Ding Dong Cake

Ding Dong Cake is a homemade take on the classic snack cake: a rich devil’s food cake layered with a thick vanilla cream filling and finished with a glossy chocolate ganache. This version captures the nostalgic flavors—moist, deeply chocolatey cake, a light-but-substantial vanilla filling, and a silky ganache poured over the top so it drips down the sides for that authentic “sloppy” finish.

As a child, many of us remember begging for the packaged cakes in lunchboxes. Recreating this as a full-size cake is surprisingly simple. If you have basic pantry staples—flour, sugar, cocoa, eggs, and butter—you’re ready to bake. The process is straightforward: bake two layers of devil’s food cake, make the creamy filling, stack the layers with plenty of filling, and finish with a warm ganache that sets into a shiny chocolate shell.

Why this works

The cake in this recipe is a moist, deep-flavored devil’s food. Hot brewed coffee is combined with chocolate to intensify the chocolate flavor without making the batter taste like coffee. The filling is cooked with milk and flour to thicken it, then whipped with butter and sugar until it resembles a cross between buttercream and whipped cream—light, yet stable enough to hold the layers. Finally, a simple ganache of semi-sweet chocolate and warm cream creates that smooth outer coating that seals everything together.

Ingredients

For the cake

• 3 ounces semi-sweet baking chocolate (or chocolate chips)
• 1 1/2 cups brewed coffee
• 3 cups sugar
• 2 1/2 cups all-purpose flour
• 1 1/2 cups unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 eggs
• 3/4 cup vegetable oil
• 1 1/2 cups buttermilk, room temperature
• 1 teaspoon vanilla

For the cream filling

• 5 tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon vanilla
• 1 cup butter
• 1 cup granulated sugar

For the ganache

• 12-ounce bag semi-sweet chocolate chips
• 1 cup heavy cream
• 1 tablespoon butter

Instructions

Make the cake

1. Chop the semi-sweet chocolate into pieces no larger than a chocolate chip. Place the chocolate in a bowl and pour the hot brewed coffee over it. Let sit for 5 minutes, then stir until smooth. Set aside to cool.
2. Sift the dry ingredients together: sugar, flour, cocoa, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat the eggs on medium speed until frothy.
4. Slowly add the vegetable oil, buttermilk, vanilla, and the cooled chocolate-coffee mixture to the eggs, beating to combine.
5. Add the dry mixture to the wet ingredients one cup at a time, mixing just until combined after each addition.
6. Pour the batter into two 9-inch cake pans that have been well-greased and lined with parchment paper on the bottom.
7. Bake in a preheated 325°F oven for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool completely in the pans. Run a plastic knife around the edges to loosen, then turn the cakes out onto a rack to cool fully.

Prepare the cream filling

1. Pour the cold milk into a small saucepan. Whisk in the flour until no lumps remain. Heat over medium-low, stirring constantly, until the mixture thickens like a roux. Remove from heat, stir in vanilla, and let cool completely.
2. Cream together the butter and granulated sugar on medium-high speed until light and fluffy, about 8 minutes.
3. Beat the cooled milk-flour mixture into the creamed butter and sugar until the filling resembles a thick whipped cream.

Assemble the cake

1. Place one cake layer on a cake board or serving plate, top-side down. Spread a thick, even layer of the cream filling over that layer.
2. Place the second cake layer on top, top-side down, and gently press to secure the layers. Transfer the cake to a wire rack set over a sheet pan lined with wax paper to catch drips.

Make the ganache

1. Place the chocolate chips in a heatproof bowl or large measuring cup.
2. Heat the heavy cream and butter in a saucepan over medium heat until it begins to boil, taking care not to scorch.
3. Pour the hot cream and butter over the chocolate chips and let sit for 5 minutes. Stir until the chocolate is completely melted and the ganache is smooth and glossy.
4. Slowly pour the ganache over the assembled cake, allowing it to drip down the sides. Use a spatula if needed to help coax the ganache over the top and sides for an even coating.
5. When the ganache has set, transfer the cake to a serving plate. Chill the cake for about 4 hours before serving to let the filling and ganache firm up.

Notes

• For cupcakes: bake at 325°F for about 25 minutes. This recipe yields approximately 48 cupcakes.
• This cake tastes best chilled, but it can also be served at room temperature if preferred.
• Recipe adapted from Smitten Kitchen and developed for home bakers wanting that nostalgic snack-cake flavor in a full-sized dessert.

This is a generous, crowd-pleasing cake—rich, moist, and perfect for sharing. The fun part is pouring the ganache and watching it drip down the sides; the final result is an impressive, glossy chocolate-coated cake with a light, creamy center. Be sure to have friends or family nearby because this cake serves a crowd.