Ding Dong Cake
A homemade version of the classic snack cake: tender chocolate cake layers filled with fluffy vanilla cream and finished with a glossy chocolate ganache. This variation uses a simple one-bowl cake method and a marshmallow-free filling for a more stable, less sweet result.
A homemade version of the classic snack cake: tender chocolate cake layers filled with fluffy vanilla cream and finished with a glossy chocolate ganache. This variation uses a simple one-bowl cake method and a marshmallow-free filling for a more stable, less sweet result.
Ingredients
17 ingredients- Calories
- 440 kcal
- Fat
- 26g
- Carbs
- 48g
- Protein
- 6g
Whole recipe (8 servings): 3520 kcal
- 1 1/2 cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/3 cup (30g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 1/2 cup (120ml) whole milk
- 1/2 cup (120ml) hot water
- 1/4 cup (60ml) neutral oil
- 1 teaspoon vanilla extract
- For the filling: 1/2 cup (120ml) heavy whipping cream, cold
- 1/2 cup (60g) powdered sugar
- 4 oz (113g) cream cheese, softened
- 1/2 teaspoon vanilla extract
- For the ganache: 4 oz (113g) semisweet chocolate, finely chopped
- 1/2 cup (120ml) heavy whipping cream
Method
9 steps- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, cocoa, baking soda, baking powder, and salt.
- Add egg, milk, oil, and vanilla to the dry ingredients. Beat with an electric mixer on medium speed for 1 minute until smooth.
- Carefully stir in hot water until fully incorporated; the batter will be thin. Divide evenly between prepared pans.
- Bake for 22–25 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the filling: In a chilled bowl, whip heavy cream and powdered sugar until stiff peaks form. In another bowl, beat cream cheese and vanilla until smooth. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- Place one cake layer on a serving plate. Spread all of the filling evenly over the top. Place the second cake layer on top and gently press down. Refrigerate while making the ganache.
- Make the ganache: Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until just simmering. Pour over chocolate, let sit 2 minutes, then stir until smooth and glossy.
- Let ganache cool for 5–10 minutes until slightly thickened but still pourable. Pour over the top of the cake, allowing it to drip down the sides. Refrigerate for at least 30 minutes to set before slicing.
Recipe notes
Helpful tips
- For neat slices, dip a sharp knife in hot water and wipe dry between cuts.
- The filling can be made up to 1 day ahead and refrigerated; rewhip briefly if needed.
Equipment
- Two 8-inch round cake pans
- Parchment paper
- Electric mixer
- Mixing bowls
- Whisk
- Spatula
- Wire cooling racks
- Saucepan
- Heatproof bowl
Storage
Store covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture.
Additional tips
- Contains dairy, eggs, and wheat. Ensure cake layers are completely cool before adding filling to prevent melting.
Recipe inspiration
Inspired by Preppy Kitchen
Estimated nutrition
Per serving: 440 calories
Fat: 26 g · Carbs: 48 g · Protein: 6 g
Cook with ChefScribe
Save recipes. Plan meals. Cook with confidence.
Turn cooking videos into clear recipes you can keep and use in your kitchen.