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Copycat Ding Dong Cake: Nostalgic Chocolate Cake with Cream Filling

A cross-section slice of a layered ding dong cake featuring dark chocolate cake and thick white cream filling.
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Make a homemade version of the classic snack cake with moist chocolate layers, a sweet cream filling, and a rich chocolate ganache coating. This recipe delivers pure, simple bliss.

Ingredients

Scale
  • For the Chocolate Cake:
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot coffee
  • For the Cream Filling:
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 cup whole milk or heavy cream
  • For the Chocolate Ganache Coating:
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tablespoon light corn syrup (optional, for shine)

Instructions

  1. Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
  5. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Make the Cream Filling: In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, beating until combined.
  8. Add the vanilla extract and milk or cream. Beat on high speed until the filling is light and fluffy, about 3 to 5 minutes. If the filling is too stiff, add a tiny bit more milk, one teaspoon at a time.
  9. Assemble the Cake: Once the cake layers are completely cool, place one layer on a serving plate. Spread the entire batch of cream filling evenly over the first layer.
  10. Top with the second cake layer. Trim the tops if necessary to create flat surfaces. Chill the cake for at least 30 minutes to set the filling.
  11. Make the Chocolate Ganache: Place the chocolate chips in a heatproof bowl. Heat the heavy cream and corn syrup (if using) in a small saucepan until it just begins to simmer.
  12. Pour the hot cream mixture over the chocolate chips. Let it sit undisturbed for 5 minutes. Whisk until the mixture is smooth and glossy. Let the ganache cool slightly until it thickens enough to coat the cake easily, about 10 to 15 minutes.
  13. Pour or spread the slightly cooled ganache over the top and sides of the chilled cake, allowing some to drip down the sides for a classic look. Allow the ganache to set before slicing.

Notes

  • For a truly moist chocolate cake, use hot coffee instead of hot water; it deepens the chocolate flavor without making the cake taste like coffee.
  • If you prefer a slightly firmer filling, chill the cream mixture for 15 minutes before spreading it between the layers.
  • This cake tastes best when served at room temperature after the ganache has set.

Nutrition

Find it online: https://blissbatter.com/ding-dong-cake-recipe-nostalgic-chocolate-cake/