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.
Joan was kind and helpful to anyone she thought needed her. A real gem and the world is a lesser place without her. I grew up with DingDongs too and her cake brought back lovely memories from childhood.
So so sorry for the loss of your good friend and mentor. Will keep all in my thoughts and prayers….I will def be making this chocolate confection this weekend in celebration of her life. Her attitude is awesome. Take care Amanda.
I’ve been thinking about you all week Amanda. I’m sending you lots of love right now, and later this week I plan to give you a really big hug!!
I’m sorry for your loss. I do stumble upon her blog from time to time, and I totally clicked the link to her page for this recipe. Also bookmarked it to make it for sometime soon.
I will pray for her that she may be happy in heaven (which I believe she already is from the way you described her), and for her family that He may continuously guide them.
This weekend without her was hard. So so difficult.
I am so sorry you lost your friend. I love her blog. The world lost a beautiful soul. Blessing for you, her children and her family.
I am so so sorry to hear of the loss of your dear friend, Joan. I wish you peace in this difficult time. My heart is with you as well as her children.
I love this post more than I can express. Joan is sorely missed. Still to this day I think of her. She made everyone feel known and loved. Your words are perfect.
xo
I just went to the Ding Dong Cake page, then posted the link on Facebook. Looks like Joan has a great website.. I will visit it often, and share it with others often.
Bless you, Amanda… prayers for your, her family’s, and everyone’s comfort.
Has anyone actually made this recipe???
I did and it was terrible.
The batter was great but the amount of batter was ridiculous. I knew this, but trusted the recipe, to my dismay. The batter overflowed all over my oven, and never cooked thoroughly. I never got to make the filling, i was too busy cleaning up after. What a wreck!
Please if you make this cake, alter the recipe by a 1/3, or use a 10″ pan (springform) or make it a triple layer.
Thanks! Feel free to leave this comment on the actual recipe.
I first made the cake using 2-8″ round cake pans and yes it spilled over. I made it a second time using 2-9 ” round pans and had no issue. Cake was great!
Thanks for clarifying pan sizes. The recipe says, “pour into prepared pan”, but never gives the size or how to prepare them.
8-inch round cake pans
Does the finished cake need to be refrigerated? Looks fabulous!
My guess is yes, it needs to be refrigerated until an hour or so before serving to bring close to room temp.
I refrigerated after assembling with the filling and then again after covering with the ganache. I only needed 10ish ounces of ganache. It was marvelous.
Does it need to be refrigerated? Ganche made with semi sweet choc. vs. milk chocolate bars? Help
Chocolate has varying amounts of milk and sugar. I would worry that milk chocolate bars have too much of both. The semi-sweet chocolate is balanced by the cake and the sweet filling. But if you love milk chocolate – go for it! I’d use more chocolate and less cream because there’s already milk in the chocolate. Maybe only 12oz cream?
I just made it and it worked perfect
Thanks didn’t say how to prepare the pans
From the video it looks like oiled and floured pans.
I made it today, turned out great. I did take the advice of other reviews and put it in the fridge before pouring the ganache over it. I put a plate under the grate to catch the excess and kept switching back and forth with another plate probably 10 or so times. If I would change anything it would be to use less heavy cream in the ganache so it wasn’t so runny. Will definitely make it again
I believe on photo it was a 3 layer? Or check baking soda/powder measurement. I’ve made that error.
Here’s a way to cut a few calories in choc. Recipe (flavored coffeemate &to add interesting flavors in many cakes…. Use liqueur vs extract.
In Orange or lemon cake match w liqueur (Especially in icing where it won’t be cooked away.
In Chocolate I use PEPPERMINT coffemate vs cream; in Choc or Vanilla Ganache I use Ammaretto then almond extract in cake batter. f Try Gharidelli dark choc chips they are best tasting, easiest to melt, NO oil needed in batter w choc chips! FYI: ‘DARK’ CHOC acts as a mild antiinflammatory…LIKE WE NEED ANOTHER REASON FOR CHOCOLATE!!! smiles Verified by my 30yrs OB/GYN History. Retired~time for baking finally!!