Do you remember that feeling as a kid, tearing open a crinkly plastic wrapper to find that perfect, iconic snack cake inside? For me, the Ding Dong was king. I loved the contrast of the moist, dark chocolate cake against the impossibly sweet, fluffy white filling, all enrobed in that thin, waxy chocolate shell. As an adult, I craved that nostalgic flavor but wanted to create something more; a grown up, from scratch version that was richer, more decadent, and worthy of a celebration. This homemade Ding Dong Cake is the glorious result of that quest. It’s my tribute to that childhood lunchbox treat, transformed into a stunning, showstopping layer cake that’s perfect for birthdays, potlucks, or any day that deserves a serious dose of chocolatey joy. It’s not just a cake; it’s a delicious slice of edible nostalgia.
Let’s talk about why this cake is pure magic. The flavor is an intense, grown up chocolate experience. The cake layers are deeply, decadently chocolaty with a subtle complexity from the brewed coffee (don’t worry, you won’t taste coffee; it just makes the chocolate sing!). The filling is a cloud like, sweet, and vanilla forward buttercream that is lighter than air and perfectly nostalgic. The entire masterpiece is draped in a luxuriously rich, semi sweet chocolate ganache that’s silky and smooth. The texture is a dreamy contrast: you get the tender, moist crumb of the cake, the light as a feather, creamy filling, and the glossy, firm yet yielding shell of ganache. Every forkful is a perfect bite of chocolate, cream, and pure, unadulterated happiness.
Baker’s Secrets for Ding Dong Perfection
This cake has a few special steps that are key to its success. Follow these pro tips for flawless results every time.
- The “Cooked Flour” Filling is a Must: The secret to that iconic, stable, non greasy filling is the cooked milk and flour mixture (a “ermine” or “boiled milk” frosting base). You must let this paste cool completely to room temperature before adding it to the whipped butter and sugar. If it’s even slightly warm, it will melt the butter and create a soupy mess.
- Room Temperature Ingredients Are Non Negotiable: For both the cake batter and the filling, ensure your butter, eggs, and milk are truly at room temperature. This allows for maximum emulsification, creating a lighter, fluffier cake and a smooth, creamy filling that whips up perfectly.
- Be Patient with the Ganache: For the perfect pourable but not runny ganache consistency, heat the cream and chocolate just until you can stir it smooth. Let it cool for 5-10 minutes before pouring it over the assembled cake. If it’s too hot, it will melt the filling. If it’s too cool, it won’t drip beautifully down the sides.
- Level Your Cake Layers: For a professional look and stable structure, use a serrated knife to carefully slice off any domed tops from your cooled cake layers. This creates a flat surface so the top layer doesn’t slide and the filling is evenly distributed.
Make Ahead, Storage & Freezing Instructions
This is a fantastic cake to make in stages, making it perfect for stress free entertaining.
- Make Ahead Champion:
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- Cake Layers: Bake, cool completely, wrap tightly in plastic wrap, and store at room temperature for 1 day or freeze for up to 1 month.
- Filling: Make the cooked flour/milk paste up to 2 days ahead and store it covered in the fridge. Let it come completely to room temperature before finishing the buttercream.
- Ganache: Make the ganache 1 day ahead, let it cool, then cover and store at room temperature. Gently re warm in 10 second bursts in the microwave, stirring between each, until it’s pourable again.
- Storing the Assembled Cake: Store the fully frosted cake in an airtight cake carrier or loosely covered with a dome. It will keep perfectly at cool room temperature for 1 day or in the refrigerator for up to 4 days. Let refrigerated slices sit at room temperature for 20 minutes before serving for the best texture.
- Freezing: This cake freezes beautifully! Freeze individual slices wrapped in plastic wrap and foil, or freeze the whole, unfrosted cake layers as noted above. You can also freeze the fully assembled cake (place it unwrapped in the freezer until solid, then wrap tightly in plastic and foil). Thaw overnight in the refrigerator.
Step by Step Instructions
Prep Time: 1 hour | Bake Time: 25 minutes | Chill/Set Time: 1 hour | Total Time: 2 hours 25 minutes
Follow these steps for a stunning, nostalgic cake that’s sure to impress.
1Prep & Mix Dry Ingredients: Preheat your oven to 350°F (175°C). Grease and flour two 9 inch round cake pans, then line the bottoms with parchment paper. In a medium bowl, whisk together the flour, dark cocoa powder, salt, baking soda, and baking powder. In a measuring cup, combine the cooled brewed coffee and milk.
2Cream Butter & Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and granulated sugar on medium high speed for a full 5 minutes, until very light and fluffy.
3Build the Cake Batter: Beat in the eggs, one at a time, until fully incorporated. With the mixer on low, add about one third of the dry ingredients, mixing just until combined. Pour in half of the coffee milk mixture. Repeat, ending with the final third of dry ingredients. Once combined, increase speed to medium and beat for 2 minutes to aerate the batter.
4Bake & Cool: Divide the batter evenly between the prepared pans. Bake for 23-28 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
5Make the Filling Base: In a small saucepan, whisk the flour into the milk until smooth. Cook over medium heat, whisking constantly, until the mixture thickens into a very thick paste (like pudding or mashed potatoes). Remove from heat, stir in vanilla, and scrape into a shallow dish. Press plastic wrap directly onto the surface and let it cool to room temperature.
6Finish the Cream Filling: In a clean mixer bowl, beat the softened butter and sugar for 4-5 minutes until pale and fluffy. With the mixer on medium low, add spoonfuls of the completely cooled flour paste. Once all is added, increase speed to high and beat for 3-4 minutes until the filling is incredibly light, fluffy, and resembles whipped cream.
7Make the Ganache: Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer (small bubbles around the edges). Immediately pour the hot cream over the chocolate. Let it sit for 3 minutes, then whisk gently from the center outward until completely smooth and glossy. Let it cool and thicken slightly for 5-10 minutes.
8Assemble the Masterpiece: Place one cooled cake layer on a serving plate or cake stand. Spread all of the cream filling evenly over the top, going right to the edge. Carefully place the second cake layer on top. Slowly pour the slightly cooled ganache over the center of the top cake layer. Use an offset spatula to gently guide it over the edges and down the sides, covering the cake completely. Let it set for at least 30 minutes before slicing.
Customize It: Ingredient Substitutions
Make this cake work for different needs without sacrificing the dreamy texture.
- Gluten Free: Substitute the all purpose flour in both the cake and filling with a trusted 1:1 gluten free flour blend (like Bob’s Red Mill or King Arthur).
- Dairy Free: Use high quality vegan butter sticks and plant based milk (oat or soy milk work best) in both the cake, filling, and ganache. For the ganache, use full fat canned coconut milk.
- Common Pantry Swaps:
- Coffee: You can use hot water instead, but the coffee truly enhances the chocolate flavor.
- Dark Cocoa Powder: Regular unsweetened cocoa powder works, but the cake will have a lighter chocolate color and slightly less intense flavor.
- Semi Sweet Chocolate: Use a high quality chocolate bar chopped small instead of chips. For a darker cake, use dark chocolate. For a milder one, use milk chocolate.
Serving Suggestions
This cake is a complete showstopper on its own, but a few accompaniments can make it extra special.
- The Classic Pairing: A tall, cold glass of ice cold milk is the undisputed, nostalgic champion pairing.
- For a Grown Up Twist: Serve with a cup of strong black coffee or a dessert wine like a ruby Port, which complements the deep chocolate notes.
- A La Mode: Take it over the top by serving a slice slightly warmed with a scoop of vanilla bean ice cream.
- Garnish Ideas: While classic Ding Dongs are plain, you can garnish your masterpiece with chocolate shavings, a dusting of cocoa powder, or even a few fresh raspberries for a pop of color.
Essential Equipment List
- Stand Mixer or Hand Mixer: Essential for properly creaming the butter and sugar and whipping the filling to the right consistency.
- Two 9 Inch Round Cake Pans: Light colored aluminum pans bake most evenly.
- Parchment Paper: For foolproof cake release.
- Wire Cooling Racks: Allowing air to circulate under the cakes prevents soggy bottoms.
- Small Saucepan & Whisk: For making the filling base and heating the cream for ganache.
- Offset Spatula: The best tool for smoothly pouring and spreading the ganache.
- Cake Turner (Lazy Susan): Makes frosting and ganaching the sides of the cake infinitely easier.
Frequently Asked Questions (FAQ)
- Why does my filling look curdled when I add the milk paste?
This is totally normal and temporary! The cool paste causes the whipped butter to firm up initially. Just keep beating on medium high speed. After 2-3 minutes of continuous beating, it will suddenly come together into a smooth, fluffy, perfect filling. - Can I use a boxed cake mix?
You absolutely can for a shortcut! Prepare one 15.25oz box of Devil’s Food cake mix according to package directions for two 9 inch rounds. The homemade filling and ganache will make it taste incredible. - My ganache is too thick to pour. What do I do?
Gently re warm it in the microwave in 10 second bursts, stirring well between each, until it reaches a pourable consistency. Alternatively, you can stir in a teaspoon of warm cream at a time to loosen it. - How do I get a super smooth finish on the ganache?
Pour the ganache over the center and let gravity do most of the work. Use your offset spatula only to gently nudge it over the edges. Avoid over spreading. For a perfectly smooth top, pour a final little pool in the center and tilt the cake stand to let it flow evenly.
Ultimate Homemade Ding Dong Cake
Ingredients
For the Chocolate Cake:
- ½ cup 1 stick unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 2 large eggs room temperature
- 1 ½ cups all purpose flour
- ½ cup unsweetened dark cocoa powder like Hershey's Special Dark
- ½ tsp kosher salt
- 1 tsp baking soda
- ½ tsp baking powder
- ½ cup strong brewed coffee cooled
- ½ cup whole milk room temperature
For the Vanilla Cream Filling:
- 5 Tbsp all purpose flour
- 1 cup whole milk
- 1 tsp pure vanilla extract
- 1 cup 2 sticks unsalted butter, room temperature
- 1 cup granulated sugar
For the Chocolate Ganache:
- 1 12 oz bag high quality semi sweet chocolate chips
- 1 ¼ cups heavy whipping cream
Instructions
- Bake the Cakes: Preheat oven to 350°F. Grease, flour, and line two 9 inch cake pans with parchment. Whisk flour, cocoa, salt, baking soda, and powder in a bowl. Combine coffee and milk in a cup.
- In a stand mixer, cream butter and sugar for 5 mins until fluffy. Beat in eggs one at a time. On low, alternately add dry ingredients and coffee milk mixture in 3 parts, starting and ending with dry ingredients. Beat on medium 2 mins.
- Divide batter between pans. Bake 23-28 mins, until a toothpick comes out clean. Cool in pans 10 mins, then invert onto wire racks to cool completely.
- Make the Filling: In a saucepan, whisk flour into milk until smooth. Cook over medium heat, whisking constantly, until very thick (like pudding). Remove from heat, stir in vanilla, and transfer to a dish. Press plastic wrap on surface and cool to room temp.
- In a clean mixer bowl, beat butter and sugar for 4-5 mins until pale. With mixer on medium low, add spoonfuls of the cooled flour paste. Once added, beat on high for 3-4 mins until light, fluffy, and like whipped cream.
- Make the Ganache: Place chocolate chips in a heatproof bowl. Heat cream in a saucepan until simmering. Pour hot cream over chocolate, let sit 3 mins, then whisk until smooth. Let cool 5-10 mins to thicken slightly.
- Assemble: Place one cake layer on a plate. Spread all filling evenly on top. Top with second cake layer. Pour slightly cooled ganache over the center, guiding it over edges with an offset spatula to cover completely. Let set 30+ mins before slicing.
Notes
- Room Temp is Key: Ensure butter, eggs, and milk are at room temperature for best results.
- Filling Curdling: If filling looks curdled after adding the paste, just keep beating; it will become smooth and fluffy.
- Make Ahead: Cake layers can be baked, wrapped, and frozen a month ahead. Filling base can be made 2 days ahead.
