am giving this 5 of 5 as I have made your Perfect Chocolate cake. It was so good. Funny thing I had to use black cocoa which made it incredibly dark. But, it and the butter cream frosting …to die for!
I made this cake yesterday for my sweetie’s birthday. He has always said that hostess ding dongs are his FAV. I was nervous to make it, but your recipe and instructions were BANG on. Thank you! It turned out PERFECTLY!!!
Great cake, great filling. For the ganache I had chocolate syrup so I used it instead of chocolate chips, It was too runny so I added some wax. It stayed on top but not the sides.. Next time I’ll use chips. The cake is so good I’ll be making it again.
I made this for my Father-in-Laws birthday. It was the 1st time I made this cake and I was a bit worried when I made the filling because the sugar was still pretty granular. Although, by the time it sat and was ready to add on top of the cooled cakes, it was the perfect consistency. The sugar had dissolved fully. Whew! It took about 3 hours for me from start to finish: cooling the cakes, filling, and ganache. It was a hit at the party and everyone loved it! I sent the leftovers home with the birthday boy and he let me know he had it for breakfast! Lol After reading the comments, I would also say to make the ganache first so it gets to the right consistency when you are ready to frost the cake.
Hi Ma’am. I am from India. This Ding dong cake recipe is my favourite. It is never a failure… Thank u for posting. Keep up the good work.
I have been baking for over 50 years and your Perfect Chocolate cake is the only chocolate cake I am allowed to make for my family. This Ding Dong cake is also a much requested cake. Your site is used by my whole family as they peruse it for their birthday cakes, ( they are all grown adults in their 30,s, 40’s and 60’s). Keep up the great work!
I made this cake for a friend’s birthday. She asked for a ding dong cake. I have to admit I was not expecting to like it very much but it was delicious. She loved it and so did everyone else. Thank you for sharing the recipe
I make this cake for every holiday and my family loves it but I wondered. Could it be made into cupcakes?
I made this cake for my younger brothers 16th Birthday Cake and absolutely loved it!!!! Actually doubled the numbers and made a 14x14x2 cake came out so perfect with the doubled recipe!! Great chocolate taste, just all around amazing!!
Does this cake need to be refrigerated
On ur ding dong cake does it have to be keep in frig if made it a day or to early?
I absolutely Enjoyed This Yummy Ding Dong I made on my Own..Thanks for the Recipes
I would love to taste more of your recipes…I’m a hospitality student dealing with Baking(First year Student).
Everytime I make this, I have no leftovers. I want to make it a little more fancy. I would like to add caramel to the frosting. Will this work? How much could I use?
Yes, absolutely! Great idea.
I am giving this 5 of 5 as I have made your Perfect Chocolate cake. It was so good. Funny thing I had to use black cocoa which made it incredibly dark. But, it and the butter cream frosting …to die for!
I love this cake but i’m having difficulty making the filing. It never becomes solid. it’s still too soft and runny. Any tips?
I made this cake yesterday for my sweetie’s birthday. He has always said that hostess ding dongs are his FAV. I was nervous to make it, but your recipe and instructions were BANG on. Thank you! It turned out PERFECTLY!!!
YAY! Thrilled to hear it!
Great cake, great filling. For the ganache I had chocolate syrup so I used it instead of chocolate chips, It was too runny so I added some wax. It stayed on top but not the sides.. Next time I’ll use chips. The cake is so good I’ll be making it again.
Same cake recipe I’ve used before. I love the texture, so much better than cake mix & not difficult at all. Thanks
I’m going to prepare this gorgeous piece of heaven for my doughters birthday 🎂
Thank you for sharing
The ABSOLUTE BEST DAMN 🍫 CAKE ON THE PLANET!!!