Ding Dong Cake

filed under: Chocolate Cakes on October 28, 2015

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.

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Ding Dong Cake

How to Make a Ding Dong Cake

Chocolate Cake

Start by making the chocolate cake. (Full directions in the printable recipe card below.) 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.

How to Make a Ding Dong CakeDing 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.

Ding Dong Cake Recipe

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.

Ding Dong Cake with Ermine Frosting

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.

Ermine Frosting

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

4.73 from 212 votes
dong-ding-cake
Ding Dong Cake
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

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.

Course: Dessert
Cuisine: American
Keyword: chocolate cake, ding dong cake, ermine frosting
Servings: 12
Author: Amanda Rettke
Ingredients
CHOCOLATE CAKE
  • 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
FILLING
  • 5 tbsp. all-purpose flour
  • 1 cup whole milk
  • 1 tsp. vanilla
  • 1 cup (2 sticks or 226g) butter
  • 1 cup (200g) 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.
  4. 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).
  5. 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 at least 2 minutes so that it can thicken.
  2. (Ganache should be cool when pouring over cake)
  3. When ready to pour over chilled cake, whisk the ganache until smooth and then pour. You may have some ganache left over.

Recipe Video

Like this cake? Check out my Peanut Butter Ding Dong Cake!

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Comments

  • Zoe says:

    Made this yesterday and OMG, I absolutely loving all of your recipes. This was the 4th thing I’ve made from your site and each one has been fantastic. I love the filling. Was something new for me to make. Fantastic! Will make again from a friends birthday at the end of the month. I’m wondering though, have you experimented with adding gelatin to the filling? I want to ice the cake on the outside but I’m worried if I am too rough it might just squish out. What do you think?

  • Gina says:

    This is such a delicious cake!! Do you have a recipe for cupcakes or can I use this same recipe?

    • Elizabeth Keeney says:

      Hi, Gina! I work with iambaker and am happy to help with questions. We have not tried to make this recipe as cupcakes, so I can’t say how that would work. Have a great day!

  • Shelley says:

    Does this cake need to be refrigerated? And can you make it 1 day ahead?

  • Paula Curley says:

    Hi I am going to make this gorgeous looking cake tomorrow. I live in UK and wondering about the granulated sugar. Is granulated sugar same in America as UK? In UK it’s a bigger grain, caster sugar here is finer and usually used in baking can you help please? Thank you

    • Elizabeth Keeney says:

      Hi, Paula! I work with iambaker and am happy to help with questions. Granulated sugar is a little larger and a bit more coarse than caster sugar. Either would work in most baking recipes at a 1:1 ratio. I hope this helps, and have a great day!

  • Shannon Montenegro says:

    Will this cake work in a bundt pan?

    • Elizabeth Keeney says:

      Hi, Shannon! I work with iambaker and am happy to help with questions. We have not tested this recipe in a bundt pan, but a 10-inch bundt pan would be your best bet. Let us know how it turns out, and have a great day!

  • Kathryn Redha says:

    This cake really looks delicious and Oh do I love Ding Dongs , But I saw Coffee was an ingredient in the cake ew….Is it a strong coffee taste? Is there something else I can substitute?

  • Janna says:

    Does the ding dong cake have to stay refrigerated?

  • Lisa says:

    Today when I bake the cakes the middle of the cakes caved in like a volcano. I have never had this happen before do you know what I did wrong ?

    I have made this recipe many times and is a family favorite

    • Elizabeth Keeney says:

      Hi, Lisa! I work with iambaker and am happy to help with questions. It could be the oven temperature (too low); be sure to check it with an oven thermometer to see if the temperature setting is accurate. I hope this helps, and have a great day!

  • Sandy ONeill says:

    I made this wonderful cake. I didn’t have smaller round pans but one large 9 ×7 with the push up bottom. I had to cook it longer.
    I had a time but I was so excited about this. I never took pictures but I cut the cake and put the filling in. I am revolting the recipe and will photograph it. So good, so worth it.

  • Georgeth Jasso says:

    Es una delicia!!! Muchas gracias por compartir todas sus recetas!!!

  • Lisa says:

    Just finished making the Ding Dong Cake-it looks absolutely delicious! Is it ok to freeze the leftover ganache?

  • Alex says:

    This was a tasty recipe, but I wanted to caution anyone looking at the “20 minute prep” and “60 minute total time” because this took far, far longer than that. There is a lot of time for letting things cool, mixing the filling, waiting for the ganache to be ready to apply. Even with a stand mixer we needed the better part of an entire evening for this cake, but I am still glad we made it.

  • Susan Massano says:

    I found your site on Facebook and I LOVE it! Your photos are beautiful as well as your delicious creations! I am mesmerized! You inspire me to start baking again. Thank you !