This Ding Dong Cake is an adult take on a classic treat we all loved as kids (and probably still do!). Moist, dense cake is layered with a light creamy frosting and topped with a decadent ganache.
Why You Will Love Ding Dong Cake
- CLASSIC FLAVORS – We all remember unwrapping Hostess Ding Dongs as a kid. That the satisfaction of finding that delicious creamy center in the middle of all that chocolate. This cake recipe will bring back all those flavors and memories but on a huge scale! It reminds me of our Honey Bun Cake!
- DELICIOUS TEXTURES – Moist, rich cake layer is topped with a chocolate ganache for a total chocolate overload. But that light creamy filling (technically called Ermine Frosting) balances everything perfectly.
- EASY RECIPE – It may look like there are a lot of steps to this process. But it really is a pretty simple recipe. We’ll talk you through the whole thing!
Ding Dong Cake Recipe
For step-by-step instructions, check out the recipe card below. But here is what you’ll need to get started:
- DRY INGREDIENTS – Flour, unsweetened cocoa powder, salt, baking soda and baking powder.
- WET INGREDIENTS – Butter, sugar, eggs, vanilla extract, vegetable oil, brewed coffee and milk. Try to get the eggs to room temperature before using. And use a high quality vanilla extract.
- FLOUR – Any All Purpose Flour will work.
- MILK – We used 2% milk. You can use half and half to make the filling a little more rich. We wouldn’t skim or low fat milk in this recipe.
- VANILLA EXTRACT – Again, we really suggest using a high quality extract.
- BUTTER – Unsalted and melted.
- SUGAR – Granulated White Sugar.
- SEMI-SWEET CHOCOATE CHIPS
- HEAVY CREAM
Storage, Leftovers and Freezing
You can store leftovers at room temperature in an airtight container. Leftovers should be good for about 5 days.
You can freeze Ding Dong Cake. I’d recommend that you slice them into individual pieces and wrapping them in parchment paper and freezing them in a freezer safe container or a freezer bag. They can thaw at room temperature.
Notes, Tips and FAQs
- I’m putting coffee in the cake? Will it taste like coffee? – Absolutely not. The coffee will just give the chocolate flavor more depth.
- How do you know when your cake is done? – The best way is to stick a toothpick or a cake tester into the middle of the cake. If it comes out clean, it’s done.
- Add Oreos! – Add some crushed up Oreos to the cream center for some add flavor and fun!
- Use a boxed cake mix – There is no problem with just using a boxed cake mix. We suggest using the riches chocolate cake mix you can. Devil’s Food Cake Mix would be great!
- Use a stand mixer – Use a stand mixer to help with the mixing of all the ingredients.
- Use a wire rack to help cool the cakes – A solid investment to any kitchen.
We hope you enjoy this Ding Dong Cake Recipe. Let us know how it turns out in the comments below. Happy Eating!
Ding Dong Cake
INGREDIENTS FOR THE CAKE
- 3/4 cup flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 cup butter softened
- 2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup oil
- 1 cup milk
- 1 cup brewed coffee
INGREDIENTS FOR THE CREAM FILLING
- 1/3 cup flour
- 1 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup butter softened
- 1 cup sugar
INGREDIENTS FOR THE GANACHE
- 12 ounces semi-sweet chocolate chips
- 1 cup heavy cream
- Preheat the oven to 350 degrees and grease 2 9 inch round pans with nonstick cooking spray.
- In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
- In a separate bowl, beat together the butter and sugar until light and fluffy.
- Add the eggs and vanilla extract and beat to mix.
- Add the oil and milk and beat to combine.
- Slowly add the dry ingredients to the bowl, mixing as you add.
- Pour in the brewed coffee and continue mixing until well combined.
- Transfer the batter evenly into the prepared pans and bake for 25 to 35 minutes, until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely,
- Prepare the cream by whisking together the flour and milk in a medium saucepan. Cook over medium heat until the milk begins to simmer and thicken, stirring constantly. Remove from heat.
- When the milk is cool, beat together the butter and sugar until light and fluffy, around five minutes.
- Stir in the vanilla extract. Allow the mixture to cool to room temperature, stirring occasionally. Add the milk mixture and continue whipping for five more minutes, until white and fluffy.
- Place one cake on your serving dish and top with the filling mixture.
- Add the second cake on top and smooth the sides of the filling with a flat spatula. Place the cake in the refrigerator to chill for 30 minutes.
- To make the ganache, heat the cream in a small saucepan over medium low heat until just simmering. Remove the pan from heat and add the chocolate. Allow to rest for two minutes and do not stir.
- When the chocolate is melted, stir the ingredients together and carefully pour the ganache over the top of the cake. Smooth the ganache with a spatula.
- Return the cake to the refrigerator to chill for one hour before slicing and serving.