Homemade Ding Dong Cake: Recreate Your Favorite Childhood Chocolate Snack Cake
Step into a world of delicious nostalgia with this incredible Homemade Ding Dong Cake recipe. Imagine layers of rich, moist dark chocolate cake, generously filled with a creamy, fluffy center – just like the classic Hostess Ding Dong you remember from your childhood. This masterpiece is then lovingly frosted in a luscious, semi-sweet chocolate ganache, creating an irresistible treat that will transport you back to simpler, sweeter times with every single bite.
Get ready to dust off your offset spatula and prepare for a delicious trip down memory lane! Do you remember the sheer delight of finding a Hostess Ding Dong snack cake in your lunchbox? That unparalleled feeling of joy and pure indulgence is precisely what we aim to recreate with this homemade version. Our recipe elevates that beloved classic with a light and fluffy ermine frosting, cooked on the stovetop to achieve its signature smooth texture. This exquisite cream filling is perfectly sandwiched between two layers of intensely rich chocolate cake, all enveloped in a generous coating of decadent chocolate ganache that glistens and melts in your mouth. This isn’t just a cake; it’s an experience designed to bring back those cherished childhood moments.
This Ding Dong Cake stands out as one of my absolute favorite chocolate cake recipes to date. Its extraordinary flavor and texture are so captivating that you might just find yourself skipping individual slices and wanting to savor the entire cake! The balance of deep chocolate, airy cream, and glossy ganache makes it truly irresistible, a testament to the magic of homemade baking.
Craving more incredible chocolate cake recipes? Look no further for your next baking adventure!
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- Easy 9×13 Chocolate Cake With Buttermilk
- Chocolate Cake With Peanut Butter Frosting
Why You’ll Fall in Love with This Ding Dong Cake
A Sweet Journey Back to Childhood: Let’s face it, adulting can be tough. There are days when even your most reliable chocolate cake recipe feels like a challenge, or you realize you’re out of parchment paper at the worst possible moment. This Ding Dong Cake is your delicious escape, a comforting embrace that takes you back to a time when your biggest concern was whether your naptime was over. It perfectly captures the essence of that simple joy, transforming the familiar snack cake into a gourmet dessert that still evokes pure, unadulterated happiness. It’s more than just a cake; it’s a sweet, tangible memory.
Embrace New Baking Techniques: For many, ermine frosting might be a new concept, a delightful revelation learned in culinary school (or perhaps just discovered!). While it might seem a million recipe cards ago, working on this recipe reminded me of the sheer excitement and reward of trying something new in the kitchen. This light and fluffy boiled milk frosting might be prepared on the stovetop, but the magic truly happens when you beat it in a large mixing bowl of a stand mixer at high speed. The result is an incredibly silky, stable, and not-too-sweet filling that complements the dark chocolate cake layers perfectly. Don’t be afraid to experiment; that’s where the best baking discoveries happen!
The Ultimate Homemade Ding Dong Cake Recipe: What more can I say? From its perfectly baked, rich chocolate base to its irresistible creamy center and glistening ganache finish, this cake is truly phenomenal. It took every ounce of my willpower not to indulge in the cake batter mixed with that incredible ermine filling. The most challenging part of this entire process will undoubtedly be patiently waiting for the cake to cool completely before you can assemble and enjoy it. But trust me, every moment of anticipation is worth it for this homemade masterpiece.
Indulge in Rich Chocolate Ganache: For all my fellow chocolate lovers out there, you understand the sheer bliss of a good ganache. I could honestly eat an entire cake made solely of dark chocolate ganache (perhaps with a dollop of whipped cream on top for good measure!). This Ding Dong Cake is a dream come true for anyone who appreciates the deep, complex flavors of chocolate. And yes, that includes the “secret chocolate lovers” who pretend not to like dark chocolate just to appear unique – this ganache will convert you! Its smooth, luxurious texture provides the perfect final touch, sealing in moisture and adding another layer of intense chocolate flavor that is simply divine.
Essential Grocery List for Your Ding Dong Cake
Before diving into the baking process, let’s make sure your pantry is stocked with the right ingredients. Below are some key items you might need to pick up, particularly those that make a big difference in the final taste and texture of your homemade Ding Dong Cake. For a complete list of all ingredients and precise measurements, please refer to the detailed recipe card further down!
Dark Chocolate Chips: You might hear me say this often, but it bears repeating: for baking, dark chocolate is always the superior choice. Desserts are inherently sweet, and pairing a sweet milk chocolate with an already sugary recipe often overwhelms the delicate chocolate flavor. Dark chocolate, on the other hand, provides a deep, rich, and slightly bitter counterpoint that truly allows the cocoa notes to shine through, creating a more sophisticated and balanced chocolate experience in every bite of your Ding Dong Cake.
Large Eggs: And I’ll say it again for any newcomers: always, always bring your eggs to room temperature. This isn’t just a baker’s old wives’ tale! Room temperature eggs emulsify much more effectively with other ingredients, creating a smoother, more uniform batter. This leads to a finer crumb structure in your cake, ensuring it’s beautifully moist and tender. Plan ahead and take them out of the fridge at least 30 minutes before you start baking.
Dark Cocoa Powder: The quality of your cocoa powder can truly make or break a chocolate cake. I swear by King Arthur’s Triple Cocoa Blend. While I’m not entirely sure what the “triple” signifies, I can attest that it transforms any cake batter from ordinary to extraordinary. The depth of chocolate flavor it imparts is simply out of this world. Investing in a high-quality dark cocoa powder is crucial for achieving that authentic, rich Ding Dong flavor, so don’t skimp on this essential dry ingredient.
Buttermilk: Just like your eggs, your buttermilk should be full-fat and at room temperature. Buttermilk’s acidity reacts with baking soda, giving your cake a wonderful lift and tenderness. The fat content contributes to a rich, moist crumb, preventing your chocolate cake layers from drying out. A key component for a truly soft and fluffy cake!
Heavy Cream: This is the secret to a silky, decadent ganache. Always opt for full-fat heavy cream. In the world of baking, especially when creating something as indulgent as a Ding Dong Cake, fat equals flavor and richness. If we were aiming for a low-fat treat, we’d be eating celery – but we’re here for pure chocolate bliss!
Pure Vanilla Extract: While often overshadowed by chocolate in a dark chocolate cake, vanilla extract is one of my essential secrets to enhancing its richness. It doesn’t just add its own flavor; it works synergistically with the dark chocolate, deepening its complexity and creating a magical, more rounded flavor profile that makes the chocolate truly sing.
Vegetable Oil: While not the most glamorous ingredient, neutral-flavored vegetable oil is absolutely necessary for a moist cake. It contributes to the cake’s tender crumb without adding any unwanted flavors. Please, I beg you, do not use strong-flavored oils like avocado oil or olive oil. Their distinct tastes will clash with the delightful chocolate and cream filling of your Ding Dong Cake.
Whole Milk: For both the ermine filling and certain cake variations, always opt for whole fat milk. Similar to heavy cream and buttermilk, the full-fat content is crucial for achieving the desired richness and creamy texture in your filling. It’s been a long week, and you deserve this indulgence – channel your inner Napoleon Dynamite and treat yourself!
How to Make the Best Chocolate Cake for Your Ding Dong Masterpiece
This particular chocolate cake recipe is a dream for bakers of all levels! It’s incredibly straightforward, requiring minimal equipment – no fancy stand mixer needed for the cake itself, and it can mostly be done in one bowl. Despite its simplicity, it consistently delivers a moist, rich, and deeply chocolatey base, making it one of my absolute favorite foundational cake recipes. Let’s get started on creating the perfect canvas for our creamy Ding Dong filling and luscious ganache.
- Prepare Your Pans: Begin by preheating your oven to 325 degrees F (160°C). This ensures a consistent baking temperature. Thoroughly spray two 8-inch cake pans with cooking spray, then line the bottoms with parchment paper. This crucial step prevents sticking and helps with easy release. Give the parchment-lined pans another quick spray for extra insurance, then set them aside.
- Combine Dry Ingredients: In the large bowl of a stand mixer (or a spacious mixing bowl if doing by hand), combine your all-purpose flour, granulated sugar, dark cocoa powder, baking soda, baking powder, and salt. Mix these dry ingredients on low speed (or whisk vigorously by hand) until they are thoroughly and evenly combined. This prevents lumps and ensures leavening agents are distributed throughout the batter.
- Whisk Wet Ingredients: In a separate small bowl, whisk together your room temperature eggs, buttermilk, hot water (or hot chocolate for extra depth!), pure vanilla extract, and neutral vegetable oil. Whisk until all these liquid components are fully integrated and smooth.
- Combine Wet and Dry: With your mixer still on low speed (or continuing to whisk by hand), gradually pour the wet ingredients into the dry ingredients. Mix just until everything is combined and no streaks of dry flour remain. Be careful not to overmix, as this can develop the gluten too much and lead to a tough cake. Use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are incorporated evenly.
- Bake to Perfection: Divide the chocolate cake batter evenly between your two prepared 8-inch pans. Bake for approximately 30-33 minutes. To check for doneness, insert a toothpick into the center of each cake; it should come out with a few moist crumbs attached, but not wet batter. Avoid overbaking, as this can lead to a dry cake.
- Cool and Prepare for Frosting: Allow the cakes to cool in their pans for about 15 minutes. This cooling period helps them firm up slightly before you attempt to move them. After 15 minutes, carefully invert the cakes onto a wire rack to cool completely. Once fully cooled, level the cake tops with a serrated knife if needed to create flat surfaces for stacking. For easier frosting and to lock in moisture, wrap the cooled, leveled cakes tightly in plastic wrap and freeze them for at least 30 minutes, or even overnight.
Expert Tips for Perfecting Your Homemade Ding Dong Cake
Here are my best tips and tricks to ensure your Ding Dong Cake turns out perfectly every time. Feel free to adopt all of them or just a few – the goal is for you to enjoy the baking process and the delicious results!
- Invest in Quality Cocoa: The chocolate cake itself is surprisingly simple to make, but the secret to its deep, rich flavor lies in a high-quality dark chocolate cocoa powder. I cannot recommend King Arthur’s Triple Cocoa Blend enough. Its intensity will elevate your cake from good to truly exceptional.
- Room Temperature is Key for Assembly: Patience is a virtue in baking! Ensure your cake layers are completely at room temperature (or even slightly chilled from the freezer) before you begin stacking and frosting. Attempting to frost warm cakes is a recipe for disaster; the frosting will melt and slide off, making a messy situation.
- Level Your Cakes: For a professional-looking and evenly stacked cake, leveling your cake tops is important. If your cakes dome during baking, use a serrated knife or a dedicated cake leveler to trim them flat. My favorite cake leveler is right here, making the task quick and simple.
- Whisk Away Lumps in Ermine Frosting: When preparing the boiled milk frosting (ermine frosting), thoroughly stir the milk and flour mixture together with a whisk over heat. It’s common for clumps to form initially, but don’t panic! Simply pick up the speed of your whisking, and those clumps will magically disappear, resulting in a smooth, thick pudding-like consistency.
- Accelerate Ganache Setting: After your rich chocolate ganache is made, and while it’s still pourable, you want it to firm up to a spreadable consistency without becoming hard. To speed up this process, line a sheet pan with parchment paper, evenly spread the warm ganache across it, and then place it in the refrigerator for no more than 10-15 minutes. Keep a close eye on it, checking every few minutes until it reaches the ideal spreadable texture, similar to soft butter.
- Break Down the Baking Process: If the thought of making a multi-component cake feels overwhelming, don’t hesitate to break it down into stages. Bake the cake layers one day, then make the ermine filling and ganache the next. This approach makes the entire process much more manageable and enjoyable, preventing baking fatigue.
Frequently Asked Questions – Ding Dong Cake Edition
Can I use regular cocoa powder instead of dark cocoa powder?
Yes, you can certainly substitute regular cocoa powder if dark cocoa powder is not readily available. However, be aware that this will likely result in a slightly less intense chocolate flavor and a lighter color for your cake. Dark cocoa powder provides that characteristic deep, almost black hue and a more robust chocolate taste, which is closer to the traditional Ding Dong.
Is it necessary to use hot water or hot chocolate in the cake batter?
Absolutely, using hot water or hot chocolate is a crucial step in this recipe! The hot liquid helps to “bloom” the cocoa powder, which significantly enhances and deepens the chocolate flavor. It also contributes to the cake’s exceptional moistness and tender crumb. Do not skip this step for the best results.
How long should I let the milk and flour mixture cool for the ermine filling?
It’s essential to allow the cooked milk and flour mixture for the ermine filling to cool completely to room temperature before incorporating it with the butter and sugar. This typically takes about 15-20 minutes, but you can spread it onto a shallow plate to cool faster. If it’s still warm, it will melt the butter and ruin the frosting’s consistency.
Can I make this Ding Dong Cake ahead of time?
Yes, this cake is excellent for making ahead! You can bake the cake layers a day or two in advance, wrap them tightly, and store them at room temperature or even freeze them. The ermine filling and ganache can also be made a day ahead and stored in the refrigerator, then brought to room temperature and re-whipped/reheated slightly before assembly.
How can I ensure my chocolate cake layers are perfectly moist?
Several factors contribute to a moist cake: using room temperature ingredients, not overmixing the batter (which can develop gluten and make it tough), and most importantly, not overbaking. Keep a close eye on your cakes in the oven and remove them as soon as a toothpick inserted into the center comes out with moist crumbs, not wet batter.
Storing and Freezing Your Ding Dong Cake
To ensure your magnificent Ding Dong Cake remains fresh and delicious for as long as possible, proper storage is key. After enjoying your first slice, tightly wrap any remaining cake in several layers of plastic wrap or aluminum foil. Make sure it’s completely sealed to prevent any air exposure, which can dry out the cake. Then, place the well-wrapped cake in an airtight container or a resealable plastic bag. Store it in the refrigerator for up to 3-4 days. For the best flavor and texture, always bring the cake to room temperature for about 30 minutes before serving. This allows the ganache and filling to soften slightly and ensures a more enjoyable eating experience.
Freezing Your Ding Dong Cake
For longer storage, your homemade Ding Dong Cake freezes beautifully! First, ensure the cake is completely cooled, especially if you’re freezing individual slices. Wrap the entire cake or individual slices securely in several layers of plastic wrap, followed by a layer of aluminum foil. This double-layer protection is crucial for preventing freezer burn and maintaining its moistness. Place the securely wrapped cake in an airtight freezer-safe container or a large resealable freezer bag. It can be frozen for up to three months. When you’re ready to enjoy it, thaw the cake overnight in the refrigerator, then bring it to room temperature for about an hour before serving for optimal flavor and texture.
If you absolutely love this recipe or have any questions, please remember to LEAVE A 5-STAR REVIEW AND A COMMENT below! Your feedback is incredibly valuable. For more fun baking content and behind-the-scenes peeks, follow me on Instagram, Pinterest, and TikTok. I share so many exciting updates and delicious creations on all my platforms!
Recipe
Ding Dong Cake
Molly Murphy
Pin Recipe
Ingredients
For the Cake:
- 3 Large Eggs room temperature
- 1 cup Buttermilk full-fat, room temperature
- 1 cup Hot Water or Hot Chocolate
- ½ cup Vegetable Oil neutral flavor
- 2 cups All-Purpose Flour spooned and leveled
- 1 ¾ cups Granulated Sugar
- ¾ cup Dark Cocoa Powder King Arthur’s Triple Cocoa Blend recommended
- 2 teaspoons Baking Soda
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 tablespoon Pure Vanilla Extract
For the Ermine Cream Filling:
- 1 cup Whole Milk
- 5 tablespoons All-Purpose Flour
- 1 cup Unsalted Butter room temperature, softened
- 1 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
For the Semi-Sweet Chocolate Ganache:
- 2 cups Semi-Sweet Chocolate Chips or finely chopped chocolate
- 1 ½ cups Heavy Cream full-fat
Instructions
For the Chocolate Cake Layers:
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Preheat your oven to 325 degrees F (160°C). Prepare two 8-inch round cake pans by spraying them thoroughly with cooking spray and lining the bottoms with parchment paper. Spray again over the parchment paper. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose flour, granulated sugar, dark cocoa powder, baking soda, baking powder, and salt. Mix on low speed until all dry ingredients are evenly combined, about 30 seconds.
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In a separate small bowl, whisk together the room temperature eggs, buttermilk, hot water (or hot chocolate), pure vanilla extract, and vegetable oil until thoroughly combined.
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With the mixer on low speed, slowly pour the liquid ingredients into the dry ingredients. Mix just until the batter is combined and smooth, taking care not to overmix. Stop the mixer, scrape down the sides and bottom of the bowl with a rubber spatula to ensure no dry pockets remain, then mix for another 10 seconds.
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Divide the prepared cake batter evenly between the two lined and sprayed 8-inch cake pans. Bake for 30-33 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out with a few moist crumbs attached.
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Allow the chocolate cake layers to cool in their pans for 15 minutes before carefully inverting them onto a wire rack to cool completely. Once fully cooled, level the cake tops with a serrated knife if they are domed. For easier handling and frosting, wrap the leveled cakes tightly in plastic wrap and freeze them for at least 30 minutes.
For the Ermine Cream Filling:
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In a medium saucepan over medium heat, continuously whisk together the whole milk and all-purpose flour. Cook this mixture, stirring constantly, until it thickens significantly and resembles a very thick pudding or paste. Remove from heat and immediately transfer the mixture to a shallow plate. Cover the surface directly with plastic wrap to prevent a skin from forming and cool completely to room temperature (this is crucial!).
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In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened, room temperature unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color (about 3-5 minutes). Scrape down the sides of the bowl as needed to ensure even mixing.
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Switch to the whisk attachment on your stand mixer. With the mixer on low speed, gradually add the completely cooled milk and flour mixture to the butter-sugar mixture. Beat until fully combined, then increase the speed to high. Add the vanilla extract and salt. Continue beating on high for 7-8 minutes until the filling is incredibly light, airy, and silky smooth, resembling whipped cream.
For the Semi-Sweet Chocolate Ganache:
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Place the semi-sweet chocolate chips (or chopped chocolate) in a microwave-safe bowl. In a separate microwave-safe bowl, heat the heavy cream until it is hot and just beginning to bubble around the edges (do not boil). Pour the hot cream over the chocolate chips. Let it sit undisturbed for 3 minutes to allow the chocolate to melt, then stir gently with a whisk or spatula starting from the center and working your way out until the ganache is completely smooth and glossy.
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Allow the ganache to cool and firm up to a spreadable consistency. This means it should be thick enough to hold its shape when spread but still soft and pliable, similar to the consistency of softened butter.
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To achieve the perfect spreadable texture, you can either let the ganache sit at room temperature for an hour or so, stirring occasionally, or use a quicker method: line a sheet pan with parchment paper, pour the warm ganache onto it, spreading it thinly and evenly. Place it in the freezer for no more than 5-10 minutes, checking frequently until it reaches the desired consistency. Then you are ready to frost your cake!
Assembly:
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Ensure your chocolate cake layers are completely cooled and leveled. A cold or slightly frozen cake is much easier to work with, as it minimizes crumbling and movement during assembly.
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Place one cake layer, bottom-side down, on your serving plate or cake stand. Spread a generous, even layer of the creamy ermine filling over the top of this cake layer, extending almost to the edges.
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Carefully place the second cake layer on top, this time with the bottom-side up. This creates a flat, smooth top for your ganache coating. Gently press down to ensure the layers are stable.
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Using an offset spatula, generously apply the cooled, spreadable chocolate ganache all around the top and sides of the assembled cake. Use a cake scraper or a long, flat knife to smooth the ganache, removing any excess for a clean, professional finish. You can create a perfectly smooth surface or leave it with beautiful swirls, depending on your preference.
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Allow the ganache to set slightly at room temperature, or chill briefly to firm it up. For the best flavor and texture, serve your magnificent Homemade Ding Dong Cake at room temperature, allowing the chocolate and filling to be perfectly soft and melty. Enjoy!