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Ding Dong Cake

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A rich, chocolatey layer cake inspired by classic Ding Dong snack cakes — moist chocolate cake filled with fluffy vanilla cream filling and topped with a decadent chocolate ganache.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup hot water
  • 1/2 cup unsalted butter, softened (for filling)
  • 1/2 cup vegetable shortening
  • 2 cups powdered sugar
  • 1/2 cup marshmallow creme
  • 1 teaspoon vanilla extract (for filling)
  • 1 cup heavy cream (for ganache)
  • 8 ounces semi-sweet chocolate chips (for ganache)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line bottoms with parchment paper.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until smooth.
  4. Stir in hot water until batter is thin and well combined.
  5. Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick comes out clean.
  6. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  7. For the filling, beat butter and shortening until fluffy. Add powdered sugar gradually, then mix in marshmallow creme and vanilla extract until smooth.
  8. Place one cake layer on a serving plate. Spread filling evenly over the top, leaving a small border around the edges. Top with second cake layer.
  9. For ganache, heat heavy cream until just simmering, then pour over chocolate chips. Let sit for 2-3 minutes, then stir until smooth.
  10. Pour ganache over the cake, letting it drip down the sides. Refrigerate for 30 minutes before serving for best results.

Notes

  • Use parchment paper rounds for easy cake removal.
  • For extra shine, add 1 tablespoon corn syrup to the ganache.
  • Store covered in the refrigerator for up to 5 days.

Nutrition

Find it online: https://ukfinda.com/ding-dong-cake/