Homemade Ding Dong Cake: A Nostalgic Chocolate and Cream Dream Recipe

Step back in time to your favorite childhood treat, but with a gourmet, homemade twist! Our Ding Dong Cake recipe perfectly captures the essence of those iconic snack cakes – a rich, moist devil’s food cake, generously filled with luscious vanilla cream, and enveloped in a silky, irresistible chocolate ganache. Forget the store-bought versions; this homemade rendition elevates the classic to an unforgettable dessert experience that will transport you straight back to your fondest memories.

The mere mention of Ding Dongs, Ring Dings, or even Swiss Rolls often conjures up sweet memories for many of us. These classic chocolate snack cakes, typically featuring a creamy filling and a chocolate coating, were a staple in lunchboxes and after-school treats. As kids, we’d eagerly anticipate the rare occasion our parents would surprise us with these delights. The joy of unwrapping that foil-covered cake, sinking your teeth through the rich chocolate shell, past the creamy center, and into the moist cake – it’s a sensory experience etched in our minds, a simple pleasure that brought so much happiness.

While the convenience of store-bought versions is undeniable, there’s something truly special about recreating these beloved treats from scratch. The depth of flavor, the superior texture, and the sheer satisfaction of baking a childhood favorite right in your own kitchen is unparalleled. It’s been years since I last enjoyed a commercial Ding Dong, but the fond memories sparked by a reader’s request inspired me to embark on a delicious challenge: to craft the ultimate homemade Ding Dong Cake that lives up to the nostalgia.

The Inspiration: A Challenge Accepted

A few days ago, I shared an amazing homemade Twinkie Cake on social media, and the response was overwhelming. One particular comment stood out: a request for a Ding Dong Cake recipe. I instantly knew I had to take on this delectable challenge. Recreating these iconic snack cakes, with their distinctive layers and textures, felt like a mission. And let me tell you, the result is nothing short of spectacular, bringing all those childhood flavors to life in a sophisticated, homemade package!

Now, don’t let the idea of a layered cake, a homemade filling, and ganache intimidate you. This recipe is surprisingly straightforward and achievable for bakers of all skill levels. You likely already have most of the ingredients in your pantry. The process involves baking two perfect chocolate cake layers, generously layering them with our special vanilla cream filling, and finally, smothering the entire creation in a glossy, rich chocolate ganache. Each component is simple on its own, but together, they create a symphony of flavors and textures that will impress everyone.

The Perfect Trio: Cake, Cream, and Ganache

What makes this homemade Ding Dong Cake truly exceptional is the harmonious balance of its three core elements, each playing a vital role in creating that unforgettable taste and texture:

1. The Rich Devil’s Food Cake

Our foundation is a dark, decadent devil’s food cake. This isn’t just any chocolate cake; it’s designed to be incredibly moist, with an intense, deep chocolate flavor that perfectly complements the sweetness of the filling. The secret to its profound richness and tender crumb lies in a few key ingredients, including brewed coffee. Don’t worry, the cake won’t taste like coffee; the coffee simply enhances the chocolate’s natural notes, making them more pronounced and complex. Baking these two layers to perfection is the first step to your success, ensuring a sturdy yet tender base for our delightful creation.

2. The Dreamy Vanilla Cream Filling

The filling is where the magic truly happens, distinguishing our Ding Dong Cake from a regular chocolate cake. This isn’t your average buttercream; it’s a unique, cloud-like concoction that strikes a perfect balance. Made with a milk-and-flour roux as its base, then whipped with butter and sugar, it achieves a texture that’s incredibly light and airy, yet substantial enough to hold its shape. Imagine the best qualities of a fluffy whipped cream combined with the subtle richness of a buttercream – that’s what you get. We’re not shy with this filling; you want a generous, thick layer sandwiched between your chocolate cakes to replicate that authentic snack cake experience you remember from childhood.

3. The Glossy Chocolate Ganache

Finally, the pièce de résistance: a luscious, glossy chocolate ganache. This outer layer seals in all the goodness and provides that signature smooth, slightly firm coating that defines a Ding Dong. Pouring the warm ganache over the cooled cake is not only satisfying but also wonderfully fun! Watching it beautifully drip down the sides in a wonderfully “sloppy” fashion is part of the charm; there’s no need for intricate frosting techniques here. The natural flow of the ganache creates a rustic yet elegant finish, making each slice look as appealing as it tastes.

Once the ganache sets, it forms a soft chocolate shell that locks in moisture and flavor, giving you that perfect bite. The contrast between the rich cake, the light and airy cream, and the slightly firm ganache creates an incredible textural experience with every single forkful. Honestly, I don’t know if I’ll ever create a cake that tops this one in terms of flavor and overall satisfaction. It’s truly a moist, rich, deep-flavored chocolate cake masterpiece, destined to become a new family favorite.

Tips for Baking Your Best Homemade Ding Dong Cake

Achieving this level of deliciousness is easier than you think, especially with a few helpful baking tips:

Ingredient Temperature Matters: For the cake, ensure your buttermilk and eggs are at room temperature. This helps them emulsify better with other ingredients, leading to a smoother batter and a more tender, uniformly baked cake.
Don’t Rush Cooling: It’s crucial for the cake layers to cool completely before adding the filling and ganache. Warm cake will melt your delicate filling and glossy ganache, leading to a messy rather than magnificent result. Patience is key!
Perfecting the Cream Filling: When making the milk-flour roux for the cream filling, whisk continuously over medium-low heat until it thickens to a pudding-like consistency. Make sure there are no lumps before it cools. Cooling this mixture completely is just as important as cooling the cake to prevent a runny filling.
Achieving Ganache Glory: Use good quality semi-sweet chocolate chips for the ganache. Heating the cream and butter to a gentle boil before pouring it over the chips ensures they melt beautifully into a smooth, shiny coating. Let it sit for a few minutes before stirring to allow the heat to work its magic and create a perfectly emulsified ganache.
Chill Out for the Best Results: Chilling the assembled cake for at least 4 hours (or preferably overnight) is non-negotiable for optimal flavor and texture. This allows the ganache to set properly, the filling to firm up, and all the flavors to meld together perfectly. While it can be served at room temperature, it truly shines when chilled, offering a cleaner slice and a more refreshing taste.
Customizing for Any Occasion: This recipe can easily be adapted for cupcakes. Simply bake at 325 degrees F for about 25 minutes, then core and fill them with the cream before dipping in ganache. It’s a fun, bite-sized alternative!

A Cake for Sharing and Celebrations

Don’t let the photos deceive you – this is a substantial cake! While it might look perfectly portioned in a slice, the entire cake is quite generous and impressive. This isn’t a dessert for a small gathering; it’s a showstopper designed to be shared and enjoyed with a crowd of friends and family. Its impressive size, decadent layers, and nostalgic charm make it ideal for birthday parties, potlucks, holiday celebrations, or any occasion that calls for an indulgent, crowd-pleasing dessert. Be prepared for delighted smiles, rave reviews, and countless requests for the recipe!

Why Choose Homemade Over Store-Bought?

While the convenience of a pre-packaged snack cake is tempting, the benefits of making your own Ding Dong Cake are immense. Firstly, you control the quality of the ingredients, opting for richer chocolates, real vanilla extract, and fresh dairy products. This translates directly into a more complex and satisfying flavor profile that store-bought versions simply can’t match. Secondly, the texture of a homemade cake is often superior – exceptionally moist, tender, and far from the sometimes dry or crumbly texture of mass-produced goods. Lastly, there’s an undeniable sense of accomplishment and joy that comes from creating something so delicious from scratch, especially when it evokes such cherished childhood memories. It’s a culinary journey back in time, elevated by fresh, high-quality ingredients and a touch of homemade love that you can taste in every single bite.

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Cake adapted from Smitten Kitchen

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

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.
Sift all dry ingredients together-sugar, flour, cocoa, baking powder, baking soda and salt.
In the a large mixing bowl (or the mixing bowl of your stand mixer) beat eggs on medium speed until frothy.
Slowly add oil, buttermilk, vanilla and chocolate-coffee mixture to eggs, beating well to blend.
Add in sugar/flour/cocoa mixture, one cup at a time, mixing just to combine after each addition.
Pour batter into 2 9 inch cake pans that have been well greased and lined with parchment paper on the bottom.
Bake in a preheated 325 degree oven for 45-50 minutes, using toothpick to test for doneness.
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

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.
Cream together butter and sugar on medium high speed, until fluffy, about 8 minutes.
Add in the milk mixture and beat again until mixture resembles a whipped cream.

to assemble

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

Place chocolate chips in a large measuring cup.
Heat cream and butter in a medium saucepan over medium heat until boiling, careful not to scorch.
Pour heated cream over chocolate chips and let sit for 5 minutes. Stir chocolate to make sure completely melted and smooth.
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.
When ganache is set, cake can be transferred to a serving plate.
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

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