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.
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.
Dry Ingredients.
Wet Ingredients.
Mixed and pre-bake.
Post-bake.
Tuesday Tip – cutting cake in half.
A Youtube Video from Zoe Bakes giving a cake cutting demo for you.
Cake cut in half.
Filling topped on cake.
Top added.
Ganache added.
Plated.
Serve and enjoy!
The Recipe
Ding Dong Cake
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
- Spray your Cake Pan with Cooking SprayIn 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.
Responses
comments – I answer every one.
This looks like it might just need to be the new “classic.” Love this recipe. Thanks for sharing!
Thx so much for the strong endorsement!
I have no idea what a ding dong is, but this cake sounds right up my alley.
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!!
Thx for sharing around. It was still good and fun as an adult.
theres no oven temp ?
whats the oven temp?
Sorry. Oven temp should be 325 degrees.
WOW!!! Peter this cake sounds fantastic!!! My hubby would REALLY love this!!!!
Me too! Thx Angela.
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.
Cake was baked at 325 degrees. Let me know if you try it and how it turns out.
I’m pretty sure I want this cake in my life. Today. Right now.
I am pretty sure I want a lot of your sweets too!
What a beautiful recipe! Looks amazing!
Thx Del.
I have to say, I’ve never had a ding dong, but I want to try this cake soon.
An old American classic.
I love this cake – what a great idea! That chocolate icing on top looks soooo good. Great tip for the cake filling as well!
No, I loved this cake. It was so good. The outside chocolate got so firm using the oil instead of milk.