Description
This Ding Dong Cake is a rich and nostalgic dessert featuring layers of moist chocolate cake, a fluffy vanilla cream filling, and a silky chocolate ganache topping. Inspired by the classic snack treat, this cake is perfect for birthdays, celebrations, or any time you’re craving an indulgent chocolate fix.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Filling:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- For the Chocolate Ganache:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in boiling water until well combined. The batter will be thin.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the Filling: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, alternating with milk and vanilla extract, and beat until smooth and fluffy.
- Once the cake layers are cooled, spread the filling evenly over one layer. Top with the second cake layer.
- For the Ganache: In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and pour over chopped chocolate. Let sit for 1–2 minutes, then stir until smooth.
- Pour ganache over the top of the assembled cake, letting it drip down the sides. Smooth the top with an offset spatula.
- Refrigerate the cake for at least 30 minutes to set the ganache before slicing and serving.
Notes
- You can prepare the cake layers and filling a day in advance; store them in the refrigerator and assemble the cake just before serving.
- For a richer chocolate flavor, use dark cocoa powder in the cake batter.
- Make sure cakes are completely cool before applying the filling to prevent melting.
- Prep Time: 45 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 530 kcal
- Sugar: 48 g
- Sodium: 310 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg
Keywords: Ding Dong Cake, chocolate cake, filled cake, ganache, dessert, birthday cake, cream-filled cake, Hostess inspired, nostalgic dessert, American cake