Ding Dong Cake


Prepare to dazzle your taste buds with our Ding Dong Cake – a decadent dessert inspired by the iconic snack cake, reimagined in cake form! This indulgent creation features layers of moist chocolate cake sandwiched with a creamy filling, all enrobed in a luscious chocolate ganache. With its irresistible combination of flavors and textures, this Ding Dong Cake is guaranteed to be a hit at any gathering or celebration.

Why We Love This Recipe:

✔️ Nostalgic Nod: Reminisce about childhood favorites with this grown-up twist on a classic treat. ✔️ Decadent Layers: Enjoy the perfect balance of moist cake, creamy filling, and rich chocolate ganache. ✔️ Crowd-Pleasing Dessert: Whether it’s a special occasion or simply a sweet craving, this cake is sure to please everyone’s palate.


For the Chocolate Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water


For the Filling:

  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

For the Chocolate Ganache:

  • 1 cup heavy cream
  • 8 ounces semisweet chocolate, finely chopped


  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined.
  4. Stir in the hot water until the batter is smooth and well incorporated.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.

For the Filling:


  1. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. Spread the whipped cream filling over the top of one of the cooled cake layers.
  3. Place the second cake layer on top of the filling to sandwich them together.

For the Chocolate Ganache:

  1. In a small saucepan, heat the heavy cream until it just begins to simmer.
  2. Place the chopped chocolate in a heatproof bowl and pour the hot cream over it.
  3. Let it sit for 1-2 minutes, then stir until the chocolate is completely melted and the ganache is smooth.
  4. Allow the ganache to cool slightly, then pour it over the assembled cake, letting it drip down the sides.
  5. Refrigerate the cake for at least 30 minutes to set the ganache before serving.


  • For an extra indulgent touch, sprinkle crushed chocolate sandwich cookies over the top of the ganache before it sets.
  • Store any leftover cake in the refrigerator, but allow it to come to room temperature before serving for the best taste and texture.


Q: Can I make the cake layers in advance? A: Yes, you can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.

Q: Can I use a different type of filling? A: Absolutely! Feel free to experiment with different fillings, such as chocolate mousse or whipped cream with flavored extracts.



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