Ding Dong Cake is the ultimate chocolate lover’s dream, featuring moist layers of cocoa sponge that embrace a light whipped cream filling and are draped in a glossy, mirror-like ganache. With just the right balance of richness and airiness, this dessert recipe delivers a show-stopping centerpiece for any celebration. Ready to dive into a symphony of chocolate and cream? Let’s get started on this Intermediate-level treat that’ll have everyone asking for seconds.
Key Ingredients
Gathering these components ensures each element shines through, from the cake’s tender crumb to its silky ganache finish.
- 1 3/4 cups all-purpose flour: Provides structure and a tender crumb for the chocolate layers.
- 1 cup granulated sugar: Sweetens the batter and helps retain moisture during baking.
- 3/4 cup unsweetened cocoa powder: Delivers deep chocolate flavor and rich color.
- 1 teaspoon baking powder: Adds gentle lift for a light, airy sponge.
- 1 teaspoon baking soda: Works with the buttermilk to give extra rise and a fine crumb.
- 1/2 teaspoon salt: Enhances the chocolate notes and balances sweetness.
- 2 large eggs: Bind ingredients and contribute richness and stability.
- 1/2 cup vegetable oil: Keeps the cake moist and tender without overpowering flavor.
- 1 cup buttermilk: Its acidity reacts with leaveners for a soft, fluffy texture.
- 2 teaspoons vanilla extract: Infuses warm, aromatic depth into the cake.
- 1/2 cup hot water: Blooms the cocoa powder for intensified chocolate taste and a smooth batter.
- 1 cup heavy cream: Whipped into the filling to create light, airy layers between the cakes.
- 1/3 cup powdered sugar: Sweetens and stabilizes the whipped cream filling.
- 8 ounces semisweet chocolate, chopped: Forms the base of the shiny, velvety ganache.
- 1/2 cup heavy cream: Heated and combined with chocolate to make a smooth ganache.
- 2 tablespoons light corn syrup: Boosts shine and prevents sugar crystallization in the ganache.
How To Make Ding Dong Cake
This recipe unfolds in clear, rewarding stages: you’ll start with a deeply chocolatey batter, bake two perfectly balanced rounds, whip a tender cream filling, then seal everything under a lush ganache. The step-by-step process highlights simple techniques—whisking dry ingredients, beating wet ingredients until velvety smooth, and finishing with a pour-over glaze that sets up like magic.
1. Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans to ensure easy release.
2. Whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl until well-combined.
3. In a separate bowl, beat the eggs, vegetable oil, buttermilk, vanilla extract, and hot water on medium speed until the mixture is smooth and silky.
4. Stir the wet ingredients into the dry ingredients gently, mixing just until no streaks of flour remain—avoid overmixing for a tender crumb.
5. Divide the batter evenly between the prepared pans, smoothing the tops, and bake 25–30 minutes, or until a toothpick comes out clean.
6. Cool the cakes in the pans for 10 minutes, then invert onto wire racks and let them cool completely before assembling.
7. Meanwhile, whip 1 cup of heavy cream with the powdered sugar until stiff peaks form to create a light filling.
8. Spread the whipped cream evenly over one cake layer on your serving plate, top with the second layer, and chill for at least 30 minutes to set.
9. For the ganache, heat 1/2 cup heavy cream with light corn syrup until it just begins to simmer, then pour over the chopped semisweet chocolate. Let it sit for 2 minutes.
10. Stir gently from the center outward until the ganache is completely smooth. Allow it to cool slightly so it’s pourable but not hot.
11. Pour the ganache over the chilled cake, letting it cascade down the sides. Refrigerate until the ganache is set, then slice and serve.
Serving Suggestions
This Ding Dong Cake shines on its own, but a few thoughtful touches can elevate every slice. Whether you’re hosting brunch or a dinner party finale, these ideas will make each serving picture-perfect and palate-pleasing.
- Serve chilled slices: Keep cake cold so the whipped cream stays firm and the ganache holds its shine.
- Add fresh berries: Arrange raspberries or sliced strawberries on top for a pop of color and tart contrast.
- Dust with cocoa powder: Lightly sprinkle over the ganache for a rustic, café-style finish.
- Pair with espresso: A shot of strong coffee balances the sweetness and intensifies the chocolate experience.
Tips For Perfect Ding Dong Cake
Mastering this cake is all about balance and timing. From ensuring your eggs are at room temperature to giving each component a chance to chill, these friendly pointers will help you nail every layer and coating.
- Use room temperature eggs for a lighter cake texture.
- Chill the filled cake before adding ganache to prevent melting.
- Store leftover cake in the refrigerator for up to 4 days.
- For a creamier filling add a tablespoon of mascarpone cheese.
How To Store It
Proper storage keeps your Ding Dong Cake tasting fresh and maintains that glossy ganache coating. Follow these methods to preserve flavor, texture, and appearance so you can enjoy every decadent bite over several days.
- Refrigerate in an airtight container: Keeps out moisture and odors—stores nicely for up to 4 days.
- Wrap in plastic wrap: After chilling, secure each slice to lock in creaminess before stacking or arranging.
- Freeze individual slices: Place on a tray to firm, then wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight.
- Bring to room temperature before serving: Let chilled cake rest 10–15 minutes so the ganache softens slightly and flavors open up.
Frequently Asked Questions
Got questions? Here are answers to the most common queries about this show-stopping Ding Dong Cake.
- How long does it take to prepare and bake the Ding Dong Cake?
From start to finish, plan on about 1 hour and 15 minutes. This includes 15 minutes for measuring and mixing ingredients, 25–30 minutes for baking, 10 minutes of cooling in the pans, 20 minutes more cooling on wire racks, 10 minutes whipping and assembling the filling, plus 30 minutes chilling before adding the ganache.
- Can I use regular milk instead of buttermilk in this recipe?
You can substitute regular milk plus 1 tablespoon of lemon juice or vinegar per cup to mimic buttermilk’s acidity, which helps activate the baking powder and soda. Let the mixture sit for 5–10 minutes before using. The cake texture may be slightly less tender but will still be delicious.
- What’s the best way to whip the heavy cream to stiff peaks for the filling?
Chill your mixing bowl and beaters in the freezer for 10–15 minutes before whipping. Use cold heavy cream and add the powdered sugar gradually as it thickens. Begin whipping on medium speed, then increase to high until the cream holds a firm peak when the beater is lifted.
- How do I know when the cake layers are fully baked?
Insert a toothpick into the center of each cake—if it comes out clean or with just a few moist crumbs, the cake is done. The tops should spring back gently when pressed, and the edges will start to pull away slightly from the pan.
- What steps ensure a smooth, glossy ganache finish?
Heat the cream and corn syrup until it just begins to simmer, then pour over the chopped chocolate. Allow it to rest for 2 minutes before stirring gently from the center outward until completely smooth. Let the ganache cool slightly—so it’s still pourable but not hot—then pour over the chilled cake to avoid melting the whipped cream filling.
- How should I store leftover Ding Dong Cake and how long will it stay fresh?
Store any leftover cake in an airtight container in the refrigerator for up to 4 days. The cake layers and whipped cream filling will stay moist, and the ganache will remain firm. Allow slices to come to room temperature for 10–15 minutes before serving for optimal flavor and texture.
What Makes This Special
This Ding Dong Cake works its magic by combining moist chocolate layers with a feather-light whipped cream filling and a gleaming ganache that feels almost too good to be true. Its fluffy crumb, balanced sweetness, and sleek finish make it the star of any dessert table—and it’s fun to assemble! Feel free to print and tuck this recipe into your collection, then let me know in the comments how it turned out, share your tweaks, or ask any baking questions. Happy cake-making!
Ding Dong Cake
Description
Every forkful of this chocolate sponge reveals airy whipped cream tucked between moist layers, all draped in velvety ganache that glistens and melts on the tongue.
Ingredients
Instructions
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Preheat oven to 350°F and grease and flour two 8-inch round cake pans.
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In a large bowl whisk together flour sugar cocoa powder baking powder baking soda and salt.
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In a separate bowl beat eggs vegetable oil buttermilk vanilla extract and hot water until smooth.
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Pour the wet ingredients into the dry ingredients and stir until just combined.
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Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
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Allow the cakes to cool in the pans for 10 minutes then turn out onto wire racks to cool completely.
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Meanwhile whip 1 cup of heavy cream with powdered sugar until stiff peaks form to make the filling.
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Place one cake layer on a serving plate spread the whipped cream over it then top with the second layer and chill for at least 30 minutes.
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To make the ganache heat 1/2 cup of heavy cream with light corn syrup until it just begins to simmer then pour over the chopped chocolate and let stand for 2 minutes.
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Stir the ganache until smooth and let it cool slightly before pouring it over the chilled cake, covering the top and sides.
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Refrigerate the assembled cake until the ganache is set then slice and serve.
Note
- Use room temperature eggs for a lighter cake texture.
- Chill the filled cake before adding ganache to prevent melting.
- Store leftover cake in the refrigerator for up to 4 days.
- For a creamier filling add a tablespoon of mascarpone cheese.
