This homemade ding dong cake transforms the nostalgic flavor of the classic chocolate snack cake into a rich, impressive layered dessert. Moist chocolate cake is filled with a light, creamy ermine frosting and finished with a smooth chocolate ganache that sets into a glossy coating. The result is a bakery-style chocolate cake with a soft crumb, a thick cream center and a decadent chocolate finish. It is a wonderful choice for birthdays, holidays, family gatherings or any time you want a special dessert for chocolate lovers.
Why You’ll Love It
This ding dong cake has everything you want in a chocolate dessert: tender cake layers, a fluffy cream filling and a rich ganache topping. It feels nostalgic, but it also looks polished enough to serve as a centerpiece.
Rich chocolate flavor: Cocoa powder and hot coffee give the cake a deeper chocolate taste without making it bitter.
Soft, creamy texture: The moist cake, fluffy filling and silky ganache work beautifully together.
Made with simple ingredients: Flour, sugar, cocoa, eggs, buttermilk and chocolate chips create a dessert that tastes special without complicated ingredients.
Perfect for celebrations: This homemade ding dong cake is eye-catching, sliceable and ideal for sharing.
Nostalgic appeal: It captures the flavor of a favorite childhood treat in a full-size layer cake.
If you enjoy nostalgic desserts, you might also like eclair cake, twinkie cake, twinkie poke cake, chocolate mint cookies, ding dong cookies, homemade ding dongs and lemon cake roll.
Ding Dong Cake Ingredients
A complete list of ingredients and amounts is included in the recipe card below.
All-purpose flour: Gives the cake structure and is also used to thicken the ermine frosting filling.
Granulated sugar: Sweetens both the chocolate cake and the cream filling.
Unsweetened cocoa powder: Adds bold chocolate flavor and a deep color to the cake layers.
Baking powder and baking soda: Help the cake rise evenly and create a soft crumb.
Oil: Keeps the cake moist and tender. Canola oil or vegetable oil both work well.
Eggs: Add richness and help the cake hold together. Room temperature eggs mix more smoothly into the batter.
Salt: Balances the sweetness and brings out the chocolate flavor.
Vanilla extract: Adds warmth to the cake and enhances the flavor of the filling.
Buttermilk: Adds moisture and a subtle tang that works well with chocolate.
Hot coffee: Deepens the chocolate flavor. It can be replaced with hot water if preferred.
Butter: Creates a smooth, creamy ermine frosting filling.
Semi-sweet chocolate chips: Melt into the chocolate ganache topping.
Heavy whipping cream: Gives the ganache its silky, pourable texture.
How to Make Ding Dong Cake
For detailed measurements and step-by-step instructions, see the printable recipe card below.
Make the batter: Whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. Mix in the oil, eggs and vanilla, then add the buttermilk and hot coffee. The batter will be thin and smooth.
Prepare the pans: Grease and flour two 8-inch round cake pans, then divide the batter evenly between them.
Bake and cool: Bake until the cake layers are set and a toothpick inserted in the center comes out clean. Let the cakes cool before removing them from the pans.
Make the filling: Cook the flour, sugar, salt and milk until thick. Cool completely, then beat with butter and vanilla until fluffy.
Make the ganache: Melt the chocolate chips with heavy cream, stirring until smooth and glossy. Let it cool slightly before pouring.
Assemble the cake: Trim the cake layers if needed. Spread the ermine frosting filling over the first layer, add the second layer and chill briefly.
Finish with ganache: Pour the chocolate ganache over the cake and smooth it over the top and sides. Chill until set before slicing.
Substitutions and Variations
Coffee alternative: Use hot water instead of coffee for a milder chocolate flavor.
Butter swap: Salted butter can be used in the filling if you leave out the added salt.
Homemade buttermilk: Add a tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 10 minutes, then use it in the recipe.
Dairy-free option: Use plant-based milk, butter and cream alternatives that are suitable for baking and ganache.
Extra chocolate: Stir mini chocolate chips into the cake batter for added texture and a more intense chocolate bite.
Serving Suggestions
With a cold drink: Serve a slice of ding dong cake with lemonade, horchata, milk or a fruit smoothie.
With a hot drink: Coffee, a latte or hot chocolate pairs especially well with the rich chocolate ganache.
For parties: Chill the cake before cutting so each slice shows off the clean chocolate layers and thick cream filling.
How to Store
Store: Keep leftover ding dong cake in an airtight container in the refrigerator for up to 3 days. Because the filling contains milk and the ganache contains cream, do not leave the cake at room temperature for more than 2 hours at a time.
Freeze: Freeze the unfrosted cake layers for up to 3 months. Wrap them tightly in plastic wrap and then in foil.
Thaw: Defrost the cake layers in the refrigerator overnight before filling and frosting.
Top Tips
Use room temperature ingredients: They combine more evenly and help the cake bake with a better texture.
Grease the pans well: Cake goop, butter or shortening with flour helps the baked layers release cleanly.
Trim the cake layers: Flat layers are easier to stack and give the finished cake a neater look.
Cool completely: Warm cake can melt the filling and make the ganache slide off.
Pour ganache slowly: A steady pour helps create a smooth, glossy finish.
Use a cake stand if you have one: It makes it easier to rotate the cake while spreading the ganache.
Chill before serving: Chilling helps the filling and ganache firm up, giving you cleaner slices.
Hostess Ding Dong Cake FAQs
Yes. You can bake the cake layers a day in advance, store them covered and assemble the cake later.
Yes. Replace the hot coffee with hot water if you prefer a lighter chocolate flavor.
Stir the ganache gently until it is completely smooth and glossy, then let it cool slightly before pouring it over the cake.
Ding Dong Cake Recipe
Ding Dong Cake
Equipment
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2 round 8-inch cake pans, 2 to 3 inches tall
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Measuring cups and spoons
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Mixing bowls
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Whisk
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Electric mixer
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Cooling rack
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Spatula or offset spatula
Ingredients
For the Cake
- 1 ⅔ cups all-purpose flour, spooned and leveled, plus extra for dusting pans
- 1 ½ cups granulated sugar
- ⅔ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup strong hot coffee
For the Ermine Frosting Filling
- 1 cup granulated sugar
- 5 tablespoons all-purpose flour
- 1 cup whole milk
- 2 sticks unsalted butter, 1 cup, at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Chocolate Ganache
- 1 ¼ cups semi-sweet chocolate chips
- ¾ cup heavy whipping cream
Instructions
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Preheat the oven to 350°F.
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Grease two 8-inch round cake pans with cake goop, butter or shortening, then dust with flour. Set aside.
Prepare the Cake Batter
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In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
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Use an electric mixer to mix in the oil until the mixture looks clumpy.
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Add the eggs and vanilla extract and mix until combined.
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Pour in the buttermilk and hot coffee. Mix on low speed until the batter is smooth. The batter will be thin, similar to pancake batter.
Bake the Cake
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Divide the batter evenly between the prepared cake pans. Bake on the middle oven rack for 30 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cakes cool in the pans for 30 minutes, then transfer them to a wire rack to cool completely.
Prepare the Ermine Frosting Filling
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Whisk the sugar, salt and flour in a small saucepan over medium heat for 1 minute.
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Pour in the milk and whisk until smooth. Continue whisking so the mixture does not scorch on the bottom.
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When the mixture thickens to a paste or pudding-like consistency and begins to bubble, remove it from the heat and pour it into a shallow heatproof container.
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Press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature.
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Once cool, beat the butter and vanilla into the milk mixture until the frosting is light and fluffy.
Make the Chocolate Ganache
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Combine the chocolate chips and heavy whipping cream in a microwave-safe bowl. Heat in 30-second increments, stirring between each, until smooth.
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Let the ganache cool to room temperature before using.
Assemble the Ding Dong Cake
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If the cake layers have domed tops, trim them so they are flatter.
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Line a large plate or platter with parchment paper.
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Place one cake layer on the parchment paper.
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Spoon the ermine frosting filling over the cake and spread it into a thick, even layer.
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Place the second cake layer on top and press down gently.
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Smooth the filling around the edges with a spatula.
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Chill the cake in the refrigerator for 30 minutes.
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Pour the ganache over the top, allowing it to flow down the sides.
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Smooth the ganache evenly, then chill for at least 30 minutes or until set.
Serve and Enjoy
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Carefully transfer the cake to a serving plate or cake stand.
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Slice and serve chilled or at room temperature.
Notes
Grease with cake goop: A mixture of oil, flour and shortening helps the cake layers release cleanly.
Trim the cakes: Even layers make the cake easier to stack.
Cool completely: The filling and ganache set best on cooled cake.
Pour ganache slowly: This creates a smoother, more polished finish.
Use a cake stand: It makes rotating and coating the cake easier.
Chill before serving: Chilling makes the slices neater.
Nutrition
Ding dong cake is pure chocolate comfort in dessert form. The moist chocolate cake layers, thick cream filling and silky ganache topping come together to create a homemade version of a classic treat. Serve it chilled for neat slices or let it sit briefly at room temperature for a softer bite. From the rich chocolate crumb to the smooth ganache finish, this cake is a satisfying dessert for anyone who loves chocolate layer cake.
Other Recipes to Try
- Chocolate cheesecake is another rich dessert for chocolate fans.
- Chocolate caramel tart is a great option if you enjoy chocolate with a sweet caramel layer.
- No bake s’mores cheesecake is easy to prepare and full of classic campfire flavor.
- Chocolate roll cake is another impressive dessert for special occasions.
- Chocolate bundt cake with cream cheese filling is a beautiful choice for cake lovers.
