DING DONG CAKE
A rich, decadent, show-stopping chocolate cake inspired by the classic snack treat. Moist chocolate layers, a fluffy cream center, and a smooth chocolate ganache make this dessert unforgettable. Perfect for birthdays, holidays, or any time you want a true crowd-pleaser.
INGREDIENTS
For the Cake
2 ½ cups all-purpose flour
1 ½ cups unsweetened cocoa powder
2 cups granulated sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
3 large eggs
1 cup whole milk or buttermilk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup hot water or hot coffee
For the Cream Filling
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup milk
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
For the Chocolate Ganache
2 cups semi-sweet chocolate chips
1 cup heavy cream
1 teaspoon vanilla extract
INSTRUCTIONS
Make the Cake
Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Mix until smooth.
Slowly pour in hot water or hot coffee. The batter will be thin; this is normal.
Divide batter between pans and bake for 28 to 32 minutes or until a toothpick comes out clean.
Let cakes cool completely.
Make the Cream Filling
In a small saucepan, whisk milk and flour. Cook over medium heat, stirring constantly until thickened like pudding. Let cool completely.
In a large bowl, beat butter and sugar for about 5 minutes until fluffy.
Add the cooled milk mixture and vanilla. Beat on high speed for 5 to 7 minutes until very light, creamy, and whipped.
Make the Ganache
Heat heavy cream in a saucepan until steaming but not boiling.
Pour over chocolate chips in a bowl. Let sit for 5 minutes.
Add vanilla and whisk until smooth and glossy. Let cool slightly to thicken.
ASSEMBLY
Place the first cake layer on a plate. Spread all the cream filling evenly on top.
Place the second cake layer over the filling.
Pour ganache over the top, letting it drip down the sides.
Let the cake chill in the fridge for at least 1 hour before slicing.
METHOD
The cake relies on a hot liquid to bloom the cocoa powder, creating a deep, rich chocolate flavor. The filling uses a cooked milk mixture to create a stable, fluffy cream similar to classic snack cakes. The ganache ties everything together with a smooth, shiny finish.
HISTORY
This cake is inspired by the famous Ding Dong snack cake introduced in the 1960s. Home bakers began recreating larger versions to mimic the iconic cream-filled treat, turning it into a celebration dessert for chocolate lovers.
BENEFITS
Rich chocolate flavor
Light and fluffy cream center
Perfect for celebrations
Easy ingredients you likely already have
Moist cake texture that stays soft for days
CONCLUSION
This Ding Dong Cake is everything a chocolate lover dreams of. Moist layers, a cloud-like filling, and glossy ganache come together to create a dessert that feels luxurious and nostalgic at the same time. Perfect for sharing and guaranteed to impress.
If you want, I can also give you a version without introduction, a version in Arabic, or a version with metric-only ingredients.
