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 18 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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  • Mary Kate T. says:

    I made this for my husband’s birthday and everyone loved it. I’m just getting into baking and this was my first layer cake that I made from scratch. It was so delicious! The ganache came out great, but my only little complaint is that it didn’t look as glossy or have that “mirror-glaze” on the cake as yours does in the photos. I’m not sure why. I let it cool on the counter for an hour or two before whisking again to apply on the cake. Any thoughts or words of advice?

  • Donna says:

    This was an absolutely AMAZING recipe! Absolutely loved it. My only note is that I didn’t prepare my cake pans well enough, and the cake stuck to the pans. That’s my error, but I’d suggest really prepping the pans thoroughly to ensure it doesn’t stick. My ganache was smooth, shiny and silky, and the peanut mousse and cake were incredibly. It was a HUGE hit, and it will become a favorite cake in my repetoire from now on!

  • Marilu says:

    I love your recepies, i did this cake AND Is delicioso , but the cake came down , im from México City? What can I do ? Thank you

  • Marilu solorzano says:

    Love the flavor, imposible no too eat a little pice,but o love un México City AND all the Time the cake fell down un the oven,can you tell me why?

  • Marilu solorzano says:

    On the video said heavy cream AND the recepie said buttermilk?? I did with buttermilk AND the cake fell down

    • Amanda Rettke says:

      So sorry! The written recipe is correct.

  • Georgia says:

    Amazing cake !Mindblowing!!!
    I only reduced the sugar quantity to 1.5 cup .I baked it for my sons birthday and everybody loved it !

  • Amber says:

    My son would love this for his birthday cake! I’m wondering if I can assemble it the night before serving and Refrigerate overnight?

    • Elizabeth Keeney says:

      Hi, Amber! I work with iambaker and am happy to help with questions. Yes, you can refrigerate it. Have a wonderful day!