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PeanutButterDingDongCake
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5 from 21 votes

Peanut Butter Ding Dong Cake

This Peanut Butter Dong Dong Cake is a variation of my favorite childhood treat! 
Prep Time25 minutes
Cook Time40 minutes
Cooling Time30 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate cake, ding dong cake, peanut butter mousse
Servings: 12 large pieces
Calories: 769kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Chocolate Cake

  • 1 ¾ cups (219 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • ¾ cup (90 g) regular 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

Peanut Butter Filling

  • ½ cup (119 g) heavy whipping cream
  • 4 ounces cream cheese
  • ½ cup (129 g) creamy peanut butter
  • 1 teaspoon vanilla extract
  • ½ cup (60 g) confectioners' sugar
  • 1 tablespoon whole milk

Ganache

  • 16 ounces semi-sweet chocolate, finely chopped
  • 2 cups 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 powder, baking soda, baking powder, and salt. Whisk until combined.
  • 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 mix just to combine, stopping to scrape 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.

Peanut Butter Filling

  • Pour the cream into a mixing bowl. Using a hand mixer, beat until peaks form, about 2-3 minutes. Scoop the whipped cream into a small bowl and place it in the refrigerator.
  • To a medium bowl, add the cream cheese, peanut butter, and vanilla. Beat until smooth, about 1-2 minutes.
  • Add confectioners' sugar and beat again for another minute.
  • Pour in the milk and beat until smooth, about 20-30 seconds.
  • Fold the chilled whipped cream into the peanut butter mixture and stir until combined.

Ganache

  • Place the chocolate chips into a heat-safe bowl. Set the bowl aside as you heat up the cream.
  • To a quart-sized, microwave-safe container, add heavy cream. Microwave for 3-4 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 the chilled cake, whisk the ganache until smooth and then pour. You may have some ganache left over.

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.

Nutrition

Serving: 1piece | Calories: 769kcal