Introduction: A Nostalgic Chocolate Dream Come True
There’s something magical about biting into a slice of Ding Dong Cake that instantly transports you back to childhood. I remember the first time I attempted to recreate this iconic dessert at home—my kitchen smelled like a chocolate factory, and my family couldn’t wait to dig in. This homemade version captures all the nostalgia of those beloved chocolate snack cakes but elevates it to an elegant, show-stopping layer cake that’s perfect for birthdays, celebrations, or simply satisfying your deepest chocolate cravings.
The Ding Dong Cake recipe I’m sharing today features moist chocolate layers, a luscious white cream filling, and a glossy chocolate ganache topping that will make your taste buds sing. Whether you’re an experienced baker or just starting your culinary journey, this recipe is surprisingly straightforward and delivers spectacular results every single time.
What Makes This Ding Dong Cake So Special?
The beauty of this chocolate layer cake with cream filling lies in its perfect balance of textures and flavors. The cake itself is incredibly moist and tender, thanks to the combination of cocoa powder, hot water, and the right ratio of sugars. The white cream filling provides a sweet, vanilla-infused contrast that cuts through the richness of the chocolate, while the chocolate ganache adds a luxurious finish that’s both beautiful and delicious.
When you slice into this cake, you’ll reveal those gorgeous layers—dark chocolate cake alternating with pure white cream filling, all crowned with a shiny chocolate topping. It’s a visual masterpiece that tastes even better than it looks. The cake in the image showcases this perfectly: a generous slice sitting on a glass plate, revealing three layers of moist chocolate cake separated by two thick bands of white cream filling, all topped with that irresistible chocolate ganache.
Gathering Your Ding Dong Cake Ingredients
Before we dive into the baking process, let’s talk about what you’ll need for this homemade Ding Dong Cake. The ingredient list might look long, but most of these are pantry staples you probably already have on hand.
For the Chocolate Cake Layers:
- 2 cups all-purpose flour
- 1/2 cup cocoa powder (use quality cocoa for best results)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup white granulated sugar
- 1 cup brown sugar (packed)
- 2 large eggs (room temperature)
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1/2 cup hot water
For the White Cream Filling:
- 1/2 cup white frosting (store-bought or homemade)
For the Chocolate Ganache:
- 1/2 cup chocolate ganache (heavy cream and chocolate chips melted together)
The combination of white and brown sugar is crucial for this moist chocolate cake recipe—the white sugar provides structure and sweetness, while the brown sugar adds moisture and a subtle caramel undertone that enhances the chocolate flavor.
Step-by-Step Instructions for Perfect Ding Dong Cake
Step 1: Prepare Your Baking Environment
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper for easy removal. This preparation step is essential for ensuring your chocolate cake layers come out perfectly every time.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and baking soda. Sifting is important for this Ding Dong Cake recipe because it removes any lumps and aerates the dry ingredients, resulting in a lighter, more tender crumb. Set this mixture aside.
Step 3: Combine the Wet Ingredients
In another large bowl, whisk together both sugars until well combined. Add the eggs one at a time, beating well after each addition. This step incorporates air into the batter, which helps create that fluffy texture we’re after. Next, add the milk and vegetable oil, mixing until everything is smooth and well blended.
Step 4: Bring It All Together
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring gently with a whisk. Don’t overmix—stop as soon as the flour is incorporated. Finally, carefully stir in the hot water. The batter will be quite thin, but don’t worry! This is exactly what you want for a moist chocolate layer cake. The hot water activates the cocoa powder and creates an incredibly tender crumb.
Step 5: Bake the Cake Layers
Divide the batter evenly among your prepared pans. I like to use a kitchen scale to ensure each layer is exactly the same size, which makes assembling the cake much easier later. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely. This cooling time is crucial—if you try to fill and frost warm cakes, your frosting will melt and slide right off!
Step 6: Prepare the Filling and Ganache
While your cakes are cooling, prepare your white cream filling if making from scratch, or have your store-bought frosting ready. For the chocolate ganache, heat 1/4 cup of heavy cream until just simmering, then pour it over 1/4 cup of chocolate chips. Let it sit for a minute, then stir until smooth and glossy.
Step 7: Assemble Your Ding Dong Cake
Place one cake layer on your serving plate. Spread half of the white frosting over the top, leaving a small border around the edge. Add the second cake layer and repeat with the remaining white frosting. Top with the third cake layer.
Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides naturally for that classic Ding Dong Cake look. You can gently spread it with an offset spatula if needed, but I love the rustic elegance of natural drips.
Nutritional Information
Per serving (1 slice, based on 12 servings):
- Calories: 385
- Total Fat: 14g
- Saturated Fat: 4g
- Cholesterol: 45mg
- Sodium: 185mg
- Total Carbohydrates: 62g
- Dietary Fiber: 2g
- Sugars: 44g
- Protein: 5g
Tips for the Best Chocolate Cake Experience
Room Temperature Ingredients Matter
For this homemade Ding Dong Cake, using room temperature eggs and milk helps create a more cohesive batter that bakes evenly. Cold ingredients can cause the butter to seize or create an uneven texture in your final cake.
Don’t Skip the Hot Water
The hot water in this chocolate layer cake recipe might seem unusual, but it’s the secret to incredibly moist cake. It blooms the cocoa powder, intensifying the chocolate flavor and creating a more tender crumb structure.
Level Your Layers
For a professional-looking cake, use a serrated knife or cake leveler to trim the domed tops off your cooled cake layers. This ensures your layers stack evenly and your Ding Dong Cake doesn’t lean to one side.
Delicious Variations and Substitutions
Mint Chocolate Ding Dong Cake
Add 1/2 teaspoon of peppermint extract to your white cream filling for a refreshing mint chocolate twist. Top with crushed mint candies or Andes mints for extra flavor and decoration.
Peanut Butter Ding Dong Cake
Replace the white frosting with peanut butter frosting for a chocolate-peanut butter combination that’s absolutely irresistible. Add chopped peanut butter cups as garnish.
Gluten-Free Option
Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly different but still delicious.
Dairy-Free Adaptation
Use plant-based milk (like almond or oat milk) and dairy-free chocolate for the ganache. Replace the butter in your frosting with dairy-free alternatives.
Presentation and Serving Suggestions
This Ding Dong Cake is already a showstopper, but here are some ideas to make it even more spectacular:
- Dust the top with powdered sugar for an elegant finish
- Arrange fresh berries around the base for color contrast
- Add chocolate shavings or curls on top of the ganache
- Pipe decorative swirls of extra white frosting around the edges
- Serve each slice with a dollop of whipped cream or vanilla ice cream
The cake stores beautifully at room temperature (covered) for up to 2 days, or refrigerated for up to 5 days. Bring it to room temperature before serving for the best texture and flavor.
Perfect Pairings for Your Chocolate Creation
Beverage Pairings
This rich chocolate layer cake pairs wonderfully with:
- A cold glass of whole milk (classic!)
- Hot coffee or espresso to cut through the sweetness
- Hot chocolate for ultimate chocolate indulgence
- Red wine like Port or Cabernet Sauvignon for adults
Complementary Desserts
Serve your Ding Dong Cake as part of a dessert spread alongside:
- Fresh berries with whipped cream
- Vanilla bean ice cream
- Caramel sauce for drizzling
- Chocolate-covered strawberries
Storage and Make-Ahead Tips
One of the best things about this Ding Dong Cake recipe is how well it keeps and even improves after a day! The flavors meld together beautifully, and the cake becomes even more moist.
Storing Your Cake
Store the assembled cake in an airtight container or cake dome at room temperature for up to 2 days. If your kitchen is very warm, refrigerate it, but bring it back to room temperature before serving for the best texture.
Freezing Instructions
You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the refrigerator overnight before assembling. The fully assembled cake can also be frozen, though the ganache may lose some of its shine when thawed.
Make-Ahead Strategy
Bake the cake layers a day ahead and wrap them tightly. They’ll actually be easier to work with when they’re completely cool and slightly firm. Assemble and frost the cake on the day you plan to serve it for the freshest presentation.
Frequently Asked Questions About Ding Dong Cake
Q: Can I use Dutch-processed cocoa powder instead of natural cocoa?
A: Absolutely! Dutch-processed cocoa will give you a deeper, darker chocolate color and a slightly milder flavor. The recipe works beautifully with either type.
Q: My ganache is too thick. What should I do?
A: Simply warm it gently in the microwave for 10-15 seconds and stir. You can also add a teaspoon of milk or cream to thin it to your desired consistency.
Q: Can I make this as a sheet cake instead of layers?
A: Yes! Pour the batter into a greased 9×13-inch pan and bake for 30-35 minutes. Let it cool, then spread the filling over half the cake, fold it in half, and top with ganache.
Q: Why did my cake layers dome in the middle?
A: This is natural! Your oven may run hot, or the outside of the cake set before the middle finished rising. Simply trim the domes with a serrated knife for even layers.
Q: Can I use chocolate frosting instead of white filling?
A: While that would be delicious, the contrast of white filling is part of what makes this a true Ding Dong Cake. However, feel free to experiment—it’s your kitchen!
Q: How do I get clean slices when cutting the cake?
A: Use a long, sharp knife and wipe it clean between each slice. For extra-clean cuts, dip the knife in hot water and dry it before each cut.
Troubleshooting Common Cake Problems
Dense, Heavy Cake
If your chocolate layer cake turns out dense, you may have overmixed the batter or used expired leavening agents. Be sure to mix just until combined and check the dates on your baking powder and baking soda.
Dry Cake
Overbaking is the usual culprit. Check your cake at the 25-minute mark and remove it from the oven as soon as a toothpick comes out with just a few moist crumbs. Also, measure your flour properly—spoon it into the cup and level it off rather than scooping directly from the bag.
Filling Slides Out
Make sure your cake layers are completely cool before filling. If your kitchen is very warm, refrigerate the assembled cake for 30 minutes to help the filling set before adding the ganache.
Conclusion: Your New Favorite Chocolate Cake Recipe
This Ding Dong Cake has become one of my absolute favorite desserts to bake for special occasions. There’s something incredibly satisfying about creating this nostalgic treat from scratch, knowing exactly what goes into every delicious layer. The combination of moist chocolate cake, sweet cream filling, and rich ganache never fails to impress guests and family members alike.
What I love most about this recipe is how it transforms simple, affordable ingredients into something that looks and tastes like it came from a fancy bakery. The reactions I get when I serve this cake—the wide eyes, the appreciative murmurs, the requests for seconds—make every minute of baking time worthwhile.
Whether you’re celebrating a birthday, hosting a dinner party, or simply treating yourself to something special, this homemade Ding Dong Cake delivers on every level. The recipe is forgiving enough for beginners yet impressive enough to satisfy experienced bakers looking for their next showstopper.
My personal tip? Make this cake the day before you plan to serve it. Wrap the assembled, ganache-topped cake loosely and let it sit at room temperature overnight. The flavors will meld together beautifully, and the cake will become even more moist and delicious. Trust me on this one—patience pays off!
Now it’s your turn to create this chocolate masterpiece in your own kitchen. Roll up your sleeves, preheat that oven, and get ready to bake a cake that will have everyone asking for the recipe. Happy baking, and may your Ding Dong Cake bring as much joy to your table as it has to mine!
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Ding Dong Cake Recipe – The Ultimate Chocolate Layer Cake with Creamy Filling
Description
What Makes This Ding Dong Cake So Special?
The beauty of this chocolate layer cake with cream filling lies in its perfect balance of textures and flavors. The cake itself is incredibly moist and tender, thanks to the combination of cocoa powder, hot water, and the right ratio of sugars. The white cream filling provides a sweet, vanilla-infused contrast that cuts through the richness of the chocolate, while the chocolate ganache adds a luxurious finish that’s both beautiful and delicious.
When you slice into this cake, you’ll reveal those gorgeous layers—dark chocolate cake alternating with pure white cream filling, all crowned with a shiny chocolate topping. It’s a visual masterpiece that tastes even better than it looks. The cake in the image showcases this perfectly: a generous slice sitting on a glass plate, revealing three layers of moist chocolate cake separated by two thick bands of white cream filling, all topped with that irresistible chocolate ganache.
Ingredients
Gathering Your Ding Dong Cake Ingredients
Before we dive into the baking process, let’s talk about what you’ll need for this homemade Ding Dong Cake. The ingredient list might look long, but most of these are pantry staples you probably already have on hand.
For the Chocolate Cake Layers:
- 2 cups all-purpose flour
- 1/2 cup cocoa powder (use quality cocoa for best results)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup white granulated sugar
- 1 cup brown sugar (packed)
- 2 large eggs (room temperature)
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1/2 cup hot water
For the White Cream Filling:
- 1/2 cup white frosting (store-bought or homemade)
For the Chocolate Ganache:
- 1/2 cup chocolate ganache (heavy cream and chocolate chips melted together)
The combination of white and brown sugar is crucial for this moist chocolate cake recipe—the white sugar provides structure and sweetness, while the brown sugar adds moisture and a subtle caramel undertone that enhances the chocolate flavor.
Instructions
Step-by-Step Instructions for Perfect Ding Dong Cake
Step 1: Prepare Your Baking Environment
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper for easy removal. This preparation step is essential for ensuring your chocolate cake layers come out perfectly every time.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and baking soda. Sifting is important for this Ding Dong Cake recipe because it removes any lumps and aerates the dry ingredients, resulting in a lighter, more tender crumb. Set this mixture aside.
Step 3: Combine the Wet Ingredients
In another large bowl, whisk together both sugars until well combined. Add the eggs one at a time, beating well after each addition. This step incorporates air into the batter, which helps create that fluffy texture we’re after. Next, add the milk and vegetable oil, mixing until everything is smooth and well blended.
Step 4: Bring It All Together
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring gently with a whisk. Don’t overmix—stop as soon as the flour is incorporated. Finally, carefully stir in the hot water. The batter will be quite thin, but don’t worry! This is exactly what you want for a moist chocolate layer cake. The hot water activates the cocoa powder and creates an incredibly tender crumb.
Step 5: Bake the Cake Layers
Divide the batter evenly among your prepared pans. I like to use a kitchen scale to ensure each layer is exactly the same size, which makes assembling the cake much easier later. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely. This cooling time is crucial—if you try to fill and frost warm cakes, your frosting will melt and slide right off!
Step 6: Prepare the Filling and Ganache
While your cakes are cooling, prepare your white cream filling if making from scratch, or have your store-bought frosting ready. For the chocolate ganache, heat 1/4 cup of heavy cream until just simmering, then pour it over 1/4 cup of chocolate chips. Let it sit for a minute, then stir until smooth and glossy.
Step 7: Assemble Your Ding Dong Cake
Place one cake layer on your serving plate. Spread half of the white frosting over the top, leaving a small border around the edge. Add the second cake layer and repeat with the remaining white frosting. Top with the third cake layer.
Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides naturally for that classic Ding Dong Cake look. You can gently spread it with an offset spatula if needed, but I love the rustic elegance of natural drips.
Nutritional Information
Per serving (1 slice, based on 12 servings):
- Calories: 385
- Total Fat: 14g
- Saturated Fat: 4g
- Cholesterol: 45mg
- Sodium: 185mg
- Total Carbohydrates: 62g
- Dietary Fiber: 2g
- Sugars: 44g
- Protein: 5g
Tips for the Best Chocolate Cake Experience
Room Temperature Ingredients Matter
For this homemade Ding Dong Cake, using room temperature eggs and milk helps create a more cohesive batter that bakes evenly. Cold ingredients can cause the butter to seize or create an uneven texture in your final cake.
Don’t Skip the Hot Water
The hot water in this chocolate layer cake recipe might seem unusual, but it’s the secret to incredibly moist cake. It blooms the cocoa powder, intensifying the chocolate flavor and creating a more tender crumb structure.
Level Your Layers
For a professional-looking cake, use a serrated knife or cake leveler to trim the domed tops off your cooled cake layers. This ensures your layers stack evenly and your Ding Dong Cake doesn’t lean to one side.
Delicious Variations and Substitutions
Mint Chocolate Ding Dong Cake
Add 1/2 teaspoon of peppermint extract to your white cream filling for a refreshing mint chocolate twist. Top with crushed mint candies or Andes mints for extra flavor and decoration.
Peanut Butter Ding Dong Cake
Replace the white frosting with peanut butter frosting for a chocolate-peanut butter combination that’s absolutely irresistible. Add chopped peanut butter cups as garnish.
Gluten-Free Option
Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly different but still delicious.
Dairy-Free Adaptation
Use plant-based milk (like almond or oat milk) and dairy-free chocolate for the ganache. Replace the butter in your frosting with dairy-free alternatives.
Presentation and Serving Suggestions
This Ding Dong Cake is already a showstopper, but here are some ideas to make it even more spectacular:
- Dust the top with powdered sugar for an elegant finish
- Arrange fresh berries around the base for color contrast
- Add chocolate shavings or curls on top of the ganache
- Pipe decorative swirls of extra white frosting around the edges
- Serve each slice with a dollop of whipped cream or vanilla ice cream
The cake stores beautifully at room temperature (covered) for up to 2 days, or refrigerated for up to 5 days. Bring it to room temperature before serving for the best texture and flavor.