Ding Dong Cake

Calling all chocolate lovers! This Ding Dong cake is made with a moist chocolate cake, ermine frosting layered in the middle, and topped with chocolate ganache.

Welcome to the upgraded version of your favorite snack cakes. This homemade Ding Dong cake is my new favorite dessert. Let’s just say there were no leftovers to freeze or giving away any of this cake to friends and family. Sorry not sorry. But this cake was too good to share. 

This recipe starts by making an easy chocolate cake. Then I layered in my ermine frosting. If you’re new to this frosting it’s a frosting that is traditionally paired with red velvet cake. This a boiled milk frosting made on the stovetop and then finished in the stand mixer until it’s light and fluffy. This creamy filling pairs wonderfully with the rich chocolate cake! 

And to amp up the chocolate flavor, I poured a rich chocolate ganache over the top just like your favorite Hostess snack cake. 

Next time you need a cake that will wow everyone, then you have to try this Ding Dong cake recipe!

Why This Recipe Works

• Tastes just like a hostess ding dong snack cakes only better!
• Easy chocolate cake recipe that’s easy to mix up
• Great make ahead dessert

Ingredients Needed

• All-purpose flour 
• Granulated sugar
• Dutch processed cocoa powder – I prefer Dutch cocoa powder because it’s less acidic and has a more pronounced chocolate flavor. Read my tutorial on how natural cocoa vs. Dutch process cocoa powder.
• Baking soda
• Baking powder
• Salt
• Vegetable oil – Any neutral oil will work. You can also use canola oil, avocado oil, or safflower oil.
• Vanilla extract
• Large eggs – Make sure your eggs are at room temperature. Read my full tutorial on how to bring eggs to room temperature fast.
• Buttermilk – If you don’t have any, you can make your own homemade buttermilk.
• Boiling water – Can replace with hot coffee. Just omit the added espresso powder.
• Espresso powder – You won’t taste it but it just ramps up the chocolate flavor. Instant coffee can also work but it’s not as strong so you may want to add an extra teaspoon.
• Milk – I recommend and used whole milk but a low-fat milk or non-dairy milk will also work.
• Butter – I used unsalted butter but salted butter will also work.
• Semi-sweet chocolate – I do not recommend chocolate chips as they do not melt smoothly, unless you use a quality chocolate chips, like Guittard or Ghiradelli. Use 4-ounce baking chocolate bar that you chop first. You can also use bittersweet chocolate.
• Heavy cream

How To Make This Ding Dong Cake

Make the chocolate cake:

Preheat and prepare the pan. Preheat the oven to 350°F (180^oC). Grease and flour two 9-inch cake pans. Set aside.

Combine dry ingredients. In a mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Combine wet ingredients. In a second mixing bowl whisk together oil, vanilla, eggs, and buttermilk.

Add dry ingredients. Using a rubber spatula, stir the dry ingredients into the wet mixture just until incorporated. 

Add espresso/hot water. Stir the espresso powder into the boiling water. Carefully stir in the boiling water into the chocolate batter. The batter will be thin.

Bake. Divide the chocolate cake batter between the two pans. Bake 30-35 minutes until the toothpick inserted into the center comes out clean. Remove cake from the oven and allow it to cool for 5 minutes, then turn it out onto a rack to cool completely

For the ermine frosting:

Over medium heat, whisk flour, milk, and sugar in a saucepan and heat to a simmer. Whisk frequently until it becomes very thick (almost like pudding) about 4-5 minutes 

Remove from heat, whisk in vanilla and salt. Pour into a bowl to allow it to cool completely. Put plastic wrap on the surface to keep a skin from forming.

In a bowl of a stand mixer fitted with a paddle attachment, cream butter until light and fluffy, scraping the sides of the bowl occasionally, about 5 minutes. 

With the mixer on medium, add the cooled milk mixture (it should be at room temperature and not cold) a little bit at a time. Continue to beat until the mixture becomes light and fluffy. The buttercream will resemble whipped cream. Depending on how soft it is or how warm of a day it is you may want to refrigerate the frosting for 15-20 Minutes before using.

For the ganache:

Add chopped chocolate to a small mixing bowl.

In a small bowl, heat heavy cream in the microwave for 1 minute until very warm. Pour over the chocolate in and let stand for 3 minutes. Stir until smooth. Let sit for 10-15 minutes to firm up slightly. Ganache should be thick but still spreadable.

To assemble the cake:

Make sure cakes are completely cooled. Level the top of the cakes if need be. 

Top with all the ermine filling. Spread into an even layer. 

Top with a second layer. 

I like to place the cake on a cooling rack while pouring the ganache but you can do this on a cake stand. I like to line with parchment paper to make it easier to clean up.

Pour ganache over the top of the entire cake and use an offset spatula to spread the ganache over the top and sides of the cake.

Any ganache that drips off you can then scoop up and re-use on the cake. Refrigerate until set, about 20 minutes then slice and serve.

Recipe Tips

• Be sure to measure your flour correctly. I recommend measuring by weight using a kitchen scale for best accuracy. But if measuring by volume, then be sure to spoon the flour into your cup and level it off. Do NOT pack it down or shake the cup which will cause more flour to settle into the cup.
• You want room temperature ingredients so your ingredients blend together easily and create a smooth batter. For the eggs, I place mine in a bowl of warm water for 10 minutes before baking and they are ready to go! Read my full tutorial on how to bring eggs to room temperature fast.
• Make sure the ermine custard is at room temperature before mixing. You can make the boiled milk custard ahead of time, but just make sure it comes back to room temperature before mixing into the butter. 

Storage Instructions

Store the cake in the refrigerator, covered, for up to 5 days. I like to cover lightly in plastic wrap.

Yes you can freeze the chocolate cake for up to 3 months. I like to freeze individual slices wrapped in plastic wrap. And store in a plastic bag. Thaw overnight in the refrigerator before serving.

Recipe FAQs

More Recipes To Try

If you’re craving more cakes, then be sure to try my berry Chantilly cake! It’s better than Whole Foods! Or try my strawberry pound cake, Sock It To Me cake, or peach cobbler pound cake for an easy bundt cake!

And if you’re craving more chocolate cake, then be sure to try this mint chocolate cake (from Pastry Chef Online).

If you’re in need of a super easy cake dessert, then try my cherry dump cake recipe made with just 4 ingredients.

Ding Dong Cake

This Ding Dong cake is made with a moist chocolate cake, ermine frosting layered in the middle, and topped with chocolate ganache.

5 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 1 hour hour 30 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 2 hours hours 5 minutes minutes

Servings: 12 servings

Calories: 646kcal

Author: Heather Perine

Ingredients

For the chocolate cake:

• ▢ 1 ¾ cups (210 g) all-purpose flour *spooned and leveled
• ▢ 2 cups (400 g) granulated sugar
• ▢ ¾ cup (63 g) Dutch processed cocoa powder
• ▢ 2 teaspoons baking soda
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ ½ cup (120 mL) vegetable oil
• ▢ 2 teaspoons vanilla extract
• ▢ 2 large eggs
• ▢ 1 cup (240 ml) buttermilk
• ▢ 1 cup (240 mL) boiling water
• ▢ 2 teaspoons espresso powder

For the ermine frosting:

• ▢ 5 tablespoons all purpose flour
• ▢ 1 cup (240 g) whole milk
• ▢ 1 cup (200 g) granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ Pinch of salt
• ▢ 1 cup (227 g, 2 sticks) unsalted butter softened

For the ganache

• ▢ 8 ounces semi sweet chocolate
• ▢ 1 cup (240 ml) heavy cream

Instructions

Make the chocolate cake:

• Preheat and prepare the pan. Preheat the oven to 350°F (180°C). Grease and flour two 9-inch cake pans. Set aside.
• Combine dry ingredients. In a mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. 1 ¾ cups (210 g) all-purpose flour 2 cups (400 g) granulated sugar ¾ cup (63 g) Dutch processed cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder ½ teaspoon salt
• Combine wet ingredients. In a second mixing bowl whisk together oil, vanilla, eggs, and buttermilk. ½ cup (120 mL) vegetable oil 2 teaspoons vanilla extract 2 large eggs 1 cup (240 ml) buttermilk
• Add dry ingredients. Using a rubber spatula, stir the dry ingredients into the wet mixture just until incorporated.
• Add espresso/hot water. Stir the espresso powder into the boiling water. Carefully stir in the boiling water into the chocolate batter. 1 cup (240 mL) boiling water 2 teaspoons espresso powder
• Bake. Divide batter between the two pans. Bake 30-35 minutes until the toothpick inserted into the center comes out clean. Remove cake from the oven and allow it to cool for 5 minutes, then turn it out onto a rack to cool completely

For the ermine:

• Over medium heat, whisk flour, milk, and sugar in a saucepan and heat to a simmer. Whisk frequently until it becomes very thick (almost like pudding) about 4-5 minutes. 5 tablespoons all purpose flour 1 cup (240 g) whole milk 1 cup (200 g) granulated sugar
• Remove from heat, whisk in vanilla and salt. Pour into a bowl to allow it to cool completely. Put plastic wrap on the surface to keep a skin from forming. 1 teaspoon vanilla extract Pinch of salt
• Use a mixer to cream butter until light and fluffy, scraping the sides of the bowl occasionally, about 5 minutes. 1 cup (227 g, 2 sticks) unsalted butter
• With the mixer on medium, add the cooled flour mixture a little bit at a time. Continue to beat until the mixture becomes light and fluffy. The buttercream will resemble whipped cream. Depending on how soft it is or how warm of a day it is you may want to refrigerate the frosting for 15-20 Minutes before using.

For the ganache:

• Add chopped chocolate to a small mixing bowl. 8 ounces semi sweet chocolate
• In a small bowl, heat heavy cream in the microwave for 1 minute until very warm. Pour over the chocolate in and let stand for 3 minutes. Stir until smooth. Let sit for 10-15 minutes to firm up slightly. Ganache should be thick but still spreadable. 1 cup (240 ml) heavy cream

To assemble the cake:

• Make sure cakes are completely cooled. Place one layer in a serving platter or cake stand. Level the top of the cakes if need be.
• Top with all the cream filling. Spread into an even layer.
• Top with a second cake layer.
• Pour ganache over the top of the cake and use an offset spatula to spread the ganache over the top and sides of the cake. Refrigerate until set, about 20 minutes then slice and serve.

Notes

• Storage: Store the cake in the refrigerator, covered, for up to 5 days. I like to cover lightly in plastic wrap.
• Freezing: You can freeze the chocolate cake for up to 3 months. I like to freeze individual slices wrapped in plastic wrap. And store in a plastic bag. Thaw overnight in the refrigerator before serving.
• Espresso powder: You can omit this and instead of hot water just use hot coffee instead. Or you can swap the espresso powder for instant coffee but it’s not as strong so you may want to add an extra teaspoon.
• Different pans: Yes you can bake the cake into a 9×13 pan or into a bundt pan. The baking times will increase. For the 9×13 baking pan, the cake will bake for about 35-40 minutes, and the bundt pan will take about 50-60 minutes. For cupcakes, fill 2/3 full and bake about 18-20 minutes.

Nutrition

Calories: 646kcal | Carbohydrates: 83g | Protein: 8g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 229mg | Potassium: 362mg | Fiber: 4g | Sugar: 59g | Vitamin A: 896IU | Vitamin C: 0.2mg | Calcium: 106mg | Iron: 3mg

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