Ding Dong Cake Recipe – Easiest Recipe Ever

Ding Dong Cake Recipe – Easiest Recipe Ever: Ding Dong cake is basically a giant snack cake! Its rich chocolate cake, creamy snow-white filling, and chocolate ganache topping may make it your new favorite cake! Very satisfying without being too sweet!

Ding Dong Cake Recipe – Easiest Recipe Ever


Filling Base

  •  1 cup (200 g) granulated sugar
  •  5 Tablespoons (40 g) all-purpose flour
  •  ¼ teaspoon salt
  •  1 cup (236 ml) whole milk

  •  1 ¾ cups (205 g) all-purpose flour
  •  1 cup (200 g) brown sugar firmly packed
  •  1 cup (200 g) granulated sugar
  •  ¾ cup (75 g) natural cocoa powder
  •  1 ½ teaspoons baking soda
  •  ¾ teaspoon salt
  •  ½ cup (113 g) unsalted butter melted
  •  ½ cup (118 ml) neutral cooking oil (canola, vegetable, or avocado oil)
  •  2 large eggs + 1 egg yolk room temperature preferred
  •  2 teaspoons vanilla extract
  •  1 cup (236 ml) buttermilk room temperature preferred
  •  ½ cup (118 ml) hot coffee

  •  1 filling base from above
  •  1 cup (226 g) unsalted butter softened
  •  1 teaspoon clear vanilla extract see note
Ganache frosting

  •  8 oz (226 g) semi-sweet chocolate
  •  1 cup (236 ml) heavy whipping cream

Also See:

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How to make Ding Dong Cake

  • Whisk flour, salt, and sugar in a medium saucepan until well combined. Cup (200 g) granulated sugar, 5. Tablespoons (40 g) all-purpose flour, ¼ teaspoon salt Slowly add milk while whisking until smooth. Set stovetop heat to medium. Stir constantly over medium heat until pudding-like. A whisk should leave a trail through the ready mixture.
  • Remove from heat and pour into a heatproof container. Apply wax paper directly to the surface. Leave to cool to room temperature while you make the cake. Preheat oven to 350F (175C) and line two 8-inch round cake pans with parchment paper and lightly grease and flour the sides. Mix flour, sugars, cocoa powder, baking soda, and salt in a large bowl by hand or with a hand mixer or stand mixer with paddle attachment.
  • Includes: 1 ¾ cups (205 g) all-purpose flour, 1 cup (200 g) brown sugar, 1 cup (200 g) granulated sugar, 75 g natural cocoa powder, 1 ½ teaspoons baking soda, and ¾ teaspoon salt Stir in melted butter and oil until combined. Unsalted butter (113 g), neutral cooking oil (118 ml) Stir eggs, egg yolk, and vanilla extract into batter until combined. To ensure ingredients are mixed, scrape bowl sides and bottom.
  • 2 large eggs + 1 yolk, 2 tsp vanilla Add buttermilk slowly and stir. Add hot coffee carefully! Stir until ingredients are well combined (don’t splash and burn). To ensure complete incorporation, scrape the bowl sides and bottom again. Spread batter evenly in prepared cake pans and bake at 350F (175C) for 33–35 minutes. A toothpick inserted in the center should come out clean or with moist crumbs.
  • Cool cakes for 15 minutes before inverting onto a cooling rack to finish cooling before frosting. If the filling base is room temperature, you can finish making it while the cakes cool. After the filling base cools to room temperature, you can fill it. Beat the butter in a large bowl with an electric mixer or stand mixer with whisk or paddle attachment on high speed until light and fluffy.
  • Unsalted butter, 1 cup Reduce mixer speed to medium and add base mixture one heaping spoonful at a time. Each spoonful should be fully mixed before adding the next. After adding all filling base mixture, scrape bowl sides and bottom with spatula and stir in vanilla extract. Slowly increase mixer speed to medium-high and whip frosting until smooth and airy. Remove air bubbles and deflate frosting with a spatula.
  • Put it in the fridge for 10–20 minutes to firm up before assembling. Meanwhile, make ganache frosting. Mix chocolate and heavy cream in a medium microwave-safe bowl. 8 oz semi-sweet chocolate, 1 cup heavy whipping cream Turn on high microwave for 35 seconds. Stir well and microwave 25 seconds more. Whisk mixture until smooth. Repeat microwave for 25 seconds if not smooth. While making filling, stir ganache occasionally until spreadable.
  • If needed, level cake layers with a cake leveler or sharp serrated knife. Place first layer on cake plate. Evenly cover the cake layer with filling. Put another cake layer on. Use an icing spatula to smooth the sides to prevent filling loss. Place cake in freezer for 10-15 minutes before spreading ganache frosting.
  • Evenly cover cake and sides with cooled ganache. Cover the cake evenly with a spatula. Put frosting in fridge for 15 minutes to harden. Slice, serve, enjoy!


Q1. Does Ding Dong cake need to be refrigerated?

Yes! Ermine frosting is soft, so refrigerate this cake. To avoid fridge drying, store Ding Dong cake in an airtight container.

Q2. Can I use a different filling?

I used ermine frosting for the filling in this Ding Dong cake because it’s not too sweet and tastes like real Ding Dongs. You can use vanilla, marshmallow, or Swiss meringue buttercream instead, but the first two are sweeter (and make a sweeter cake!).

Q3. Can I make this into cupcakes?

Sure! Fill cupcake liners ⅔ full and bake at 350F (175C) for 17 minutes. Get 24 cupcakes. I would then fill and frost my boston cream cupcakes with ermine frosting and ganache.

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