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!

4.74 from 228 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

  • Holly says:

    Do you have any suggestions on how to make this filling chocolate? I’ve made this cake and it is fabulous! But, I want to try and use this filling, but chocolate. Thanks.

  • Jen says:

    Other ermine frosting recipes say to add the sugar in with the roux which I think I’ll try next time. I whipped the butter/ sugar for a long time and it was still somewhat granulated.

  • Bridgett says:

    I am basing my 5 start rating on the raw batter alone. My cake just finished baking now but I tried a bit when I was getting ready to clean the bowl and it is incredible! The coffee gave it such an incredible flavor, enhancing the chocolate while very slightly tasting of actual coffee. The cakes also look very moist. I am so excited to try the whole thing together. A big thanks to Emmy Made in Japan!!

  • Marla says:

    The chocolate cake is the best cake I have ever had. It will be my go to recipe now.
    The filling tasted so strongly of butter I almost couldnt eat it. I pureed some strawberries to add to cut the strong taste but I would not make this filling again. It is very different than what hostess uses.
    I added a bit of corn syrup to the ganache to get a shine. It was very good.

  • Sibel Uslu Ürer says:

    I made your recipe too. It was very nice. Thankyou.

  • Margaret says:

    Fantastic recipe. I have made it twice and have loved it each time. I make cupcakes instead so that I can freeze the individual servings easily.

  • Lynda Lee Kersey says:

    So much fun to make and share. Ganache was a bit too much will most likely half the next time. My family was impatient so my cake wasn’t totally cooled before putting it together. So no pretty whole cake pictures, but was able to take a decent slice of cake photo.

  • Chris Giusto says:

    Took our time to make this. I made the cake portion and my husband made the rest. It looked so good we didn’t want to screw it up. It took us all day but MAN
    did it come out FANTASTIC.

    • Amanda Rettke says:

      Love the teamwork! So glad you enjoyed it!

  • Laurie says:

    What changes are needed to make this using 3-6” cake pans?

  • Karen says:

    This was awesome!,,, put it together over 2 days, was super easy, as for the filling, I followed recommendations from other reviews and let the butter/Sugar mix a bit longer before adding the cooled flour mixture , then mixed that for a bit longer and it all came together beautifully , got rave reviews at work today !,, will be making this again and again!,,,,thx 😋

  • Denise says:

    Don’t have the Dutch process chocolate, how to adjust recipe for regular?

  • Limary says:

    Third time I make this cake and is sooooo relaxing and taste sooo awesome

  • Joan Pennington says:

    Beautiful cake, lots of steps but recipe well laid out. Just wondering about cake pan, was that grease and flour? I love ❤️how the coffee enhances the chocolate 😘taste. My girlfriend’s birthday was March 11 and mine was March 15, so I am in the middle of making 2 Ding Dong cakes and can’t wait to see her surprise. We have been socially distancing and since I work on the front lines I wanted to surprise her and share something that will make her year! 😊 I left lots of love because this cake (s) are putting love into this year 2021! 🎉Much love and loving the recipe 😊🥳

  • k f cox says:

    Why can’t I print from facebook? I subscribe to your blog.

  • Luoe says:

    Cranberry orange muffins plz .. love them .. wood love to see something like that plz

  • Kelly says:

    I’ve made this a few times now, it’s super easy ti make & always gets rave reviews

  • Riannon says:

    I LOVE this recipe! I used Wondra flour and Baker’s sugar for the filling (to those complaining it was “grainy”, Baker’s sugar to the rescue!) and softasilk flour for the cake. Perfection! Oh, and after pouring the ganache on top and not liking the way it was (not) coating the sides, I chilled the ganache 10 minutes then whipped it to add to sides and some on top for decoration:)