Chocolate Chocolate and More!

Welcome to my baking adventures.

Ding Dong Cake Recipe

Ding Dong Cake-rich devil’s food cake, a vanilla cream filling and smothered in chocolate ganache!

Ding Dong Cake-rich devil's food cake, a vanilla cream filling and smothered in chocolate ganache!

Ding Dongs, Ring Dings, Swiss Rolls, Hostess Cakes. They are all pretty much the same snack. Chocolate Cake, a cream filling and then covered in chocolate.

As a kid, we always begged for mom to buy them for our school lunches. It didn’t happen too often, but when it did..yeah, we were happy kids! It’s been years since I had one. What good memories.

Ding Dong Cake-rich devil's food cake, a vanilla cream filling and smothered in chocolate ganache!

I shared a Twinkie Cake on FB a few days ago. Made from scratch. It was perfect and I can’t wait to make one myself.

One reader asked for a recipe for a Ding Dong Cake. I decided I needed to fill that request. I took it as a challenge.

Don’t let the recipe scare you off. This is a really easy recipe! You probably have all the ingredients in your pantry. Bake your 2 cake layers, then stack them with all the cream filling. You want all that filling in there. Then the Ganache.

 

Ding Dong Cake-rich devil's food cake, a vanilla cream filling and smothered in chocolate ganache!

Get a close up look at that chocolate ganache.

Ding Dong Cake-rich devil's food cake, a vanilla cream filling and smothered in chocolate ganache!

This is a “sloppy” cake. No fancy icing. Pouring the ganache over the top of the cake and letting it drip down the sides is FUN!

Ding Dong Cake-rich devil's food cake, a vanilla cream filling and smothered in chocolate ganache!

And when the ganache is set…You’ve got a perfect cake. I don’t know if I’ll ever be able to top this cake. Moist, rich, deep flavored chocolate cake. The cream filling is like whipped cream but thicker (it’s made with milk not cream) the best way to describe it is a cross between a buttercream and a whipped cream.

And of course the ganache. That soft chocolate outer coating that seals everything together.

Ding Dong Cake-rich devil's food cake, a vanilla cream filling and smothered in chocolate ganache!

Don’t let the photos deceive you. This is a huge cake! Make sure you have people to share it with.

Connect with Chocolate Chocolate and More!

Facebook | Twitter | Google+

Pinterest | instagram

Cake adapted from Smitten Kitchen

Ding Dong Cake

Ding Dong Cake

Ingredients

for the cake

  • 3 ounces semi sweet baking chocolate (you can use chocolate chips)
  • 1 1/2 cups brewed coffee
  • 3 cups sugar
  • 2 1/2 cups all purpose flour
  • 1 1/2 cups unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 1/2 cups buttermilk, room temperature
  • 1 teaspoon vanilla

for the cream filling

  • 5 tablespoons all purpose flour
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1 cup butter
  • 1 cup granulated sugar

for the ganache

  • 1 12 ounce bag semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1 tablespoon butter

Instructions

for the cake

  1. Chop chocolate so no pieces are larger than a chocolate chip. Place chocolate in a medium bowl or a 2 cup measuring cup and pour hot coffee over chocolate. Let sit for 5 minutes then stir, making sure all chocolate is melted and well combined with coffee. Set aside to cool.
  2. Sift all dry ingredients together-sugar, flour, cocoa, baking powder, baking soda and salt.
  3. In the a large mixing bowl (or the mixing bowl of your stand mixer) beat eggs on medium speed until frothy.
  4. Slowly add oil, buttermilk, vanilla and chocolate-coffee mixture to eggs, beating well to blend.
  5. Add in sugar/flour/cocoa mixture, one cup at a time, mixing just to combine after each addition.
  6. Pour batter into 2 9 inch cake pans that have been well greased and lined with parchment paper on the bottom.
  7. Bake in a preheated 325 degree oven for 45-50 minutes, using toothpick to test for doneness.
  8. Let cakes cool completely in pan. Using a plastic knife, run knife around edges to loosen before turning out onto rack or plate.

for the cream filling

  1. Pour cold milk into a small saucepan. Before turning on the heat, whisk in flour so no lumps remain. Turn heat on to medium low, and stirring, heat until mixture is thick, like a roux. Remove from heat, stir in vanilla and let cool completely.
  2. Cream together butter and sugar on medium high speed, until fluffy, about 8 minutes.
  3. Add in the milk mixture and beat again until mixture resembles a whipped cream.

to assemble

  1. Place one layer of cake on an 8 inch cake circle, top side down. Cover with a thick layer of cream filling then place top layer of cake, top side down, on top of filling gently pressing down to secure layers. Place cake on a wire rack on top of a wax paper lined cookie sheet.

ganache

  1. Place chocolate chips in a large measuring cup.
  2. Heat cream and butter in a medium saucepan over medium heat until boiling, careful not to scorch.
  3. Pour heated cream over chocolate chips and let sit for 5 minutes. Stir chocolate to make sure completely melted and smooth.
  4. Slowly pour ganache over top of cake, letting it drip down the sides. If needed use a spatula to help spread ganache on top over sides.
  5. When ganache is set, cake can be transferred to a serving plate.
  6. Chill cake for 4 hours before serving.

Notes

For cupcakes, bake at 325 degrees for 25 minutes. Makes 48 cupcakes.

This cake tastes best chilled but can be served at room temperature.

recipe source ChocolateChocolateandmore.com

Ding Dong Cake-rich devil's food cake, a vanilla cream filling and smothered in chocolate ganache!

Want more cake?

Chocolate Cake with Dulce de Leche Frosting

Dulce de Leche Cake

 Chocolate Bliss Cake, this cake will cure any chocolate craving!

Chocolate Bliss Cake

 Coca Cola Chocolate Cake-made with Coca Cola, buttermilk and mini marshmallows. Serve it warm for a truly decadent treat!

 Coca Cola Cake

 Flourless Chocolate Cake drizzled with Chocolate Ganache

Flourless Chocolate Cake

  Creme de Menthe Chocolate Cake Balls-for the adults!

Creme de Menthe Chocolate Cake Balls

 Chocolate Mousse Cake-deep rich mousse with a walnut crust!

Chocolate Mousse Cake

Ding Dong Cake-rich devil's food cake, a vanilla cream filling and smothered in chocolate ganache! Just like the snack cake you remember from childhood!

Don’t Miss a Post! Get Updates By Email:

Get all of these delicious recipes delivered directly to your inbox.

Reader Interactions

Comments

  5. Scarlett says

    August 15, 2014 at 9:13 am

    OMG OMG OMG : This cake has to be BANNED somewhere!!!!! You have outdone yourself AGAIN!!! FABULOUS!

  6. Scarlett says

    August 15, 2014 at 10:12 am

    Joan: This is Scarlett in FL .I wanted to ask you if I could share your recipe with my recipe club
    If I can, please let me know how I should do…I know I can’t post your website…..thank U!!!

  8. Joanne says

    August 16, 2014 at 12:39 am

    OMG! All of that delicious chocolate and the cream center is perfect! I have to bake this cake soon. 🙂

  10. Susan says

    August 16, 2014 at 9:02 am

    Yum!

    When finished, can you taste the coffee? Also, could decaf be used?

    Looks heavenly!!!

  14. Jessie Weaver says

    August 17, 2014 at 7:54 pm

    I think I used every bowl and measuring cup in my kitchen making this. But it is REALLY yummy. I was skeptical about the cream filling, but it really tastes like what you would find in a snack cake somehow. Thankfully, we live in a dorm full of high-school boys, and all but the sliver I ate is going down to them. It’s how I ensure they love me, their dorm mom, all year. 🙂

  20. Elizabeth says

    August 21, 2014 at 2:17 pm

    This honestly does look just like a ding dong! And, I love ding dongs. What a great recipe and challenge to take on. Thanks. Pinned.

  22. Jan says

    August 23, 2014 at 12:46 pm

    When do you add the butter for the cream filling?? At step 9 or 11?? I don’t see where it is added, only that it calls for a cup of butter for the filling, and a tablespoon of butter for the ganache.

  26. Nancy says

    September 4, 2014 at 6:46 pm

    I made this for the family on Labor day and they loved it. I do not like chocolate,but I will eat a sliver of cake if I have a huge glass of milk.WELL, this cake is not overly sweet and was absolutely wonderful! I had two pieces of this tasty treat.Everone needs to make this.Thank you

  27. holly ortberg says

    September 7, 2014 at 9:24 pm

    I made this cake…But the Filling did not whip up? Cake tasted good…but will try another cream filling recipe.

  28. JoAnn says

    September 9, 2014 at 3:51 am

    I just made this today! So good! Very rich. Next time I make it I might use half milk chocolate and half semisweet for the ganache. But the filling is pretty spot on even though it seemed like an odd concept. It was almost too buttery (if that’s even possible) so next time I’ll try half butter half shortening. All in all an awesome recipe and an impressive looking cake!

  29. Kim James says

    September 14, 2014 at 7:27 am

    I have made the Twinkie Cake several times…it is always a huge hit. Just made another one yesterday for a birthday party today. Looking forward to adding this cake to our weekly rotation of sweets for my family. Keep the hits coming.

  33. Diane says

    September 15, 2014 at 12:18 am

    I intend to make this delicious looking cake this weekend. Any high altitude tips for cooks like me in Denver? Thanks!

  34. Linda Wright says

    September 15, 2014 at 10:48 am

    I am currently making this, for the second time. The first time I took it to work and everyone raved about it. One of my co-workers was still talking about it days later! As a matter of fact, she said it would be her request now for her birthday cake! The second one is going to my mom’s house for her ladies luncheon tomorrow. This is a great, and very rich, cake! Yes, it does require a lot of measuring and a few different steps, but it is WELL worth it!

  35. Beth says

    September 15, 2014 at 2:59 pm

    We had a “ho-ho” cake for our wedding. I have been looking for a comparable recipe ever since. Thanks for this – I can make it just in time for our ten year anniversary!!

  36. chelsey says

    September 17, 2014 at 11:12 am

    I don’t have all the ingredients to make the cake from scratch but i do have 1 box of devils food cake mix would it still work? Im planning on making this cake for our church bingo this weekend. I might have to make two so that i can leave one at home =)

  37. Betty Meyer says

    September 19, 2014 at 10:08 pm

    It does make a huge difference what type of pans you use apparently. I used two 9-inch cake pans, and I had cake dripping all over my oven….should have used 3 pans. This is for my daughter-in-law’s birthday tomorrow….hope it tastes as good as everyone says.

  38. Kentucky Lady 717 says

    September 25, 2014 at 7:46 pm

    OMG…..this is the best looking mouth watering cake I have seen on any cooking blog…..I do want to make this cake….always loved Ding Dongs….funny I just was shopping at BIG LOTS today and picked up a box of Hostess chocolate fun size twinkies can’t wait to try one in the morning with a cup of coffee :)…..I think they just came out……..at Big Lots they are almost $1.50 cheaper than in the grocery stores….these are the next best things to a ding dong…..but I will be making this cake for sure…..thanks for such a great recipe……

  39. Kentucky Lady 717 says

    September 25, 2014 at 7:54 pm

    I just posted this on PINTEREST, TWITTER, AND FACEBOOK…..I sure want this recipe to get around…..
    it is the best one ever 🙂

  41. Marisa says

    September 26, 2014 at 10:56 pm

    I have all the ingredients for this except coffee, as no one in my house drinks it. Is there anything I could substitute for it? Thanks!

  42. Cristy L says

    September 27, 2014 at 4:47 am

    This cake looks amazing! However, we don’t drink coffee and don’t ever have any in the house. Is there anything you could recommend as a substitute for the hot coffee?

  44. Roberta says

    September 29, 2014 at 6:37 am

    Hi, I plan to make this cake as it looks really yummy. However I noticed that in the ingredients list for the ganache, heavy cream is mentioned, while the method only refers to milk and butter. Am I not understanding something?

  45. Emily says

    September 30, 2014 at 12:51 am

    I just made this and I ended up using 3 round cake pans as it just looked like WAY too much batter. I am glad I did because all 3 cakes came out level with the tops of the pans. When making the cream filling it kind of seemed to curdle or separate. I have popped it into the fridge in hopes that will firm it up a bit! Otherwise everything so far tastes amazing. The chocolate cake recipe is my new favorite go to cake recipe!

      • Emily says

        September 30, 2014 at 2:38 pm

        Oh, I was worried once its started separating that it was beyond saving. I filled the cake anyway cause it still tasted yummy. I will definitely try again.

  46. Celeste says

    September 30, 2014 at 1:26 am

    I knew as soon as I saw this recipe that I HAD to make it! My husband has food allergies, so I made a gluten-free version and Oh, was it amazing! Served it to our families and everyone loved it. We will definitely be making this again! Thank you for posting this delightful recipe…I posted it on my blog with a link back to your site and have already recommended it to a few friends.

  47. Sharon Hill says

    October 4, 2014 at 12:20 pm

    We drank the batter. :p

    Actually, we didn’t, we wanted to, but we controlled ourselves. We made this cake to quench our desire for Ring Dings, which we can’t get in Oregon.

    I agree with Jessie W. and Betty M. – it looked like WAY too much batter for two 9″ rounds, so I quickly greased and parchmented another pan, and divided it three ways. Yes, Wilton pans are higher around the sides (I have one random one), and they probably would have contained all that batter.

    I also increased the filling recipe to have enough to put between the three layers. We could have eaten a whole lot of that, too, before assembling the cake. The ganache recipe made plenty with the amounts given in the recipe.

    The result: a giant of a deliciously sinful cake!! It weighed well over 8 pounds!! It was totally yummy and the perfect fix for Ring Ding/Ding Dong deprived folk!

    However, I have a suggestion. Reduce the ingredients by one third (get out those calculators) and use two regular 9” pans and you will still have a mammoth cake! A reduction of one third will save money and refrigerator space. Our family of six will never be able to finish this huge cake before it loses its appeal. We are planning on taking some to neighbors and co-workers, who will certainly enjoy it.

    It is a fantastic cake; thank you for the recipe! I will definitely make a scaled down version again!

    • Joan Hayes says

      October 7, 2014 at 7:47 am

      Thanks for all the great tips. You’re right about the Wilton Pans, I need to remember that when I create these recipes that everyone might not be using them. So glad you all enjoyed it!

  48. AJ says

    October 12, 2014 at 10:53 am

    I just finished baking this and from the few crumbs I had that fell off the cake, it tastes great! It did get a little (or a lot) messier than the pics as I only let the layers cool about 30 minutes before putting together and it cause about half the cream filling to melt and run over the bottom layer. Also I think the cream filling would possibly be better with powder sugar instead of regular granulated sugar? Otherwise I am sure my mom will love her surprise birthday cake as she loves ding dongs! ty!

  49. VICKY says

    October 13, 2014 at 8:46 am

    MADE THIS CAKE AND IT IS DELICIOUS! IT IS MY HUSBAND’S FAVORITE CAKE. THANK YOU FOR A DELICIOUS CHOCOLATE CAKE RECIPE

  51. pamela whitelaw says

    October 17, 2014 at 10:19 am

    Help. I am making the cake right now. My cream filling is thin and lumpy. What am I doing wrong. I need to bring this cake to work. They are all looking forward to it today

    • Joan Hayes says

      October 20, 2014 at 9:25 am

      So sorry I didn’t see this comment earlier. You need to keep whipping the filling until it thickens and all lumps are gone. It can take 10-15 minutes.

  52. Phil Eddings says

    November 13, 2014 at 7:44 am

    I went to Wal-Mart, Bought Two Pks Ding Dongs . Placed them side by side. Made the ganache poured over them !!! Delicious. About one third the cost!! lol

  53. Rachel G. says

    December 13, 2014 at 12:13 am

    Could I use heavy cream instead of coffee or must it be coffee?? I don’t drink coffee or know how to make it and am trying to avoid buying an ingredient I won’t ever use.

  55. Karen says

    January 2, 2015 at 9:22 am

    Could you do this as a cupcake? If so, about how many would it make? I am celebrating my 60th birthday and as a long time fan of ding dongs thought this would be wonderful…my only issues is I wanted to do cupcakes not a large cake.

    • Joan Hayes says

      January 4, 2015 at 7:55 am

      Happy 60th! Yes you can do this as cupcakes, it’ll probably make at least 36-40 cupcakes. Only fill the cupcake cups 2/3 full, this batter does rise a lot.

    • Joan Hayes says

      January 4, 2015 at 7:54 am

      This really is a huge cake, I’d say it would make at least 36-40 cupcakes. Be sure to only fill your cupcake cups 2/3 full, these will rise, a lot!

  57. Suz says

    January 6, 2015 at 1:12 am

    This looks great and I want to make the cake version but I’m supposed to bring cupcakes to a big party. What temp and how long should I bake for cupcakes?

    • Joan Hayes says

      January 7, 2015 at 10:19 am

      The temperature would stay the same, 325 degrees. I would start checking the cupcakes at about 18 minutes. Most cupcakes take 18-25 minutes to bake.

  58. Dawn says

    January 7, 2015 at 6:16 am

    This cake looks like heaven and can’t wait to try. I was wondering though. I’m not a fan of coffee and even the littlest amount added to a recipe I can taste. I know you can usually sub for water but can you use hot chocolate to give it more flavor?

    • Joan Hayes says

      January 7, 2015 at 10:16 am

      the hot chocolate mix will have additional sugar so I’d just leave out the coffee and use the water alone. Don’t worry about adding in a substitute. Enjoy!

      • Dawn says

        January 11, 2015 at 11:41 am

        Made this recipe this morning and all I have to say is OMGosh!!!! Very moist, very rich and full of chocolate. I made the recipe into cupcakes. Baked at the recommended temperature per recipe and baked for 25 mins. The recipe yielded 48 scrumptious cupcakes. Piped your cream in center, topped with your ganache and a dollop of some homemade chocolate frosting for good measure. Ahhhmazing!

        • Joan Hayes says

          January 18, 2015 at 9:03 am

          OMG, cupcakes would be dangerous, way too easy to eat 5 or 6 before I realized what I was doing, haha. Love the dollop of frosting on top! Thanks for the baking time, I’ll add it to the recipe notes so others will know.

  59. Cindy K. says

    January 8, 2015 at 4:12 pm

    I just made this cake and used 3 regular size round cake pans and it ran over. Have a huge mess in the oven now and burnt smell in the house. Disappointed. It was for my mother-in-law’s birthday.

  61. Lora says

    January 25, 2015 at 6:55 pm

    This cake looks wonderful! Just wish I would have read the comments before baking!! It is in the oven right now… Overflowing!!! :-(. So much wasted cake and mess! Next time I know to use 3 pans! I can’t wait to try it though! Filling is yummy!!!!

  62. maryanneh says

    January 29, 2015 at 2:11 pm

    This was insanely rich and delicious! I’m glad I read through the comments about it being a lot of batter, so I buttered two mini bread pans, mixed some walnuts into the extra batter and wow they were awesome too! I brought the cake to a Christmas party and everyone loved it. There was only crumbs left on the plate. I thought the Ganache was great but maybe just a little to heavy, I had a lot left over, maybe because my cakes were smaller too. I even put some on the mini’s. Next time ( and there will be a next time) I will use a bit less. I was also deathly afraid I would ruin the cream, but it came out perfect, whew! Thanks for this great recipe.

  63. Diane R. says

    March 2, 2015 at 10:23 am

    This is perfect for my Weight Watchers diet. ha ha! Well, life is too short and I will just HAVE to make this. Thanks for your great blog!

  64. Allana R says

    April 12, 2015 at 8:01 pm

    Next time, I will us a different filling. This was way too greasy which cause the top of my cake to slide off. I think the cake smelled amazing though before it met it’s demise.

  65. Tim D says

    May 4, 2015 at 11:45 pm

    Hey Ms Joan–
    I’m a Southerner living and working in Saudi Arabia (with my family). Made this cake and took to a dinner last night. Delish!!! Everybody loved it. Instead of traditional layer cake I made a budnt cake…cut off the top, put the filling, replaced the top and then poured the ganche all over it.
    Tim

  66. Beth M says

    July 4, 2015 at 6:13 pm

    Made this cake for my boyfriend’s birthday and our 4th of July cookout – amazing! The cake is like my mom’s mayonnaise cake and the cream is the same as her whoopie pie filling. Together, with the ganache – amazing! Thanks for the recipe!

  67. Larry Barnett says

    August 19, 2015 at 5:09 pm

    Can you explain the cupcake recipe with regards to frosting and ganache. Do you put the frosting on top and cover with the ganache?

    • Joan Hayes says

      August 30, 2015 at 7:14 am

      You can do it that way or you can spoon out a small hole on top, fill that with the filling, then drizzle the ganache on top to cover. Enjy!

  68. Clairlyn says

    October 17, 2015 at 3:54 pm

    I don’t drink coffee so can’t brew any. Is there some other way to put coffee it, or a substitute?

    • Gail Dickinson says

      May 25, 2016 at 8:20 am

      I don’t drink coffee either so I buy instant and make just enough for recipes that call for coffee.

  69. Joyce Weatherly says

    October 24, 2015 at 3:26 pm

    When I was younger my mom would buy these off the stromens truck & other stuff when he’d stop @ the house. I When I saw this cake it brought back a good memory. I can’t wait to try & make this.