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Homemade Ding Dong Cake Recipe

A decadent slice of ding dong cake featuring dark chocolate layers, white cream filling, and dripping chocolate ganache.
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Make a moist chocolate cake with a creamy filling and rich chocolate ganache coating, recreating the classic flavor of the Hostess snack cake at home.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot brewed coffee
  • For the Filling: 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • For the Ganache: 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt for the cake.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
  5. Pour the batter evenly into the prepared cake pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. To make the filling, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, beating until combined.
  8. Add the vanilla extract and milk. Beat on high speed until the filling is light and fluffy.
  9. Once the cakes are cool, level the tops if necessary. Place one cake layer on a serving plate. Spread the entire cream filling evenly over the first layer. Top with the second cake layer.
  10. To make the ganache, place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips. Let stand for 5 minutes, then whisk until smooth and glossy.
  11. Pour the warm ganache over the top of the assembled cake, allowing it to drip down the sides. Let the ganache set before slicing.

Notes

  • Using hot coffee instead of hot water deepens the chocolate flavor of the cake base.
  • For a very smooth filling, use room temperature butter and sift the powdered sugar.
  • If you want a thicker coating, let the ganache cool slightly before pouring it over the cake.

Nutrition

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