Ding Dong Cake is a decadent treat that is a recreation of the classic Ding Dong, a chocolate whoopie pie with a creamy filling. My cake version combines rich chocolate cake, a light and creamy filling, and a heavenly chocolate ganache to create a dessert that will leave you wanting more. Perfect for chocolate lovers and cake enthusiasts, this recipe is sure to be a hit. You will also love my Ding Dong Sheet Cake! Make sure to try my 50 Best Cake Recipes for even more dessert inspiration!
Ingredients & Substitutions
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. You could also use a boxed chocolate cake mix.
Coffee: Adding brewed hot coffee to the cake batter enhances the chocolate flavor of the cake. The cake will not have a coffee taste. If you don’t have coffee, you can substitute it with hot water.
Filling: The creamy filling is known as an Ermine frosting (also known as Roux frosting or boiled milk 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.
Ganache: To make the chocolate ganache, you can use either semi-sweet or milk chocolate. If you don’t have a chocolate bar, chocolate chips can be used as a substitute. I also have a Chocolate Ganache Made with Butter recipe you could use.
How to Store Ding Dong Cake
First, place the cake in an airtight container to prevent air exposure and keep it fresh. This will help the cake last for 3-4 days in the refrigerator. Before serving, let the cake come to room temperature for the best flavor and texture.
Can I Freeze Ding Dong Cake?
Yes, you can freeze Ding Dong Cake. To freeze the cake, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe container. (I prefer to cut and wrap the cake into individual pieces before freezing.) The cake can be frozen for up to 3 months. When you’re ready to eat the cake, allow it to thaw in the refrigerator for a few hours or on the counter for a couple of hours, then bring it to room temperature before serving. Freezing the cake may affect the texture and taste, so it’s best to eat it as soon as possible for the best experience.
More Chocolate Cakes
Ding Dong Cake
Ingredients
Chocolate Cake
- 1 ¾ cups (219 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- ¾ cup (90 g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (240 g) buttermilk, room temperature
- ½ cup (112 g) vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons McCormick pure vanilla extract
- 1 cup (237 g) freshly brewed hot coffee
Filling (Ermine Frosting)
- 1 cup whole milk
- 5 tablespoons all-purpose flour
- 1 cup (2 sticks / 227 g) butter
- 1 cup (200 g) granulated sugar
- 1 teaspoons vanilla
Ganache
- 12 ounces semi-sweet chocolate, finely chopped
- 12 ounces heavy cream, room temperature
Instructions
Chocolate Cake
- Preheat the oven to 350°F. Spray 2, 8-inch x 3-inch round cake pans with nonstick cooking spray. (8-inch cake pans with shorter sides may cause an overflow in your oven.) Set aside.
- To the bowl of a stand mixer, add the flour, sugar, cocoa, baking soda, baking powder, and salt. Mix to combine.
- In a separate bowl, combine the buttermilk, oil, eggs, and vanilla.
- With the 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 the prepared pans and bake for 30-40 minutes, or until a cake tester or toothpick comes out mostly clean with no wet batter.
- Let the cakes cool in the pans for 30 minutes. Then, turn them out onto a cooling rack to let them cool completely.
Filling
- In a medium saucepan over medium heat, whisk together the milk and flour. Cook, whisking constantly, for 3-5 minutes, or until no lumps remain and the mixture thickens and resembles a very thick pudding. It should coat the back of a spoon. Remove the pan from the heat and let the mixture cool to room temperature.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy (2-3 minutes). Stop the mixer and use a rubber spatula to scrape down the sides of the bowl.
- Add the cooled milk mixture to the bowl of the stand mixer. Beat on medium-high speed until the frosting is light and fluffy (2-3 minutes), pausing to scrape down the sides of the bowl as needed.
- Switch to the whisk attachment. Add vanilla and mix on high for 7-8 minutes, or until the frosting is smooth and creamy.
Ganache
- Place the chocolate into a heat-safe bowl. Set the bowl aside as you heat up the cream.
- To a quart-sized, microwave-safe bowl, add the heavy cream. Microwave for 3-4 minutes on high, or until it just begins to simmer, being 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.
- When ready to pour over the cooled cake, whisk the ganache until smooth and then pour. You may have some ganache left over.
Assembly
- If needed, level the cakes. Then, place one cake round onto your work surface.
- Spread the filling over the cake. Top with the second cake round.
- Pour the ganache over the cake, including the sides. Let it set for a few minutes before cutting and serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I never had the pleasure of meeting or speaking with Joan, but the stories from my small group of fellow bloggers have allowed me a look into who she was. Sending so much love to her kids and family and also to all the bloggers and dear friends who are hurting right now.
This, “I’ve learned that people will forget what you said, people will forget what you did, but they will never forget how you made them feel.” THIS is Joan. She made every single one of us feel special and loved. She was an amazing friend. It’s so hard to watch the world around us return to normal, but Joan will not be forgotten. Her memory lives on in each of our lives. I know that I’m a better person for knowing her.
I wish that I could hug you neck and share this cake. How about you GET YOURSELF OUT HERE ALREADY TO VISIT?! I’ll give you a leg to hold and you may kick or hit any pillow in my house. Deal?
Amanda, I am so very sorry for your loss. I didn’t know Joan personally, but I have followed her blog, recipes, and emails for a few years now. I was quite shocked when I first read of her passing. I can only imagine what it has been like for those, like you, who had personal relationships with her. You have been very lucky to have her in your life. I always felt like I knew her. Her writings placed me right there with her. Thank you for sharing this post, your feelings, your pain, and Joan’s fabulous cake. I am sending you hugs so you know there are folks here for you, too.
Amanda, I love the Maya Angelou quote! and seeing your reaction when you found out, being in the same room with you. . told me everything. How much she meant to you and how much you loved her. She is smiling down on you from heaven . . praying hard for her kids. love you! and hope to see you in Chicago!
ohmystinkinheck!!! oh no!!! of course I’ve been to her blog before!! and I’ve saved some of her recipes! Hers is one of those blogs that I know I can guarantee the recipe from without even trying it first! oh no…. Oh, I am so sorry for all of our’s loss….
Amanda, I am truly sorry for your loss. Go ahead and swear and kick things. (Be careful with that last one!) But as I read your post, through all that pain, I heard and felt Joan’s presence. She did so much for you and the other bloggers – teaching, sharing, and encouraging. She’s still here with you. I know going on seems impossible, at least as positively as before. I lost my mom in 2011, and there’s a grieving process that you will go through. But it will heal you and the others, and even though the scar will always be there, you will begin a new walk with Joan. That’s something to celebrate, but for now allow yourself to cry and grieve…and remember. –Larryn
I am so sorry for your loss. I do know the pain. Nothing can prepare you for it. God is with you and will take care of you.
I am so sorry for the loss of your friend. Losing someone is never easy. It looks like she touched a lot of people. You are doing a wonderful thing by keeping her memory alive with sharing all the ways she has touched you and others.
Amanda I am angry as well! Only began following blogs in March. Joans’blog was 1 of my 1st.discoveries.Loved her recipes, humor, candor, honesty, that smile. Such a huge presence. Why am I angry? Will never have the pleasure of meetingher in person. Know what? As a newbie, know that in the past week I have been so touched by her memory,her life, her family, that a good part of every day has been replying to her friends. Do not have any social network accounts, but I just opened a Pinterest account. So, last night I spent quite awhile pinning as many recipes as I could find of hers. Started a board, The Best of Chocolate”.By the way, you were also 1of the first I met. Love your recipes as well. Amazing. Be at peace.Joans legacy of joy in everything and love towards all she touched will remain.
Sometimes I have these moments when I sit and wallow and recite over and over how unfair life is. Joan leaving this soon is definitely unfair. Nothing ever makes sense.