Ultimate Homemade Ding Dong Cake
A stunning, from scratch homage to the classic snack cake! Layers of rich, moist chocolate cake are sandwiching a cloud like vanilla cream filling, all draped in a glossy chocolate ganache. Pure nostalgia in every decadent bite.
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.