Ding Dong Cake

This one’s for the kid in all of us. Remember those chocolatey snack cakes with the creamy white filling? Yep — those Ding Dongs. Now imagine a homemade, grown-up version that’s bigger, bolder, and better in every way. That’s what this Ding Dong Cake is all about.

It starts with rich, ultra-moist chocolate cake layers. Then we add a soft, whipped vanilla filling (made from a classic ermine-style frosting), and finish the whole thing with a glossy blanket of chocolate ganache. It’s nostalgic, indulgent, and totally worth the effort.

If you’re celebrating something — or honestly, even if you’re not — this cake is a showstopper.

Why You’ll Love It

. Deep, chocolatey cake layers with a super soft crumb
. Not-too-sweet filling that’s smooth and pillowy
. Fudgy ganache topping that’s as rich as it looks
. Keeps beautifully in the fridge (and might be even better the next day)

Ingredients You’ll Need

. For the Cake:
1¾ cups all-purpose flour
1 cup granulated sugar
1 cup light brown sugar (packed)
¾ cup unsweetened natural cocoa powder
1½ tsp baking soda
¾ tsp salt
½ cup unsalted butter, melted
½ cup neutral oil (vegetable or canola)
2 large eggs + 1 egg yolk
2 tsp vanilla extract
1 cup buttermilk (room temperature)
½ cup hot coffee (or hot water)

. For the Filling Base:

1 cup granulated sugar
5 tbsp all-purpose flour
¼ tsp salt
1 cup whole milk

. For the Filling:

1 cup unsalted butter, softened
1 tsp clear or regular vanilla extract
Cooled filling base (from above)

. For the Ganache:

8 oz semi-sweet chocolate, chopped
1 cup heavy cream

Let’s Make It!

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