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Ding Dong Cake Recipe

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4.3 from 55 reviews

  • Author: Ava
  • Total Time: 1 hour 55 minutes
  • Yield: 12 servings

Description

Ding Dong Cake is a rich and moist chocolate layer cake filled with a creamy vanilla filling and topped with a smooth chocolate ganache. This cake combines the deep flavors of cocoa and coffee with a light, fluffy buttermilk cake base, completed by a luscious buttercream filling and shiny ganache glaze. Perfect for special occasions or an indulgent treat, this recipe yields a decadent dessert that balances intense chocolate with a delicate creamy center.

Ingredients

Cake

  • 1 ¾ cups all purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅔ cup (11 tablespoons) unsalted butter, softened to room temperature
  • 1 ¾ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk, at room temperature
  • ½ cup hot coffee

Cream Filling

  • 1 ¼ cups milk
  • ⅓ cup all purpose flour
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract (use clear vanilla for a whiter filling)

Ganache

  • 8 ounces semi sweet chocolate bar, chopped
  • 1 cup (8 ounces) heavy cream
  • 2 tablespoons light corn syrup

Instructions

  1. Prepare the Cake: Preheat your oven to 350°F (180°C) or 160°C fan oven. Grease and line two 8-inch baking pans with parchment paper. Using pre-cut parchment circles will make this step easier.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until smooth and creamy, about 3 minutes. Add the eggs one at a time along with the vanilla extract, then beat on high speed for 2-3 minutes until the mixture is pale and fluffy.
  4. Combine Flour and Buttermilk: Alternately add half of the dry ingredients and half of the buttermilk to the butter mixture, beating well after each addition until fully combined.
  5. Add Coffee: Pour in the hot coffee and mix until the batter is smooth and uniform.
  6. Bake the Cakes: Divide the batter evenly between the two prepared pans. Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool Cakes: Let the cakes cool for 5 minutes in the pans, then turn out onto wire racks to cool completely.
  8. Make Cream Filling: In a medium saucepan over medium heat, whisk together flour and milk. Stir constantly as the mixture heats and thickens to a roux-like consistency. Remove from heat and stir in vanilla extract. Allow to cool completely, stirring occasionally.
  9. Whip Butter and Sugar: In a stand mixer bowl, whip the butter and sugar until pale and fluffy, about 5 minutes.
  10. Combine Filling Mixtures: Add the cooled milk and flour mixture to the whipped butter and sugar. Beat until the filling is white and fluffy, about 3-4 minutes. Set aside.
  11. Prepare Ganache: Heat the heavy cream until steaming but not boiling. Pour over the chopped semi-sweet chocolate and let sit for 2 minutes.
  12. Mix Ganache: Stir the cream and chocolate together gently until smooth and lump-free. Stir in the light corn syrup. Allow ganache to cool to room temperature, at least 30 minutes.
  13. Assemble Cake: If necessary, level the cooled cakes to make them flat. Place one cake layer on a wire rack set over a baking sheet.
  14. Add Cream Filling: Spread the entire cream filling evenly over the top of the first cake layer. Place the second cake layer on top, then smooth cream from the sides to create even edges. Chill in the fridge for at least 30 minutes.
  15. Apply Ganache: Pour the cooled ganache evenly over the chilled cake. Use an offset spatula to guide the ganache over the top and sides for a smooth finish.
  16. Set Ganache: Refrigerate the assembled cake for about one hour to allow the ganache to set before slicing and serving.

Notes

  • The hot coffee in the cake batter enhances the chocolate flavor and adds depth.
  • Use room temperature ingredients (eggs, buttermilk, butter) for better mixing and texture.
  • Clear vanilla extract is preferred in the filling for a whiter cream color.
  • Allow ganache to cool sufficiently to avoid melting the cream filling when applied.
  • Level cakes if domed to ensure even layering and smoother ganache coating.
  • Chilling the cake between layers helps the ganache set nicely and keeps layers intact when slicing.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/ding-dong-cake-recipe/