Best Homemade Ding Dong Cake Recipe

Slice of Ding Dong Cake Showing Layers of Cream and Chocolate

Ultimate Ding Dong Cake Recipe: A Decadent Chocolate Lover's Delight

If you're a fan of rich chocolate desserts, the Ding Dong Cake is a must-try. Inspired by the classic Hostess snack, this cake elevates the beloved treat into a gourmet experience. With layers of moist chocolate cake, a luscious cream filling, and a glossy chocolate ganache, it's a showstopper for any occasion.

Introduction

The Ding Dong Cake is a nostalgic dessert that brings the beloved Hostess snack cake to your kitchen in a grand and indulgent form. This homemade version features layers of tender chocolate cake, a fluffy cream filling reminiscent of the original, and a rich chocolate ganache that envelops the entire cake. It's perfect for celebrations, gatherings, or simply to satisfy your chocolate cravings.

Ingredients

For the Chocolate Cake

1½ cups all-purpose flour
½ cup unsweetened cocoa powder (preferably Dutch-processed)
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
½ cup packed light brown sugar
½ cup unsalted butter, softened
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup whole milk, at room temperature
½ cup hot brewed coffee

For the Cream Filling

5 tablespoons all-purpose flour
1 cup whole milk
1 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon pure vanilla extract

For the Chocolate Ganache

12 ounces semisweet chocolate chips or finely chopped semisweet chocolate
1¼ cups heavy whipping cream

Equipment Needed

Two 9-inch round cake pans
Parchment paper
Non-stick baking spray or butter for greasing
Mixing bowls
Electric mixer (stand or handheld)
Whisk
Spatula
Saucepan
Wire rack
Cake stand or serving platter
Offset spatula or knife for spreading

Step-by-Step Instructions

Preparing the Chocolate Cake

Preheat the Oven: Set your oven to 350°F (175°C). Grease two 9-inch round cake pans with non-stick baking spray or butter. Line the bottoms with parchment paper for easy release.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.
Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, approximately 3-4 minutes.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the pure vanilla extract until fully incorporated.
Combine Wet and Dry Ingredients: With the mixer on low speed, alternately add the dry ingredient mixture and the milk to the butter mixture, beginning and ending with the dry ingredients (i.e., add half the dry ingredients, then the milk, then the remaining dry ingredients). Mix until just combined; avoid overmixing.
Incorporate Coffee: Stir in the hot brewed coffee until the batter is smooth. The batter will be thin, but this ensures a moist cake.
Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes. Then, run a knife around the edges to loosen, invert the cakes onto a wire rack, remove the parchment paper, and let them cool completely.

Making the Cream Filling

Cook the Flour and Milk: In a small saucepan, whisk together the all-purpose flour and milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency, approximately 5-7 minutes.
Cool the Mixture: Remove the saucepan from heat and stir in the pure vanilla extract. Transfer the mixture to a bowl, cover it with plastic wrap, and let it cool completely at room temperature.

Whip the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer for 4-5 minutes, or until light and fluffy.
Combine the Mixtures: Gradually add the cooled flour-milk mixture to the butter-sugar mixture, beating continuously. The mixture may appear curdled at first, but keep mixing until it becomes smooth and fluffy, resembling whipped cream.

Preparing the Chocolate Ganache

Heat the Cream: In a microwave-safe bowl or small saucepan, heat the heavy cream until it just begins to simmer. If using a microwave, heat it in 30-second intervals to avoid overheating.
Melt the Chocolate: Pour the hot cream over the semisweet chocolate chips or chopped chocolate. Let it sit for 2-3 minutes, then whisk until smooth and glossy. If necessary, microwave in short bursts to ensure all the chocolate melts.
Cool Slightly: Allow the ganache to cool for about 10-15 minutes, until it thickens slightly but remains pourable.

Assembling the Ding Dong Cake

Level the Cake Layers (Optional): If your cakes have domed tops, use a serrated knife to trim them for even layers.
Add the Cream Filling: Place one cake layer on a serving platter. Spread all the cream filling evenly over the top, smoothing it with an offset spatula.
Top with Second Cake Layer: Carefully place the second cake layer on top of the cream filling, pressing gently to secure it.
Pour the Ganache: Slowly pour the chocolate ganache over the cake, starting from the center and letting it flow over the edges. Use an offset spatula to help spread it evenly.
Set and Serve: Let the ganache set for about 15-20 minutes at room temperature. Once set, slice and enjoy!

Tips for Success

Use High-Quality Chocolate: The ganache flavor depends on the chocolate quality. Opt for a good brand of semisweet or bittersweet chocolate.
Cool the Filling Completely: If the cooked flour mixture is warm when added to the butter, the filling may separate.
Don’t Overmix the Cake Batter: Mix until just combined to avoid a dense cake.
Let the Ganache Thicken Slightly: Pouring it while too thin may cause it to run off the cake entirely.

Variations and Substitutions

Different Chocolate Options: Swap semisweet chocolate for milk or dark chocolate for a different ganache flavor.
Add Espresso Powder: A teaspoon of espresso powder enhances the chocolate flavor in the cake.
Use a Different Filling: Swap the traditional filling for marshmallow fluff or a cream cheese-based filling.

Storage and Make-Ahead Instructions

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing: Wrap the cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
Make Ahead: The cake layers can be baked a day in advance and stored wrapped at room temperature. The cream filling and ganache should be made fresh for the best texture.

Frequently Asked Questions

1. Can I make this cake without coffee?

Yes! You can replace the coffee with hot water or milk, but coffee enhances the chocolate flavor without making the cake taste like coffee.

2. Why is my cream filling grainy?

Grainy filling usually happens if the sugar doesn't dissolve completely. Make sure to beat the butter and sugar well before adding the milk mixture.

3. How do I make the cake extra moist?

Using high-quality cocoa powder, not overbaking, and incorporating coffee into the batter all help keep the cake moist.

4. Can I make this in a different pan?

Yes! You can bake this in a 9x13-inch pan for a sheet cake version, but adjust the baking time to 30-35 minutes.

Conclusion

This homemade Ding Dong Cake is the ultimate dessert for chocolate lovers. With its moist chocolate layers, creamy filling, and silky ganache, it's a nostalgic treat elevated to perfection. Whether for a birthday, holiday, or just a special treat, this cake is sure to impress.

Try it out, and let me know how it turns out in the comments! Happy baking!

Fabsor - Fabulous Recipes In Your Hands

Main menu

Pages