Rich, nostalgic, and absolutely indulgent, this Ding Dong cake is a homemade spin on the beloved chocolate snack cake—but supersized into decadent dessert perfection.
Each slice delivers moist chocolate cake, a fluffy vanilla filling, and a silky ganache, making this Ding Dong cake a showstopping treat for birthdays, potlucks, or chocoholics.
What You’ll Need to Make This Giant Ding Dong Cake
- All-purpose flour – Forms the base for both the cake and filling, providing structure without heaviness.
- Natural cocoa powder – Deepens the chocolate flavor for that classic Ding Dong richness.
- Granulated and brown sugars – The blend enhances sweetness and adds moisture and a hint of molasses.
- Buttermilk – Adds tang and tenderizes the crumb, making the cake soft yet rich.
- Hot coffee – Intensifies the cocoa notes for a more complex chocolate taste.
- Unsalted butter – Used in both the cake and the creamy filling for luxurious texture and flavor.
- Clear vanilla extract – Keeps the creamy center snowy white while adding that nostalgic snack-cake flavor.
- Semi-sweet chocolate – The key to a glossy, rich ganache that crowns the cake.
- Heavy whipping cream – Ensures the ganache is luscious and smooth with the perfect pourable consistency.
Let’s Make It! Ding Dong Cake Instructions at a Glance
Start by cooking the sugar-flour filling base until thickened, then let it cool fully before whipping it with butter and vanilla. This creates the cloud-like filling.
While the filling base cools, mix the cake batter—combining dry ingredients first, then incorporating melted butter, eggs, buttermilk, and finally, hot coffee for that rich finish. Bake until a toothpick comes out clean.
Once the cake layers are cool, whip up the filling, then prepare the ganache by melting semi-sweet chocolate with cream until velvety smooth.
To assemble, level the cakes, spread the fluffy filling between them, and chill to set. Finish with a generous coating of ganache on top and sides, smoothing it out for that polished, glossy look.
Tricks and Twists for the Best Ding Dong Cake
Chill your mixing bowl before whipping the filling for extra volume and easier emulsification. If you want to skip clear vanilla, standard pure vanilla works—just note the filling may tint slightly.
For a flavor twist, try adding a touch of espresso powder to the cake batter or infuse the ganache with a splash of bourbon. You can also split the cake layers into four thinner rounds for extra filling layers and visual wow factor.
Mini Ding Dong cupcakes are another great variation using the same recipe—just bake in muffin tins and core for a creamy center.
Keep It Fresh: Storing Your Ding Dong Cake
Refrigerate your finished cake in an airtight container for up to five days. Because the filling is butter-based, it will soften at room temperature, so it’s best kept chilled until about 30 minutes before serving.
If freezing, wrap the cake tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge, then let sit at room temperature briefly before enjoying for the best texture.
Ding Dong Cake
Ingredients
Filling Base
- ¼ teaspoon salt
- 1 cup 236 ml whole milk
- 5 tablespoons 40 g all-purpose flour
- 1 cup 200 g granulated sugar
Cake
- ½ cup 118 ml hot coffee (or hot water)
- ¾ teaspoon salt
- 1 ¾ cups 205 g all-purpose flour
- 2 large eggs + 1 egg yolk room temperature preferred
- ½ cup 118 ml neutral oil (canola, vegetable, or avocado)
- 1 cup 200 g brown sugar, firmly packed
- 1 teaspoon vanilla extract
- 1 cup 236 ml buttermilk, room temperature preferred
- ¾ cup 75 g natural cocoa powder
- ½ cup 113 g unsalted butter, melted
- 1 cup 200 g granulated sugar
- 1 ½ teaspoons baking soda
Filling
- 1 filling base as prepared above
- 1 cup 226 g unsalted butter, softened
- 1 teaspoon clear vanilla extract
Ganache Frosting
- 1 cup 236 ml heavy whipping cream
- 8 oz 226 g semi-sweet chocolate
Instructions
- To begin the filling base, whisk together granulated sugar, all-purpose flour, and salt in a medium saucepan. Gradually incorporate the milk, whisking continuously to avoid lumps, then heat over medium while stirring until it thickens to a pudding consistency. Transfer to a heatproof bowl, press wax paper directly on the surface, and let it cool completely to room temperature.
- For the cake, preheat the oven to 350°F (175°C). Line and grease two 8-inch round cake pans. In a large bowl, combine flour, brown sugar, granulated sugar, cocoa powder, baking soda, and salt. Mix in melted butter and oil thoroughly. Incorporate the eggs, egg yolk, and vanilla until smooth. Add buttermilk gradually, stirring well, followed by the hot coffee. Divide the batter evenly between pans and bake for 33–35 minutes. Let the cakes cool in the pans for 15 minutes, then transfer to wire racks to cool completely.
- To prepare the filling, beat softened butter on high speed until fluffy. Lower the mixer to medium and gradually incorporate the cooled filling base by the spoonful. Once blended, add vanilla extract and whip on medium-high until the mixture is smooth and aerated. Chill in the refrigerator for 10–20 minutes to firm slightly.
- For the ganache, place chocolate and heavy cream in a microwave-safe bowl. Heat on high for 35 seconds, stir, then microwave for an additional 25 seconds. Stir until fully smooth, reheating in 25-second intervals if necessary. Let cool until it reaches a spreadable consistency.
- Assemble by leveling the cakes if needed. Position one layer on a serving plate and spread the filling evenly over it. Add the second layer on top, smoothing the sides. Freeze the cake for 10–15 minutes before applying the ganache. If the ganache hardens too much, briefly microwave until just spreadable. Coat the cake evenly with ganache. Chill for at least 15 minutes to set before slicing and serving.
Notes
Clear vanilla is recommended for a bright white filling and a nostalgic flavor, though traditional vanilla extract can be used as a substitute. Storage
Keep the cake refrigerated in an airtight container for up to 5 days. Avoid warm environments to prevent the filling from softening and causing the layers to shift.
