Ding Dong Cake

Why You’ll Love This Recipe

This cake is the ultimate indulgence for chocolate lovers. With a moist, flavorful chocolate cake as the base, it’s complemented by a fluffy, buttery cream filling and topped with smooth, silky chocolate ganache. It’s everything you love about a Ding Dong but elevated with homemade ingredients that make it even better. The combination of textures—rich cake, creamy filling, and glossy ganache—will leave your taste buds craving more. Perfect for special occasions, or just because you want to treat yourself!

Ingredients

For the Chocolate Cake:

• 2 cups all-purpose flour

• 2 cups granulated sugar

• ¾ cup unsweetened cocoa powder

• 2 teaspoon baking powder

• 1½ teaspoon baking soda

• 1 teaspoon salt

• 1 cup buttermilk

• ½ cup vegetable oil

• 2 large eggs

• 2 teaspoon vanilla extract

• 1 cup hot water

For the Cream Filling:

• ½ cup unsalted butter, softened

• ½ cup vegetable shortening

• 1 cup granulated sugar

• ½ cup evaporated milk

• 2 teaspoon vanilla extract

For the Chocolate Ganache:

• 1½ cups semi-sweet chocolate chips

• ¾ cup heavy cream

• 2 tablespoon unsalted butter

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Make the Cake Batter: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the buttermilk, oil, eggs, and vanilla extract. Mix until well combined. Gradually stir in the hot water until the batter is smooth.

3. Bake: Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.

4. Prepare the Cream Filling: In a mixing bowl, beat the softened butter and vegetable shortening together until light and fluffy. Add the sugar and mix well. Gradually incorporate the evaporated milk and vanilla extract, continuing to beat until fluffy and smooth.

5. Make the Ganache: Heat the heavy cream in a small saucepan over medium heat until just simmering. Pour it over the chocolate chips and butter in a separate bowl. Let it sit for 2 minutes, then whisk until smooth. Allow the ganache to cool slightly.

6. Assemble the Cake: Spread a generous layer of the cream filling over one of the cake layers. Top with the second cake layer. Pour the cooled chocolate ganache over the entire cake, letting it drip down the sides.

7. Chill & Serve: Refrigerate the cake for at least 30 minutes to allow the ganache to set. Slice and enjoy!

Servings and timing

• Prep Time: 20 minutes

• Cooking Time: 35 minutes

• Total Time: 55 minutes

• Servings: 10

Variations

• Add a twist with a flavor: You can mix things up by adding a dash of espresso powder to the cake batter to enhance the chocolate flavor or incorporating a bit of mint extract into the cream filling for a minty surprise.

• Nutty Addition: For added texture, fold in some chopped walnuts or pecans into the cake batter before baking.

• Gluten-Free Version: Swap the all-purpose flour for a gluten-free flour blend to make this a gluten-free dessert.

Storage/Reheating

• Storage: Store any leftover Ding Dong Cake in an airtight container in the refrigerator for up to 4-5 days.

• Reheating: If you prefer your cake warm, you can microwave individual slices for 10-15 seconds. Just be cautious not to overheat the ganache.

FAQs

1. Can I make the cake ahead of time?

Yes, you can make the cake layers and the cream filling in advance. Store the cake layers at room temperature and the filling in the fridge, then assemble the cake on the day you plan to serve it.

2. Can I freeze this Ding Dong Cake?

Yes, you can freeze the cake. To freeze, wrap the assembled cake tightly in plastic wrap and foil, then place it in an airtight container. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.

3. How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it. It should also slightly pull away from the edges of the pan.

4. Can I substitute the buttermilk with regular milk?

If you don’t have buttermilk, you can substitute it with a mixture of 1 cup of regular milk and 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes to thicken.

5. What can I use instead of vegetable shortening in the cream filling?

If you don’t have vegetable shortening, you can use all butter instead for a richer flavor in the filling.

6. Can I use milk chocolate chips for the ganache?

You can use milk chocolate chips instead of semi-sweet chocolate chips, but keep in mind that it will make the ganache sweeter.

7. Is there an alternative to evaporated milk in the filling?

If you don’t have evaporated milk, you can substitute it with heavy cream or a combination of whole milk and cream.

8. How do I prevent the ganache from being too runny?

Let the ganache cool slightly before pouring it over the cake to help it set properly. If it’s too thin, you can let it cool for a few more minutes or add a bit more chocolate to thicken it.

9. Can I make this cake as cupcakes instead?

Yes, you can make this recipe as cupcakes. The bake time will be reduced to about 20-25 minutes.

10. How should I serve this cake?

This cake is best served chilled. It’s perfect for dessert after dinner or as a special treat for celebrations like birthdays or holidays.

Conclusion

The Ding Dong Cake is a delightful and indulgent dessert that every chocolate lover will adore. With its moist layers of cake, rich cream filling, and velvety ganache, it’s sure to become a favorite. Whether you're serving it at a gathering or enjoying it by yourself, this decadent treat is guaranteed to impress!

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