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Ding Dong Cake Recipe
4.7 from 74 votes

Ding Dong Cake Recipe

Ding Dong Cake is a chocolate layer cake characterized by a moist cocoa-flavored sponge soaked with coffee to enhance the chocolate depth, filled with a smooth vanilla cream, and topped with a rich chocolate ganache. The cake layers balance the bitterness of strong brewed coffee with sweetness, while the cream filling offers a textured contrast. This dessert combines several components to create a decadent treat.

Prep Time
1 hr
Cook Time
25 mins
Total Time
1 hr 25 mins
Servings: 16 servings
Calories: 462 kcal
Course: Cake
Cuisine: American

Ingredients

For the cake:
  • ½ cup butter softened, unsalted
  • 1 ½ cups granulated sugar
  • 2 egg large
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder dark chocolate
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup coffee cooled, strong brewed
  • ½ cup milk
For the cream filling:
  • 5 Tablespoons all-purpose flour
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup butter softened, unsalted
  • 1 cup granulated sugar
For the ganache:
  • 1 bag semi-sweet chocolate morsels 12 ounce
  • 1 ¼ cup heavy whipping cream

Instructions

For the cake:
    Cup of Yum
  1. Spray two 9-inch cake pans with baking spray. Set aside. Preheat oven to 350°F.
  2. In a bowl, combine the flour, cocoa, salt, baking soda and baking powder. Set aside.
  3. In a measuring cup, combine cooled coffee with milk*. Set aside.
  4. In a large mixing bowl, beat butter and sugar for 5 minutes with an electric mixer. Beat in eggs, one at a time. Slowly add in dry ingredients and alternate with the coffee/milk mixture (about 3 additions of each).
  5. Once all the ingredients are added, beat cake mixture for about 2-3 minutes until fluffy (scraping down the sides of the bowl as needed).
  6. Divide cake batter into the two cake pans. Bake in oven for 25 minutes. Remove and allow to cool about 10 minutes in pan. Invert on a wire rack and cool completely.
For the cream filling:
  1. In a small saucepan, combine the flour with milk, whisking until lumps removed. Turn on medium heat and continue to whisk until mixture becomes thick, like a pudding.
  2. Remove from heat and stir in vanilla. Cool completely.
  3. In a mixing bowl, combine butter and sugar, beat until light and fluffy (about 4 minutes). Slowly add in the COOLED milk mixture, beating until combined. It may curdle slightly in the beginning, that's okay, keep beating until it becomes the texture of whipped cream!
For the ganache:
  1. In a glass bowl (safe for the microwave) combine semi sweet chocolate with heavy cream. Heat for 1 minute. Remove from microwave and stir until smooth (you may need to heat for another 15-30 seconds). Do not over heat. Set aside while you begin to assemble the cake.
To assemble:
  1. Place first layer of cooled cake on a cake plate. Top it with ALL of the cream filling. Add the second layer of cake on top.
  2. Slowly pour the ganache over the cake, using an offset spatula to help cover the top and sides. Allow to set, about 15 minutes. Slice and enjoy!

Notes

  • Substitute coffee with additional milk if you prefer to avoid coffee flavor, maintaining moisture in the cake.
  • Freeze individual cake slices wrapped tightly to keep fresh up to three months; thaw in refrigerator before serving.

Nutrition Information

Serving 1slice Calories 462kcal (23%) Carbohydrates 50g (17%) Protein 4g (8%) Fat 28g (43%) Saturated Fat 17g (85%) Polyunsaturated Fat 9g (53%) Cholesterol 92mg (31%) Sodium 198mg (8%) Fiber 1g (4%) Sugar 37g (74%)

Nutrition Facts

Serving: 16 servings

Amount Per Serving

Calories 462

% Daily Value*

Serving 1slice
Calories 462kcal 23%
Carbohydrates 50g 17%
Protein 4g 8%
Fat 28g 43%
Saturated Fat 17g 85%
Polyunsaturated Fat 9g 53%
Cholesterol 92mg 31%
Sodium 198mg 8%
Fiber 1g 4%
Sugar 37g 74%

* Percent Daily Values are based on a 2,000 calorie diet.