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Ding Dong Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 260 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/ding-dong-cake-recipe-2/