If you’ve ever craved the classic Ding Dong snack cake, this recipe takes it to the next level! Imagine a rich, moist chocolate cake layered with a creamy filling and topped with a smooth chocolate ganache. This Ding Dong Cake is essentially a giant, homemade version of the beloved treat, perfect for birthdays, celebrations, or whenever you want to indulge in something truly special.
🛒 Ingredients
For the Filling Base:
- 1 cup (200 g) granulated sugar
- 5 tablespoons (40 g) all-purpose flour
- 1/4 teaspoon salt
- 1 cup (236 ml) whole milk
For the Cake:
- 1 3/4 cups (205 g) all-purpose flour
- 1 cup (200 g) brown sugar, firmly packed
- 1 cup (200 g) granulated sugar
- 3/4 cup (75 g) natural cocoa powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, melted
- 1/2 cup (118 ml) neutral cooking oil (canola, vegetable, or avocado oil)
- 2 large eggs + 1 egg yolk, room temperature preferred
- 2 teaspoons vanilla extract
- 1 cup (236 ml) buttermilk, room temperature preferred
- 1/2 cup (118 ml) hot coffee (may substitute hot water)
For the Filling:
- 1 filling base (prepared above)
- 1 cup (226 g) unsalted butter, softened
- 1 teaspoon clear vanilla extract (see note)
For the Ganache Frosting:
- 8 oz (226 g) semi-sweet chocolate
- 1 cup (236 ml) heavy whipping cream
👩🍳 Instructions
1️⃣ Prepare the Filling Base:
In a medium-sized saucepan, whisk together the sugar, flour, and salt until well combined. Gradually pour in the milk while continuing to whisk, ensuring the mixture is smooth. Place the saucepan over medium heat and whisk constantly until the mixture thickens to a pudding-like consistency. The mixture is ready when the whisk leaves a trail through it. Remove from heat, transfer the mixture to a heat-proof container, cover with wax paper pressed directly against the surface to prevent a skin from forming, and allow it to cool completely to room temperature.
2️⃣ Bake the Cake:
Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by lining the bottoms with parchment paper and lightly greasing and flouring the sides.
In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, cocoa powder, baking soda, and salt. Add the melted butter and oil to the dry ingredients, stirring until completely combined. Then, add the eggs, egg yolk, and vanilla extract, mixing until the batter is uniformly combined. Gradually stir in the buttermilk, followed by the hot coffee. Stir until the batter is smooth and everything is well incorporated.
Evenly divide the batter between the two prepared cake pans. Bake for 33-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean or with a few moist crumbs. Let the cakes cool in the pans for 15 minutes before inverting them onto a cooling rack to cool completely.
3️⃣ Prepare the Filling:
Once the filling base has completely cooled, place the softened butter in a large mixing bowl. Using an electric mixer or stand mixer with a whisk or paddle attachment, beat the butter on high speed until it is light and fluffy. Reduce the mixer speed to medium and gradually add the cooled filling base mixture, one spoonful at a time, making sure each addition is fully incorporated before adding the next. Stir in the clear vanilla extract. Increase the mixer speed to medium-high and whip the filling until it is smooth and airy. If needed, use a spatula to deflate the frosting and work out any air bubbles. Place the filling in the refrigerator for about 10-20 minutes to allow it to firm up slightly before assembling the cake.
4️⃣ Make the Ganache Frosting:
Combine the chopped semi-sweet chocolate and heavy whipping cream in a medium-sized microwave-safe bowl. Microwave on high for 35 seconds, stir well, and then microwave for another 25 seconds. Whisk the mixture until completely smooth. If the ganache isn’t smooth after stirring, microwave again in 25-second intervals until it reaches the right consistency. Set the ganache aside, stirring occasionally, until it’s spreadable.
5️⃣ Assemble the Cake:
Level the cooled cake layers with a cake leveler or sharp serrated knife if necessary. Place the first cake layer on a serving plate or cake stand. Spread all of the filling evenly over the cake layer. Place the second cake layer on top, gently pressing down. Smooth the sides so no filling spills out. Place the assembled cake in the freezer for 10-15 minutes to set the filling and make frosting easier.
Once set, spread the cooled ganache evenly over the top and sides of the cake using an icing spatula. Ensure the entire cake is covered with the rich, chocolatey ganache. For best results, place the cake in the refrigerator for at least 15 minutes to let the ganache firm up before serving.
🍫 Notes
- Vanilla Extract: Using clear vanilla extract helps keep the filling pure white, giving it that authentic Ding Dong flavor. However, if you don’t have clear vanilla, regular vanilla extract will work just as well.
- Storing: Store your Ding Dong Cake in an airtight container in the refrigerator for up to 5 days. Due to the creamy filling, the cake can start to soften and the layers may slide if left in a warm environment.
🍴 Nutrition Information (per serving)
- Calories: 789 kcal
- Carbohydrates: 83 g
- Protein: 7 g
- Fat: 50 g
- Saturated Fat: 25 g
- Polyunsaturated Fat: 4 g
- Monounsaturated Fat: 17 g
- Trans Fat: 1 g
- Cholesterol: 116 mg
- Sodium: 387 mg
- Potassium: 336 mg
- Fiber: 4 g
- Sugar: 61 g
- Vitamin A: 1116 IU
- Vitamin C: 0.1 mg
- Calcium: 110 mg
- Iron: 3 mg
Conclusion
This Ding Dong Cake is the ultimate treat for chocolate lovers. With its rich, moist cake layers, fluffy cream filling, and decadent chocolate ganache, it’s an indulgence that’s sure to impress. Whether you’re celebrating a special occasion or just satisfying a sweet tooth, this cake is a delightful way to enjoy a beloved snack cake in a new, delicious form. Happy baking!