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.
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.
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!
Ding Dong Cake
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
- 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.
Video
Did you make this recipe?
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Like this cake? Check out my Peanut Butter Ding Dong Cake!
I have a question…do you think I could pour it into a 9×13 pan. Then make another bowl full and pout into another 9 x13 pan and double the filling and icing …I have a group of 8, with 4 beinging teen age boys…
I enjoy making sorta complicated cakes like this , and fact I can freeze. Individual slices
Delicious. Rich. Will make again. Thank you for this recipe, as well as each of your recipes. They are all hits.
Can you use gluten free flour for this cake?
What about the filling? Would corn starch work instead of flour or would gluten free flour work?
I usually use King Arthur gluten free flour.
Thank you!
I make this cake every Easter and Christmas and it has become my family’s favorite!!
This cake is beyond delicious. I’m making it yet again only this time for travel. Do you think it would work making a single layer cake in a 9 x13 and pouring a cooled ganace over a well set filling? I know I’d be losing the Ding Dong effect but still have that wonderful cake flavor. Ant thoughts??
It was a good cake, but not a great cake. It was a little dry, and if I make it again I will added just a little more sweetener to the cream filling.
Hi Yvonne – it really depends on where you are located (humidity can make a difference in baking) but this cake is not dry. I recommend baking for a little less time next time you make this, and I think you will see that this chocolate cake is perfect.
Maybe slice the 9×13 cake in half …now you would have 2 layers
Then cut in rectangles and now you have Suzy-Q’s.
Hey Amanda, I need some advice. This is my family’s favorite cake in the world. The flavor is unsurpassed!! I make it often but mine always sinks in the middle. I am a decent baker and I have tried every trick I know but it still sinks in the middle. I barely mix it on low, stir in the hot coffee by hand, don’t open the oven door, and that’s all the tricks I know. I use room temperature ingredients always. I do use airbake pans so I don’t know if that’s affecting it or not. I bake it for 30 minutes, but it will sink in the middle while in the oven at about the 20 minute mark. Is there something I can do to prevent this? I’m still gonna keep making it because the flavor is out of this world but I would sure love for it not to sink. Thank you for any help you can offer. LOVE your recipes!!!