Ding Dong Cake

5 from 21 votes

This ding dong cake is homemade big version of the Hostess ding dongs! This a two layer chocolate cake filled with a cream center. The cake is topped with a chocolate ganache.

Prep Time1

Cook Time27

Decorating Time1

Servings: slices

Calories: 326kcal

Ingredients

Chocolate Cake

1 cup All-purpose flour
½ cup Unsweetened cocoa powder
½ teaspoon Baking soda
1 teaspoon Baking powder
½ teaspoon Salt
¾ cup White granulated sugar
2 Large eggs room temperature
½ cup Oil canola or vegetable oil
1 teaspoon Pure vanilla extract
½ cup Buttermilk room temperature
½ cup Hot water steaming

Cream Filling

2 tablespoon All-purpose flour
½ cup Milk
1 tablespoon Pure vanilla extract
½ cup Unsalted butter room temperature
½ cup White granulated sugar

Chocolate Ganache

1 cup Semi-sweet chocolate chips
¾ cup Heavy cream

US Customary - Metric

Instructions

Chocolate Cake

Preheat the oven to 350°F. Spray two 6-inch cake pans with baking spray. Line the bottoms with 6-inch parchment paper circles. Spray again.
In a medium bowl, sift the flour, cocoa powder, baking powder, and baking soda. Add the sugar and salt. Set aside.
1 cup All-purpose flour, ½ cup Unsweetened cocoa powder, ½ teaspoon Baking soda, 1 teaspoon Baking powder, ½ teaspoon Salt, ¾ cup White granulated sugar
Heat the water on the stove until steaming. In a separate bowl, add the eggs, oil, vanilla, and buttermilk. Then, slowly mix in the hot water. Go slow to not overcook the eggs.
2 Large eggs, ½ cup Oil, 1 teaspoon Pure vanilla extract, ½ cup Buttermilk, ½ cup Hot water
Add the wet ingredients to the dry and use a whisk to mix until just combined. Be sure not to over mix.
Pour the batter evenly between the two cake pans. Bake for 25-28 minutes until a toothpick inserted comes out clean.
Let the cakes sit in the hot pans for 10 minutes. Then, transfer to a cooling rack. Cool the cake completely before using.

Cream Filling

In a saucepan over medium heat, add the milk and flour. Continuously whisk the milk. Do this until the milk mixture has thickened. Once the milk heats up, this will only take about 2 minutes.
2 tablespoon All-purpose flour, ½ cup Milk
Pour the thick the milk mixture to a separate bowl. Cool completely before continuing.
Using a mixer, beat the butter and sugar on high speed for 3 minutes. Keep the speed on high and very slowly add in the milk mixture. Then, add in the vanilla.
1 tablespoon Pure vanilla extract, ½ cup Unsalted butter, ½ cup White granulated sugar
Once all mixed in, beat on high speed for 5 minutes. The result will be almost like whipped cream.

Chocolate Ganache

Heat the heavy cream in a saucepan over medium-low heat until steaming. Pour the chocolate chips into a large bowl (I used glass to keep the heat). Pour the hot cream over the chocolate chips. Let it sit for 2 minutes.
¾ cup Heavy cream, 1 cup Semi-sweet chocolate chips
Use a rubber spatula to mix the chocolate together until smooth.

Assembly

Use a serrated knife to cut off any uneven domes on the cakes.
Place the 1st cake layer down. Spread 1 cup of the cream filling evenly over the cake. Place the second cake layer with the bottom of the cake facing up.
Use an icing spatula to smooth the cream filling around the side of the cake. Make sure all gaps are filled. It should be a very light layer.
Freeze for 10 minutes. Start the chocolate ganache now. Place cake over wire rack with a cookie sheet underneath (to catch the mess). Pour the chocolate ganache over the cake. Pour until the cake is completely coated.
Place the cake in the freezer for 10 minutes before serving. Optional: Top with Hostess ding dongs.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake layers.

High altitude baking- Add an extra 1 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition