Name: Ding Dong Cake Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 3 h
Cuisine: American
Ingredients: ½ cup butter (softened); 1½ cups granulated sugar; 2 eggs; 1½ cups all-purpose flour; ½ cup dark cocoa powder; ½ teaspoon salt; 1 teaspoon baking soda; 1 cup milk; ½ cup hot water; 1 teaspoon vanilla extract; 1 cup cold cream (for filling); 2 tablespoons powdered sugar; 1 teaspoon vanilla extract (for filling); 150 g dark chocolate; ½ cup cream (for ganache)

Why You’ll Love Ding Dong Cake Recipe

Deep chocolate flavor from cocoa and dark chocolate
Soft, moist crumb that stays tender for days
Light and creamy filling that balances the richness
Smooth ganache topping for a bakery-style finish
Simple ingredients and straightforward steps

Ingredients

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

For the Cake:

½ cup butter, softened
1½ cups granulated sugar
2 eggs
1½ cups flour
½ cup dark cocoa powder
½ teaspoon salt
1 teaspoon baking soda

Liquid Ingredients:

1 cup milk
½ cup hot water
1 teaspoon vanilla extract

For the Cream Filling:

1 cup cold cream
2 tablespoons powdered sugar
1 packet vanilla extract

For the Ganache:

150 g dark chocolate
½ cup cream

Directions

Preheat the oven to 170°C. Grease a 20–22 cm cake pan and lightly dust with flour if needed.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, dark cocoa powder, salt, and baking soda.
Gradually add the dry ingredients to the butter mixture.
Pour in the milk, hot water, and vanilla extract. Mix until the batter is smooth and well combined.
Transfer the batter into the prepared pan and smooth the top.
Bake at 170°C for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
For the cream filling, whip the cold cream with powdered sugar and vanilla extract until thick and fluffy.
For the ganache, heat the cream until just simmering, then pour it over the chopped dark chocolate. Let sit for a minute, then stir until smooth and glossy.
Once the cake has cooled, cut it in half horizontally.
Spread the cream filling evenly over the bottom layer, then place the top layer back on.
Pour the ganache over the cake, allowing it to drip slightly down the sides.
Chill the cake in the refrigerator for at least 2 hours before serving.

Servings and timing

Servings: 8–10 slices
Prep time: 25 minutes
Bake time: 30–35 minutes
Chilling time: 2 hours
Total time: Approximately 3 hours

Variations

Add a layer of chocolate pudding between the cake and cream filling for extra richness.
Use espresso instead of hot water to intensify the chocolate flavor.
Add a tablespoon of butter to the ganache for extra shine.
Top with chocolate shavings or sprinkles for decoration.
Make it into cupcakes and pipe the filling inside for individual treats.

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 is recommended.

Before serving, let the cake sit at room temperature for 15–20 minutes for the best texture and flavor.

This cake is not ideal for freezing once assembled, but the cake layers alone can be frozen for up to 2 months if tightly wrapped.

FAQs

Can I use oil instead of butter?

Yes, you can substitute butter with an equal amount of neutral oil, though the flavor may be slightly less rich.

Can I use sweetened cocoa powder?

It’s best to use unsweetened dark cocoa powder to control the sweetness of the cake.

How do I know when the cake is done?

Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready.

Can I make the cake ahead of time?

Yes, you can bake the cake layer a day in advance and assemble it the next day.

What type of cream should I use for the filling?

Use heavy whipping cream with a high fat content for stable, fluffy results.

Why is hot water added to the batter?

Hot water helps bloom the cocoa powder and enhances the chocolate flavor while keeping the cake moist.

Can I use milk chocolate for the ganache?

Yes, but the ganache will be sweeter and softer.

How do I cut the cake evenly in half?

Use a serrated knife and gently rotate the cake as you slice for an even layer.

Can I make this in a larger pan?

Yes, but adjust the baking time accordingly and monitor closely.

Can I freeze leftover slices?

You can freeze individual slices wrapped tightly for up to 1 month. Thaw in the refrigerator overnight before serving.

Conclusion

This homemade Ding Dong Cake is a chocolate lover’s dream. With its moist cocoa layers, airy cream filling, and silky ganache topping, it delivers classic flavor with a homemade touch. Perfect for birthdays, gatherings, or simply treating yourself, this cake is sure to impress every time.