Ding Dong Cake Recipe
Ding dong cake has rich layers of chocolate cake, cream filling and ganache topping. It tastes amazing and looks gorgeous when you slice it.
Servings: 8
Calories: 1136kcal
Ingredients
For the Cake:
- ½ cup Unsalted Butter softened at room temperature
- 2 cups Sugar
- 2 large Eggs
- 1 ¾ cups Flour
- ¾ cup unsweetened cocoa powder
- ½ tsp Salt
- 2 tsp Baking Soda
- 1 tsp Baking powder
- ½ cup Vegetable Oil
- 1 tsp Vanilla Extract
- 1 cup Brewed Coffee cooled
- 1 cup Whole Milk
For the Cream Filling:
- 5 Tbsp Flour
- 1 cup Whole Milk
- 1 tsp Vanilla Extract
- 1 cup unsalted Butter softened at room temperature
- 1 cup sugar
For the Ganache:
- 12 oz Semi-sweet Chocolate Chips
- 1 cup Heavy Whipping Cream
Instructions
For the Cake:
- Preheat the oven to 350 degrees F and spray 2 9 inch round pans with a non stick cooking spray.
- In a medium size bowl, combine the flour, cocoa, baking soda, baking powder and salt in a large bowl.
- Then in a separate bowl, beat the butter and sugar together for 1-2 minutes until combined. Then add in the milk, oil, eggs and vanilla extract with a hand held mixer or a stand up mixer.
- Then gradually add in the dry ingredients into the wet ingredients. Then add in the coffee slowly while the mixer is on a low setting.
- Pour the batter evenly into the 2 9 inch round pans.
- Bake for 25-35 minutes until a toothpick inserted into the middle of the cake comes out clean.
- Cool the cakes in a pan for 10 minutes and then carefully remove them from the pans to cool completely on a rack.
For the Cream Filling:
- Pour the milk in a small saucepan and heat over low medium heat. Then whisk in the flour.
- Turn the heat to medium low and let the mixture heat uncovered until it has thickened. Make sure to stir constantly. Remove from the heat and stir in the vanilla extract.
- Then get out a separate large mixing bowl. Cream together the butter and the sugar with a mixer until it is light and fluffy.
- Combine the milk and butter mixture until it looks like whipped cream.
- Place the cake layer on the platter. Then top this cake with all of the filling mixture. Spread with an offset spatula.
- Add the second cake layer of the cake on top of the creamy filling mixture.
For the Ganache Topping:
- Place the chocolate chips and heavy whipping cream in a bowl to make the ganache. Then microwave for 1 minute and stir. Keep microwaving in 30-second intervals until the chocolate mixture is combined.
- Slowly pour the chocolate ganache over the cake. Use a spatula to gently spread it out to make sure the ganache covers the top and the sides of the cake.
- The cake needs to sit for 10 to 15 minutes and then it’s ready to serve.
Notes
Refrigerate any leftover cake, covered, for up to 5 days.
All ingredients should be at room temperature for the best results in this ding dong cake recipe.
Nutrition
Calories: 1136kcal | Carbohydrates: 131g | Protein: 12g | Fat: 66g | Saturated Fat: 40g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 538mg | Potassium: 544mg | Fiber: 7g | Sugar: 94g | Vitamin A: 1680IU | Vitamin C: 1mg | Calcium: 177mg | Iron: 6mg
