Ding Dong Cake is a sumptuous chocolate layer cake featuring a velvety vanilla bean cream filling, all draped in a rich chocolate caramel ganache. This delight is a dream come true for chocolate lovers and serves as a fantastic twist on the beloved Hostess Ding Dong snack cakes!

When it came to celebrating my son Tom’s birthday—just two days after Christmas—I must admit I was feeling a bit desserted-out! Luckily, he graciously gave me full creative control over what we would serve for his birthday cake. I decided on this delightful Chocolate Ding Dong Cake Recipe. Seriously, who could resist such a treat?!

Why You Must Make This Cake

• If you’re a fan of Ding Dongs, this homemade cake is bound to wow you!
• Perfect for celebrating any occasion.
• It will definitely excite all the chocolate aficionados in your life.

Ingredient Tips for Success

• Sugar, flour, baking soda, cocoa powder, salt – These are your fundamental baking ingredients.
• Baking Powder – Always check the expiration date; an expired baking powder may not yield the best results. You can test it by putting a spoonful in hot water—if it bubbles, it’s good to go!
• Buttermilk – Don’t have any on hand? Make a quick substitute by adding a tablespoon of lemon juice or vinegar to a measuring cup and filling it with milk (2% or whole) up to the 1-cup line. Stir it and let it rest for a few minutes to thicken.
• Hot Coffee – Even if coffee isn’t your go-to beverage, using instant coffee dissolved in hot water can be a great option, or you can use leftover coffee.
• Canola Oil – This oil provides moisture to the cake.
• Eggs – For best results, let your eggs come to room temperature before incorporating them into the batter.
• Vanilla Extract and Vanilla Beans – Opt for pure vanilla extract instead of artificial. Vanilla bean paste is also a good substitute when you don’t have vanilla beans.
• Chocolate – Either semisweet chocolate chips or chopped chocolate bars can be used for the ganache.
• Caramel Sauce – Choose a high-quality store-bought sauce that lists butter and cream as ingredients, or whip up an Easy Microwave Caramel Sauce.
• Unflavored Gelatin – This is typically found in the Jello aisle of your grocery store. Look for the Knox brand.
• Heavy Cream – Aim for at least 36% butterfat for the best results.
• Powdered Sugar – Remember to sift it before use to avoid clumps.

Expert Tips for Baking Success

• Make sure to grease your pans thoroughly and line them with parchment paper for easy release.
• For uniform cake layers, consider using a kitchen scale to evenly divide the batter between the pans.
• Keep in mind that the ganache can be challenging to cut when it’s cold. To achieve beautiful slices, allow the cake to come to room temperature before serving. My family never minds if the slices are a little imperfect; they care more about the taste!
• Pro-Tip: If you need to cut through the ganache more easily, try heating the knife by running it under hot water or pouring boiling water over it.
• I slightly reduced the amount of heavy cream in the filling to create a firmer consistency. This helps with stability, especially under the weight of the top cake layer.
• To keep this cake fresh, always store it in the refrigerator when it’s not being served!

Instructions: How to Make Ding Dong Cake

1. Begin by adjusting your oven rack to the middle position. Preheat your oven to 350°F (175°C). Butter and line two 8-inch baking pans with parchment paper, and set them aside.
2. In the mixing bowl of a stand mixer fitted with a paddle attachment, combine all the dry ingredients and mix until well incorporated.
3. Add the buttermilk, hot coffee, oil, eggs, and vanilla to the bowl. Mix on medium speed for about 1-2 minutes until everything is well combined.
4. Evenly divide the batter between the prepared cake pans. Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs, about 35 to 40 minutes.
5. Allow the cakes to cool in their pans for about 10 minutes, then remove them and let them cool completely on a wire rack. For added convenience, you can freeze the cakes at this stage for easier assembly later.
6. To prepare the caramel ganache, melt 10 ounces of semisweet chocolate (or chocolate chips) in the microwave until fully melted.
7. Stir in 8 ounces of your caramel sauce and whisk until the mixture is nice and smooth. Set aside to thicken slightly.
8. To make the cream filling, add the cold water to a small bowl and sprinkle the gelatin over it. Let it sit for about 10 minutes until it’s firm.
9. In a small saucepan, heat about ½ inch of water over medium-high heat. Place the bowl with the gelatin directly in the saucepan and stir until the gelatin has fully melted, about 2 minutes. Remove from heat.
10. Using a whisk attachment on your mixer, beat the cold heavy cream along with the powdered sugar and vanilla bean seeds on high until soft peaks form.
11. Gradually add in the melted gelatin mixture and continue whipping until stiff peaks form.
12. Start with one cake layer and place it on a serving plate. Spread half of the ganache on top, followed by a layer of the vanilla whipped cream.
13. Chill the cake for about 30 minutes to ensure the whipped cream can support the second layer.
14. Place the second layer of cake on top and pour the remaining ganache over it. Chill the entire cake until ready to serve.

Notes for a Perfect Cake

The ganache can be quite firm when cold. To slice the cake smoothly, take it out of the refrigerator about an hour before serving to let it soften a bit. While the slices may not be picture-perfect, rest assured they will taste absolutely divine!

Frequently Asked Questions