Ding Dong Cake is a rich and nostalgic dessert inspired by the famous snack cake. It features moist chocolate cake layers filled with a fluffy cream filling and covered in a smooth chocolate ganache. This indulgent treat is perfect for any chocolate lover and makes a great centerpiece for celebrations.
Making a Ding Dong Cake involves mastering the balance between a light and creamy filling and a dense, chocolatey cake. This guide will walk you through each step to achieve the perfect homemade version.
Table of Contents
Key Components of Ding Dong Cake
The Cake Layers
Ding Dong Cake starts with soft and rich chocolate cake layers. Common variations include:
- Classic Chocolate Cake: Moist and rich, made with cocoa powder and buttermilk.
- Devil’s Food Cake: A darker, more intense chocolate flavor with extra cocoa.
- Chocolate Sponge Cake: A lighter option for those who prefer an airy texture.
Cream Filling
The signature filling of a Ding Dong Cake is light and fluffy, typically made with:
- Butter and Powdered Sugar: Forms the base of the creamy texture.
- Marshmallow Fluff: Adds a light, airy consistency.
- Heavy Cream: Helps create a smooth and fluffy filling.
Chocolate Ganache
A glossy chocolate ganache encases the entire cake, made with:
- Chocolate Chips or Dark Chocolate: The key ingredient for a rich coating.
- Heavy Cream: Creates a smooth and pourable consistency.
- Butter or Corn Syrup (Optional): Adds shine and enhances the texture.
Step-by-Step Recipe for Ding Dong Cake
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup hot coffee or water
For the Cream Filling:
- 1 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 cup marshmallow fluff
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
For the Chocolate Ganache:
- 1 1/2 cups chocolate chips or chopped dark chocolate
- 3/4 cup heavy cream
- 2 tablespoons butter (optional)
Instructions
Prepare the Chocolate Cake
- Preheat the oven to 350°F (175°C). Grease and line two round cake pans.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Add buttermilk, oil, eggs, and vanilla. Mix until combined.
- Slowly add hot coffee or water while mixing until smooth.
- Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool completely.
Make the Cream Filling
- In a bowl, beat butter and powdered sugar until light and fluffy.
- Add marshmallow fluff and vanilla, mixing until smooth.
- Slowly add heavy cream, whipping until the filling is airy and spreadable.
Assemble the Cake
- Place one cake layer on a serving plate.
- Spread the cream filling evenly over the top.
- Place the second cake layer on top and press gently.
- Refrigerate the cake for 30 minutes to set.
Make the Chocolate Ganache
- Heat heavy cream in a saucepan until it begins to simmer.
- Pour over chocolate chips and let sit for a minute.
- Stir until smooth and glossy. Add butter for extra shine if desired.
Final Assembly
- Pour ganache over the chilled cake, spreading it evenly.
- Let the ganache set for 15-20 minutes before slicing.
- Garnish with chocolate curls, sprinkles, or a dusting of cocoa powder.
Tips for a Perfect Ding Dong Cake
Achieving a Moist Cake
Use buttermilk and hot coffee in the batter to enhance moisture and richness.
Getting the Cream Filling Right
Make sure the butter is at room temperature for a smooth and fluffy filling.
Perfecting the Ganache
Let the ganache cool slightly before pouring to achieve a thick, even coating.
Variations of Ding Dong Cake
Peanut Butter Ding Dong Cake
Add a layer of peanut butter frosting between the cake layers for a sweet and salty twist.
Mint Chocolate Ding Dong Cake
Mix peppermint extract into the cream filling for a refreshing flavor.
Dark Chocolate Ding Dong Cake
Use extra dark chocolate and espresso powder in the batter for an intense chocolate taste.
Frequently Asked Questions
How Long Does Ding Dong Cake Last?
It stays fresh in the refrigerator for up to 5 days. Keep it covered to maintain moisture.
Can I Make It Without Marshmallow Fluff?
Yes, substitute with additional powdered sugar and heavy cream for a similar texture.
Can I Freeze Ding Dong Cake?
Yes, wrap it tightly and freeze for up to one month. Thaw in the refrigerator before serving.
