This one’s for the kid in all of us. Remember those chocolatey snack cakes with the creamy white filling? Yep — those Ding Dongs. Now imagine a homemade, grown-up version that’s bigger, bolder, and better in every way. That’s what this Ding Dong Cake is all about.
It starts with rich, ultra-moist chocolate cake layers. Then we add a soft, whipped vanilla filling (made from a classic ermine-style frosting), and finish the whole thing with a glossy blanket of chocolate ganache. It’s nostalgic, indulgent, and totally worth the effort.
If you’re celebrating something — or honestly, even if you’re not — this cake is a showstopper.
Why You’ll Love It
. Deep, chocolatey cake layers with a super soft crumb
. Not-too-sweet filling that’s smooth and pillowy
. Fudgy ganache topping that’s as rich as it looks
. Keeps beautifully in the fridge (and might be even better the next day)
Ingredients You’ll Need
. For the Cake:
1¾ cups all-purpose flour
1 cup granulated sugar
1 cup light brown sugar (packed)
¾ cup unsweetened natural cocoa powder
1½ tsp baking soda
¾ tsp salt
½ cup unsalted butter, melted
½ cup neutral oil (vegetable or canola)
2 large eggs + 1 egg yolk
2 tsp vanilla extract
1 cup buttermilk (room temperature)
½ cup hot coffee (or hot water)
. For the Filling Base:
1 cup granulated sugar
5 tbsp all-purpose flour
¼ tsp salt
1 cup whole milk
. For the Filling:
1 cup unsalted butter, softened
1 tsp clear or regular vanilla extract
Cooled filling base (from above)
. For the Ganache:
8 oz semi-sweet chocolate, chopped
1 cup heavy cream
Let’s Make It!
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Step 1: Make the Filling Base
In a saucepan, whisk together the sugar, flour, and salt. Slowly pour in the milk while whisking until smooth. Heat over medium, stirring constantly, until the mixture thickens into a pudding-like texture. Transfer to a bowl, press plastic wrap or wax paper onto the surface, and let cool completely.
Step 2: Bake the Cakes
Preheat your oven to 350°F (175°C). Grease and line two 8″ round cake pans.
In a large bowl, whisk together the flour, both sugars, cocoa powder, baking soda, and salt. Add the melted butter and oil, and mix until smooth. Stir in the eggs, yolk, and vanilla.
Add the buttermilk and stir to combine. Finally, carefully pour in the hot coffee and stir until you get a smooth, pourable batter.
Divide the batter evenly between the pans and bake for 33–35 minutes, or until a toothpick comes out with just a few moist crumbs. Cool in the pans for 15 minutes, then turn out onto a rack to cool completely.
Step 3: Finish the Filling
Once the filling base is cooled to room temp, beat the softened butter until fluffy. Gradually add the filling base one spoonful at a time, mixing well after each addition. Stir in the vanilla and whip until smooth and airy.
Chill in the fridge for 15–20 minutes while you prep the ganache.
Step 4: Make the Ganache
Place chopped chocolate and cream in a heatproof bowl. Microwave in 25-second intervals, stirring between each, until smooth and glossy. Let it cool until it thickens to a spreadable consistency.
Step 5: Assemble
Trim the tops of the cakes if needed to level. Place one layer on a serving plate and spread all of the filling on top — don’t worry if it squishes out a bit. Add the second cake layer and press gently. Smooth the sides with any extra filling that escaped.
Chill the stacked cake for 15 minutes, then spread ganache over the top and sides. Refrigerate for at least 15 more minutes before slicing.
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