Peanut Butter Ding Dong Cake

filed under: Cakes on August 27, 2018

This Peanut Butter Dong Dong Cake is a variation of my favorite childhood treat! (Based on my famous Ding Dong Cake!) Rich chocolate cake, creamy peanut butter filling, and a heavenly chocolate ganache on the outside. If you love chocolate and peanut butter, this is the cake for you!

Peanut Butter Ding Dong Cake

Peanut Butter 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 recently saw a Peanut Butter Ding Dong in the grocery store and new I needed to make it into a cake!

This cake is one of those cakes where the ingredients work together in perfect harmony to create a cake that you will never forget. I encourage you to make your own buttermilk! You can use it for this recipe, as well as many others!

Chocolate Cake with Peanut Butter Filling

Peanut Butter Filling

Some of you experienced bakers recognized this filling immediately! It’s a peanut butter mousse and can be served on its own. This frosting has a few extra steps compared to a traditional American buttercream, but the result is well worth it. Subtle, peanut buttery, and creamy, it is the PERFECT filling for this beyond rich cake.

I do NOT recommend using chunky peanut butter or all-natural peanut butter in this recipe. The chunky just doesn’t work in a smooth creamy filling and the all-natural peanut butter is a bit too oily for this recipe. But if you want to get some texture feel free to add chopped peanuts to the top!

Ding Dong Cake with Peanut Butter Mousse

Can I Prepare this Peanut Butter Ding Dong Cake in a Different Pan?

You can make it in a 9×13 pan, but in that case, I would assemble a bit differently. I would prepare the cake and let it cool. Prepare the peanut butter filling (mousse) and spread it over the cake, then chill it until firm. Then prepare the ganache, cool, and pour over the chilled cake.

Peanut Butter Ding Dong Cake

Can you Substitute Anything for Coffee?

Yes, of course. You can use hot water in place of coffee. But I highly recommend trying it WITH the coffee! You don’t actually taste it, as coffee just enhances the chocolate and doesn’t flavor the cake.

This is a fantastic Peanut Butter Ding Dong Cake and a lovely way to celebrate with friends and family!

The chocolate cake in this recipe is my Perfect Chocolate Cake.

5 from 14 votes
Peanut Butter Ding Dong Cake
Prep Time
25 mins
Cook Time
48 mins
Total Time
1 hr 13 mins

This Peanut Butter Dong Dong Cake is a variation of my favorite childhood treat! 

Course: Dessert
Cuisine: American
Keyword: chocolate cake, ding dong cake, peanut butter mousse
Author: Amanda Rettke
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
Peanut Butter Filling
  • 1/2 cup (119g) heavy whipping cream
  • 4 oz cream cheese
  • 1/2 cup (129g) creamy peanut butter
  • 1 tsp vanilla extract
  • 1/2 cup (60g) confectioners sugar
  • 1 tbsp milk (I prefer whole)
  • 16 oz semi-sweet chocolate chopped fine (can use milk chocolate)
  • 16 oz (2 cups) heavy cream room temperature
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.
Peanut Butter Filling
  1. Pour the cream into a mixing bowl and beat with an electric mixer until peaks form about 2-3 minutes. Scoop the whipped cream into a small bowl and place in refrigerator.

  2. Combine the cream cheese, peanut butter, and vanilla in a mixing bowl and beat until smooth, 1-2 minutes.

  3. Add confectioners sugar and beat again for another minute.

  4. Add the milk and beat until smooth, about 20-30 seconds.

  5. Fold the chilled whipped cream into the peanut butter mixture and stir until combined.

  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.
    (Ganache should be cool when pouring over cake)

  2. When ready to pour over chilled cake, whisk the ganache until smooth and then pour. You may have some ganache left over.

Recipe Notes

When ready to assemble cake, spread peanut butter filling over one layer of chocolate cake, then set the other layer on top.

Chill. Cover with prepared ganache.

Chill cake until ready to serve.

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  • Elvira Fugate says:

    I like to get recipes

  • Mary says:

    Will try this, I just found it on your site.

    I am using an iPad to read.looking for the google link to post to my account, to keep this.

  • Nancy Wherry says:

    Amanda, I am going to make this for the weekend. Is there any reason you could not use powdered peanut butter? An not wait to try it. Sounds Devine. Thanks so much for posting on your blog.

  • The Modern Proper says:

    Wow, this looks heavenly. That ganache is amazing! And a peanut butter mousse is the perfect filling! YUM.

  • Toni Granchi says:

    need to know the calorie content per serving plan to make this cake in the next couple of weeks looks luscious

  • Glads mckee says:

    Love it

  • Margaret says:

    What can I use in place of cream cheese?

  • akashocd says:

    this cake is really looking so good and delicious, thank you for sharing your blog

  • EDVALDO says:

    It must be very tasty.

  • Maricela Peña says:

    Se ve riquisimo podrian poner traducción en Español
    Por favor

  • Gus Baldwin says:

    You had me at Peanut Butter but throwing in the Ding Dong…. well I just love ya more!

  • Bavneet says:

    This is called the perfect combination. Chocolate with peanut butter.Healthy cake with the good taste. Just loved it.

  • Miranda says:

    Dear Amanda,
    Pleasure to know your blog. My name is Mira. I made this Peanut Butter Ding Dong Cake, I used buttermilk, just realize when seeing the video it mentioned add in/use heavy cream for cake batter, in recipe said buttermilk. I’m wondering which one the correct one?
    Thank you for sharing the recipes.

  • Diane Williams says:

    I just made this cake for the first time and
    found the batter rather watery. Is that normal? In the oven now…fingers crossed!

  • Sakshi says:

    Can you share eggless cakes recipe.

  • Sabine says:

    That cake is so delicious!! However, in Austria we use quite less sugar 😉
    we love the peanut butter filling!

  • Kim says:

    I made this over the weekend and it was the best chocolate cake I’ve ever made and I thought the recipe I used for years was the best. I never made ganache before either and I was surprised how easy it was and how good it was. I’ll make this many more times, everyone ate two pieces

  • Nisha says:

    The video shows heavy cream instead of buttermilk, is that a mistake or buttermilk can be substituted with heavy cream?

  • Roseann says:

    I have all your recipes I find that they’re so easy to understand

  • Laura says:

    Somewhat random question for you!! I made the original Ding Dong cake this past weekend and it was simply amazing. I love the boiled buttercream and have been using it on cakes for years. I checked out this recipe hoping it would include a recipe for a peanut butter boiled buttercream. Have you tried it? I haven’t been able to locate a recipe, so maybe it doesn’t work…

  • Sarah says:

    Is there anything I can substitute the cream cheese with? I’m not a cream cheese fan but I want to try this so badly. Any recommendations? Thanks!

  • Elaine Pollard says:

    I cannot wait to try this recipe! Thank you so much for sharing your talents with us! I am also trying the lemon bars for tomorrow as well. I’m sure it will be a huge hit!! Woot woot!!!

  • Janine says:

    Hi could I replace the coffee with hot chocolate?

  • Andrea says:

    This is delicious. Made it for my son’s birthday last year. Both kids requested it this year!

  • Michele says:

    I haven’t made this yet but intend to very soon! I’ll have to give it away because I know there is NO WAY I’ll be able to stay out of it! Looks absolutely amazing!Thanks for sharing!❤
    I am Baker too😂

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