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Ding Dong Cake

October 28, 2014 by Peter Block 21 Comments

This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.

Who doesn’t remember the Ding Dong.  It was a childhood favorite of mine.  I remember it in my school lunches a whole bunch. Now, we all know that the memory is pretty good.  But take the original and make it into a Ding Dong Cake and you have a big hit on your hands.  The original had the crusty chocolate exterior and the cream filling.  The filling you could tell was not fresh whipped cream and the cake was always a little dry.  Now I am not complaining or being critical of the original but simply contrasting the moistness of the cake and the richness of the filling in this recipe.  

Ding Dong Cake #dessert #chocolate #childhoodclassic | feedyoursoul2.com

Ding Dong Cake from Feed Your Soul Too

Ding Dong Cake #dessert #chocolate #childhoodclassic | feedyoursoul2.com

Ding Dong Cake

Ding Dong Cake from Feed Your Soul Too

I also want to share a very simple trick when making cakes.  In this cake, I baked the cake and then cut it horizontally so I could add the filling.  In so doing, the cake is appropriately sized and the filling is well proportioned to the cake.  To cut the cake in half, put the cake on a pedestal that you can rotate.  Take a cake knife and cut into the cake to the middle of the cake.  Don’t move the knife.  Simply, spin the cake around holding the knife steady.  When the cake has been fully rotated around 360 degrees, take the top off.  And you have it.

Ding Dong Cake from Feed Your Soul Too

 

Ding Dong Cake
2014-10-27 01:57:11
Serves 8
The classic made into a cake. Chocolate deliciousness with a rich cream filling.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 Cup of Flour
  2. 1/4 Cup of Cocoa Powder
  3. 1/2 Teaspoon Baking Powder
  4. 1/4 Teaspoon Baking Soda
  5. Pinch of Salt
  6. 6 Tablespoons Softened Butter (3/4 of a Stick)
  7. 3/4 Cup Sugar
  8. 2 Eggs
  9. 1 Teaspoon Vanilla Extract
  10. 1/2 Cup of Milk
Filling
  1. 4 Tablespoons Softened Butter (1/2 Stick)
  2. 1 Cup Confectioners Sugar (Powdered Sugar)
  3. 1/2 Teaspoon Vanilla Extract
  4. 1-2 Teaspoons Milk
Glaze
  1. 1 Package (12 OZ) of Dark Cocoa Candy Melts
  2. 2 Tablespoon Vegetable Oil
Instructions
  1. Spray your Cake Pan with Cooking Spray
  2. In a Medium bowl combine Flour, Cocoa, Baking Power, Baking Soda and Salt.
  3. In Mixing Bowl, beat Butter and Sugar until light and fluffy.
  4. Add eggs one at a time.
  5. Add Vanilla and mix well.
  6. Add Flour Mixture in thirds alternating with milk, beat well after each addition.
  7. Bake for 17 to 19 Minutes at 325 degrees or until toothpick inserted in the middle comes out clean.
  8. All to cool completely.
  9. Cut cake in half horizontally.
Filliing
  1. In a mixing bowl, beat butter and sugar with electric mixer until well mixed, scraping down the sides as necessary.
  2. Add Vanilla and Milk and beat until Light and Fluffy.
  3. Top the cake with the filling and put the top piece back on.
Glaze
  1. Melt candy in a double boiler. Add the oil and stir completely together.
  2. Pour the glaze over the cake and let it drip evenly down the sides.
  3. Let set in fridge for at least 4 hours.
  4. Serve and enjoy!
Feed Your Soul Too http://www.feedyoursoul2.com/
Ingredients:
Ingredients, cake, classic, chocolate, whipped cream, cocoa, vanilla, canola oil, all-purpose flour, eggs, butter, sugar, milk

Ingredients

Dry Ingredients.

Dry ingredients, cake, classic, chocolate, cocoa, all-purpose flour, sugar,

Dry Ingredients

Wet Ingredients.

Wet ingredients, cake, classic, vanilla, canola oil, eggs, butter, sugar, milk

Wet Ingredients

Mixed and pre-bake.

Pre-bake

Pre-Bake

Post-bake.

Post-bake

Post Bake

Tuesday Tip – cutting cake in half.

Cutting cake in half, how to, tuesday tips

Cutting Cake in Half

A Youtube Video from Zoe Bakes giving a cake cutting demo for you.

 

Cake cut in half.

Cut cake in half, how to, tuesday tip

Cake Cut in Half

Filling topped on cake.

Cream filling added, sugar, milk, vanilla

Cream Filling Added

Top added.

Top added

Top Added

Ganache added.

Ganache added

Ganache Added

Plated.

Ding Dong Cake from Feed Your Soul Too

Ding Dong Cake #dessert #chocolate #childhoodclassic | feedyoursoul2.com

Ding Dong Cake Plated

Serve and enjoy!

Print

Ding Dong Cake

The classic made into a cake. Chocolate deliciousness with a rich cream filling.

Course Dessert
Cuisine chocolate
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Author Feed Your Soul Too

Ingredients

Cake

  • 1 Cup All-Purpose Flour
  • 1/4 Cup Cocoa
  • 1/2 Tsp Baking Powder
  • 1/4 Tsp Baking Soda
  • Pinch Salt
  • 6 Tbsp Unsalted Butter softened
  • 3/4 Cup Sugar
  • 2 Whole Eggs
  • 1 Tsp Vanilla Extract
  • 1/2 Cup Milk

Filling

  • 4 Tbsp Unsalted Butter softened
  • 1 Cup Confectioners Sugar
  • 1/2 Tsp Vanilla Extract
  • 2 Tsp Milk

Glaze

  • 12 Ounces Dark Cocoa Candy Melts
  • 2 Tbsp Vegetable Oil

Instructions

  1. Spray your Cake Pan with Cooking Spray

    In a Medium bowl combine Flour, Cocoa, Baking Power, Baking Soda and Salt.

    In Mixing Bowl, beat Butter and Sugar until light and fluffy.

    Add eggs one at a time.

    Add Vanilla and mix well.

    Add Flour Mixture in thirds alternating with milk, beat well after each addition.

    Bake for 17 to 19 Minutes at 325 degrees or until toothpick inserted in the middle comes out clean.

    All to cool completely.

    Cut cake in half horizontally.

    Filliing:

    In a mixing bowl, beat butter and sugar with electric mixer until well mixed, scraping down the sides as necessary.

    Add Vanilla and Milk and beat until Light and Fluffy.

    Top the cake with the filling and put the top piece back on.

    Glaze:

    Melt candy in a double boiler. Add the oil and stir completely together.

    Pour the glaze over the cake and let it drip evenly down the sides.

    Let set in fridge for at least 4 hours.

Recipe Notes

Adapted from https://generallycrispy.com/2014/03/08/ding-dong-recipe/

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Filed Under: Desserts, Tuesday's Cooking Tip Tagged With: baking, cake, chocolate, dessert, tuesday Tip, vanilla, whipped cream

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Reader Interactions

Comments

  1. Sam | Ahead of Thyme

    March 5, 2016 at 3:19 am

    This looks like my kind of cake!! It looks soo good and I can’t wait to try it!!!

    Reply
    • Peter Block

      March 5, 2016 at 8:38 pm

      You loved it as a kid, you will love it as an adult.

      Reply
  2. Boastful Food

    March 4, 2016 at 9:44 pm

    This looks like it might just need to be the new “classic.” Love this recipe. Thanks for sharing!

    Reply
    • Peter Block

      March 5, 2016 at 8:39 pm

      Thx so much for the strong endorsement!

      Reply
  3. jacqueline | i sugar coat it!

    March 4, 2016 at 8:38 pm

    I have no idea what a ding dong is, but this cake sounds right up my alley.

    Reply
  4. michele

    March 4, 2016 at 7:23 pm

    My favorite go to snack as a child was a ding dong! The layer of chocolate on yours looks so amazing! Pinning this to make very very soon!!

    Reply
    • Peter Block

      March 5, 2016 at 8:40 pm

      Thx for sharing around. It was still good and fun as an adult.

      Reply
  5. jamster527

    November 15, 2014 at 8:37 pm

    theres no oven temp ?
    whats the oven temp?

    Reply
    • Peter Block

      November 16, 2014 at 9:44 am

      Sorry. Oven temp should be 325 degrees.

      Reply
  6. Angela

    October 28, 2014 at 6:44 pm

    WOW!!! Peter this cake sounds fantastic!!! My hubby would REALLY love this!!!!

    Reply
    • Peter Block

      October 29, 2014 at 12:35 pm

      Me too! Thx Angela.

      Reply
  7. Mira

    October 28, 2014 at 6:38 pm

    Hi,

    I’d love to bake Ding Dong Cake, but nowhere do I see
    on what temperature to bake it ?
    Can you please post the temperature ?

    Thank you.
    Mira C.

    Reply
    • Peter Block

      October 29, 2014 at 12:36 pm

      Cake was baked at 325 degrees. Let me know if you try it and how it turns out.

      Reply
  8. Aimee @ ShugarySweets

    October 28, 2014 at 3:06 pm

    I’m pretty sure I want this cake in my life. Today. Right now.

    Reply
    • Peter Block

      October 28, 2014 at 3:31 pm

      I am pretty sure I want a lot of your sweets too!

      Reply
  9. Del's cooking twist

    October 28, 2014 at 10:42 am

    What a beautiful recipe! Looks amazing!

    Reply
    • Peter Block

      October 28, 2014 at 3:31 pm

      Thx Del.

      Reply
  10. Janette@culinaryginger

    October 28, 2014 at 9:59 am

    I have to say, I’ve never had a ding dong, but I want to try this cake soon.

    Reply
    • Peter Block

      October 28, 2014 at 3:31 pm

      An old American classic.

      Reply
  11. Cate @ Chez CateyLou

    October 28, 2014 at 9:39 am

    I love this cake – what a great idea! That chocolate icing on top looks soooo good. Great tip for the cake filling as well!

    Reply
    • Peter Block

      October 28, 2014 at 3:33 pm

      No, I loved this cake. It was so good. The outside chocolate got so firm using the oil instead of milk.

      Reply

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Hi everyone. My name is Peter and this blog is a labor of love expressing my passion for cooking and bringing family and friends around the kitchen table. I (now) make gluten free and mostly healthy recipes for home chefs that may just impress your friends. Read More…

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