Why You’ll Love Ding Dong Cake Recipe
This cake delivers everything you want in a chocolate dessert. The cake layers are soft, tender, and deeply chocolatey, thanks to cocoa powder and hot coffee that enhances the flavor. The creamy filling is smooth and fluffy, creating the perfect contrast to the rich ganache topping.
It’s also a wonderful make-ahead dessert, making it ideal for entertaining. While it looks impressive and bakery-worthy, the steps are straightforward and approachable for home bakers. Every slice reveals beautiful layers that taste just as good as they look.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
all-purpose flour
unsweetened cocoa powder
granulated sugar
baking powder
baking soda
salt
eggs
vegetable oil
buttermilk
whole milk
vanilla extract
hot brewed coffee
For the filling:
whole milk
all-purpose flour
unsalted butter, softened
granulated sugar
vanilla extract
For the ganache:
semi-sweet chocolate, chopped
heavy cream
Directions
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Preheat the oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans.
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In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
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In a separate bowl, combine the eggs, vegetable oil, buttermilk, milk, and vanilla extract. Mix until well blended.
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Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
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Slowly mix in the hot brewed coffee. The batter will be thin, which helps create a moist cake.
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Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
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Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
To prepare the filling:
8. In a saucepan over medium heat, whisk together the milk and flour. Cook, stirring constantly, until thickened to a pudding-like consistency. Remove from heat and let it cool completely.
9. In a mixing bowl, beat the softened butter and sugar until light and fluffy. Add the cooled milk mixture and vanilla extract. Beat until smooth and airy.
To assemble the cake:
10. Place one cake layer on a serving plate. Spread the cream filling evenly over the top.
11. Add the second cake layer and gently press down. Chill the cake for about 30 minutes to firm up the filling.
To make the ganache:
12. Heat the heavy cream until just beginning to simmer. Pour it over the chopped chocolate and let sit for a few minutes. Stir until smooth and glossy.
13. Pour the ganache over the chilled cake, allowing it to drip naturally down the sides. Refrigerate until set before slicing.
Servings and timing
Servings: 12 slices
Prep time: 30 minutes
Bake time: 30–35 minutes
Chill time: 1 hour
Total time: About 2 hours
Variations
For a quicker version, you can use a boxed chocolate cake mix while keeping the homemade filling and ganache.
Swap semi-sweet chocolate for dark chocolate in the ganache for a richer flavor.
Add a thin layer of chocolate chips or chopped chocolate between the cake and filling for extra texture.
Turn this recipe into cupcakes by dividing the batter into lined muffin tins and baking for 18–22 minutes. Fill the centers with cream and top with ganache.
For a mocha twist, increase the coffee slightly and add a touch of espresso powder to the batter.
Storage/Reheating
Store the cake in an airtight container in the refrigerator for up to 4 days. Because of the cream filling and ganache, refrigeration helps maintain freshness and structure.
Before serving, allow slices to sit at room temperature for 15–20 minutes for the best texture.
To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator before serving.
FAQs
Can I make Ding Dong Cake ahead of time?
Yes, you can bake the cake layers one day in advance. Wrap them tightly and assemble the cake the next day.
Why is the batter so thin?
The addition of hot coffee makes the batter thinner, but it results in a very moist and tender cake.
Can I skip the coffee?
Yes, you can substitute hot water if you prefer, though coffee enhances the chocolate flavor.
What if I don’t have buttermilk?
You can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
How do I keep the filling from becoming runny?
Make sure the cooked milk and flour mixture is completely cooled before beating it with the butter and sugar.
Can I use chocolate buttercream instead of ganache?
Yes, but ganache provides a smoother and more authentic finish for this style of cake.
Do I need to refrigerate the cake?
Yes, the cream filling requires refrigeration to stay firm and safe to eat.
Can I bake this in a 9×13-inch pan?
Yes, you can bake it in a single rectangular pan and spread the filling and ganache over the top instead of layering.
How do I get clean slices?
Chill the cake thoroughly and use a sharp knife, wiping it clean between each cut.
Is this cake very sweet?
It’s rich and chocolatey, but the balanced filling and slightly bittersweet ganache keep it from being overly sweet.
Conclusion
Ding Dong Cake is the ultimate homemade version of a nostalgic chocolate favorite. With its moist cake layers, fluffy cream center, and glossy ganache topping, it delivers impressive presentation and unforgettable flavor. Whether you’re serving it for a celebration or simply treating yourself, this cake is sure to become a cherished recipe in your dessert collection.
