Ding Dong Cake: A Chocolate Lover’s Dream 🍫🔥
Imagine the best of both worlds—decadent chocolate cake, a creamy center that melts in your mouth, and a silky smooth chocolate icing that brings it all together. This Ding Dong Cake is a full-on chocolate explosion, taking inspiration from the beloved snack cake but elevating it to a whole new level. It’s a showstopper dessert that will have your family and friends begging you to make it again and again.
This cake has layers of rich, moist cake and a sweet, creamy filling sandwiched between them, all wrapped up in a glossy chocolate ganache. Each bite is a heavenly combination of textures: soft, fluffy cake, creamy filling, and a glossy, melt-in-your-mouth chocolate shell.
Whether you’re baking for a special occasion or just because, this cake will make you the undisputed dessert champion in your home.
Ingredients 🍫
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 3 large eggs
- 1 cup whole milk (or buttermilk for extra richness)
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water (this will thin the batter and make the cake incredibly moist)
For the Creamy Filling:
- 1 ½ cups heavy cream
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
For the Chocolate Ganache:
- 2 cups heavy cream
- 8 oz dark chocolate, chopped (or semi-sweet if you prefer a sweeter ganache)
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
Instructions 🍴
1. Prepare the Cake Layers:
- 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 mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat together the eggs, sugar, milk, oil, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Slowly pour in the boiling water, mixing until the batter becomes thin and smooth (this is normal—trust the process!).
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
2. Make the Creamy Filling:
- In a chilled mixing bowl, beat the heavy cream, powdered sugar, vanilla extract, and salt until soft peaks form (this should take about 3-4 minutes). Be careful not to overbeat—it should be light and fluffy, not stiff.
- Set aside in the fridge to keep it cool and firm while you prepare the rest of the cake.
3. Prepare the Chocolate Ganache:
- In a saucepan, heat the heavy cream over medium heat until it just begins to simmer (don’t let it boil).
- Remove from the heat and add the chopped chocolate. Let it sit for 3-4 minutes to melt the chocolate, then stir until smooth and glossy.
- Stir in the butter and vanilla extract. Let the ganache cool slightly before using it to top the cake.
4. Assemble the Ding Dong Cake:
- Once the cakes are completely cool, carefully slice each cake in half horizontally, so you end up with four thin cake layers.
- Place the first layer of cake on a cake plate or serving platter.
- Spread a thick layer of the creamy filling over the cake, ensuring it’s evenly spread to the edges.
- Top with the second layer of cake and repeat the filling process. Continue layering until all layers are stacked.
- After the final cake layer, pour the cooled ganache over the top, letting it drip down the sides to create that signature glossy finish. Use a spatula to smooth it out if necessary.
- Allow the cake to set for 30 minutes in the fridge to let the ganache firm up.
5. Serve and Enjoy:
- Slice up this indulgent cake, making sure to get all the layers in each bite.
- Serve it up with a glass of milk, coffee, or your favorite dessert beverage!
A Little History on the Ding Dong Cake
The Ding Dong Cake is a modern twist on the classic American snack cake, the Little Debbie Ding Dongs, which first appeared on grocery store shelves in 1967. The Ding Dongs themselves are a chocolate cake filled with cream and covered in a chocolate coating—a combination that was an instant hit.
This cake takes that nostalgic flavor and elevates it to a homemade, decadent level, perfect for when you’re craving something extra indulgent or want to impress guests with your baking skills. It combines the comfort and simplicity of snack cakes with the elegance of a beautifully layered dessert. You could say it’s a fusion of convenience and sophistication—what could be better?
Conclusion: Why Ding Dong Cake?
This Ding Dong Cake isn’t just any dessert—it’s a chocolate lover’s ultimate indulgence. With moist layers of cake, a rich and creamy center, and a silky chocolate ganache, this cake is all about the layers of flavor and texture.
Once you make this cake, you’ll never go back to store-bought cakes again. It’s the kind of dessert that becomes a family tradition, the recipe that everyone asks for at every birthday, holiday, or any special gathering. The best part? It’s surprisingly easy to make, considering how impressive it looks and tastes.
So, whether you’re baking for a special occasion or simply treating yourself to something sweet, this Ding Dong Cake is sure to win over the hearts of all chocolate lovers.
For the True Chocolate Lovers 🍫💘
This cake is for those who live for that perfect blend of cake and cream, and especially for anyone who believes there’s no such thing as too much chocolate. If you’re someone who dreams about rich, indulgent desserts and can’t resist that shiny chocolate ganache, this cake is calling your name.
Got a favorite twist you like to add to your desserts? Let me know how you plan to make this your own!