Hey there, welcome to Beyond The Bayou Blog! I’m Anne Carter, and today I’ve got a super yummy recipe for you: Ding Dong Cake. It’s like a big version of those snack cakes you love! Picture this: rich chocolate cake stacked with creamy white filling and topped with chocolate ganache. It’s so good, that you might just make it your go-to cake!
I first came across this recipe when I was looking for something special to make for my sister’s birthday. She’s all about those old-school treats, so I wanted to whip up something homemade and extra tasty. After a bit of searching, I found the Ding Dong Cake recipe, and it sounded perfect. Moist chocolate cake with creamy filling? Yes, please! I was so excited to give it a try, and boy, was it worth it. So, with a happy heart and a hungry belly, I got to work baking this amazing cake.
Are you all excited to learn something special today? If yes, just be ready with all your equipment and ingredients to create magic on your plate.
Why I Love This Recipe?
- Childhood Nostalgia: It takes me back to carefree days, like naptime nostalgia.
- Learning Experience: Making ermine filling is like a culinary adventure, reminding me of my cooking school days.
- Homemade Ding Dong Delight: This cake is the real deal, from top to bottom, resisting the temptation to eat the batter is the ultimate test.
- Chocolate Ganache Indulgence: Imagine layers of rich chocolate ganache covering every part of the cake, it’s a chocolate lover’s paradise.
Overview: How To Make Ding Dong Cake?
Indulge in the Ultimate Moist Chocolate Cake Experience: Imagine sinking your teeth into a luscious dessert like a fancier, tastier version of a Hostess Ding Dong. That’s what we’re talking about here!
Prepare for the Baking Adventure: Before diving into the baking fun, make sure your screen stays awake because you won’t want to miss any of this. With a total prep and cook time of around 3 hours, this dessert adventure is perfect for satisfying your sweet tooth cravings.
Gather Your Ingredients: For the cake, you’ll need flour, sugar, cocoa powder, salt, baking powder, baking soda, vegetable oil, buttermilk, eggs, vanilla, and hot coffee. Then, you’ll use flour, milk, shortening, butter, sugar, salt, and vanilla for the creamy filling. And don’t forget the chocolate ganache topping, which requires semi-sweet chocolate chips, heavy whipping cream, and corn syrup.
Bake, Fill, and Top: Start by making the cake batter, dividing it between two pans, and baking until perfection. While the cakes cool, whip up the creamy filling and spread it generously between the layers. Then, it’s time for the pi�ce de r�sistance � the chocolate ganache topping. Pour it over the assembled cake and set it in the fridge for a couple of hours.
Voila! Your masterpiece is ready to be devoured. Enjoy every delectable bite of this moist chocolate cake with its creamy filling and rich ganache topping. It’s a dessert dream come true!
Try More Cake Recipe!
Ding Dong Cake Recipe
Equipment
- Mixing Bowls
- Whisk
- Measuring Cups
- Baking Pan
- Parchment Paper
- Oven
- Cooling Rack
Ingredients
cake
- 2 cups flour
- 2 cups sugar
- � cup cocoa
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- � cup vegetable oil
- 1 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla
- 1 cup hot coffee
Filling
- 5 tablespoons flour
- 1 cup milk
- � cup shortening
- � cup butter
- 1 cup sugar
- � teaspoon salt
- 1 teaspoon vanilla
Make the Ganache Topping
- ? cup semi-sweet chocolate chips
- � cup heavy whipping cream
- 2 tablespoons corn syrup
Instructions
cake
- Preheat your oven to 350�F.
- Grease two 9×13 pans and line the bottoms with parchment paper.
- In a mixing bowl, combine flour, sugar, cocoa powder, salt, baking powder, and baking soda.
- In a separate bowl, mix oil, buttermilk, eggs, and vanilla. Slowly add coffee to avoid cooking the eggs.
- Pour the wet ingredients into the dry ingredients and stir until combined. Then mix on high for 2 minutes. Divide the batter between the pans and bake for 20-25 minutes. Let cool on a rack after baking.
Make the Filling
- Mix flour and milk in a saucepan and cook until thick, stirring constantly. Let it cool.
- Beat shortening, butter, sugar, salt, and vanilla in a large bowl until fluffy.
- Add the cooled milk mixture and beat until smooth.
- Place one cake layer in a pan, spread filling over it, then add the second cake layer on top.
- Your filling is ready!
Make the Ganache Topping
- Put chocolate in a bowl.
- Heat whipping cream in the microwave until very hot but not boiling.
- Pour cream over chocolate, let sit for 2 minutes.
- Add corn syrup, stir until smooth.
- Pour ganache over cake, spread with a spoon. Refrigerate for 2 hours before serving. Enjoy!
Nutrition
What to Serve with Cookie Butter Cake?
- Fruit Salad with Whipped Cream
- Butter Pecan Ice Cream
- Caramel Apple Butter Ice Cream
- Vanilla Ice Cream
Time for The Tips!
- Room temperature ingredients: Make sure your eggs, buttermilk, and any other refrigerated ingredients are at room temperature before mixing. This helps everything blend together smoothly.
- Sifting dry ingredients: To ensure a light and fluffy cake texture, sift your flour and cocoa powder before mixing. This removes any lumps and helps the ingredients incorporate evenly.
- Properly measuring flour: When measuring flour, spoon it into the measuring cup and level it off with a straight edge. Avoid packing the flour into the cup, as this can lead to dense cake layers.
- Don’t overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a tough cake texture.
- Testing for doneness: To check if the cake layers are baking, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they’re ready to be removed from the oven.
- Cooling cakes: Allow the cake layers to cool in the pans for about 10 minutes before transferring them to a cooling rack. This prevents them from sticking to the pans and helps them cool evenly.
- Chill the filling: For a smoother and more stable filling, refrigerate it for about 30 minutes before spreading it between the cake layers. This helps it hold its shape and prevents it from oozing out.
- Ganache consistency: Aim for a pourable but thick ganache consistency. If it’s too thin, add more chocolate; if it’s too thick, add a bit more cream until you reach the desired consistency.
- Spreading ganache: Once you pour the ganache over the cake, use a spoon to gently spread it to the edges. Work quickly but carefully to ensure even coverage before it starts to set.
- Refrigeration time: To allow the flavors to meld and the ganache to set properly, refrigerate the assembled cake for at least 2 hours before serving. This also makes it easier to slice cleanly. Enjoy your delicious ding-dong cake!
Storing and Managing Leftovers
Prepare in advance: You can bake the cake layers ahead of time. Just wrap them up nicely and pop them in the freezer. They’ll stay good for up to a month! Also, you can make the ermine filling ahead of time, too. It can hang out in the fridge for up to a week. Just keep it covered, and when you’re ready to use it, let it come to room temperature.
Storing leftovers: If you end up with some cake leftovers (which might be a rare occurrence because it’s so delicious!), no worries. Just cover it up and stick it in the fridge. It’ll stay fresh for about 4 days.
