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Merry

Easy Ding Dong Cake Recipe – Perfect for Any Occasion

This Ding Dong Cake is a decadent chocolate dessert featuring layers of moist cake, a fluffy cream filling, and a rich ganache frosting. Perfect for birthdays, holidays, or whenever you’re craving a nostalgic treat, this cake is sure to become a family favorite!
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 8 –10 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Filling Base
  • 1 cup 200 g granulated sugar
  • 5 tablespoons 40 g all-purpose flour
  • ¼ teaspoon salt
  • 1 cup 236 ml whole milk
For the Cake
  • 1 ¾ cups 205 g all-purpose flour
  • 1 cup 200 g brown sugar, firmly packed
  • 1 cup 200 g granulated sugar
  • ¾ cup 75 g natural cocoa powder
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • ½ cup 113 g unsalted butter, melted
  • ½ 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)
  • ½ cup 118 ml hot coffee (or hot water)
For the Filling
  • Prepared filling base from above
  • 1 cup 226 g unsalted butter, softened
  • 1 teaspoon clear vanilla extract
For the Ganache Frosting
  • 8 oz 226 g semi-sweet chocolate
  • 1 cup 236 ml heavy whipping cream

Method
 

Prepare the Filling Base
  1. In a medium saucepan, whisk together sugar, flour, and salt.
  2. Gradually add milk while whisking to ensure no lumps.
  3. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency.
  4. Pour the mixture into a heat-proof container, press wax paper onto the surface, and let cool to room temperature.
Make the Cake
  1. Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and grease the sides.
  2. In a large bowl, combine flour, brown sugar, granulated sugar, cocoa powder, baking soda, and salt.
  3. Add melted butter and oil. Stir until well combined.
  4. Beat in eggs, egg yolk, and vanilla extract. Mix until smooth.
  5. Gradually stir in buttermilk, followed by hot coffee. Mix well.
  6. Divide the batter evenly between the pans and bake for 33–35 minutes, or until a toothpick comes out clean.
  7. Let cakes cool in pans for 15 minutes, then transfer to a wire rack to cool completely.
  8. Prepare the Filling
  9. Beat softened butter in a large bowl until fluffy.
  10. Gradually add the cooled filling base, one spoonful at a time, mixing thoroughly after each addition.
  11. Stir in vanilla extract and whip until smooth and airy. Chill for 10–20 minutes before using.
Make the Ganache Frosting
  1. Combine chocolate and heavy cream in a microwave-safe bowl. Heat for 35 seconds, stir, and repeat in 25-second intervals until smooth.
  2. Let the ganache cool to a spreadable consistency.
Assemble the Cake
  1. Level the cooled cake layers if necessary.
  2. Place the first layer on a serving plate and spread the filling evenly over the top.
  3. Add the second layer and smooth the sides.
  4. Freeze the cake for 10–15 minutes to firm it up.
  5. Spread ganache evenly over the top and sides of the cake. Chill for 15 minutes b

Notes

  • Ensure the filling base is completely cool before adding it to the butter to avoid melting.
  • If the ganache becomes too firm while assembling, microwave it for 5–10 seconds to soften.
  • For best results, use high-quality chocolate for the ganache and room-temperature ingredients for the batter and filling.
Enjoy your Ding Dong Cake—a deliciously nostalgic treat that’s bound to impress!

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