Ding Dong Cake Recipe

Ding Dong Cake Recipe😍


For the Cake:

2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the Filling:

1 cup heavy cream
8 ounces semisweet chocolate, chopped
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the Ganache:

1 cup heavy cream
8 ounces semisweet chocolate, chopped
For the Whipped Cream Topping:

2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract


Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix on medium speed until well combined.

Reduce the speed to low and gradually add the boiling water. Mix until the batter is smooth and well blended.

Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

In the meantime, prepare the filling. In a saucepan, heat the heavy cream over medium heat until it starts to simmer.

Remove the saucepan from the heat and add the chopped chocolate. Let it sit for a minute, then whisk until smooth and well combined.

Stir in the powdered sugar and vanilla extract. 

Let the filling cool completely to thicken.

To make the ganache, heat the heavy cream in a saucepan over medium heat until it simmers.

Remove from heat and add the chopped chocolate. Let it sit for a minute, then whisk until smooth.

Let the ganache cool for 15 to 20 minutes until it thickens slightly.

For the whipped cream topping, beat the heavy cream, powdered sugar, and vanilla extract together in a mixing bowl until stiff peaks form.

To assemble the cake, place one cake layer on a serving plate. Spread the chocolate filling evenly over the cake.

Place the second cake layer on top of the filling.

Pour the ganache over the top of the cake, allowing it to drip down the sides.

Refrigerate the cake for 30 minutes to allow the ganache to set.

Pipe or spread the whipped cream topping around the edges of the cake.

Slice and serve the Ding Dong Cake as a decadent and delicious treat.

Indulge in the richness and decadence of this Ding Dong Cake. 

Inspired by the classic chocolate snack cake, this homemade version takes it to a whole new level.

 Moist chocolate cake layers are filled with a creamy chocolate filling and topped with a smooth ganache and a fluffy whipped cream topping. 

Each bite is pure bliss, reminiscent of the childhood favorite. Whether you're celebrating a special occasion or simply craving a delightful dessert, this Ding Dong Cake is sure to satisfy your sweet tooth.

Prep Time: 30 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 5 minutes

Kcal: Varies depending on ingredients used | Servings: 12 serving


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