If you grew up loving Ding Dongs, you’re going to love this homemade version! This ding dong cake has super soft, moist chocolate cake layers, a light and fluffy vanilla filling, and a rich chocolate ganache coating. It’s nostalgic, incredibly delicious, and surprisingly easy to make.
Why You’ll Love This Ding Dong Cake
If you’re a fan of the classic Ding Dong snack cakes, you’re going to love this homemade version! This ding dong cake has all the flavours you remember in the nostalgic treat, but tastes even better with rich chocolate cake, a light vanilla cream filling, and a silky chocolate ganache. It’s basically a giant version of the classic snack cake! Here’s why you’ll love it:
Incredibly soft and moist – the chocolate cake is rich, tender, and stays wonderfully moist for days thanks to the combination of oil, butter, and hot coffee. It’s based on my 5-star rated chocolate sheet cake recipe, so you know it’s going to be good!
Light, creamy filling – instead of a heavy buttercream, this ding dong cake is filled with my silky ermine frosting. It’s fluffy, smooth, and much less sweet than traditional frostings, making it the perfect match for the rich chocolate cake. It also has the same creamy snow-white filling color as the original!
Rich chocolate ganache coating – the smooth chocolate ganache wraps the entire cake in a delicious layer of chocolate, giving it that classic Ding Dong look and flavor.
Even better than the original – it has all the nostalgic flavours of the snack cake you grew up with, but made completely from scratch with simple ingredients and an even better texture and taste.
Perfect for any occasion – whether you’re making it for birthdays, celebrations, potlucks, or just because you’re craving chocolate, this ding dong cake is always a crowd-pleaser.
How to Make Ding Dong Cake
You can find the full list of ingredients for this ding dong cake recipe in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is just a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
Chocolate Ganache
Place the chocolate, heavy cream and butter into a microwave-safe bowl. Microwave in 20-second bursts, whisking well between each burst until the chocolate is completely melted and the ganache is smooth. Be careful not to overheat it.
Cover the surface with plastic wrap, making sure it is touching the ganache to prevent a skin from forming. Leave to cool and thicken at room temperature while you prepare the cake. The ganache should be slightly thickened but still smooth, spreadable and easy to pour when assembling the cake.
Chocolate Cake
Preheat oven to 350°F (180°C) conventional and grease two 8-inch cake pans (I use my homemade cake release). Line the bottoms with parchment paper as well.
Sift together flour, cocoa powder, baking powder, baking soda and salt. Using a whisk, mix until well combined. Set aside for now.
In a large bowl add in brown sugar, white sugar, milk, melted butter, unflavored vegetable oil, eggs and vanilla. Using a whisk, mix until well combined.
Add in presifted dry ingredients from earlier to the wet ingredients and mix with a whisk until just combined. Do not overmix.
Add in hot coffee and mix with a whisk until well combined. The mixture should be smooth, but avoid overmixing.
Pour the batter into the prepared cake pans from earlier. Drop the cake pans lightly on the counter to remove any large air bubbles and bake for 35-38 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs on it.
Allow the cakes to cool in the cake pans for 20 minutes, before carefully turning them out onto a wire rack to completely cool. Once cooled, prepare the filling.
Ermine Frosting Filling
Place a saucepan over medium heat and add the sugar and flour. Using a whisk or spatula, stir continuously for 2 minutes to gently toast the flour. Be careful not to let it burn—the color shouldn’t noticeably change.
Pour in half of the milk and whisk until smooth. Add the remaining milk and whisk again until completely smooth and lump-free.
Continue cooking, stirring constantly, until the mixture begins to bubble. Once bubbling, cook for a further minute until it has thickened into a smooth, pudding-like paste.
Transfer the mixture onto a plate and press plastic wrap directly onto the surface to prevent a skin from forming. Allow it to cool completely to room temperature. To speed this up, you can place it in the freezer for about 20-30 minutes. Make sure the mixture is no longer warm or cold before using.
Once the flour mixture has come to room temperature, in a large bowl add the butter and using a hand or stand mixer fitted with the whisk attachment, beat on medium-high speed for about 5 minutes until light and fluffy.
With the mixer running, add the cooled flour mixture one tablespoon at a time, making sure each addition is fully incorporated before adding the next. Make sure the flour mixture is at room temperature (not warm or cold) as this can cause the frosting to curdle.
Add the vanilla extract (or essence if using) and salt and mix until the filling is light, smooth and fluffy.
Assembly (see video for visual demonstration)
Using a serrated knife, trim the tops of the cake layers so they are nice and flat.
Place the first cake layer onto your serving plate or cake stand and spread all of the ermine frosting evenly over the top. It may seem like a lot of filling, but use it all.
Place the second cake layer on top. If needed, gently press down on the top cake layer so the filling spreads closer to the edges. Use an offset spatula to smooth the filling around the sides, filling in any gaps.
Give the ganache a quick stir, then pour it over the top of the cake. Use an offset spatula to spread it over the top and down the sides until the cake is completely coated. If your ganache is still a little thin, allow each layer to set slightly before adding another for a thicker coating. Leave the finish rustic or smooth it with a cake scraper if desired.
Refrigerate the cake for about 30 minutes, or until the ganache has set. For the neatest slices, dip a sharp knife in hot water and wipe it dry between each cut. Slice and enjoy!
How to Store
Because of the ermine frosting and ganache, this ding dong cake is best stored in an airtight container in the refrigerator for up to a week.
For the best texture and flavour, let the cake sit at room temperature for about 20-30 minutes before serving. This allows the ganache and filling to soften slightly, making every bite extra creamy.
Ding Dong Cake (Rich & Creamy!)
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Chocolate Ganache
- 1½ cups (250 g) semi-sweet chocolate - roughly chopped. I use 50% dark chocolate
- 1 cup (240 g) heavy cream
- 1 tbsp (15 g) unsalted butter
Chocolate Cake
- 1¾ cups (210 g) all-purpose flour
- ¾ cup (75 g) cocoa powder - Dutch processed preferred (see note 1)
- 2 tsps baking powder
- 1 tsp baking soda
- 1 tsp salt - only use ½ tsp if using salted butter in this recipe
- 1 cup (200 g) soft light brown sugar
- 1 cup (200 g) white granulated sugar
- ¾ cup (180 g) whole milk - room temperature
- ¼ cup (56 g) unsalted butter - melted
- ½ cup (105 g) unflavored vegetable oil - I use canola oil
- 2 large eggs - room temperature
- 2½ tsps vanilla extract/essence
- ¾ cup (180 g) strong hot coffee - I use 1 tbsp instant coffee powder in 180g (¾ cup) hot water, but you can use espresso as well.
Ermine Frosting Filling
- ¾ cup (150 g) white granulated sugar
- 5½ tbsp (40 g) all-purpose flour
- 1 cup (240 g) milk - whole milk
- 1 cup (227 g) unsalted butter - room temperature
- 1¼ tsps vanilla extract/essence
- ⅛ tsp salt
Instructions
Chocolate Ganache
- Place the chocolate, heavy cream and butter into a microwave-safe bowl. Microwave in 20-second bursts, whisking well between each burst until the chocolate is completely melted and the ganache is smooth. Be careful not to overheat it.
- Cover the surface with plastic wrap, making sure it is touching the ganache to prevent a skin from forming. Leave to cool and thicken at room temperature while you prepare the cake. The ganache should be slightly thickened but still smooth, spreadable and easy to pour when assembling the cake.
Chocolate Cake
- Preheat oven to 350°F (180°C) conventional (see note 2 if using a convection oven with a fan) and grease two 8-inch cake pans (I use my homemade cake release). Line the bottoms with parchment paper as well.
- Sift together flour, cocoa powder, baking powder, baking soda and salt. Using a whisk, mix until well combined. Set aside for now.
- In a large bowl add in brown sugar, white sugar, milk, melted butter, unflavored vegetable oil, eggs and vanilla. Using a whisk, mix until well combined.
- Add in presifted dry ingredients from earlier to the wet ingredients and mix with a whisk until just combined. Do not overmix.
- Add in hot coffee and mix with a whisk until well combined. The mixture should be smooth, but avoid overmixing.
- Pour the batter into the prepared cake pans from earlier. Drop the cake pans lightly on the counter to remove any large air bubbles and bake for 35-38 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs on it.
- Allow the cakes to cool in the cake pans for 20 minutes, before carefully turning them out onto a wire rack to completely cool. Once cooled, prepare the filling.
Ermine Frosting Filling
- Place a saucepan over medium heat and add the sugar and flour. Using a whisk or spatula, stir continuously for 2 minutes to gently toast the flour. Be careful not to let it burn—the color shouldn't noticeably change.
- Pour in half of the milk and whisk until smooth. Add the remaining milk and whisk again until completely smooth and lump-free.
- Continue cooking, stirring constantly, until the mixture begins to bubble. Once bubbling, cook for a further minute until it has thickened into a smooth, pudding-like paste.
- Transfer the mixture onto a plate and press plastic wrap directly onto the surface to prevent a skin from forming. Allow it to cool completely to room temperature. To speed this up, you can place it in the freezer for about 20-30 minutes. Make sure the mixture is no longer warm or cold before using.
- Once the flour mixture has come to room temperature, in a large bowl add the butter and using a hand or stand mixer fitted with the whisk attachment, beat on medium-high speed for about 5 minutes until light and fluffy.
- With the mixer running, add the cooled flour mixture one tablespoon at a time, making sure each addition is fully incorporated before adding the next. Make sure the flour mixture is at room temperature (not warm or cold) as this can cause the frosting to curdle (see note 3).
- Add the vanilla and salt and mix until the filling is light, smooth and fluffy.
Assembly (see video for visual demonstration)
- Using a serrated knife, trim the tops of the cake layers so they are nice and flat.
- Place the first cake layer onto your serving plate or cake stand and spread all of the ermine frosting evenly over the top. It may seem like a lot of filling, but use it all.
- Place the second cake layer on top. If needed, gently press down on the top cake layer so the filling spreads closer to the edges. Use an offset spatula to smooth the filling around the sides, filling in any gaps.
- Give the ganache a quick stir, then pour it over the top of the cake. Use an offset spatula to spread it over the top and down the sides until the cake is completely coated. If your ganache is still a little thin, allow each layer to set slightly before adding another for a thicker coating. Leave the finish rustic or smooth it with a cake scraper if desired.
- Refrigerate the cake for about 30 minutes, or until the ganache has set. For the neatest slices, dip a sharp knife in hot water and wipe it dry between each cut. Slice and enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
