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–+ servings
Ding Dong Cake

Irresistible Ding Dong Cake: Your New Favorite Chocolate Treat

Delight in the nostalgia of Ding Dong Cake, a rich chocolate treat that combines moist layers with luscious filling and smooth ganache.
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Prep Time 45 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour can be substituted with gluten-free flour
  • 1.5 cups Sugar alternative sweeteners can be used
  • 0.75 cups Unsweetened Cocoa Powder substitute with Dutch-processed cocoa for different taste
  • 1 tsp Baking Soda ensure it's fresh
  • 0.5 tsp Baking Powder ensure it's fresh
  • 1 tsp Salt
  • 3 large Eggs can be replaced with flax eggs for vegan option
  • 1 cup Buttermilk can use regular milk mixed with vinegar or lemon juice
  • 0.5 cups Vegetable Oil can use melted coconut oil or unsalted butter
  • 1 tsp Vanilla Extract optional but recommended
For the Filling
  • 1 cup Whole Milk swap for dairy-free milk for dairy-free version
  • 0.5 cups Unsalted Butter can use vegan butter
For the Ganache
  • 1 cup Heavy Cream can use coconut cream for dairy-free alternative
  • 8 oz Semi-Sweet Chocolate dark chocolate can be used for a less sweet option

Equipment

  • Oven
  • Mixing bowls
  • Saucepan
  • whisk
  • spatula
  • Cake pans
  • serving platter

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a small saucepan, whisk together flour and milk over medium heat until thickened, about 3-5 minutes. Cool completely.
  3. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, mix eggs, buttermilk, oil, and vanilla. Combine wet and dry ingredients, mix until just smooth.
  4. Divide the batter evenly between the prepared pans and bake for 30-35 minutes until a toothpick comes out clean. Cool in pans for 10 minutes before turning onto wire racks.
  5. Beat the cooled flour paste with butter, sugar, and vanilla extract until light and fluffy, about 4-5 minutes.
  6. Place one cooled cake layer on a plate, spread buttercream on top, and place the second cake layer on top. Refrigerate for 30 minutes.
  7. Heat heavy cream in a saucepan until it simmers. Pour over chopped chocolate and stir until smooth. Let cool slightly.
  8. Retrieve the cake from the fridge and pour ganache over the top, letting it drip down the sides. Refrigerate for at least 30 minutes to set before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 55mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 300IUCalcium: 50mgIron: 2mg

Notes

For best texture, allow cold slices to come to room temperature before serving. Individual pieces can also be warmed in the microwave.

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