Homemade Ding Dong Cake with Fluffy Cream Filling 🍫🤍

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Hi, I’m Raya, welcome back to my kitchen! 👋 Today I’m bringing back a childhood favorite with this homemade ding dong cake. Picture soft, moist chocolate cake wrapped around a thick layer of fluffy cream filling, all covered in a glossy chocolate ganache. If you grew up unwrapping chocolate snack cakes from your lunchbox, this one is going to hit you right in the nostalgia! The cake is made from scratch with simple pantry ingredients, and the result is so much better than anything from a box. Grab your mixing bowls, and let us make this classic even better together!

Why You’ll Love This Recipe 💕

• Nostalgic Flavor: Chocolate cake, creamy filling, and chocolate glaze taste exactly like the snack cake you remember.
• Moist Chocolate Layers: Buttermilk, oil, and hot coffee create a soft, tender crumb.
• Fluffy, Not-Too-Sweet Filling: A cooked flour cream filling is light, silky, and never gritty.
• Glossy Chocolate Topping: Simple ganache sets into a shiny, swirled finish.
• Make-Ahead Friendly: Everything can be prepared a day ahead, which is great for parties.

Key Ingredients for Ding Dong Cake 🛒

For the Chocolate Cake

• All-Purpose Flour (2 cups / 250g): Gives the cake a soft, sturdy structure.
• Granulated Sugar (2 cups / 400g): Sweetens and keeps the cake moist.
• Unsweetened Cocoa Powder (3/4 cup / 75g): For a deep chocolate flavor.
• Baking Powder (2 tsp), Baking Soda (1 1/2 tsp), Fine Sea Salt (1 tsp): For lift and balance.
• Large Eggs (2, room temperature), Buttermilk (1 cup / 240ml), Vegetable Oil (1/2 cup / 120ml), Vanilla Extract (2 tsp): The base of a soft, moist crumb.
• Hot Coffee (1 cup / 240ml): Deepens the chocolate. Hot water works too.

For the Cream Filling

• All-Purpose Flour (1/4 cup / 30g) and Whole Milk (1 cup / 240ml): Cooked together into a thick paste that makes the filling light and silky.
• Unsalted Butter (1 cup / 225g, softened) and Granulated Sugar (1 cup / 200g): Whipped until fluffy.
• Vanilla Extract (2 tsp) and Fine Sea Salt (pinch): For flavor.

For the Chocolate Ganache

• Semi-Sweet Chocolate (8 oz / 225g, finely chopped): Use a good bar for a glossy finish.
• Heavy Cream (1 cup / 240ml): Makes a smooth, spreadable ganache.

Baker’s Note: The cooked flour filling is an old-fashioned trick that gives you a texture like whipped cream with the stability of buttercream. Make sure the paste is completely cool before mixing it into the butter! If you love chocolate cakes, check out my Black Velvet Cake and my Three-Layer Chocolate Blackout Cake.

Step-by-Step Instructions 👩‍🍳

Step 1: Bake the Chocolate Layers

Preheat your oven to 350°F (175°C). Grease two 8-inch (20 cm) square pans and line them with parchment paper. Whisk the flour, sugar, cocoa, baking powder, baking soda, and salt. Add the eggs, buttermilk, oil, and vanilla and mix until smooth, then whisk in the hot coffee. Divide the batter between the pans and bake for 30 to 35 minutes, until a toothpick comes out with a few moist crumbs. Cool completely on a wire rack.

Step 2: Cook the Filling Base

Whisk the flour and milk in a small saucepan over medium heat. Keep whisking for 3 to 5 minutes until the mixture thickens into a pudding-like paste. Transfer it to a bowl, cover the surface with plastic wrap, and let it cool completely to room temperature.

Step 3: Whip the Cream Filling

Beat the butter and sugar for 4 to 5 minutes until very light and fluffy. Add the vanilla and salt. With the mixer on medium, add the cooled paste a spoonful at a time and beat for 2 more minutes until the filling looks like whipped cream.

Step 4: Make the Ganache

Place the chopped chocolate in a bowl. Heat the cream until steaming and pour it over the chocolate. Let it sit for 2 minutes, then stir until glossy. Let it cool for 20 to 30 minutes, until thick and spreadable.

Step 5: Assemble the Cake

Place one chocolate layer on a serving board. Spread all of the cream filling in a thick, even layer, leaving a small border. Top with the second layer and press gently.

Step 6: Top and Chill

Spread the ganache over the top and swirl it with the back of a spoon. Chill the cake for 1 hour before slicing, so the filling and ganache firm up.

Baker’s Tips for Success 💡

• Cool the Paste Completely: A warm paste melts the butter and makes the filling runny.
• Beat the Butter Long Enough: Four to five minutes of creaming is what makes the filling fluffy.
• Use Room-Temperature Ingredients: They mix evenly and give a softer crumb.
• Let the Ganache Thicken: Spread it when it holds a swirl for the best glossy finish.
• Slice with a Hot Knife: Wipe it between cuts to keep the layers neat.

Curious about the cooked flour trick? 🥛 Read more about the different styles of buttercream and frosting, including the old-fashioned cooked flour version known as ermine frosting.

How to Serve Ding Dong Cake 🍽️

Slice the cake into squares and serve it chilled for a firm, fudgy bite or at room temperature for a softer texture. A glass of cold milk is the classic pairing!

How to Store Ding Dong Cake 🧊

• In the Refrigerator: Store the cake covered for up to 5 days because of the butter-based filling.
• At Room Temperature: Leave it out for up to 2 hours when serving.
• In the Freezer: Freeze individual slices wrapped tightly for up to 2 months and thaw in the fridge overnight.

Frequently Asked Questions ❓

Why is my cream filling grainy?

Grainy filling usually means the sugar did not dissolve. Beat the butter and sugar for the full 4 to 5 minutes, or use superfine sugar.

Can I make the cream filling without cooking flour?

Yes. You can fold 1 cup of marshmallow creme into the beaten butter and sugar for a quicker, sweeter filling.

Can I make Ding Dong cake ahead of time?

Yes. Assemble it a day ahead and keep it in the fridge. It tastes even better after resting overnight.

Can I bake this in a 9×13 pan?

Yes. Bake the batter in a 9×13-inch pan for 30 to 35 minutes, cool it, then slice it horizontally into two layers before filling.