Ding Dong Cake
This Ding Dong Cake is the ultimate treat. With a tender chocolate base, a light and fluffy creme filling, and a decadent ganache topping, it’s the kind of dessert that feels like a bakery masterpiece, but it’s made right in your kitchen.
This cake always brings back memories of childhood birthday parties and holiday dinners at our grandmother’s house. That creme filling? It was the highlight of every slice. We’ve given it a little update with an ultra-smooth ganache that adds just the right touch of elegance.
If you’re a fan of cake, be sure to check out our Easy Chocolate Mug Cake, German Chocolate Cake, or our Mini Chocolate Cake.
Table of contents
Why You’ll Love This Recipe
- Bakery-Worthy Flavor: Rich chocolate, buttery creme, and glossy ganache make this a show-stopper.
- Fluffy Yet Moist Cake: The buttermilk and hot water (or coffee!) create a light, moist crumb.
- Creamy, Dreamy Filling: This whipped cream filling is sweet, smooth, and adds a lovely contrast to the chocolate layers.
- Perfect for Celebrations: Whether it’s a birthday or a casual dinner party, this cake impresses every time.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
The ingredients for this cake are straightforward but pack a big flavor punch. The base uses pantry staples like flour, sugar, cocoa powder, and eggs. Buttermilk adds moisture and a hint of tang, while hot water (or coffee!) deepens the chocolate flavor. The creme filling is a magical blend of milk, flour, butter, and sugar, whipped into a silky delight. And for that finishing touch, we top it with a simple ganache made from chocolate chips and heavy cream.
Variations
- Coffee Boost: Use hot coffee instead of water for a richer chocolate flavor.
- Add Berries: A layer of fresh raspberries between the cake and creme filling adds tartness.
- Different Frosting: Skip the ganache and try a chocolate buttercream for a classic vibe.
- Cupcake Version: Use the same batter and filling to make filled cupcakes topped with ganache.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Whisk the dry ingredients in a medium bowl.
- Cream the butter and sugar, then add eggs and vanilla.
- Alternate adding flour mixture and buttermilk, then mix in hot water.
- Divide batter into pans and bake. Cool completely.
- Cook the milk, flour, and salt until thickened. Cool slightly, then beat with sugar and butter to make the creme filling.
- Assemble the cake: spread the creme filling between the layers.
- Make the ganache by pouring hot cream over chocolate chips. Stir until smooth.
- Spoon ganache over cake, letting it drip down the sides. Cool and serve.
Expert Tips
- Make sure your butter is at room temperature for the best texture.
- Don’t overmix the batter, mix just enough to combine the ingredients.
- Let the milk mixture cool completely before adding to the butter and sugar.
- Use a serrated knife to level the cake layers if needed.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Bake the cake layers a day ahead and wrap them in plastic. Assemble the next day.
Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
Keep the cake in an airtight container in the fridge for up to 4 days.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Ding Dong Cake
Equipment
- 8″ cake pans
- small bowl
- large bowl
- Electric mixer
- small saucepan
- Microwave Safe Bowl
Ingredients
Cake
- 1 ¾ cups flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup butter room temperature
- 1 ¾ cups sugar
- 2 egg
- 1 teaspoon vanilla
- 1 cup buttermilk
- ½ cup hot water optional to use coffee instead of water
Creme Filling:
- 1 ¼ cups milk
- ⅓ cup flour
- 1 cup butter room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
Ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate chips
- 2 Tablespoons corn syrup
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees. Spray two 8” cake pans (for best results use baking spray containing flour) and set aside.
- In a small bowl, whisk together the flour, cocoa powder, baking soda and baking powder. Set aside.
- In a large bowl, cream the sugar and butter together until light and fluffy, about 2 minutes.
- Add in the eggs and vanilla, beat for an additional minute.
- Alternate adding the flour mixture and the buttermilk, starting and ending with the flour. Do not overmix, just enough to see that the flour has been fully incorporated.
- Once the flour and buttermilk are mixed in, add in the hot water (or coffee) and stir.
- Divide evenly between the cake pans and bake for 30-35 minutes, testing with a toothpick until it comes out cleanly. Allow to cool in the pans for about 10 minutes before removing and allowing to cool completely.
- While the cakes are cooling, make the cream filling.
- In a small saucepan over medium/low heat, add the milk, flour and salt and whisk it together to prevent any lumps. Whisk continually while cooking to prevent any scorching until the mixture starts to thicken.
- Remove from heat and whisk in the vanilla and set aside to allow to cool.
- In a stand mixer (can be a hand mixer as well) place the butter and sugar and beat it for 5 minutes until it’s fluffy.
- Add in the cooled milk mixture and continue to beat for another 5 minutes. The cream should be very fluffy.
- Once the cakes are cooled, stack the bottom layer on cake stand** and scoop the cream filling on top.
- To make a uniformed look, try to spread the cream in an even layer, leaving a small amount of space at the edge so the cream doesn’t spill over when adding the next layer.
- Stack the top layer upside down, to create a smooth top to the cake. Fill in any gaps with cream if you notice it doesn’t reach the edges of the cake, or scrape any excess off that may have been pushed out by stacking the layers.
- To make the ganache, heat the cream in the microwave and pour over the chocolate chips in a bowl.
- Let it sit for about a minute and whisk until smooth. Add in the corn syrup and salt and whisk until smooth.
- Let it cool slightly before gently spooning over the top of the cake, allowing it to slide down the sides and coat the entire cake.
- Run the spoon over the sides to assist in coating if necessary. Wipe any excess chocolate off the cake stand if desired before serving.
- Store any leftovers in an airtight container for up to 4 days.
Notes
- If you don’t have buttermilk on hand, pour 1 cup of milk and remove a tablespoon of it, replace it with 1 tablespoon of vinegar (or lemon juice) and let sit for 5 minutes.
- For a less messy option, place the cake on a cooling rack with a baking tray underneath to catch the excess ganache.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
