Ding Dong Cake – Retro Chocolate Layer Cake Recipe

Rich, glossy chocolate and cloudlike cream meet in this Ding Dong Cake for a nostalgic showstopper that’s easier than it looks. After testing this version eight times and tweaking the ganache ratio, I settled on layers that stay moist and a filling that holds shape without becoming heavy. I developed parts of this while staging in a pastry kitchen, so the techniques are professional but home-friendly. This recipe highlights a tender chocolate sponge, a stabilized whipped cream filling, and a shiny chocolate glaze so it slices cleanly for plates or a dessert table. Read on for exact weights, timing, and troubleshooting tips so your cake looks as good as it tastes. For a light floral dessert pairing, try a rose-pistachio ice cream idea that contrasts nicely with chocolate.

Why This Recipe Works

• A high-ratio cake crumb (higher fat-to-flour) keeps the sponge tender and moist even after chilling.
• A stabilized whipped cream filling (whipped cream + gelatin) holds its shape between slices without tasting gelatinous.
• Warm ganache poured at the correct temperature smooths into a shiny finish and sets firm enough for clean slices.
• Baking the layers in a single 9-inch pan then splitting saves time and keeps edges even.
• Resting the assembled cake 1–2 hours in the fridge lets the flavors meld and makes slicing neater.

Ingredients Breakdown

• Cake flour or all-purpose flour: 250 g (2 cups) cake flour gives a softer crumb; if using all-purpose, expect a slightly denser cake.
• Cocoa powder: 65 g (2/3 cup) unsweetened Dutch-process cocoa for deep flavor and dark color.
• Sugar: 300 g (1 1/2 cups) granulated sugar for tenderness and structure.
• Baking powder & baking soda: 8 g (2 tsp) baking powder and 3 g (1/2 tsp) baking soda for predictable rise.
• Salt: 5 g (1 tsp) — use Diamond Crystal kosher if available; if using Morton, use about 3/4 tsp.
• Eggs: 3 large eggs (about 150 g without shells) at room temperature to bind and enrich the batter.
• Buttermilk: 240 ml (1 cup) buttermilk adds acidity and tenderizes the crumb; you can sub whole milk + 1 tbsp vinegar, but flavor will be slightly less tangy.
• Vegetable oil: 120 ml (1/2 cup) keeps the cake moist longer than butter.
• Coffee: 120 ml (1/2 cup) hot brewed coffee intensifies chocolate flavor without tasting like coffee.
• Vanilla extract: 10 ml (2 tsp) for aromatics.
• Filling: 480 ml (2 cups) heavy cream + 50 g (1/4 cup) powdered sugar + 1 1/2 tsp powdered gelatin (or 1 sheet) for stability.
  • Substitution note: You can use a stabilized cream cheese filling, but it will be denser and tangier.
• Ganache: 240 ml (1 cup) heavy cream + 340 g (12 oz) dark chocolate (60–70%) chopped + 30 g (2 tbsp) corn syrup for shine.
  • Chocolate brand affects texture; choose a reliable baking chocolate you like to eat.

Essential Equipment

• 9-inch round cake pan (not 8-inch — the batter volume needs 9-inch to prevent overflow).
• Kitchen scale — I strongly recommend weighing dry ingredients for consistency.
• Stand mixer or electric hand mixer for whipping cream.
• Offset spatula for smoothing layers and glaze.
• Instant-read thermometer to check ganache temperature.
• Serrated knife for splitting the cake.
• If you don’t have a cake turntable, place the cake on a large plate and rotate the plate while smoothing.

Step-by-Step Instructions

Prep time: 30 minutes; Cook time: 35 minutes; Inactive time: 1 hour chilling; Total time: 2 hours 5 minutes; Servings: 12 slices.

Step 1: Preheat and prepare the pan

Preheat the oven to 175°C (350°F). Grease and line a 9-inch round cake pan with parchment. Dust lightly with cocoa to prevent sticking — this avoids a white flour ring.

Step 2: Combine dry ingredients

Whisk together 250 g (2 cups) cake flour, 65 g (2/3 cup) Dutch-process cocoa, 300 g (1 1/2 cups) granulated sugar, 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 until evenly distributed.

Step 3: Mix wet ingredients

In another bowl whisk 3 large eggs, 120 ml (1/2 cup) vegetable oil, 240 ml (1 cup) buttermilk, 120 ml (1/2 cup) hot coffee, and 10 ml (2 tsp) vanilla until smooth, about 45 seconds.

Step 4: Combine batter

Pour wet into dry and stir gently until just combined, about 20–30 seconds. Do not overmix — stop as soon as no dry flour is visible. The batter will be thin; this is normal.

Step 5: Bake

Pour batter into the prepared pan and bake 30–35 minutes, until a toothpick comes out with a few moist crumbs and the center springs back, about 30–35 minutes. Cool in pan 10 minutes, then invert onto a rack to cool completely.

Step 6: Split the cake

Once cool, slice the cake horizontally into two even layers using a serrated knife; chill layers for 20 minutes to firm before filling.

Step 7: Make stabilized whipped cream filling

Sprinkle 1 1/2 tsp (5 g) powdered gelatin over 30 ml (2 tbsp) cold water to bloom 5 minutes. Heat 30 ml (2 tbsp) water to warm and dissolve the bloomed gelatin. Whip 480 ml (2 cups) heavy cream with 50 g (1/4 cup) powdered sugar to soft peaks, then drizzle in the dissolved gelatin and whip until medium peaks, 10–20 seconds more.

Step 8: Fill the cake

Place bottom layer on the serving plate and spread 2/3 of the stabilized cream (about 300 ml or 1 1/4 cups) evenly, leaving a 1 cm (1/2 inch) border. Top with second layer and chill 20–30 minutes to set the filling.

Step 9: Make the ganache

Heat 240 ml (1 cup) heavy cream until it just simmers. Pour over 340 g (12 oz) chopped dark chocolate and 30 g (2 tbsp) corn syrup. Let sit 1 minute, then whisk until smooth. Cool to 35–37°C (95–99°F), about 10 minutes, checking with an instant-read thermometer.

Step 10: Glaze and finish

Pour ganache over chilled cake, smoothing with an offset spatula and letting excess drip over edges. Return to the fridge 30–60 minutes to fully set. Slice with a hot, dry knife for clean edges — wipe between cuts. Resting inactive time: 1–2 hours in fridge before serving.

Expert Tips & Pro Techniques

• Chill the cake layers briefly before splitting — a warm cake tears and crumbs more easily.
• Common mistake: overwhipping the cream makes it grainy. Stop when medium peaks form and the cream holds shape but still feels soft.
• Use an instant-read thermometer for ganache: 35–37°C (95–99°F) is ideal for pouring glossy glaze; hotter makes it too thin, cooler makes it clumpy.
• Make-ahead: Bake the cake layers and freeze them wrapped tightly up to 2 months; thaw in the fridge overnight before assembling.
• Professional trick for smooth sides: crumb coat with a thin layer of stabilized cream and chill 15 minutes before final glaze.
• If you don’t have gelatin, whisk 1 tbsp cornstarch into the cream after gently heating to 70°C (160°F), then chill — texture will be slightly softer.
• For a taller presentation, bake two 9-inch cakes and stack with the same filling ratio; increase ganache by 50%.

Try a bright berry sauce idea alongside the cake to cut through richness.

Storage & Reheating

• Refrigerator: Store the assembled cake in an airtight cake container or tightly wrapped with plastic wrap for up to 4 days.
• Freezer: The filled, unglazed layers freeze best. Wrap layers tightly in plastic and foil; freeze up to 2 months. Thaw in the fridge overnight before glazing.
• Reheating: Serve chilled or bring to room temperature 20–30 minutes before serving. Avoid microwaving; it ruins the ganache sheen. If you prefer slightly softer ganache, leave slices at room temperature for 15 minutes.

Variations & Substitutions

• Gluten-Free Version: Replace 250 g (2 cups) cake flour with a 1:1 GF blend (such as Bob’s Red Mill). Add 1/2 tsp xanthan gum. Baking time may increase by 3–5 minutes.
• Boozy Chocolate: Add 30 ml (2 tbsp) Kahlúa or dark rum to the ganache after it cools for a boozy depth; keep corn syrup the same.
• Vegan Option: Use a vegan butter-based cake, aquafaba whipped with 1 tsp agar-agar for the filling, and coconut cream ganache. Texture will be different but still delicious.
• Mini Ding Dongs: Bake in a 9×13 pan and cut into small rounds using a cookie cutter to create individual portions; adjust chilling time down by 10–15 minutes.
• Extra Crunch: Layer with thin toasted hazelnut praline for texture contrast; keep the cream amount the same.

Serving Suggestions & Pairings

• Garnish with toasted hazelnuts and a dusting of cocoa powder for texture and aroma.
• Pair with a lightly acidic coffee or an espresso martini to complement the chocolate.
• For a fruity contrast, serve with a simple raspberry sauce or rose-pistachio ice cream to add floral brightness.
• For a brunch twist, slice thinly and serve with mascarpone and fresh berries; great with sparkling wine.

Nutrition Information

Serving size: 1 slice (1 of 12). Recipe yields 12 servings.

• Calories: 520 kcal
• Total Fat: 32 g
• Saturated Fat: 17 g
• Cholesterol: 120 mg
• Sodium: 260 mg
• Total Carbohydrates: 52 g
• Dietary Fiber: 3 g
• Sugars: 34 g
• Protein: 6 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: Dry cake usually means overbaking or too little fat. Check oven temperatures with a thermometer and pull the cake as soon as a toothpick shows a few moist crumbs.

Q: Can I make this without eggs?
A: Yes. Use an egg replacer such as 3 tablespoons flaxseed meal + 9 tablespoons water (mixed and rested) for 3 eggs. Texture will be slightly denser.

Q: Can I double this recipe?
A: Yes, double the ingredients for two 9-inch pans or one 9×13 plus an extra layer. Bake in two pans, and adjust baking time if using different pan sizes.

Q: Can I prepare this the night before?
A: Absolutely. Assemble the cake and chill overnight; flavors improve and the cake sets for cleaner slices the next day.

Q: How long does this keep in the fridge?
A: The assembled cake keeps up to 4 days refrigerated in an airtight container.

Q: Why is my ganache grainy?
A: Grainy ganache can be from overheating the chocolate or adding cold liquid. Chop chocolate fine and let hot cream sit 30 seconds before whisking; use warm ganache for pouring.

Q: Can I use whipped mascarpone instead of stabilized whipped cream?
A: Yes; substitute 300 g mascarpone whipped with 120 ml (1/2 cup) cream and 50 g powdered sugar. Leave out the gelatin. The filling will be richer and slightly firmer.

Conclusion

This Ding Dong Cake balances retro charm with modern technique: tender chocolate layers, stabilized cream that slices beautifully, and a mirror-like ganache finish. For a step-by-step visual guide that inspired some of the techniques here, watch the classic video tutorial at I Am Baker’s Ding Dong Cake video. For a candid recipe review and variations to consider, read a tester’s take at The Kitchn’s Ding Dong Cake review.

Ding Dong Cake

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• Author: anna
• Total Time: 125 minutes
• Yield: 12 slices 1x
• Diet: Vegetarian

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Description

A rich and glossy chocolate layer cake filled with stabilized whipped cream and topped with a shiny chocolate ganache, perfect for any dessert table.

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Ingredients

Scale 1x2x3x

• 250 g (2 cups) cake flour or all-purpose flour
• 65 g (2/3 cup) unsweetened Dutch-process cocoa powder
• 300 g (1 1/2 cups) granulated sugar
• 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) buttermilk
• 120 ml (1/2 cup) vegetable oil
• 120 ml (1/2 cup) hot brewed coffee
• 10 ml (2 tsp) vanilla extract
• 480 ml (2 cups) heavy cream
• 50 g (1/4 cup) powdered sugar
• 1 1/2 tsp powdered gelatin
• 240 ml (1 cup) heavy cream (for ganache)
• 340 g (12 oz) dark chocolate (60–70%)
• 30 g (2 tbsp) corn syrup

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Instructions

1. Preheat the oven to 175°C (350°F). Grease and line a 9-inch round cake pan with parchment.
2. Whisk together 250 g cake flour, 65 g cocoa, 300 g sugar, 8 g baking powder, 3 g baking soda, and 5 g salt for 30 seconds.
3. In another bowl, whisk 3 eggs, 120 ml oil, 240 ml buttermilk, 120 ml hot coffee, and 10 ml vanilla until smooth.
4. Pour the wet ingredients into the dry and stir gently until just combined. Do not overmix.
5. Pour the batter into the prepared pan and bake for 30–35 minutes. Cool in the pan for 10 minutes.
6. Slice the cake horizontally into two layers and chill for 20 minutes.
7. Bloom the gelatin in cold water, then heat water to dissolve it.
8. Whip 480 ml heavy cream with 50 g powdered sugar to soft peaks, then add gelatin.
9. Fill one cake layer with 2/3 of the whipped cream and place the second layer on top.
10. Heat 240 ml heavy cream and pour over 340 g chopped chocolate and 30 g corn syrup. Whisk until smooth.
11. Pour ganache over the chilled cake, smoothing with a spatula.

Notes

Chill the cake layers briefly before splitting and ensure ganache is at ideal temperature for pouring.

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

Nutrition

• Serving Size: 1 slice
• Calories: 520
• Sugar: 34g
• Sodium: 260mg
• Fat: 32g
• Saturated Fat: 17g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 120mg