Introduction
Ding Dong Chocolate Cake is a dessert that captures the beloved flavors of a classic snack cake — but in a grand, more indulgent way. Think moist, deeply chocolatey cake layers filled with a fluffy, vanilla cream center, all covered in a glossy chocolate ganache. It’s the perfect treat when you want the comfort of a childhood cake but with the elegance of a homemade dessert.
Why You’ll Love This Cake
- Iconic flavor: Brings back childhood memories with familiar Ding Dong tastes.
- Decadently chocolatey: Rich chocolate cake layers pair beautifully with the sweet cream.
- Lush filling: A soft, whipped vanilla cream gives a light and fluffy texture inside.
- Smooth finish: The silky ganache glaze adds shine and a luxurious bite.
- Great for sharing: Big enough for celebrations, cozy enough for regular dessert.
Ingredients (Approximate)
For the Cake Layers
- All-purpose flour
- Cocoa powder
- Baking powder & baking soda
- Granulated sugar
- Eggs
- Buttermilk
- Vegetable oil
- Hot coffee or hot water
- Vanilla extract
For the Vanilla Cream Filling
- Milk
- Flour
- Unsalted butter
- Powdered sugar
- Vanilla extract
For the Chocolate Ganache
- Semi-sweet or dark chocolate
- Heavy cream
Step-by-Step Instructions
- Prepare the Cake Layers
Preheat your oven and grease two round cake pans. Mix the dry ingredients (flour, cocoa, leavening) in one bowl, and the wet ingredients (eggs, buttermilk, oil, vanilla) in another. Combine them, then stir in the hot coffee to intensify the chocolate flavor. Divide evenly between the pans and bake until a toothpick comes out clean. - Make the Vanilla Cream Filling
In a small saucepan, whisk together milk and flour over medium heat until the mixture thickens to a pudding-like consistency. Remove from the heat and let cool slightly, then beat in softened butter, powdered sugar, and vanilla extract until creamy and smooth. - Prepare the Ganache
Heat the heavy cream until it almost boils, then pour it over chopped chocolate in a bowl. Let sit for a moment, then whisk until smooth and glossy. - Assemble the Cake
Place one cake layer on a serving plate and spread the vanilla cream evenly over it. Carefully place the second cake layer on top. Pour the warm ganache over the top, allowing some to drip down the sides for an elegant finish. - Chill & Serve
Refrigerate the cake for at least an hour so the filling sets. Slice and serve slightly chilled or at room temperature for the best texture.
Tips & Tricks
- Use hot coffee rather than water for a deeper chocolate flavor without overwhelming coffee taste.
- Make sure to cool the cream filling fully before spreading, or it may melt your butter.
- For a smoother ganache, chop the chocolate finely so it melts easily.
- Chill the cake before cutting to keep the layers intact.
- Serve with fresh berries or a dusting of powdered sugar for a touch of brightness.
Variations
- Salted caramel twist: Drizzle salted caramel over the ganache for added richness.
- Nutty crunch: Add chopped pecans or walnuts into the vanilla filling.
- Mini Ding Dongs: Bake in cupcake tins for individual mini versions.
- Gluten-free: Use a gluten-free flour blend in the cake batter.
- Vegan-friendly: Substitute plant-based milk, vegan butter, and dairy-free chocolate.
Frequently Asked Questions (FAQ)
Q: Can this cake be made ahead?
Yes — you can assemble it one day in advance, refrigerate, and serve later.
Q: How long does it keep?
Store covered in the fridge for up to 4 days. The ganache helps seal in moisture.
Q: Can I freeze slices?
Absolutely — wrap cake slices in plastic wrap and foil, freeze, then thaw in the fridge before serving.
Final Thoughts
Ding Dong Chocolate Cake brings together nostalgia and gourmet indulgence in one show-stopping dessert. With its rich chocolate layers, fluffy vanilla center, and glossy ganache, it’s a crowd-pleaser that feels both familiar and elevated. Whether for a celebration or a cozy treat, this cake is a delicious way to treat yourself and others.