This Ding Dong Cake has chocolate cake layers, a creamy filling and is topped with a chocolate ganache. It's like eating a Hostess Ding Dong....but better!Jump to Recipe
Did you grow up eating Hostess brand goodies? Hostess Ding Dongs, those little chocolate cupcakes with cream filling and frosting on top, were one of my favorites! It's a delicious, nostalgic childhood classic perfect for the chocolate lover....aka me.
A few weeks ago, I posted a copycat Twinkie Cake and the Pinterest world LOVED it. So, I decided to put together a Ding Dong cake and I'm so glad I did! It. Is. Freakin. Delicious!!!
Alright, so you're going to scroll down and snag a copy of the recipe. I'm warning you....it looks long and scary. But trust me, it's not difficult! I just wanted to be as clear as possible so your cake turns out amazing. It's worth every step - I promise!!
How do you make Ding Dong Cake?
In very short form, you'll make two 9x13 chocolate cakes, put a filling between them and spread chocolate ganache on top. Here's a quick video! (See in more detail in the paragraphs below!)
First, make the cake layers.
It's really important to prepare these pans so the cakes are easy to remove. You'll grease two 9x13 pans with cooking spray and then line the bottom with parchment paper. This will pretty much guarantee no cake casualties! 🙂
To make the cake batter, you'll combine the dry ingredients in a mixer. Then in a separate bowl, you'll combine the wet ingredients. Next, you'll pour the wet into the dry and mix!! (Easy, right?) You can also make it even easier by simply whipping up a chocolate cake mix!
Then you'll distribute the batter evenly between the two pans. I recommend using a kitchen scale or a measuring cup to make sure you have equal amount of batter in each. That way, they'll be done baking at the same time and the layers will look nice and uniform. Then you'll bake the cakes and let them cool. Bake them and then let the cake cool on a wire rack.
Next, make the filling.
The filling is an ermine frosting....ever heard of it? Some people also call it a boiled milk frosting, but that doesn't even sound good. And this stuff is GOOD.....so we'll just call it "filling."
First, you'll cook a mixture of flour and milk over medium-low heat and bring it to a boil, making a thick mixture. Then in the bowl of a stand mixer, you'll combine the remaining ingredients until nice and fluffy. (This will take a few minutes as you'll mix until the sugar is dissolved and no longer grainy). Then you'll add in the cooled milk mixture and beat until smooth.
Spread the filling over one of the chocolate cake layers and then press the second cake layer on top.
Finish it with chocolate ganache!
Chocolate ganache sounds fancy, but it's really simple to make. However, to make sure it's nice and smooth, there are a couple important notes...
You will heat up heavy cream in the microwave to the point where it's super hot, but not quite boiling. You'll pour that over some chocolate chips and DO NOT stir. You want to let this sit for at least two minutes. Then, you'll add corn syrup and when you stir, it'll be nice and smooth!
Lastly, you will pour the ganache on top of the cake (while the ganache is still warm) and spread with a spoon to cover the entire cake. Then, refrigerate the cake until you're ready to serve!
PRO TIP! For a cleaner cut, dip a sharp knife in hot water, dry it quickly then cut the cake one row at a time.
Frequently Asked Questions
When you add a hot liquid to cocoa powder, it helps it “bloom,” meaning it enhances the flavor of the chocolate. You can “bloom” the chocolate with any hot liquid (milk, water, coffee, etc), but I always choose coffee for my chocolate cake.
Why do I use coffee? Because coffee actually brings out even more chocolate flavor. Are you concerned you’ll taste the coffee? You won’t! I know it seems odd, but really it just helps deepen the flavor of the chocolate.
Ding Dong Cake should be covered with a lid or plastic wrap and stored in the fridge. You can also transfer leftovers into an airtight container. However, you can certainly let it sit out for 30 minutes before eating, if you'd like!
Yes, you sure can! Here's what I like to do:
1. Cut the cake into single serving pieces.
2. Wrap individual slices in cling wrap.
3. Place the pieces of cake in a large freezer bag or air-tight container.
Then when you're ready to enjoy, simply take one (or two...) out of the fridge and let it set at room temperature for 30 minutes and enjoy!
If you liked this cake, here are a few other cakes you might enjoy!
And here you have it - a Homemade Ding Dong Cake!!! It looks long and complicated, but it really isn't. And I can promise you....it's 100% worth it!!!!