Ding Dong cake is a take on one of my favorite childhood chocolate treats, which the Hostess baking company has been making for as long as I can remember.
Rich chocolate cake stuffed with a soft, flavorful ermine frosting that’s fluffy and mildly sweet, covered with a sinfully delicious chocolate ganache for a decadent dessert your whole family will love!
The rich chocolate flavor of this moist chocolate cake is the perfect complement to the slightly sweet, fluffy, creamy, ermine filling. Add the chocolate ganache, and it’s a chocolate lovers dream!
Think of our Ding Dong Cake as a gigantic version of the Hostess Ding Dong snack cakes. I’ve also heard it referred to as a huge chocolate whoopie pie. But no matter what you call it, after one bite, you’ll understand why this is my favorite chocolate cake recipe.
If you love chocolate cakes, make sure to try my German Chocolate Cake and Best Chocolate Cake recipes. Be sure to also try my German bee sting cake while you are at it!
Ingredients to make a Ding Dong Cake
Let’s start by gathering the ingredients we need to make our homemade Ding Dong Cake recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
What type of coffee should I use?
I brew coffee at home, but if you don’t regularly drink coffee, just stop at your local convenience store to pick up a cup. You can also use instant coffee or instant espresso to make the recipe. If you’d rather not add caffeine to the. recipe, you can use decaffeinated coffee.
Do I have to use coffee to make the cake?
No, you don’t; if you can’t have coffee, you can use hot water instead.
Do I have to use ermine frosting as the filling?
No, you don’t. You can make homemade whipped cream to use as the filling or use Cool Whip, vanilla buttercream frosting, chocolate frosting, or cream cheese frosting.
How to make a Ding Dong Cake
- Spray two 9-inch cake pans with baking spray. Set aside until needed
- Preheat the oven to 350 degrees F.
*To make the layers easier to get out of the pan, add a circle of parchment paper after spraying the pan, then spray the parchment paper with baking spray.
- Allow the hot coffee to cool, then add it and the milk to a small bowl and whisk to combine. Set aside until needed.
- Add the all-purpose flour, cocoa powder, salt, baking soda, and baking powder to a large bowl.
- Whisk the dry ingredients to combine and set aside until needed.
- Add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment and whip for 5 minutes until light and creamy.
- Add the eggs, one at a time.
- Whip until light and fluffy.
*Scrape down the sides and bottom of the bowl after each addition.
- Add half of the dry ingredients to the bowl.
- Mix just enough to combine.
- Add half of the milk mixture to the bowl.
- Mix just enough to combine.
- Add the remainder of the flour mixture, mixing just enough to combine.
- Add the remainder of the milk mixture.
- Mix just enough to combine. Scraping the sides and bottom of the bowl as needed.
- Divide the chocolate cake batter into the two prepared cake pans.
- Place the pans on the center rack of the preheated oven and bake for 25 minutes (or until a toothpick inserted in the center in the center comes out clean).
- Remove the pans from the oven and place them on a wire rack to cool for 10 minutes. Then, invert the cakes onto the wire rack to cool to room temperature.
*The layers should pull away from the sides of the pan, but if they aren’t loose, run a butter knife along the outside edges of the cake to release the layers.
How to make the cream filling
The creamy filling is known as an Ermine frosting (also known as Roux frosting or boiled milk frosting).
- Add the flour and milk to a small saucepan over medium heat.
- Whisk to combine so that no lumps remain. Continue whipping the mixture until it becomes thick and has the consistency of pudding.
- Remove the pan from the heat and stir in the vanilla extract.
- Let the mixture cool completely.
- Add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the whip attachment(or a large bowl with an electric hand mixer).
- Beat on high speed until light and fluffy (about 4 minutes).
- Slowly add the cooled milk mixture to the whipped butter.
- Beat until combined. It may start to curdle, but that’s okay. Just keep beating until it becomes the texture of thick whipped cream.
*For the best results, use whole milk to make the ermine filling.
How to make a ganache topping
- Add the chocolate and heavy cream to a medium-sized microwave-safe bowl.
- Microwave on high for 35 seconds. Stir well and microwave for another 25 seconds. Then whisk the mixture until completely smooth. If it’s not completely smooth, microwave the chocolate mixture again for 25 seconds. Set it aside, stirring as needed to keep it smooth.
*You can use chocolate chips or good quality bar chocolate to make the ganache.
How to assemble a Ding Dong Cake
- Place the first layer on a cake plate. Spoon the filling on top of the first layer, creating a thick layer of the cream filling. Spread it evenly across the top of the layer using an offset spatula.
*If needed, use a sharp serrated knife to level the cake layers - Add the second cake layer on top of the filling. Use an icing spatula to go along the sides of the entire cake so that none of the filling is oozing out.
- Place the cake in the freezer for 10-15 minutes to set up.
- Spread the cooled ganache evenly over the top of the cake and around the sides of the cake. Use a spatula to coat the ganache to achieve a smooth and even layer.
Refrigerate the ding dong cake for 15-20 minutes before slicing to allow it to finish setting up.
This rich, moist chocolate cake is perfect for any occasion. It makes a delicious, homestyle dessert for family get-togethers and a decadent dessert for dinner parties.
Wouldn’t you love to sit down for a slice of our Copycat Ding Dong Cake? It’s a taste of delicious nostalgia you’re whole family will love.
Store any leftover cake refrigerated in an airtight container or covered with plastic wrap. The whole cake can be frozen or cut into individual slices and then frozen. Just make sure to store them in an airtight container or well-wrapped in plastic wrap and then aluminum foil
Recipe FAQ’s
Created by Vachon Bakery in Canada in 1932, it was originally called the Joe Louis after the boxer of the same name. In 1967, Hostess adapted it and renamed it a ding dong. The name was given by the Hostess marketing team to coincide with a TV ad campaign featuring a ringing bell.
Yes, it does. Ermine frosting is soft and needs to be kept refrigerated so it doesn’t begin to break down. It should also be kept well covered or in an airtight container so it doesn’t dry out.
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Ding Dong Cake
Ingredients
Cake
- 1 ½ cups all-purpose flour
- ½ cup unsweetened dark chocolate cocoa powder
- ½ cup unsalted butter room temperature
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon table salt
- ½ cup coffee cooled
- ½ cup buttermilk or whole milk
Filling (Ermine Frosting)
- 1 cup whole milk
- 5 tablespoon all-purpose flour
- 2 teaspoon vanilla extract
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
Ganache
- 8 oz semi-sweet chocolate block or chips
- 1 cup heavy whipping cream
Instructions
- Spray two 9-inch cake pans with baking spray. Set aside until needed
- Preheat the oven to 350 degrees F.
- Add the all-purpose flour, cocoa powder, salt, baking soda, and baking powder to a large bowl. Whisk to combine and set aside until needed.
- Add the cooled coffee and milk to a small bowl and whisk to combine. Set aside until needed.
- Add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment and whip for 5 minutes until light and creamy.
- Add the eggs, one at a time. Scraping down the sides and bottom of the bowl after each addition.
- Add half of the dry ingredients to the bowl and mix just enough to combine.
- Add half of the milk mixture, mix just enough to combine. Then repeat the steps with the remaining ingredients.
- Divide the cake batter into the two prepared cake pans. *To make the layers easier to get out of the pan, add a circle of parchment paper after spraying the pan, then spray the parchment paper with baking spray.
- Place the pans on the center rack of the preheated oven and bake for 25 minutes (or until a toothpick inserted in the center in the center comes out clean).
- Remove the pans from the oven and place them on a wire rack to cool for 10. inutes. Then invert the cakes onto the wire rack to cool completely.*The layers should pull away from the sides of the pan, but if they aren’t loose, run a butter knife along the outside edges of the cake to release the layers.
Filling (Ermine Frosting)
- Add the flour and milk to a small saucepan over medium heat and whisk to combine, so that no lumps remain. Continue whipping the mixture until it becomes thick and has the consistency of pudding.
- Remove the pan from the heat and stir in the vanilla. Let the mixute cool completely.
- Add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the whip attachment and beat until light and fluffy (about 4 minutes).
- Slowly add in the cooled milk mixture, beating until combined. It may start to curdle, that's okay. Just keep beating until it becomes the texture of thick whipped cream.
Ganache
- Add the chocolate and heavy cream to a medium-sized microwave-safe bowl..*You can use chocolate chips or good quality bar chocolate to make the ganache
- Microwave on high for 35 seconds. Stir well and microwave for another 25 seconds. Then whisk the mixture until completely smooth. If it's not completely smooth, microwave the chocolate mixture again for 25 seconds. Set it aside, stirring as needed to keep it smooth.,
Assembly
- If needed use a sharp serrated knife to level the cake layers.
- Place the first layer on a cake plate.
- Spoon the filling on top of the first layer and spread it evenly across the top of the layer.
- Add the next layer on top of the filling. Use an icing spatula to go along the sides of the cake so that none of the filling is oozing out.
- Place cake in the freezer for 10-15 minutes to set up.
- Spread the cooled ganache evenly over the top and around the sides of the cake. Use a spatula to get a smooth even coating of the ganache.
- Refrigerate the cake for 15-20 minutes to allow it to finish setting up.
- Store any leftover cake refrigerated in an airtight container or covered with plastic wrap. The whole cake can be frozen or cut into individual slices and then frozen. Just make sure to store them in an airtight container or well-wrapped in plastic wrap and then aluminum foil.
Penny
I trid this today. Great recipe for a light and delicious chocolate cake. First time making ermine filling. Number 4 in ermine filling states adding cooled buttermilk to the butter and sugar mixture,
though its not a buttermilk mixture. I read the instructions in the post with the pictures and there it clarified milk mixture. The entire cake is light in texture and delicious. I grew up having ding dongs but cant remember if this is what they taste like. I am guessing this is much more delicious than a packaged ding dong! Thank you
Chef Dennis Littley
Sorry for the confusion, I used buttermilk in the cake and must have had that on my mind when I kept writing. I appreciate you pointing that out and I’m very happy to hear you enjoyed the cake.
Kristen
We recently came back from Maine and had to try the infamous whoppy pie that reminded me of those devil dogs of the 70’s( as a kid)
Then I received this recipe in the email which I’m looking forward to trying soon!
Many great recipes and ideas:))
Chef Dennis Littley
I’ve been enjoying whoppie pies for a very long time. I love devil dogs, ding dong’s and ring dings!
Lisa
I love ding dongs, can’t wait to try this recipe.