Each forkful of this chocolate Ding Dong cake is reminiscent of the magic of biting into a Hostess Ding Dong as a child. The iconic snack cake inspired this homemade treat and takes the classic flavors and textures to a new level. A sweet, creamy filling is sandwiched between layers of rich chocolate cake and finished with an irresistible glossy chocolate ganache coating.
While there are several steps to making this cake, each part of the recipe is simple to prepare and I give you easy-to-follow instructions so you end up with a perfect cake! You can even prepare the cake layers and cream filling ahead of time for when you need to assemble the cake quickly! For more layered cake recipes, try my S’mores Cake, Tiramisu Cake, or Butter Pecan Cake.
What You Need To Make This Recipe
All-Purpose Flour — creates tender fluffy cake layers and is used in the cream filling for a light and fluffy texture that holds up well to slicing.
Unsweetened Cocoa Powder — use a high-quality brand for the best results. You can use natural cocoa powder or Dutch-processed cocoa powder for an even richer dark chocolate flavor.
Buttermilk — provides moisture and acidity for the cake layers. The buttermilk reacts with the baking soda and baking powder for the perfect cake texture. Bring it to room temperature before adding to the recipe.
Vegetable Oil — because the cake needs to be refrigerated, I used a liquid oil to keep the cake texture extra moist and soft when cold from the fridge. Alternatively, you can use another neutral-tasting liquid oil, such as canola, safflower, or extra-light olive oil.
Eggs — bring large eggs to room temperature before adding them to the recipe. This helps bind the ingredients together.
Hot Coffee — enhances the chocolate flavor, increases the moisture, and adds depth to the cake. Use very hot coffee for the best results; the what from the coffee will bloom the cocoa powder, deepening its flavor.
Whole Milk — cooked with flour to creat a rich and creamy filling for the cake layers. Use whole milk for the best texture and flavor, or swap it with 2% for a lighter option.
Unsalted Butter — adds a buttery texture and flavor to the filling. Use unsalted butter to control the seasoning and soften it at room temperature before adding it for easier mixing. Follow my tricks for how to soften butter in less than 15 minutes!
Heavy Whipping Cream — combines with melted chocolate for a chocolate ganache with a silky, luxurious, and spreadable texture.
Semisweet Chocolate — use a finely chopped bar of semisweet chocolate or high-quality chocolate chips to create a delicious chocolate ganache. You can also use milk chocolate or dark chocolate as an alternative. Avoid any products labeled as “morsels,” as they can produce a ganache that is gummy or grainy.
What Is Ding Dong Cake Filling Made Of?
The filling for this cake is a classic boiled milk frosting, also called ermine frosting. A mix of sugar, flour, and whole milk is cooked on the stovetop until thickened. Once cooled, the mixture is beaten with vanilla and butter to create a light and fluffy frosting that is less sweet than traditional buttercream and perfectly complements the rich cake. This type of frosting holds its shape very well when slicing, so you don’t end up with cream oozing out of the cake layers.
How To Make A Ding Dong Cake
1. Preheat the oven to 350°F. Grease two 8-inch round cake pans with butter or baking spray. Line the bottom of each pan with a parchment paper circle. In a large mixing bowl, whisk to combine the flour, sugar, cocoa, baking powder, baking soda, and salt.
2. In a medium mixing bowl or liquid measuring cup, whisk to combine the buttermilk, vegetable oil, eggs, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and whisk together until thoroughly combined.
4. Pour in the hot coffee and whisk until well combined. Divide the batter between the prepared cake pans. Bake for 28-30 minutes. Let the cake layers cool in the pans for 15 minutes. Then, carefully turn the cake layers onto a wire cooling rack, remove the parchment paper, and let them cool completely.
5. In a medium saucepan, whisk to combine the sugar and the flour. Pour in the milk while whisking constantly until smooth.
6. Cook the milk mixture over medium heat, whisking frequently, until it starts to simmer, about 6-8 minutes. Reduce the heat to medium-low and simmer while whisking constantly until the mixture thickens like pudding, about 2 minutes. Remove from the heat. Pour the mixture into a medium bowl, press plastic wrap into the surface, and cool to room temperature.
7. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed for 2 minutes until smooth and creamy. Add the cooled milk mixture 2-3 tablespoons at a time, mixing at medium-low speed until thoroughly combined. Add the vanilla extract, and increase the mixer to medium speed. Beat the mixture for about 1 minute until the filling is smooth, light, and airy.
8. Place one cooled cake layer top-side down on a cake stand or serving plate. Top with the filling and spread it into an even layer. Top with the second cake layer, top-side down and press down gently to push the filling to the edge of the cake layers. Smooth the filling around the sides of the cake layers. Refrigerate the cake while making the ganache.
9. Place the chocolate in a medium, heatproof bowl. Microwave the heavy cream on high heat for about 90 seconds or until it is steaming. Immediately pour the cream over the chocolate. Let it stand for 5 minutes. Then, stir the mixture until the chocolate is melted, smooth, and thickened. Let it cool for about 15 minutes until it’s thick enough to spread but will slowly drizzle off of a spoon.
10. Dollop the slightly cooled ganache all over the top of the cake. Using an offset spatula, spread it into a thin layer on top of the cake and gently push the ganache over the edges of the top layer to run down the sides. Spread the ganache into an even layer all over the whole cake. Let the ganache set completely before slicing. Store the cake covered in the refrigerator for up to 4 days.
Tips For Assembling A Ding Dong Cake
- Don’t rush the icing preparation. Timing is everything to make a smooth, fluffy ermine frosting. Allow the cooked milk mixture to cool completely before beating it with the butter and vanilla, or the frosting will be too soft to hold up the top cake layer.
- Chill the cake before frosting. After filling the cake layers, refrigerate the cake for 20-30 minutes to firm up the filling. This will make it much easier to apply the ganache glaze.
- Cool the ganache frosting enough to make it spreadable. Allowing the ganache to cool thickens it slightly for easier frosting. Check if it’s the right consistency by dolloping a small amount near the edge of the top of the cake and gently pushing it over the sides. If it moves slowly, it’s ready; if it runs down the side quickly, it needs more time to cool.
- Reheat the ganache if it gets too firm. If it becomes too thick to spread, gently reheat it in the microwave on short 10-second bursts or over low heat on the stove. Stir continuously to reach a more spreadable texture, being careful not to overheat it.
- Make it ahead of time. Make and assemble the cake up until frosting it with ganache. Tightly wrap the layered, unfrosted cake in plastic wrap and refrigerate for up to 48 hours before coating it with the ganache if desired.
How to Store
Leftover cake can be stored tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 4 days. To enhance the flavors and texture, allow the cake to come to room temperature for 15-30 minutes before serving.
Pro Tips For Making This Recipe
- Cool completely before frosting. Allow the cake to cool completely before assembling and frosting it. This will prevent the warm layers from melting the filling and ganache.
- Trim the cake layers. If the tops of the cake layers come out domed, carefully trim them to create an even texture. Placing the cakes top-side down on a wire rack can also help naturally flatten the tops and level the layers.
- To cut clean slices, run a large chef’s knife under hot water, then dry it with a lint-free towel before slicing the cake. This helps prevent the ganache from spreading or creating crumbs and ensures a neat presentation. Run the knife under water and dry it between each slice.
Frequently Asked Questions
Yes, tightly wrap individual slices or the entire cake in plastic wrap, then transfer to a freezer-safe container and store for up to 2 months. Thaw in the refrigerator overnight, then bring to room temperature before serving to restore the texture and taste. The ganache may form a bit of condensation when thawing and leave some small water spots on the surface, but this will not affect the flavor of the cake.
Yes, wrap the cooled cake layers tightly in plastic wrap, then transfer them to a freezer-safe container or bag and store them for up to 3 months. Thaw in the refrigerator for several hours or overnight, and then proceed with the assembly instructions.
You can prepare the filling in advance before adding the butter. Chill the cooked milk mixture for up to 3 days. Then, bring it to room temperature and whip it with the butter and vanilla.
While I recommend using coffee to enhance the flavor of the chocolate in the cake layers and provide a richer, deeper taste, it is not mandatory. You can also substitute hot water to create a moist and tender cake.
If you love this recipe try these out!
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Ding Dong Cake Recipe
Video
Equipment
- Baking Spray
- 2, 8” cake pans
- Stand Mixer with paddle attachment
- Small offset spatula
Ingredients
For the Cake Layers:
- 1¾ cups all-purpose flour (210g)
- 1¾ cups granulated sugar (350g)
- ¾ cups unsweetened cocoa powder (75g)
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk room temperature (240ml)
- ½ cup vegetable oil (120ml)
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ¾ cup very hot coffee (90ml)
For the Filling:
- 1 cup granulated sugar (200g)
- ⅓ cup all-purpose flour (40g)
- 1 cup whole milk (240ml)
- 1 teaspoon vanilla extract
- 1 cup unsalted butter softened (226g)
For the Ganache:
- 1½ cups semisweet chocolate (chopped bars or chips), (8 ounces//226g)
- ¾ cup heavy whipping cream (90ml)
Instructions
For the Cake Layers:
- Preheat the oven to 350°F. Grease 2 (8-inch) round cake pans with butter or baking spray. Line the bottom of each pan with a parchment paper circle.
- In a large mixing bowl, whisk to combine the flour, sugar, cocoa, baking powder, baking soda, and salt.
- In a medium mixing bowl or liquid measuring cup, whisk to combine the buttermilk, vegetable oil, eggs, and vanilla.
- Add the buttermilk mixture to the flour mixture and whisk together until combined. Pour in the hot coffee and whisk until well combined.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 28 to 30 minutes or until a toothpick inserted in the center of each cake layer comes out clean. Let the cake layers cool in the pans for 15 minutes. Then, carefully turn the cake layers onto a wire cooling rack. Remove the parchment paper and let them cool completely, about 1½ hours.
For the Filling:
- In a medium saucepan, whisk to combine the sugar and the flour. Pour in the milk while whisking constantly until smooth.
- Cook the milk mixture over medium heat, whisking frequently, until it starts to simmer, 5 to 7 minutes. Reduce the heat to medium-low and hold it at a simmer, while whisking constantly, until the mixture thickens like pudding, 1 to 2 minutes. Remove it from the heat.
- Pour the mixture into a medium bowl and press plastic wrap into the surface so that a skin does not form. Let it cool to room temperature, for about 2 hours. (You can speed this up by putting it in the refrigerator, just make sure that it only cools to room temperature.)
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed for 2 minutes until smooth and creamy. Scrape down the sides and bottom of the bowl.
- To the bowl with the butter, add the cooled flour mixture 2 to 3 tablespoons at a time, mixing on medium-low speed until fully combined, in between each addition.
- Add the vanilla. Increase the mixer to medium speed and beat the mixture for about 1 minute, until the filling is smooth, light and airy. (The frosting should be very thick.)
For the Assembly:
- Place one cake layer top-side down on a cake stand or serving plate. Top with the filling and spread it into an even layer. Top with the second cake layer, top-side down, and press down gently on the top layer to push the filling to the edges of the cake layers. With an offset spatula, smooth the filling around the sides of the cake layers.
- Refrigerate the cake while making the ganache, about 20 minutes. (At this point, the cake can be tightly wrapped with plastic and refrigerated for up to 48 hours before coating with the ganache.)
For the Ganache Topping:
- Place the chocolate in a medium, heatproof bowl.
- In a microwave-safe, liquid measuring cup, microwave the cream on high heat until steaming, about 90 seconds. Immediately pour the cream over the chocolate. Let it stand for 5 minutes.
- Stir until the chocolate is melted and the mixture is smooth and thickened. Let it cool until it’s thick enough to spread into a thin layer all over the cake (without sliding off of the cake or running down the sides too quickly), about 15 minutes.
- Dollop the slightly cooled ganache all over the top of the cake. With a small, offset spatula, spread it into a thin layer on top of the cake and gently push the ganache over the edges of the top layer to run down the sides. Spread the ganache into an even layer all over the cake.
- Let the ganache set completely before slicing. Store the cake covered in the refrigerator for up to 4 days.
Notes
- Cool completely before frosting. Allow the cake to cool completely before assembling and frosting it. This will prevent the warm layers from melting the filling and ganache.
- Trim the cake layers. If the tops of the cake layers come out domed, carefully trim them to create an even texture. Placing the cakes top-side down on a wire rack can also help naturally flatten the tops and level the layers.
- To cut clean slices, run a large chef’s knife under hot water, then dry it with a lint-free towel before slicing the cake. This helps prevent the ganache from spreading or creating crumbs and ensures a neat presentation. Run the knife under water and dry it between each slice.
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