🍫🎂 Homemade Ding Dong Cake

Ultra Chocolatey • Creamy Filling • Rich Ganache • Bakery-Style

A decadent layered chocolate cake inspired by the classic snack treat —
featuring moist chocolate cake, fluffy cream filling, and silky chocolate ganache.

📝 Yield

Serves 12–14

Makes one 9×13-inch cake (or two 9-inch round layers)

🛒 Ingredients

🍫 For the Chocolate Cake:

• 2 cups (250 g) all-purpose flour
• 2 cups (400 g) granulated sugar
• ¾ cup (75 g) unsweetened cocoa powder
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup (240 ml) whole milk
• ½ cup (120 ml) vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup (240 ml) hot coffee or hot water

✔ Hot coffee enhances chocolate flavor without tasting like coffee.

🤍 For the Cream Filling:

• 8 oz (225 g) cream cheese, softened
• ½ cup (115 g) unsalted butter, softened
• 2 cups (240 g) powdered sugar
• 1 teaspoon vanilla extract
• 1 cup (240 ml) heavy whipping cream

🍫 For the Chocolate Ganache:

• 1 cup (170 g) semi-sweet chocolate chips
• ¾ cup (180 ml) heavy cream

👩‍🍳 Step-by-Step Instructions

1️⃣ Preheat

Preheat oven to 350°F (175°C).
Grease and line your baking pan(s).

2️⃣ Make the Cake Batter

In a large bowl:

• Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add:

• Milk
• Oil
• Eggs
• Vanilla

Mix until smooth.

Slowly pour in hot coffee and mix gently.
Batter will be thin — this is normal.

3️⃣ Bake

Pour into prepared pan(s).

Bake:

• 9×13 pan: 30–35 minutes
• Round pans: 25–30 minutes

✔ Toothpick should come out with a few moist crumbs.

Cool completely before assembling.

4️⃣ Prepare Cream Filling

• Beat cream cheese and butter until smooth.
• Add powdered sugar and vanilla; mix until fluffy.
• In a separate bowl, whip heavy cream until stiff peaks form.
• Gently fold whipped cream into cream cheese mixture.

Texture should be light, fluffy, and spreadable.

5️⃣ Assemble the Cake

If using round layers:

• Place first layer on plate.
• Spread thick layer of cream filling.
• Add second cake layer on top.

If using 9×13 pan:

• Slice cake horizontally into two layers before filling.

Chill 30 minutes before adding ganache.

6️⃣ Make Ganache

• Heat heavy cream until just steaming (not boiling).
• Pour over chocolate chips.
• Let sit 2 minutes.
• Stir until smooth and glossy.

Let cool slightly until thick but pourable.

7️⃣ Final Finish

Pour ganache over cake, spreading evenly.
Refrigerate 1 hour to set.

🔍 Perfect Texture Signs

• ✔ Moist, tender crumb
• ✔ Fluffy, creamy filling
• ✔ Smooth, shiny ganache
• ✔ Clean slices when chilled

💡 Pro Tips

• Chill cake before slicing for cleaner layers.
• Use room temperature ingredients.
• Do not overbake — chocolate cake dries quickly.
• Add espresso powder for deeper flavor.
• Store in fridge but serve slightly softened.

🧊 Storage

• Refrigerate up to 5 days.
• Freeze (wrapped well) up to 2 months.