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Ding Dong Cake

Indulge in the Best Ding Dong Cake for Sweet Nostalgia

This Ding Dong Cake evokes sweet childhood memories with moist chocolate layers, fluffy filling, and glossy ganache.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour consider whole wheat pastry flour for a nutritious twist
  • 2 cups granulated sugar you can reduce by ¼ cup for a less sweet cake
  • ¾ cup unsweetened cocoa powder Dutch-processed cocoa gives a smoother taste
  • 1 teaspoon baking powder make sure it's fresh for best results
  • 1 teaspoon baking soda make sure it's fresh for best results
  • 1 teaspoon salt
  • 2 large eggs substitute with ground flaxseed mixed with water for an egg-free version
  • 1 cup whole milk you can use almond milk or other plant-based alternatives
  • ½ cup vegetable oil melted coconut oil can work as a substitute
  • 2 teaspoons vanilla extract pure vanilla is always the best choice
  • 1 cup boiling water don't skip this ingredient for the right texture
For the Filling
  • ½ cup unsalted butter make sure it's softened for easy incorporation
  • 2 cups powdered sugar add it gradually to avoid lumps
  • ¼ cup whole milk same substitution options apply here
For the Ganache
  • 1 cup heavy cream avoid boiling it to keep it from seizing
  • 8 oz semi-sweet chocolate using high-quality chocolate is crucial for full flavor

Equipment

  • Oven
  • mixing bowls
  • spatula
  • hand mixer
  • Cake pans
  • Cooling rack
  • saucepan

Method
 

Preparation and Baking
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans generously.
  2. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the large eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat these ingredients on medium speed for about 2 minutes.
  4. Carefully stir in the boiling water until just combined.
  5. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes.
  6. Allow the cake layers to cool in the pans for about 10 minutes before transferring them to a wire rack.
Filling and Assembly
  1. In a mixing bowl, beat the softened unsalted butter until creamy. Gradually add in the powdered sugar and the whole milk.
  2. Take one cooled cake layer and spread the creamy filling evenly on top.
  3. Place the second layer on top, flat side down, to create a beautiful stack.
Ganache and Serving
  1. Heat the heavy cream until it just begins to simmer and pour it over the chopped semi-sweet chocolate, stirring until smooth.
  2. Pour the ganache gently over the assembled Ding Dong Cake. Chill for about 15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 2IUCalcium: 6mgIron: 10mg

Notes

Ensure that your ingredients are at room temperature for best results. Always confirm the freshness of your leavening agents.

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