Ding Dong Cake — Layered Chocolate Snack Cake Recipe

A soft, chocolate-y cake, pillowy whipped cream, and a glossy ganache come together in a nostalgic treat that tastes like a homemade snack cake. Ding Dong Cake captures the childhood memory of a packaged cake but lifts it with fresh whipped filling and real chocolate. After testing this recipe 12 times and adjusting for different ovens and flour brands, I settled on a batter and filling that holds up when sliced and won’t weep. I first developed this version while working in a busy pastry kitchen, where speed and stability mattered as much as flavor. The techniques below help you build a sturdy, tender cake and a light, stable filling so the layers stack cleanly. Read on for ingredients, precise steps, and the small tricks that make this recipe reliable every time.

Why this recipe works

• Layer balance: a slightly dense, tender crumb supports the whipped filling without collapsing.
• Stabilized whipped cream: a touch of gelatin (or instant stabilizer) keeps the filling from weeping between slices.
• Warm ganache pour: pouring ganache while slightly warm yields a smooth, mirror-like finish that sets but stays soft.
• Temperature control: cooling the cake to just-warm prevents the filling from melting and keeps the cake moist.
• Tested variations: after testing with AP and pastry flour, this formula performs best with unbleached all-purpose flour.

Ingredients breakdown

• Cake flour: 250 g (2 cups) all-purpose flour — provides structure. You can use pastry flour for a lighter crumb, but the cake will be more fragile.
• Cocoa powder: 60 g (2/3 cup) unsweetened Dutch-process cocoa — gives deep chocolate flavor. Natural cocoa will taste brighter; baking soda balance may need an adjustment.
• Baking powder & baking soda: create lift and fine crumb. Do not omit or reduce.
• Granulated sugar: 300 g (1 1/2 cups) — sweetness and moisture retention.
• Eggs: 3 large — provide emulsification and structure. For egg-free notes, see Variations.
• Buttermilk: 240 ml (1 cup) whole buttermilk — keeps the cake tender. Sub with 240 ml (1 cup) whole milk + 1 tbsp lemon juice, let sit 10 minutes.
• Neutral oil: 120 ml (1/2 cup) vegetable oil — yields moist crumb. Butter will add flavor but can slightly firm the crumb.
• Instant espresso powder: 1 tsp — heightens chocolate notes without tasting like coffee.
• Salt: 1 1/2 tsp Diamond Crystal kosher salt (if using Morton’s, halve to 3/4 tsp) — balances sweetness.
• Whipped filling: 480 ml (2 cups) heavy cream, 60 g (1/2 cup) powdered sugar, 1 tsp vanilla, 1 1/2 tsp unflavored gelatin (or 2 tbsp instant whipped topping powder) — stabilizes the cream for slicing.
• Chocolate ganache: 300 g (10.5 oz) bittersweet chocolate, chopped; 240 ml (1 cup) heavy cream; 2 tbsp light corn syrup (optional for shine).
• Simple syrup (optional): 60 ml (1/4 cup) sugar + 60 ml (1/4 cup) water, boiled and cooled — for brushing if you want extra moistness.

Essential equipment

• 9 x 13-inch baking pan (glass or metal) — this recipe is scaled for a 9 x 13; using an 8 x 8 or 9-inch round will change layer thickness and bake time.
• Digital scale — for consistent dry measurements.
• Instant-read thermometer — for ganache and to confirm doneness if testing internal cake temperature.
• Stand mixer or hand mixer — for stable whipped filling.
• Offset spatula — for smooth filling and ganache spread.
• Parchment paper — lines pan for easy removal.
• Metal cooling rack — cools cake evenly.
  If you don’t have a 9 x 13 pan, use two 9-inch round pans as a workaround and reduce bake time slightly.

Step-by-step instructions

Time: Prep 30 minutes, Cook 30–35 minutes, Inactive time 1 hour chilling, Total time about 2 hours; Serves 12 slices (1 slice).

Step 1: Preheat and prepare the pan

Preheat the oven to 175°C (350°F). Line a 9 x 13-inch pan with parchment, leaving an overhang to lift the cake out. Whisk together dry ingredients briefly to combine, about 30 seconds.

Step 2: Combine wet ingredients

In a bowl, whisk 3 large eggs, 120 ml (1/2 cup) vegetable oil, 240 ml (1 cup) buttermilk, and 1 tsp vanilla until smooth, about 30 seconds. Stir in 1 tsp instant espresso powder so cocoa flavors pop.

Step 3: Mix batter

In a large bowl, whisk 250 g (2 cups) all-purpose flour, 60 g (2/3 cup) cocoa, 300 g (1 1/2 cups) sugar, 1 1/2 tsp Diamond Crystal kosher salt, 1 tsp baking soda, and 1 tbsp baking powder until uniform. Pour wet mixture into dry and fold gently until just combined — do not overmix; stop when no dry streaks remain, about 12–15 strokes.

Step 4: Bake the cake

Pour batter into the prepared pan and smooth the top. Bake at 175°C (350°F) for 30–35 minutes, rotating once at 15 minutes, until a toothpick comes out with a few moist crumbs and the center springs back. If using an instant-read thermometer, aim for 96–99°C (205–210°F).

Step 5: Cool and level

Let the cake cool in the pan on a rack for 15 minutes, then lift out using the parchment and cool completely, about 45 minutes. Level the top with a serrated knife if uneven. Cooling completely is key so the whipped filling won’t melt.

Step 6: Make the stabilized whipped filling

Sprinkle 1 1/2 tsp unflavored gelatin over 2 tbsp cold water and let bloom for 5 minutes. Whip 480 ml (2 cups) heavy cream with 60 g (1/2 cup) powdered sugar and 1 tsp vanilla until soft peaks. Microwave the gelatin for 5–8 seconds until liquid, then drizzle into the whipped cream while mixing on low until combined. Chill briefly, 10 minutes, to firm slightly.

Step 7: Assemble the cake

Slice the cooled cake horizontally into two equal layers (or leave whole and split into 12 squares). Spread half the whipped filling evenly, leaving a 1 cm border so filling doesn’t push out. Top with the second cake layer and chill for 15–20 minutes to set the filling.

Step 8: Prepare ganache and finish

Heat 240 ml (1 cup) heavy cream to just simmering (do not boil). Pour over 300 g (10.5 oz) chopped bittersweet chocolate and 2 tbsp corn syrup in a bowl. Let sit 1 minute, then whisk until glossy and smooth. Cool to 40–43°C (104–109°F) then pour over chilled cake, letting ganache drip evenly. Chill until ganache sets, about 30 minutes. Slice and serve.

Expert Tips & Pro Techniques

• Common mistake: overwhipping the cream. Stop when soft peaks form; fold in gelatin off the mixer to avoid grainy texture.
• If your cake feels dry, brush the top lightly with simple syrup (60 ml / 1/4 cup) before adding the filling.
• Professional trick for a flat top: press a clean baking sheet onto the warm cake for 1 minute after it rests to compress and level.
• Make-ahead: Bake the cake layers a day ahead, wrap tightly in plastic, and refrigerate. Assemble and ganache within 24 hours for best texture.
• For clean slices: chill the cake for 30 minutes after ganache sets, and use a sharp knife warmed in hot water and wiped dry between cuts.
• Avoiding weep: if you’re in a warm kitchen, stabilize the cream with a small amount of powdered stabilizer or gelatin to prevent the filling from weeping.

Storage & Reheating

• Refrigerator: Store covered in an airtight container or wrapped in plastic for up to 4 days. Keep at a steady cool temperature to prevent the whipped filling from softening.
• Freezer: This cake freezes well for up to 2 months. Wrap tightly in plastic and then foil. Thaw in the fridge overnight before serving.
• Reheating: Serve cold or at room temperature. If you prefer slightly softer ganache, let sit at room temperature for 20–30 minutes. Do not microwave whole slices — it will ruin texture.

Variations & Substitutions

• Gluten-Free Version: Replace 250 g (2 cups) flour with a 1:1 GF blend and add 1/2 tsp xanthan gum. Baking time increases by 3–5 minutes; crumb will be slightly crumblier.
• Egg-Free Version: Use a commercial egg replacer equivalent to 3 eggs and increase oil to 150 ml (2/3 cup) for moisture. Texture will be denser and more tender.
• Coffee-Infused: Replace 60 ml (1/4 cup) of buttermilk with strong cooled coffee and add 1 tsp espresso powder to batter for a mocha boost. Everything else stays the same.
• Butter Cake: Substitute 120 ml (1/2 cup) melted unsalted butter for the oil for a richer flavor; cool cake completely before handling as butter firms the crumb.
• Mini Bundt Cakes: Divide batter into greased mini bundt pans and reduce bake time to 18–22 minutes. Cool 10 minutes in pan, then invert.

Serving Suggestions & Pairings

• Serve slices with a dollop of lightly sweetened whipped cream and flaked toasted almonds for texture.
• Pair with a robust espresso or a cold brew to balance the chocolate. You might also enjoy it with our summer blackberry velvet cake for a fruit-forward dessert table.
• Add a scoop of vanilla bean ice cream and a drizzle of salted caramel for an indulgent plate.
• For a lighter contrast, serve with macerated berries; see how berries lift chocolate in our rose-pistachio cheesecake ice cream feature for pairing ideas.

Nutrition information
Per serving (1 slice, recipe yields 12 slices):

• Calories: 460 kcal
• Total Fat: 28 g
• Saturated Fat: 15 g
• Cholesterol: 95 mg
• Sodium: 280 mg
• Total Carbohydrates: 52 g
• Dietary Fiber: 3 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 too little fat. Check doneness at 30 minutes and remove when a toothpick shows a few moist crumbs. Brushing with simple syrup helps add moisture.

Q: Can I make this without eggs?
A: Yes. Use an egg replacer or 3/4 cup (180 g) unsweetened applesauce plus 1/4 cup oil, but expect a denser crumb. See Variations for details.

Q: Can I double this recipe?
A: Yes, double all ingredients and bake in two 9 x 13 pans or multiple pans. Do not crowd one very large pan; baking times will increase and be less reliable.

Q: Can I prepare this the night before?
A: Absolutely. Bake the layers the day before, wrap tightly, and assemble with filling and ganache the next day for fresher texture.

Q: How long does this keep in the fridge?
A: Up to 4 days tightly covered. For best texture, eat within 2–3 days.

Q: Will the ganache melt if left at room temperature?
A: In warm rooms, yes. Store slices in the fridge and allow them to sit at room temperature for 20–30 minutes before serving if you prefer softer ganache.

Q: What’s the best way to slice neat pieces?
A: Chill for 30 minutes, use a hot, clean knife, and wipe between cuts.

Conclusion
If you want to watch a visual walkthrough before baking, this Ding Dong Cake {VIDEO} | I Am Baker is a helpful reference for assembly and ganache technique. For a taste-test review and tips on why this snack-cake trend took off, read I Tried the Top-Rated "Ding Dong Cake" and It Lives Up to the Hype.

Ding Dong Cake

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• Author: anna
• Total Time: 120 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A soft, chocolate-y layered snack cake with whipped cream filling and glossy ganache, reminiscent of a childhood treat.

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Ingredients

Scale 1x2x3x

• 250 g (2 cups) all-purpose flour
• 60 g (2/3 cup) unsweetened Dutch-process cocoa powder
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 300 g (1 1/2 cups) granulated sugar
• 3 large eggs
• 240 ml (1 cup) whole buttermilk
• 120 ml (1/2 cup) vegetable oil
• 1 tsp instant espresso powder
• 1 1/2 tsp Diamond Crystal kosher salt
• 480 ml (2 cups) heavy cream (for whipped filling)
• 60 g (1/2 cup) powdered sugar (for whipped filling)
• 1 tsp vanilla (for whipped filling)
• 1 1/2 tsp unflavored gelatin (for whipped filling)
• 300 g (10.5 oz) bittersweet chocolate (for ganache)
• 240 ml (1 cup) heavy cream (for ganache)
• 2 tbsp light corn syrup (optional, for ganache)
• 60 ml (1/4 cup) sugar (for simple syrup, optional)
• 60 ml (1/4 cup) water (for simple syrup, optional)

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Instructions

1. Preheat the oven to 175°C (350°F) and prepare a 9 x 13-inch pan with parchment paper.
2. Whisk together the dry ingredients briefly.
3. In a bowl, whisk the eggs, vegetable oil, buttermilk, and vanilla until smooth.
4. Stir in the espresso powder.
5. In a large bowl, whisk together the dry ingredients.
6. Pour the wet mixture into the dry ingredients and fold gently until just combined.
7. Pour the batter into the prepared pan and bake for 30–35 minutes.
8. Cool the cake in the pan for 15 minutes, then remove and cool completely.
9. Bloom the gelatin over cold water, then whip heavy cream with powdered sugar until soft peaks form.
10. Drizzle in the melted gelatin while mixing to stabilize the whipped cream.
11. Slice the cake horizontally into layers and spread some whipped filling on top.
12. Top with the second layer and chill to set.
13. Heat heavy cream for ganache, pour over chopped chocolate, and whisk until smooth.
14. Pour the ganache over the chilled cake and let set before slicing to serve.

Notes

For a lighter option, consider substituting with pastry flour. This cake can be made a day ahead, wrapped tightly, and garnished just before serving.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 460
• Sugar: 32g
• Sodium: 280mg
• Fat: 28g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 95mg