This one’s for the kid in all of us. Remember those chocolatey snack cakes with the creamy white filling? Yep — those Ding Dongs. Now imagine a homemade, grown-up version that’s bigger, bolder, and better in every way. That’s what this Ding Dong Cake is all about.
It starts with rich, ultra-moist chocolate cake layers. Then we add a soft, whipped vanilla filling (made from a classic ermine-style frosting), and finish the whole thing with a glossy blanket of chocolate ganache. It’s nostalgic, indulgent, and totally worth the effort.
If you’re celebrating something — or honestly, even if you’re not — this cake is a showstopper.
Why You’ll Love It
- Deep, chocolatey cake layers with a super soft crumb
- Not-too-sweet filling that’s smooth and pillowy
- Fudgy ganache topping that’s as rich as it looks
- Keeps beautifully in the fridge (and might be even better the next day)
Ingredients You’ll Need
For the Cake:
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar (packed)
- ¾ cup unsweetened natural cocoa powder
- 1½ tsp baking soda
- ¾ tsp salt
- ½ cup unsalted butter, melted
- ½ cup neutral oil (vegetable or canola)
- 2 large eggs + 1 egg yolk
- 2 tsp vanilla extract
- 1 cup buttermilk (room temperature)
- ½ cup hot coffee (or hot water)
For the Filling Base:
- 1 cup granulated sugar
- 5 tbsp all-purpose flour
- ¼ tsp salt
- 1 cup whole milk
For the Filling:
- 1 cup unsalted butter, softened
- 1 tsp clear or regular vanilla extract
- Cooled filling base (from above)
For the Ganache:
- 8 oz semi-sweet chocolate, chopped
- 1 cup heavy cream
Let’s Make It!
Step 1: Make the Filling Base
In a saucepan, whisk together the sugar, flour, and salt. Slowly pour in the milk while whisking until smooth. Heat over medium, stirring constantly, until the mixture thickens into a pudding-like texture. Transfer to a bowl, press plastic wrap or wax paper onto the surface, and let cool completely.
Step 2: Bake the Cakes
Preheat your oven to 350°F (175°C). Grease and line two 8″ round cake pans.
In a large bowl, whisk together the flour, both sugars, cocoa powder, baking soda, and salt. Add the melted butter and oil, and mix until smooth. Stir in the eggs, yolk, and vanilla.
Add the buttermilk and stir to combine. Finally, carefully pour in the hot coffee and stir until you get a smooth, pourable batter.
Divide the batter evenly between the pans and bake for 33–35 minutes, or until a toothpick comes out with just a few moist crumbs. Cool in the pans for 15 minutes, then turn out onto a rack to cool completely.
Step 3: Finish the Filling
Once the filling base is cooled to room temp, beat the softened butter until fluffy. Gradually add the filling base one spoonful at a time, mixing well after each addition. Stir in the vanilla and whip until smooth and airy.
Chill in the fridge for 15–20 minutes while you prep the ganache.
Step 4: Make the Ganache
Place chopped chocolate and cream in a heatproof bowl. Microwave in 25-second intervals, stirring between each, until smooth and glossy. Let it cool until it thickens to a spreadable consistency.
Step 5: Assemble
Trim the tops of the cakes if needed to level. Place one layer on a serving plate and spread all of the filling on top — don’t worry if it squishes out a bit. Add the second cake layer and press gently. Smooth the sides with any extra filling that escaped.
Chill the stacked cake for 15 minutes, then spread ganache over the top and sides. Refrigerate for at least 15 more minutes before slicing.
Frequently Asked Questions
Do I need to refrigerate Ding Dong Cake?
Yes! Because of the soft, buttery filling, the cake should be stored in the fridge. Let it sit at room temp for 10–15 minutes before serving.
Can I use a different frosting for the filling?
You can! Try a marshmallow frosting or vanilla buttercream if you prefer a sweeter filling, but ermine frosting gives it that authentic texture.
What if my filling looks curdled?
Don’t panic! Just keep whipping — it usually comes together. If it doesn’t, chill the bowl for 15–20 minutes and then try again.
Can I make this as cupcakes?
Yep! Fill cupcake liners ⅔ full and bake for about 17 minutes. Use the same filling and ganache to finish them off.
How long does Ding Dong Cake last?
It keeps well for up to 5 days in the fridge, covered. The texture actually improves after a day as the flavors settle.
Quick Tips Before You Start
- Let the filling base cool completely before whipping with butter — or it’ll split.
- Hot coffee deepens the chocolate flavor, but hot water works in a pinch.
- Clear vanilla gives that classic Ding Dong flavor, but regular extract works too.
- If your ganache thickens too much, microwave it for 5–10 seconds to soften.
Ding Dong Cake
Prep Time: 45 minutes
Cook Time: 35 minutes
Cool + Chill Time: 45 minutes
Total Time: About 2 hours
Yield: 12 servings
Difficulty: Intermediate
Tools Needed: Two 8″ cake pans, saucepan, mixer, spatula, whisk
Ingredients
Cake Layers
- 1¾ cups flour
- 1 cup granulated sugar
- 1 cup brown sugar
- ¾ cup cocoa powder
- 1½ tsp baking soda
- ¾ tsp salt
- ½ cup butter, melted
- ½ cup oil
- 2 eggs + 1 yolk
- 2 tsp vanilla
- 1 cup buttermilk
- ½ cup hot coffee
Filling Base
- 1 cup sugar
- 5 tbsp flour
- ¼ tsp salt
- 1 cup whole milk
Filling
- 1 cup butter
- 1 tsp vanilla
- Prepared filling base
Ganache
- 8 oz semi-sweet chocolate
- 1 cup heavy cream
Instructions
- Make Filling Base: Cook sugar, flour, salt, and milk in a saucepan until thick. Let cool.
- Bake Cake: Mix dry ingredients. Add butter, oil, eggs, vanilla, buttermilk, and coffee. Divide between pans. Bake 33–35 min at 350°F. Cool completely.
- Whip Filling: Beat butter until fluffy. Add cooled filling base slowly. Whip until smooth.
- Make Ganache: Microwave chocolate and cream until smooth. Cool until spreadable.
- Assemble: Fill and stack cakes. Smooth sides. Chill 15 minutes. Cover with ganache. Chill again before slicing.
Nutrition (per slice)
Calories: 789 | Carbs: 83g | Fat: 50g | Sugar: 61g | Protein: 7g
