Ding Dong Cake: A Chocolate Lover’s Dream!

Why You’ll Love This Recipe

This Ding Dong Cake is everything you love about chocolate in one indulgent dessert. The moist, rich chocolate cake forms the perfect foundation, while the creamy filling brings the sweetness and smooth texture you crave. The chocolate ganache topping ties everything together with its glossy finish and intense chocolate flavor. It's a treat that both looks impressive and tastes even better. Whether you're serving it at a party or enjoying it as a special treat, this cake is guaranteed to satisfy all your chocolate cravings.

Ingredients

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

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

Directions

1. Preheat & Prepare: Preheat the 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 combined. Stir in the hot water until smooth.

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

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

5. Make the Ganache: Heat the heavy cream in a saucepan until it just begins to simmer. Pour it over the chocolate chips and butter in a bowl. Let it sit for 2 minutes before whisking until smooth. Let the ganache cool slightly.

6. Assemble the Cake: Spread the cream filling evenly over the top of one of the cooled cake layers. Place the second cake layer on top. Pour the chocolate ganache over the cake, letting it drip down the sides for a decadent finish.

7. Chill & Serve: Refrigerate the cake for at least 30 minutes before slicing. This allows the ganache to set and enhances the cake’s flavor. Enjoy your rich, creamy Ding Dong Cake!

Servings and Timing

• Prep Time: 20 minutes

• Cooking Time: 35 minutes

• Total Time: 55 minutes

• Servings: 10

• Calories: Approximately 450 kcal per slice

Variations

• Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour to make this cake gluten-free. Ensure the rest of the ingredients are also gluten-free.

• Dairy-Free: Substitute the buttermilk with almond milk and use dairy-free butter for the filling and ganache.

• Flavored Cream Filling: Add a teaspoon of almond or hazelnut extract to the cream filling for a different flavor twist.

Storage/Reheating

• Storage: Store leftover Ding Dong Cake in an airtight container in the refrigerator for up to 3 days. This helps keep the cream filling fresh and the ganache smooth.

• Reheating: If you prefer a warm slice, microwave individual slices for about 10-15 seconds. Be careful not to overheat the ganache.

FAQs

1. Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk, but buttermilk gives the cake a unique richness and helps the texture. To mimic buttermilk, you can add a tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes before using.

2. Can I use a different type of oil?

Vegetable oil works best for this recipe, but you can also use canola oil or sunflower oil as alternatives.

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. If there’s batter on the toothpick, bake for an additional 5 minutes and check again.

4. Can I make this cake ahead of time?

Yes, you can make the cake layers and store them in the refrigerator for up to 2 days before assembling the cake. You can also freeze the cake layers for up to 1 month.

5. Can I use a different type of chocolate for the ganache?

You can substitute semi-sweet chocolate chips with dark chocolate, milk chocolate, or even white chocolate for a different flavor profile.

6. Is there a way to make the filling less sweet?

To reduce the sweetness, you can cut back on the amount of sugar in the cream filling or add a pinch of salt to balance the sweetness.

7. Can I decorate the cake with something other than ganache?

Yes, you can top the cake with whipped cream, fresh berries, or even a dusting of powdered sugar if you prefer a lighter topping.

8. Why is the ganache not setting properly?

If the ganache is too runny, it could be because the cream wasn’t heated enough, or the chocolate wasn’t mixed in thoroughly. Reheat the ganache gently and stir until smooth, then allow it to cool slightly before pouring over the cake.

9. How do I prevent the layers from sticking to the cake pans?

Greasing and flouring the pans is essential, but you can also line the bottom with parchment paper for extra assurance that the cake layers will come out easily.

10. Can I double this recipe for a larger cake?

Yes, you can double the recipe to make a larger cake. Just be sure to adjust the baking time if you use larger pans.

Conclusion

This homemade Ding Dong Cake is the perfect way to satisfy your chocolate cravings. It combines a rich, moist chocolate cake with a creamy filling and a glossy ganache topping. Whether you’re making it for a special occasion or just a fun treat, this dessert is sure to be a crowd-pleaser. With simple ingredients and easy-to-follow steps, it’s an irresistible treat that any chocolate lover will enjoy!

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Ding Dong Cake: A Chocolate Lover’s Dream!

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Indulge in the ultimate chocolate lover's treat with this homemade Ding Dong Cake! With its rich, moist chocolate cake base, light and fluffy cream filling, and decadent chocolate ganache topping, this cake is a perfect dessert for any occasion. Easy to make with simple ingredients, it's a satisfying twist on the classic snack cake, guaranteed to satisfy your sweet tooth.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the Chocolate Cake:

2 cups all-purpose flour

2 cups granulated sugar

¾ cup unsweetened cocoa powder

2 tsp baking powder

1½ tsp baking soda

1 tsp salt

1 cup buttermilk

½ cup vegetable oil

2 large eggs

2 tsp 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 tsp vanilla extract

For the Chocolate Ganache:

1½ cups semi-sweet chocolate chips

¾ cup heavy cream

2 tbsp unsalted butter

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Instructions

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

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

• Bake: Divide batter evenly between the pans. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely.

• Prepare the Cream Filling: Beat softened butter and vegetable shortening until fluffy. Add sugar, then gradually mix in evaporated milk and vanilla. Beat until light and fluffy.

• Make the Ganache: Heat heavy cream in a saucepan until simmering. Pour over chocolate chips and butter. Let sit for 2 minutes, then whisk until smooth. Let cool slightly.

• Assemble the Cake: Spread cream filling over one cooled cake layer. Place the second layer on top. Pour ganache over cake, letting it drip down the sides.

• Chill & Serve: Refrigerate for 30 minutes to set the ganache, then slice and serve.

Notes

• For a gluten-free version, swap the all-purpose flour for a gluten-free blend.

• To make it dairy-free, use almond milk and dairy-free butter.

• Add almond or hazelnut extract to the cream filling for a different twist.