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 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!
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.
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?
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!
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
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!
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!
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?
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!
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.
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.
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 !
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?
This is such a delicious cake!! Do you have a recipe for cupcakes or can I use this same recipe?
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!
Does this cake need to be refrigerated? And can you make it 1 day ahead?
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
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!
Will this cake work in a bundt pan?
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!
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?
Does the ding dong cake have to stay refrigerated?
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
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!
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.
Es una delicia!!! Muchas gracias por compartir todas sus recetas!!!
Just finished making the Ding Dong Cake-it looks absolutely delicious! Is it ok to freeze the leftover ganache?
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.
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 !