If you love chocolate cake, then this post is for you! A few more desserts to add to the lineup are: classic chocolate cake, chocolate icebox cake, and Coca Cola cake!
Ding Dong Cake Recipe
Calling all chocoholics! If you haven’t tried Ding Dong cake yet, you’re seriously missing out on a slice of heaven. It’s a luscious, moist chocolate cake that practically melts in your mouth, generously filled with a creamy, dreamy ermine frosting. Even better than a Hostess Ding Dong! As if that’s not delicious enough, it’s got a layer of chocolate ganache on the outside to seal in all of that goodness. Trust me, once you’ve had a taste, you won’t want to stop. It’s just so good! So what is ermine frosting? Ermine frosting, also known as boiled milk frosting, is a creamy and light frosting made by cooking sugar, flour, and milk together, then mixing it with butter. It’s not too sweet and has a lovely hint of vanilla. This fantastic frosting pairs perfectly with Ding Dong cake, boosting its rich chocolate flavor and adding a fluffy and delightful touch to every bite. It’s a match made in dessert heaven!
Cake and Frosting Ingredients
Here is everything you will need so you too can create a Ding Dong cake! Thankfully, it uses a lot of basic pantry staples, so you can whip it up without spending a fortune. Note: exact measurements are in the recipe card below.
Ding Dong Cake
Vegetable Oil: Keeps the cake super moist and tender, no dry bites here! Warm Coffee: Gives the chocolate a serious flavor boost, making it extra rich and irresistible. Large Eggs: Holds everything together and keeps the cake nice and fluffy. Vanilla Extract: Adds that yummy aroma and makes the cake even more tasty. All-Purpose Flour: Acts as the base of the cake. Granulated Sugar: Sweetness to the max, making each bite a treat. Unsweetened Cocoa Powder (not Dutch process): The star ingredient, delivering intense chocolate goodness. Baking Powder and Soda: So the cake has a perfect rise. Salt: A pinch of flavor enhancer, balancing the sweetness.
Ermine Frosting
Granulated Sugar: The sweet stuff that makes ermine frosting taste just right, not too sugary but perfectly delicious. Flour: The secret ingredient that, when mixed with milk, creates the smooth and creamy base of ermine frosting. Milk: The liquid magic that combines with flour to give ermine frosting its velvety texture. Unsalted Butter: Adds richness and creaminess to the frosting. Vanilla Extract: A splash of flavor that makes ermine frosting extra yummy and aromatic. Salt: Just a pinch to balance the sweetness and bring out all the tasty flavors.
Ganache
Semi-Sweet Chocolate: For that deep chocolatey flavor. Either semi-sweet chocolate chips or a baking bar will work. You can also use dark chocolate if you prefer! Heavy Cream: Adjusts the consistency of the ganache and makes it nice and smooth. Trust me, it’s the best addition to Ding Dong cake.
Let’s Make Ding Dong Cake!
Now that your ingredients are ready to go, here’s how to turn them into a tasty chocolate cake. I’ve separated the instructions into a few different groups so you can prepare your Ding Dong cake like a pro!
Cake
Cream Filling
Ganache
Assembly
Cake Mix for Easy Prep: You may use chocolate cake mix instead for a quicker, easier recipe. Regular chocolate cake or Devil’s Food cake both work great! Keep the Oven Closed: Try to avoid opening the oven early to check the cakes. This can cause a drop in temperature, which in turn can cause the center of the cakes to sink. Level Cake: If the cakes come out domed, it is best to use a serrated knife to level it before assembling. Slice When Chilled: Slice this cake while it is still well chilled. Once it has thawed a bit the cream will start to run out if you try to slice it. Coffee Substitute: The coffee enhances the chocolate flavor of the cake, but if you don’t want to use coffee go ahead and replace it with buttermilk.
In the Refrigerator: This cake is best stored in the fridge for up to 3 days. Store in an airtight cake container or wrapped in plastic wrap. In the Freezer: Individual Ding Dong cake slices can be wrapped in plastic wrap and then placed in a ziplock bag and frozen for up to 3 months. Let the slices thaw overnight in the fridge before unwrapping them.
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