If you’re craving a dessert that perfectly blends rich chocolate, fluffy cake layers, and a dreamy creamy filling, look no further than this delightful Ding Dong Cake Recipe. This homemade treat captures the essence of a beloved classic snack cake, taking it to a whole new level with fresh ingredients and effortless techniques. Whether you’re baking for a special occasion or just because, this Ding Dong Cake Recipe offers layers of flavor and texture that will have everyone asking for seconds.
Ingredients You’ll Need
The ingredients for this Ding Dong Cake Recipe are wonderfully straightforward but each plays a crucial role in building those delicious layers of cake, cream, and ganache. You’ll be amazed how pantry staples come together to create something truly special.
- Chocolate cake mix: The base of the cake providing moist, chocolatey layers with minimal effort.
- Water: Hydrates the dry ingredients to ensure a tender crumb.
- Vegetable oil: Adds moisture and keeps the cake soft and rich.
- Eggs: Bind ingredients and add structure, making the cake light yet sturdy.
- Vanilla extract: Enhances and rounds out the chocolate flavor beautifully.
- Unsalted butter (softened): Key for silky, creamy filling texture.
- Powdered sugar: Sweetens the filling evenly without graininess.
- Heavy cream: Appears twice: once in the filling for creaminess and again in the ganache for that glossy finish.
- Pinch of salt: Balances sweetness and boosts flavor complexity.
- Semisweet chocolate chips: For the luscious ganache topping that seals the deal.
- Unsalted butter (for ganache): Adds shine and smoothness to the chocolate glaze.
How to Make Ding Dong Cake Recipe
Step 1: Prepare the Cake Layers
Start by preheating your oven to 350°F (175°C) and preparing two 9-inch round cake pans by greasing and flouring them or using parchment paper to prevent sticking. In a large bowl, whisk together the chocolate cake mix with water, vegetable oil, eggs, and vanilla extract until the batter is smooth. Pour it evenly into your pans. Baking for 25-30 minutes will give you perfectly moist, chocolatey layers ready to cool before assembling.
Step 2: Whip Up the Cream Filling
While the cake is cooling, it’s time to make the luscious cream filling. Combine softened butter, powdered sugar, heavy cream, vanilla extract, and a pinch of salt in a bowl, then beat until the mixture is smooth, airy, and creamy. This is the dreamy center that will bring that classic Ding Dong magic to your cake.
Step 3: Make the Ganache
For the ultimate chocolate finish, gently heat heavy cream in a small saucepan until just simmering, careful not to boil. Remove from heat and stir in semisweet chocolate chips and unsalted butter until the mixture turns silky smooth. Let it sit for a few minutes to thicken slightly before pouring.
Step 4: Assemble Your Ding Dong Cake
With the cake layers completely cooled, place one layer on your serving plate and spread the cream filling evenly over the top, leaving a small border around the edges so the filling doesn’t spill out. Gently place the second cake layer on top, pressing down lightly to secure.
Step 5: Top with Ganache
Pour the cooled ganache over the assembled cake, allowing it to cascade naturally down the sides. Use a spatula to smooth the topping evenly if needed. Let this luscious chocolate shell set for about 15-20 minutes before slicing to serve.
Step 6: Serve and Enjoy!
Slice your homemade Ding Dong Cake juicy and thick. Every bite delivers that nostalgic combo of soft cake, creamy filling, and rich ganache glaze—a true crowd-pleaser.
How to Serve Ding Dong Cake Recipe
Garnishes
Enhance your cake by adding a sprinkle of chocolate shavings or a dusting of powdered sugar on top for an elegant touch. Fresh berries like raspberries or strawberries on the side can add a pleasing tartness that pairs beautifully with the rich chocolate flavors.
Side Dishes
This decadent cake shines on its own but can be wonderfully complemented with a scoop of vanilla ice cream or a dollop of freshly whipped cream. If you’re serving at a party, a cup of hot coffee or milk works amazingly to balance the richness.
Creative Ways to Present
For a fun twist on the Ding Dong Cake Recipe, try layering it in individual clear dessert cups for single servings or turning it into mini cakes using cupcake tins. Drizzle extra ganache artistically on plates for a fancy presentation that will wow guests.
Make Ahead and Storage
Storing Leftovers
Once assembled, store leftover Ding Dong Cake in an airtight container in the refrigerator. It will keep well for up to 4 days without losing its moist texture or creamy filling quality.
Freezing
You can freeze the fully assembled cake by wrapping it tightly in plastic wrap and then foil to protect against freezer burn. Frozen, it maintains its deliciousness for up to 2 months. Thaw it overnight in the fridge before serving for best results.
Reheating
Since this cake is best enjoyed chilled, reheating is usually not necessary. If you prefer your ganache slightly softer, allow the cake to come to room temperature for about 20 minutes before slicing and serving.
FAQs
Can I use homemade chocolate cake instead of boxed mix?
Absolutely! Feel free to replace the boxed mix with your favorite homemade chocolate cake recipe. It will add a personal touch and can make your Ding Dong Cake Recipe even more special.
What if I don’t have heavy cream for the filling?
You can substitute heavy cream with full-fat coconut milk or a mixture of milk and butter, but be aware the texture might be slightly different. Heavy cream helps achieve the luscious, stable filling texture.
How do I make sure the ganache is smooth and shiny?
Make sure the cream is hot but not boiling when poured over the chocolate chips and butter. Stir gently until fully melted and smooth, then let it thicken a bit before pouring over the cake for that glossy finish.
Is this cake suitable for freezing before assembling?
You can freeze the baked cake layers separately before assembly. Wrap them well in plastic wrap and foil, then thaw before layering and filling to maintain freshness.
Can I make this Ding Dong Cake Recipe dairy-free?
With some ingredient swaps like using dairy-free butter and coconut-based cream alternatives, you can adapt this recipe and still enjoy a delicious result, though flavors and textures might vary slightly.
Final Thoughts
This Ding Dong Cake Recipe is truly a heartfelt ode to a nostalgic treat that’s so easy to make and satisfyingly delicious. Whether you’re sharing it with family, friends, or indulging on your own, this cake brings that perfect combination of chocolate, cream, and cake in every bite. Don’t hesitate to whip it up—you’ll be glad you did!
Print
Ding Dong Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Ding Dong Cake is a nostalgic chocolate dessert featuring moist chocolate cake layers filled with a creamy vanilla filling and topped with a rich chocolate ganache. Perfect for celebrations or any chocolate craving, this recipe combines classic flavors with a decadent homemade touch.
Ingredients
Cake
- 1 box (15.25 oz) chocolate cake mix (or your favorite homemade chocolate cake recipe)
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Cream Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
Ganache
- 1 cup heavy cream
- 1 cup semisweet chocolate chips
- 1 tablespoon unsalted butter
Instructions
- Prepare the cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. In a large bowl, mix together the chocolate cake mix, water, vegetable oil, eggs, and vanilla extract until the batter is smooth and well combined. Divide the batter evenly between the two prepared pans and smooth the surface. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the cream filling: While the cakes cool, beat together the softened unsalted butter, powdered sugar, heavy cream, vanilla extract, and a pinch of salt in a medium bowl until the mixture becomes smooth, fluffy, and creamy. Set aside.
- Prepare the ganache: Heat the heavy cream in a small saucepan over medium heat until it begins to simmer, but do not allow it to boil. Remove from heat, then add the semisweet chocolate chips and unsalted butter. Stir continuously until the chocolate and butter are fully melted and the ganache is smooth. Let it cool for a few minutes to thicken slightly.
- Assemble the cake: Place one cooled cake layer on a serving plate. Spread the cream filling evenly over the top, leaving a small border around the edges to prevent overflow. Carefully place the second cake layer on top and gently press down to secure.
- Top with ganache: Pour the slightly cooled ganache over the top of the assembled cake, allowing it to drip down the sides naturally. Use a spatula to gently spread the ganache evenly over the top if needed. Let the ganache set at room temperature for 15-20 minutes before slicing.
- Serve: Slice the cake into portions and serve. Enjoy this homemade nostalgic treat with rich chocolate and creamy filling.
Notes
- This recipe uses a boxed mix for convenience, but you can substitute it with your favorite homemade chocolate cake recipe.
- Allow the cakes to cool completely before assembling to prevent the filling from melting.
- Do not boil the cream when making ganache to avoid burning the chocolate.
- The ganache should be slightly warm but thick enough to drip slowly when poured.
- Store leftovers covered at room temperature for up to two days or refrigerated for up to five days.
