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Ding Dong Cake

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A Ding Dong Cake is not just easy to make, but it is blissful for a chocolate lover. Chocolate cakes filled with cream filling and topped with chocolate ganache make this cake utterly tasteful.
Ding Dong Cake: The Recipe

Preparation Time: 40 minutes
Cooking Time: 25 minutes
Total Time:1 hour 05 minutes
Servings: 8


For the chocolate cake:

  • ¼ cup unsalted butter softened
  • ¾ cups all-purpose flour
  • ¼ cup cocoa powder, unsweetened
  • ¾ cups granulated white sugar
  • ¼ tsp baking powder
  • ½ tsp baking soda
  • 1 large egg
  • ¼ cup milk
  • ¼ cup brewed coffee
  • ¼ tsp salt

For the cream filling:

  • 2 ½ Tablespoons all-purpose flour
  • ½ cup granulated white sugar
  • ½ cup unsalted butter softened
  • ½ cup milk
  • ½ tsp vanilla extract

For the chocolate ganache:

  • ½ cup plus 2 tbsp whipping cream
  • ¾ semi-sweet chocolate chip


For the chocolate cake:

  1. Add all the dry ingredients in a large bowl, i.e., all-purpose flour, baking soda, and baking powder. Whisk and set aside.
  2. In a cup, mix brewed coffee with milk and set aside.
  3. In a standing mixer’s bowl, add butter and white granulated sugar. Beat at low to medium speed for about 5 minutes, scraping the sides after intervals. Beat until you get a creamy mixture.
  4. Add egg and continue to beat.
  5. Stop the mixer and add dry ingredients in small batches alternating with the milk-coffee mixture. Beat in intervals until everything is well combined.
  6. Scrape the sides of the bowl and continue to beat for about 3 minutes or until you get a smooth mixture.
  7. Prepare two five-inch round cake pans by greasing them with cooking spray. Pour the batter equally among the two pans.
  8. Place the pans in a preheated oven at 350-degree F for about 25 minutes or until they are cooked through. Insert a toothpick to check the doneness. If it comes out clean, remove the cakes from the oven and let them cool for about 10 minutes. Invert the pans onto a cooling rack to take them out of the pan.

For the cream filling:

  1. In a saucepan. Add all-purpose flour and milk. Whisk to combine the two ingredients.
  2. Place the saucepan over medium heat and let the mixture cook. Whisk constantly to prevent lumps from forming. Let the mixture get thick like a pudding.
  3. Remove the saucepan from heat and add vanilla extract. Mix well. Set it aside to cool down.
  4. In a standing mixer’s bowl, add softened butter and white sugar. Beat at medium speed until the two ingredients are well combined, and you get a fluffy mixture. Slowly pour cool milk mixture and beat until it is thick and smooth.

For the chocolate ganache:

  • in a microwave-safe bowl, add chocolate chips and heavy cream. Microwave at 30-second intervals until the chocolate melts. Mix after the breaks.


  • Top one of the cooled cakes with cream filling and spread it evenly across its surface.
  • Place the second layer on top of it.
  • Pour the chocolate ganache on top of the cake to spread and drip along the sides.
  • Place the cake in the refrigerator to set. Enjoy!

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1 Comment

  1. Shelly OConnor


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