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This homemade ding dong cake takes the nostalgic flavor of the classic treat and turns it into a rich, layered dessert. Fluffy, moist chocolate cake holds a light cream filling and is topped with smooth chocolate ganache for ultimate indulgence. The tender cake layers and glossy ganache create a perfect balance of sweetness and texture. It’s a delicious chocolate cake recipe that’s as impressive as it is satisfying, perfect for birthdays, holidays or anytime you crave something special.
This delicious ding dong cake layers moist chocolate cake, creamy filling and rich ganache for a dessert that’s decadent, nostalgic and ideal for chocolate lovers.
You might also like twinkie cake, twinkie poke cake, chocolate mint cookies, ding dong cookies, homemade ding dongs and lemon cake roll.
Why You’ll Love It
Rich flavor: Deep chocolate layers with a smooth, creamy center.
Beautiful texture: Soft cake with silky frosting and glossy ganache.
Simple ingredients: Pantry staples come together easily.
Showstopping dessert: Perfect centerpiece for any celebration.
Nostalgic touch: Brings back the flavor of your favorite childhood treat.
Ding Dong Cake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
All-purpose flour: Creates structure for the cake and frosting base.
Granulated sugar: Sweetens both the cake and filling.
Natural cocoa powder: Adds rich chocolate flavor and deep color.
Baking powder and baking soda: Help the cake rise evenly.
Oil: Keeps the cake tender and moist. Canola oil or vegetable oil would work.
Eggs: Add structure and richness. Use room temperature eggs.
Salt: Stops the cake being overly sweet and makes the sweetness pop. I used table salt.
Vanilla extract: Enhances the cake’s flavor and is also used to flavor the ding dong cake filling.
Buttermilk: Adds tang and moisture.
Coffee: Deepens the chocolate flavor without overpowering it. I brewed fresh hot coffee. This can be left out, but it enhances the chocolate flavor.
Butter: Softened butter gives the frosting its creamy texture.
Chocolate chips: Melt into a smooth, glossy ganache frosting.
Heavy whipping cream: Heavy cream creates the silky consistency in the ganache.
How to Make Ding Dong Cake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the batter: Whisk flour, sugar, cocoa, baking powder, baking soda and salt in a large mixing bowl. Add oil, eggs and vanilla, then pour in buttermilk and coffee. Mix until smooth.
Prepare the pans: Grease and flour round cake pans, then divide the batter evenly between the two prepared cake pans.
Bake and cool: Bake until set, then cool the cakes before removing them from the pans.
Make the frosting: Cook the flour, sugar and milk until thick. Cool, then beat the cooled milk mixture with butter and vanilla until light and fluffy.
Make the ganache: Melt chocolate chips with cream until smooth. Let it cool slightly.
Assemble the cake: Trim cake tops, then spread ermine frosting between the first and second cake layers.
Add the ganache: Pour the rich chocolate ganache over the top and smooth evenly over the whole cake. Chill until set.
Substitutions and Variations
Coffee alternative: Use hot water instead for a milder chocolate flavor.
Butter swap: Salted butter can replace unsalted if you skip the added salt.
Make your own buttermilk: Add a tablespoon of lemon juice or white vinegar to a cup of milk, leave it for 10 minutes, then proceed with the recipe.
Dairy-free version: Use plant-based milk and cream alternatives.
Extra chocolate: Stir mini milk chocolate chips into the cake batter for more texture.
Serving Suggestions
With a cold drink: Pair a slice of ding dong cake with a glass of boozy whipped lemonade, Mexican horchata or a mango smoothie.
With a hot drink: Enjoy a latte breve or pistachio latte with your cake.
How to Store Ding Dong Cake
Store: Keep leftover cake in an airtight container in the refrigerator for up to 3 days. Due to the milk in the frosting and cream in the ganache, don’t let this cake be at room temperature for longer than 2 hours at a time.
Freeze: Freeze ding dong cake unfrosted in layers for up to 3 months, wrapped tightly in plastic wrap and then foil.
Thaw: Defrost cake layers in the fridge overnight before frosting.
Top Tips
Use room temperature ingredients: Ensures even mixing and baking.
Grease with cake goop: I recommend using cake goop (oil, flour and shortening mixed) to grease the cake pans, so the baked cakes slide out cleanly and easily.
Trim the cakes: Flat layers make stacking easier.
Cool completely: The filling and ganache set better on cooled cake.
Pour ganache slowly: Allows for an even, polished finish. Pouring the ganache on the cake while it’s on parchment paper, then transferring it to a cake stand, will give the cake a clean presentation.
Use a cake stand: This allows you to rotate the cake while adding the ganache over the dark chocolate cake layers. You don’t have to use one but it does make things easier!
Chill before serving: Makes slicing cleaner and neater.
Hostess Ding Dong Cake FAQs
Yes, you can bake the cake layers a day in advance and assemble later.
Yes, use warm water if you prefer a less intense chocolate flavor.
Stir the ganache gently until smooth and glossy before pouring.
Ding Dong Cake Recipe
Ding Dong Cake
Equipment
- 2 Cake Pans 8 Inches, Round and 2 to 3 Inches Tall
- Offset Spatula Optional
Ingredients
For the Cake
- 1 ⅔ Cups all-purpose flour, spooned and leveled plus extra for dusting pans
- 1 ½ Cups granulated sugar
- ⅔ Cup unsweetened cocoa powder
- 1 Teaspoon baking powder
- 1 Teaspoon baking soda
- ½ Teaspoon salt
- ½ Cup oil
- 2 eggs, large, at room temperature
- 1 Teaspoon vanilla extract
- 1 Cup buttermilk
- ½ Cup hot coffee, brew it strong
For the Ermine Frosting Filling
- 1 Cup granulated sugar
- 5 Tablespoons all-purpose flour
- 1 Cup whole milk
- 2 Sticks unsalted butter, 1 Cup, at room temperature
- 1 Teaspoon vanilla extract
- ¼ Teaspoon salt
For the Chocolate Ganache
- 1 ¼ Cup semi-sweet chocolate chips
- ¾ Cup heavy whipping cream
Instructions
- Preheat the oven to 350°F.
- Grease a pair of 8-inch round cake pans with cake goop (see notes), butter or shortening and dust with flour. Set aside.
Prepare the Cake Batter
- Whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt together in a large mixing bowl.
- Use an electric mixer to mix in the oil until the mixture is clumpy.
- Add the eggs and vanilla extract and mix until combined.
- Pour in the buttermilk and coffee and mix at low speed to keep the mixture from splashing out of the bowl until the batter is well mixed. It will be thin like pancake batter.
Bake the Cake
- Divide the batter evenly between the prepared cake pans and bake on the middle rack of the oven for 30 minutes or until a toothpick inserted in the middle of the cakes comes out clean.
- Let the cakes cool in the pans for 30 minutes before transferring them to a wire rack to cool completely.
Prepare the Ermine Frosting Filling
- Whisk the sugar, salt and flour in a small saucepan over medium heat for 1 minute.
- Pour in the milk and whisk until smooth. Keep whisking to prevent the mixture from scorching on the bottom.
- Once the mixture thickens significantly (like paste or pudding) and starts to bubble, remove from heat, and pour it into a shallow, heat-proof container.
- Cover it with plastic wrap pressed on top to prevent a skin from forming and let it cool to room temperature on a cooling rack.
- Once cool, beat the butter and vanilla into the cooled milk mixture until light and fluffy.
Make the Chocolate Ganache
- Combine the chocolate chips and heavy whipping cream in a small, microwave-safe bowl, and heat in the microwave in 30-second increments, stirring in between each until the ganache is smooth.
- Let the ganache cool to room temperature.
Assemble the Ding Dong Cake
- If the cake layers have a dome, cut off the tops to make them flatter.
- Line a large plate or platter with parchment paper.
- Place one of the cake layers on the parchment paper.
- Spoon the ermine frosting filling on top of the cake and smooth it out into a thick, even layer.
- Place the second cake layer on top of the frosting and gently press it down.
- Use an offset spatula or the straight edge of a spatula to smooth out the frosting around the edge of the cake.
- Chill the cake for 30 minutes in the refrigerator.
- Pour the chocolate ganache on top of the cake, allowing it to pour down the sides of the cake.
- Smooth it out evenly and chill the cake for at least another 30 minutes or until the ganache is set.
Serve and Enjoy
- Carefully transfer the cake to a cake stand or plate.
- Slice and serve chilled or at room temperature.
Notes
Grease with cake goop: I recommend using cake goop (oil, flour and shortening mixed) to grease the cake pans, so the baked cakes slide out cleanly and easily.
Trim the cakes: Flat layers make stacking easier.
Cool completely: The filling and ganache set better on cooled cake.
Pour ganache slowly: Allows for an even, polished finish. Pouring the ganache on the cake while it’s on parchment paper, then transferring it to a cake stand, will give the cake a clean presentation.
Use a cake stand: This allows you to rotate the cake while adding the ganache over the dark chocolate cake layers. You don’t have to use one but it does make things easier!
Chill before serving: Makes slicing cleaner and neater.
Nutrition
Ding dong cake is pure chocolate bliss, with layers of rich chocolate cake, sweet cream filling and silky ganache. It’s a homemade version of a classic treat that’s perfect for chocolate lovers. Serve it chilled or at room temperature for any celebration. From the moist crumb to the smooth topping, this cake delivers everything you want in a rich chocolate dessert and is one of the best chocolate cake recipes I ever tried.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
When do I put in the butter vanilla and salt for the Ermine Frosting?
When the mixture is cool, you beat the butter and vanilla in. The salt can go in earlier, when adding the sugar.