Ding Dong Cake Recipe

Rich, fudgy chocolate layers filled with silky cream and draped in glossy ganache — this Ding Dong Cake Recipe delivers pure nostalgia in every bite. The deep cocoa aroma, the velvety Ermine frosting, and that luscious chocolate coating make this cake completely irresistible. Whether you grew up loving the classic snack cake or you’re discovering it for the first time, this homemade version takes everything you love and elevates it beautifully. You’ll learn how to bake moist chocolate layers, whip up a perfectly smooth cream filling, and pour a gorgeous ganache finish that sets like a dream.

Why You’ll Love This Recipe

This Ding Dong Cake Recipe is the kind of dessert that earns genuine applause at the table. First, the texture combination is extraordinary — tender, deeply chocolatey cake meets a light, whipped cream filling that melts on your tongue. Second, every component uses straightforward pantry ingredients with no complicated techniques. The Ermine filling, made with a simple flour-and-milk paste, produces an incredibly smooth, stable frosting that holds its shape beautifully between the layers. Third, the glossy chocolate ganache topping is stunning yet effortless to achieve. This chocolate ding dong cake also stores well, making it ideal for prepping ahead of a celebration. Whether you call it a homemade ding dong cake or a layered chocolate cream cake, the result is always the same — completely showstopping and impossible to resist.

Ingredients List for the Ding Dong Cake Recipe

Gather all your ingredients before you begin — having everything measured and ready makes the process smooth and enjoyable. Here is everything you need:

• 1 3/4 cups all-purpose flour

• 2 cups sugar

• 3/4 cup unsweetened cocoa powder

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• 1 teaspoon salt

• 2 eggs

• 1 cup buttermilk

• 1 cup strong black coffee, cooled

• 1/2 cup vegetable oil

• 2 teaspoons vanilla extract

• 5 tablespoons all-purpose flour

• 1 cup whole milk

• 1 teaspoon vanilla extract

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 1 cup heavy cream

• 8 ounces semi-sweet chocolate, chopped

Pro Tips

Master these three critical techniques to get the best results from this Ding Dong Cake Recipe every single time.

Cool the flour paste completely. The Ermine filling only whips into a light, fluffy consistency when the cooked paste is fully chilled. Rushing this step results in a greasy, broken filling. Refrigerating it overnight produces the most reliable results.

Do not overbake the chocolate layers. This cake batter is intentionally thin, which creates a wonderfully moist crumb. Begin checking at the 30-minute mark using a toothpick. Even one or two extra minutes in the oven can dry out the layers significantly.

Let the ganache cool before pouring. Hot ganache will slide right off and pool at the base of your cake. Allow it to rest until it thickens to a slow, pourable consistency — it should coat the back of a spoon. This patience guarantees that gorgeous, even chocolate shell that defines a perfect ding dong cake.

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round cake pans, tapping out the excess flour. Alternatively, grease the tins with cooking spray and line the bottoms with parchment paper.

Step 2: In a medium saucepan, whisk 5 tablespoons of flour with 1 cup of whole milk (for the frosting) over medium heat. Cook, stirring constantly, until the mixture thickens into a paste – about 5-7 minutes. Transfer the paste to a shallow bowl, cover it with plastic (press it down so it touches the surface), and leave to cool. (For the best results, place in the fridge overnight.)

Step 3: In a large mixing bowl, stir the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

Step 4: In a separate bowl, gently whisk the eggs, buttermilk, coffee, oil, and vanilla. Pour the wet ingredients into the flour bowl and beat with an electric mixer on medium speed for 2 minutes. (The batter will be thin.)

Step 5: Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.

Step 6: Cool in the pans for 10 minutes, then invert onto wire racks to cool completely.

Step 7: While the cakes cool, place the cooled flour paste into a large bowl. Beat until smooth, then add the vanilla extract, softened butter and granulated sugar. Beat on high speed until the filling is smooth and resembles whipped cream. Set aside.

Step 8: Warm the heavy cream in a medium saucepan over medium-low heat until it just begins to simmer. Stir frequently so the bottom doesn’t cook – do not boil.

Step 9: Place the chopped chocolate in a large, heat-proof bowl. Pour the hot cream over the chocolate, let it sit for a few minutes, then stir until smooth and glossy. Set aside to cool – it should be thick but pourable.

Step 10: When the cakes are cool, use a serrated knife to cut off the dome so they’re both flat. Then, spread all of the Ermine filling over the top of one cake. Gently place the second cake layer on top.

Step 11: Pour the cooled ganache over the assembled cake, using a spatula to spread it over the top and sides.

Step 12: Place the cake in the fridge for at least 1 hour. Then, slice, serve, and enjoy.

Variations

This versatile homemade ding dong cake adapts beautifully to different flavor preferences and occasions.

Mocha Ding Dong Cake: Intensify the coffee notes by increasing the strong black coffee to 1 1/4 cups and adding 1 teaspoon of espresso powder to the dry ingredients. The mocha depth pairs magnificently with the rich ganache coating.

Peppermint Cream Filling: Swap the vanilla extract in the Ermine filling for 1 teaspoon of peppermint extract. Add a few drops of red food coloring for a festive holiday presentation. This variation transforms the classic chocolate ding dong cake into a seasonal showpiece.

Dark Chocolate Ganache: Replace the semi-sweet chocolate with high-quality dark chocolate (70% cacao) for a more intense, bittersweet finish. This subtle swap creates a more sophisticated flavor profile while keeping the same stunning appearance.

Storage and Serving

This Ding Dong Cake Recipe stores exceptionally well, making it a fantastic make-ahead dessert option.

Refrigerator: Store the assembled cake covered in the refrigerator for up to 5 days. The ganache shell helps seal in moisture, keeping the layers fresh and tender throughout storage.

Freezer: Individual slices freeze beautifully. Wrap each slice tightly in plastic wrap, then place in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before serving.

Serving Suggestions: Remove the cake from the refrigerator 20-30 minutes before serving to allow it to come to room temperature slightly — this softens the ganache and enhances the flavor of the cream filling. Serve with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an extra indulgent dessert experience.

FAQs

Can I make this Ding Dong Cake Recipe without buttermilk?
Yes. Combine 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes until it curdles slightly, then use it as a direct substitute.

Can I use a box mix for the chocolate layers?
You can use a chocolate box mix to save time, though the from-scratch layers deliver a noticeably richer flavor and better texture overall.

Why is my Ermine filling not fluffy?
The most common cause is a flour paste that was not fully cooled before beating. Make sure the paste is completely cold — refrigerating it overnight is the most reliable approach.

Can I make this cake one day ahead?
Absolutely. This cake actually tastes better the next day as the layers settle and the flavors deepen. Store it covered in the refrigerator overnight.

What is the difference between Ermine frosting and buttercream?
Ermine frosting uses a cooked flour-and-milk paste as its base, making it lighter, less sweet, and silkier in texture compared to traditional American buttercream, which relies solely on powdered sugar.

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