Ding Dong Cake Recipe — Chocolate Cake with Cream Filling

Warm chocolate, pillowy cream, and a slightly crisp outer shell — that first bite is everything. Ding Dong Cake is a retro-style, cream-filled chocolate layer cake inspired by the snack-cake treat, and this version balances a moist cocoa sponge with a fluffy whipped-cream center. After testing this recipe eight times with different flours and adjustments to sugar and baking time, I landed on a simple batter that bakes evenly and keeps the inside light. I refined the cream filling while working in pastry kitchens and adapted the process so home bakers can make it without special tools. Read on for exact measurements, pro tips, and quick fixes to make a showstopping Ding Dong Cake at home. Try a sturdy pound cake if you want a denser base for variations.

Why This Recipe Works

• The batter uses hot coffee and melted butter to bloom cocoa flavor and create a tender crumb without heavy oils.
• Whipped stabilized cream (a small amount of gelatin or instant pudding) holds its shape between layers without becoming dense.
• Baking layers in a shallow pan produces thin, even cakes that mimic the snack-cake profile and make slicing simple.
• A quick soak of simple syrup keeps the cake moist for longer, preventing the common dry-cake failure.
• The recipe scales well because the ratio of wet to dry follows classic sponge and butter-cake proportions.

Ingredients Breakdown

• All-purpose flour 240 g (2 cups): Provides structure. If using a higher-protein flour, expect a chewier crumb.
• Granulated sugar 200 g (1 cup): Sweetens and tenderizes. Brown sugar will add moisture and caramel notes but darken the cake.
• Cocoa powder 45 g (1/2 cup), unsweetened Dutch-process preferred: Adds chocolate flavor; Dutch-process gives a deeper, less acidic taste.
• Baking powder 8 g (2 tsp) and baking soda 3 g (1/2 tsp): Leaven the cake; do not substitute quantities.
• Salt 5 g (1 tsp) — use Diamond Crystal kosher salt as measured here; if using Morton’s, use 3/4 tsp.
• Eggs, large — 3 eggs: Add lift and emulsification. For an egg-free option, see substitutions below.
• Whole milk 240 ml (1 cup): Moisture and richness. For a richer cake, use buttermilk but reduce baking powder by 1/2 tsp.
• Coffee, hot 120 ml (1/2 cup): Enhances chocolate flavor; decaf works fine.
• Unsalted butter, melted 90 g (6 tbsp): Adds tender crumb and flavor. Clarified butter will reduce moisture slightly.
• Vanilla extract 10 ml (2 tsp): Rounds flavors.
• Simple syrup (optional) 60 ml (1/4 cup) sugar + 60 ml (1/4 cup) water: Keeps cake moist.

Filling

• Heavy cream 480 ml (2 cups): Whipped to soft peaks; base of the filling.
• Powdered sugar 60 g (1/2 cup): Sweetens without graininess.
• Vanilla 5 ml (1 tsp): Flavor.
• Gelatin 1 tsp (optional) or 1 tbsp instant vanilla pudding mix: Stabilizer so the filling holds between layers. If skipping, serve soon after assembly.

Topping (optional)

• Chocolate glaze 120 g (4 oz) semi-sweet chocolate + 60 ml (1/4 cup) cream: Glossy finish and extra chocolate hit.

Note on brands and substitutions: Use Dutch-process cocoa for deepest flavor. If you only have natural cocoa, swap baking powder for 1½ tsp baking powder + 1/4 tsp baking soda to keep balance. If using Morton’s kosher salt, reduce the measured salt to avoid over-salting.

Essential Equipment

• Two 9 x 13-inch sheet cake pans or three 9-inch round cake pans (if making layered rounds): The batter volume fills these sizes correctly — do not use an 8-inch pan.
• Stand mixer or hand mixer for stable whipped cream.
• Instant-read thermometer: Useful for checking doneness (cake should read 96–99°C / 205–210°F in the center for a fully baked crumb).
• Cooling racks to avoid soggy bottoms.
• Offset spatula for spreading the filling cleanly.
• Small saucepan for simple syrup and glaze. No stand mixer? Use a large bowl and whisk, and chill the mixing bowl for firmer whipped cream.

Step-by-Step Instructions

Prep Time: 25 minutes. Cook Time: 25 minutes. Inactive Time: 1 hour (cooling and chilling). Total Time: about 1 hour 50 minutes. Servings: 8 slices (serving size: 1 slice).

Step 1: Preheat and prepare pans

Preheat the oven to 175°C (350°F). Grease and line two 9 x 13-inch pans or three 9-inch round pans with parchment; this prevents sticking. While the oven heats, measure ingredients precisely.

Step 2: Mix dry ingredients

Whisk together 240 g (2 cups) all-purpose flour, 200 g (1 cup) sugar, 45 g (1/2 cup) Dutch-process cocoa, 8 g (2 tsp) baking powder, 3 g (1/2 tsp) baking soda, and 5 g (1 tsp) salt in a large bowl for 30 seconds to combine evenly.

Step 3: Combine wet ingredients

In a separate bowl, beat 3 large eggs until slightly frothy, then whisk in 240 ml (1 cup) whole milk, 120 ml (1/2 cup) hot coffee, 90 g (6 tbsp) melted unsalted butter, and 10 ml (2 tsp) vanilla. Mix until smooth.

Step 4: Make the batter

Pour wet ingredients into dry and stir until just combined, about 20–30 seconds. Do not overmix — stop as soon as no dry flour is visible. Overmixing will give a dense cake.

Step 5: Bake the cakes

Divide batter evenly and bake at 175°C (350°F) for 20–25 minutes, rotating pans halfway. Bake until a toothpick comes out with a few moist crumbs or the center reads 96–99°C (205–210°F). The edges should pull slightly from the pan.

Step 6: Cool and syrup (optional)

Cool cakes in the pans for 10 minutes, then invert onto racks to cool completely. Brush with simple syrup (60 ml sugar + 60 ml water boiled and cooled) if you want extra moisture, about 1 tbsp per slice area.

Step 7: Prepare the stabilized whipped cream filling

Chill the mixing bowl. Combine 480 ml (2 cups) heavy cream, 60 g (1/2 cup) powdered sugar, and 5 ml (1 tsp) vanilla. Whip to soft peaks, then, if using, sprinkle 1 tsp bloomed gelatin (or 1 tbsp instant pudding mix) and whip to medium peaks. Taste for sweetness.

Step 8: Assemble the cake

Place one cake layer on a board, spread half the filling evenly with an offset spatula, then add the second layer and repeat. Chill the assembled cake 30–60 minutes to set the filling before slicing.

Step 9: Finish with glaze (optional)

Warm 60 ml (1/4 cup) cream and pour over 120 g (4 oz) chopped chocolate; stir until smooth. Pour over chilled cake for a glossy top and let set 15–20 minutes.

Critical timing: chill for at least 30 minutes before slicing to avoid filling squeeze-out. For a creamier, less-stable interior, omit gelatin and serve within 2 hours.

Expert Tips & Pro Techniques

• Chill the bowl and whisk before whipping cream for faster, more stable peaks. Cold tools = faster structure.
• Common mistake: overbaking. Check at 18–20 minutes and use the toothpick and temperature cues. Overbaked sponge becomes dry and crumbly.
• Make-ahead: Bake the cake layers a day ahead, wrap tightly, and freeze. Thaw in the fridge overnight before assembling.
• Professional trick for even layers: weigh portions of batter into pans to ensure identical thickness. This prevents lopsided assembly.
• For a lighter filling, fold 120 ml (1/2 cup) mascarpone into whipped cream for sturdiness and tang.
• To avoid a soggy cake bottom when glazing, chill the assembled cake until the glaze sets and use a rack for drainage.

Try a flavored cream idea for garnish inspiration.

Storage & Reheating

• Refrigerator: Store in an airtight cake carrier or wrapped tightly with plastic wrap for up to 3 days. The stabilized cream keeps shape but will soften over time.
• Freezer: The cake freezes well for up to 2 months. Wrap tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before serving.
• Reheating: Do not microwave. If you want the cake slightly warmer, let slices sit at room temperature 20–30 minutes. For a warm chocolate note, serve with a warm chocolate sauce rather than reheating the cake itself.

Variations & Substitutions

• Gluten-Free Version: Replace all-purpose flour with a 1:1 gluten-free blend (e.g., Bob’s Red Mill) at 240 g (2 cups). Add ½ tsp xanthan gum if your blend lacks it. Baking time may rise by 2–4 minutes.
• Egg-Free Version: Use 3/4 cup unsweetened applesauce + 1 tsp baking powder (per 3 eggs) and 1 tbsp ground flax seeded with 3 tbsp water, mixed and rested 5 minutes. Texture will be slightly denser.
• HoHos-inspired single-serve cakes: Pour batter into a standard muffin tin lined with cups and bake 12–15 minutes. Fill with whipped cream and dip tops in glaze to mimic the snack cake. (This is a nod to the classic HoHos style.)
• Richer chocolate: Replace 30 g (3 tbsp) of flour with 30 g (1/4 cup) extra cocoa and reduce sugar by 15 g (1 tbsp). Expect deeper flavor and slightly firmer crumb.
• Lighter version: Use half-and-half instead of heavy cream for the filling and stabilize with 1 tbsp instant vanilla pudding mix; this reduces fat but keeps body.

Serving Suggestions & Pairings

• Serve with fresh raspberries and a dusting of powdered sugar to offset the chocolate richness. Internal link: Try bright berry pairings.
• Coffee pairing: A medium-roast espresso or Americano cuts the sweetness perfectly. For a non-coffee choice, serve with a strong black tea.
• For an elegant presentation, top slices with a spoonful of salted caramel and toasted hazelnuts.
• For a party platter, cut into small squares and place next to cookies and fruit for varied textures. See a playful dessert assembly idea here: rose-pistachio serving inspiration.

Nutrition Information

Per serving (1 slice; makes 8 slices):

• Calories: 430 kcal
• Total Fat: 22 g
• Saturated Fat: 12 g
• Cholesterol: 95 mg
• Sodium: 270 mg
• Total Carbohydrates: 52 g
• Dietary Fiber: 2 g
• Sugars: 32 g
• Protein: 5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my Ding Dong Cake turn out dry?
A: Likely overbaked or not enough liquid. Check at 18–20 minutes and use a toothpick. Brushing layers with simple syrup adds moisture.

Q: Can I make this without eggs?
A: Yes. Replace eggs with a combination of applesauce and ground flax plus a little extra leavening (see substitutions). Expect a slightly denser crumb.

Q: Can I double this recipe?
A: Yes, double all ingredients and bake in proportionally larger pans or multiple pans. Keep the same oven temperature and check doneness earlier, as larger pans can change bake time.

Q: Can I prepare this the night before?
A: Absolutely. Bake the layers and make the filling the day before. Assemble and chill overnight for clean slices and stable filling.

Q: How long does this keep in the fridge?
A: Stored airtight, the assembled cake keeps for up to 3 days. The stabilized filling helps maintain texture; without stabilizer, consume within 24 hours for best texture.

Q: Can I use the cake as small cupcakes or snack cakes?
A: Yes — for snack-size Ding Dongs, bake in a muffin tin 12–15 minutes and fill with filling after cooling. Top with glaze to replicate the snack cake look.

Q: Why is my filling weepy?
A: Overwhipping heavy cream can separate into butter. Under-stabilized whipped cream can weep if stored warm. Chill mixing tools and use a stabilizer like gelatin or instant pudding mix to prevent weeping.

Conclusion

This Ding Dong Cake balances nostalgic charm with pastry techniques that keep the result light and stable. For a step-by-step video demonstration, watch the I Am Baker Ding Dong Cake video. For a thoughtful recipe trial and review, read the Kitchn review and recipe test.

Ding Dong Cake

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• Author: anna
• Total Time: 110 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A retro-style, cream-filled chocolate layer cake inspired by the snack-cake treat, combining a moist cocoa sponge with a fluffy whipped-cream center.

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Ingredients

Scale 1x2x3x

• 240 g (2 cups) all-purpose flour
• 200 g (1 cup) granulated sugar
• 45 g (1/2 cup) unsweetened Dutch-process cocoa powder
• 8 g (2 tsp) baking powder
• 3 g (1/2 tsp) baking soda
• 5 g (1 tsp) salt
• 3 large eggs
• 240 ml (1 cup) whole milk
• 120 ml (1/2 cup) hot coffee
• 90 g (6 tbsp) unsalted butter, melted
• 10 ml (2 tsp) vanilla extract
• 60 ml (1/4 cup) sugar (for simple syrup)
• 60 ml (1/4 cup) water (for simple syrup)
• 480 ml (2 cups) heavy cream
• 60 g (1/2 cup) powdered sugar
• 5 ml (1 tsp) vanilla (for filling)
• 1 tsp gelatin (optional) or 1 tbsp instant vanilla pudding mix (optional)
• 120 g (4 oz) semi-sweet chocolate (for topping)
• 60 ml (1/4 cup) cream (for topping)

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Instructions

1. Preheat the oven to 175°C (350°F) and prepare the pans.
2. Whisk together the dry ingredients in a large bowl for 30 seconds.
3. Beat the eggs in a separate bowl, then whisk in the wet ingredients until smooth.
4. Pour the wet ingredients into the dry and stir until just combined.
5. Divide the batter evenly into the prepared pans and bake for 20–25 minutes.
6. Cool the cakes in the pans for 10 minutes and then invert onto racks to cool completely.
7. Combine the filling ingredients and whip to soft peaks, stabilizing if desired.
8. Assemble the cake by layering with whipped cream filling between the cake layers.
9. Chill the assembled cake for 30–60 minutes to set the filling.
10. Finish with optional chocolate glaze.

Notes

Chill the bowl and whisk before whipping cream for better stability. Check for doneness early to avoid overbaking.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 430
• Sugar: 32g
• Sodium: 270mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 95mg