This Ding Dong Cake is a rich, chocolatey dessert inspired by the classic snack cake. It features two layers of moist dark chocolate cake, a thick creamy vanilla filling, and a smooth chocolate ganache poured over the top.
It’s decadent, nostalgic, and perfect for birthdays, holidays, potlucks, or any time you want a show-stopping chocolate dessert.
Why You’ll Love This Ding Dong Cake
This cake has everything you want in a homemade chocolate dessert. The cake layers are soft and deeply chocolatey, the cream filling is fluffy and sweet, and the ganache gives the cake a glossy, bakery-style finish.
The secret ingredient in the cake is brewed coffee. It does not make the cake taste like coffee. It simply enhances the chocolate flavor and makes the cake taste richer.
Ingredients
For the Chocolate Cake
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1/2 cup unsweetened dark chocolate cocoa powder
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup strong brewed coffee, cooled
1/2 cup milk
For the Cream Filling
5 tablespoons all-purpose flour
1 cup milk
1 teaspoon vanilla extract
1 cup unsalted butter, softened
1 cup granulated sugar
For the Chocolate Ganache
1 bag semi-sweet chocolate morsels, 12 ounces
1 1/4 cups heavy whipping cream
Instructions
Make the Chocolate Cake
Preheat your oven to 350°F. Spray two 9-inch cake pans with baking spray and set them aside.
In a medium bowl, whisk together the flour, cocoa powder, kosher salt, baking soda, and baking powder. Set aside.
In a measuring cup, combine the cooled brewed coffee and milk. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer for about 5 minutes, or until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Slowly add the dry ingredients to the butter mixture, alternating with the coffee and milk mixture. Add each in about 3 additions, mixing gently between each addition.
Once everything is combined, beat the cake batter for another 2–3 minutes, scraping down the sides of the bowl as needed, until the batter is smooth and fluffy.
Divide the batter evenly between the prepared cake pans.
Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then carefully invert them onto a wire rack and allow them to cool completely.
Make the Cream Filling
In a small saucepan, whisk together the flour and milk until smooth and free of lumps.
Place the saucepan over medium heat and continue whisking until the mixture thickens and becomes pudding-like.
Remove from the heat and stir in the vanilla extract. Let the mixture cool completely before using.
In a large mixing bowl, beat the softened butter and granulated sugar for about 4 minutes, or until light and fluffy.
Slowly add the cooled milk mixture to the butter mixture and continue beating until fully combined. The mixture may look slightly curdled at first, but keep beating until it becomes smooth, fluffy, and similar to whipped cream.
Make the Chocolate Ganache
In a microwave-safe glass bowl, combine the semi-sweet chocolate morsels and heavy whipping cream.
Microwave for 1 minute, then stir until smooth.
If needed, heat for an additional 15–30 seconds, stirring again until the ganache is glossy and smooth. Be careful not to overheat the chocolate.
Set the ganache aside while you begin assembling the cake.
Assemble the Ding Dong Cake
Place the first cooled cake layer on a cake plate or serving stand.
Spread all of the cream filling evenly over the first cake layer.
Place the second cake layer on top.
Slowly pour the chocolate ganache over the cake. Use an offset spatula to gently spread it over the top and down the sides until the cake is fully covered.
Let the ganache set for about 15 minutes before slicing.
Serve and enjoy.
Notes
The coffee in this recipe does not give the cake a coffee flavor. It simply deepens and enhances the chocolate taste.
If you prefer not to use coffee, replace the 1/2 cup brewed coffee with an additional 1/2 cup milk, making the total amount of milk 1 cup.
Make sure the cake layers are completely cooled before adding the cream filling, or the filling may soften too much.
The cooked milk and flour mixture for the filling must also be completely cooled before mixing it with the butter and sugar.
Storage Tips
Store leftover Ding Dong Cake covered in the refrigerator for up to 4 days.
For the best texture, let slices sit at room temperature for about 10–15 minutes before serving.
Final Thoughts
This Ding Dong Cake is rich, creamy, and full of classic chocolate flavor. With soft chocolate cake layers, a fluffy vanilla cream center, and a smooth ganache coating, it’s a dessert that feels homemade, nostalgic, and extra special.
