Ding Dong Cake Recipe — Moist Chocolate Layer Cake

The first bite is pure nostalgia: tender chocolate cake, a cloudlike cream center, and shiny chocolate ganache that snaps just so. This Ding Dong Cake delivers that sandwich-cake magic in layer-cake form, and I refined it through multiple test bakes until the crumb stayed moist and the filling held its shape. After testing this recipe eight times using different cocoa blends and pans, I found a balance that gives soft layers, stable filling, and a mirror-like ganache without complicated tools. If you love nostalgic bakery treats, this version is made for sharing and slicing cleanly at parties and potlucks. Read on for the full breakdown, exact measures, and pro tips to get it right the first time.

Why This Recipe Works

• The cake uses a small amount of oil plus butter for extra moisture while keeping a tender crumb.
• A quick syrup brushed on warm layers locks in moisture and prevents a dry cake.
• Stabilized whipped cream (a touch of gelatin) keeps the filling fluffy but sliceable without tasting gelatinous.
• The ganache is poured warm and thinned slightly so it levels smoothly and sets glossy.
• Testing across pan sizes and cocoa brands produced consistent bake times and dependable doneness cues.

Ingredients Breakdown

• All-purpose flour 250 g (2 cups) — the structure of the cake; do not swap for self-rising.
• Unsweetened cocoa powder 60 g (2/3 cup) — use Dutch-processed for deeper flavor; natural cocoa will require a 1/4 tsp baking soda adjustment.
• Granulated sugar 300 g (1 1/2 cups) — provides sweetness and tenderizes the crumb.
• Baking powder 10 g (2 tsp) and fine salt 5 g (1 tsp) — leavening and flavor balance. Use Diamond Crystal kosher salt for lighter seasoning; if using Morton’s, halve the volume.
• Large eggs, room temperature — 3 eggs bring structure and richness.
• Whole milk 240 ml (1 cup) — adds moisture and helps dissolve cocoa.
• Neutral oil (vegetable or canola) 60 ml (1/4 cup) plus 60 g (4 tbsp) unsalted butter, melted — the oil keeps the crumb moist; butter adds flavor. Do not omit the oil.
• Pure vanilla extract 10 ml (2 tsp) — enhances chocolate notes.
• Simple syrup: granulated sugar 50 g (1/4 cup) + water 50 ml (1/4 cup) — brushed on layers to lock moisture.
• Filling: heavy cream 480 ml (2 cups), powdered sugar 60 g (1/2 cup), 2 tsp vanilla, 1 tsp unflavored gelatin (or 1 tbsp powdered gelatin alternative) — gelatin stabilizes whipped cream for clean slices. You can substitute 225 g (1 cup) mascarpone for half the cream for a tangier, denser filling; texture will be richer.
• Ganache: dark chocolate 300 g (10.5 oz) chopped, heavy cream 240 ml (1 cup), 2 tbsp light corn syrup — the cream-chocolate ratio makes a pourable ganache that sets shiny. Use a chocolate you enjoy eating plain.

Ingredient note and inspiration: for a lighter flavor pairing, see this almond pound cake for ideas on nutty aromatics that pair well with chocolate.

Essential Equipment

• Two 9-inch (23 cm) round cake pans — the batter volume fits two 9-inch pans best; an 8-inch pan will overflow.
• Electric mixer or stand mixer with whisk attachment for stable whipped cream.
• Digital kitchen scale for accurate dry-ingredient weights.
• Instant-read thermometer (useful for ganache and cream temperature).
• Offset spatula and bench scraper for smooth filling and sides.
• Cooling racks and a turntable (optional) for easier ganache pouring.
  If you don’t have two 9-inch pans, bake in batches and keep batter chilled between pours. For a makeshift turntable, use a cake plate on top of a shallow, inverted bowl.

Step-by-Step Instructions

Prep Time: 40 minutes active; Cook Time: 25 minutes per layer; Inactive Time: 2 hours chilling (total); Total Time: 3 hours (includes chilling); Servings: 12 slices.

Step 1: Preheat and prepare pans

Preheat the oven to 175°C (350°F). Grease two 9-inch (23 cm) round pans and line the bottoms with parchment; dust lightly with flour and tap out excess. Chill the pans in the fridge for 5 minutes if your batter is thin — this helps set the edges.

Step 2: Combine dry ingredients

Whisk together 250 g (2 cups) all-purpose flour, 60 g (2/3 cup) unsweetened cocoa powder, 300 g (1 1/2 cups) granulated sugar, 10 g (2 tsp) baking powder, and 5 g (1 tsp) salt in a bowl for 30 seconds until evenly distributed. Sifting is optional but helps remove lumps.

Step 3: Mix wet ingredients

Whisk 3 large eggs, 240 ml (1 cup) whole milk, 60 ml (1/4 cup) neutral oil, 60 g (4 tbsp) melted unsalted butter, and 10 ml (2 tsp) vanilla in a separate bowl for 20–30 seconds. Pour the wet into the dry and fold gently using a rubber spatula until combined — do not overmix; stop when no dry streaks remain, about 20–30 seconds.

Step 4: Bake the layers

Divide batter evenly between the two pans (about 650 g batter total, ~325 g per pan). Bake at 175°C (350°F) for 22–25 minutes, rotating pans halfway. Bake until a toothpick comes out with a few moist crumbs and the center springs back; internal temp should be about 96–99°C (205–210°F). Cool 10 minutes in pans, then invert onto racks.

Step 5: Make simple syrup and stabilize filling

While cakes cool, combine 50 g (1/4 cup) sugar and 50 ml (1/4 cup) water in a small saucepan and simmer 1–2 minutes until sugar dissolves. For the filling, sprinkle 1 tsp (about 5 g) unflavored gelatin over 30 ml (2 tbsp) cold water; let bloom 5 minutes, then warm gently until dissolved (do not boil). Whip 480 ml (2 cups) heavy cream with 60 g (1/2 cup) powdered sugar and 2 tsp vanilla to soft peaks, then whisk in dissolved gelatin until fully incorporated. Chill 15–20 minutes to firm.

Step 6: Assemble the cake

Brush each cake layer lightly with simple syrup (about 1 tbsp per layer) while still warm to lock moisture. Place one layer on a cake board, spread 1/3 of the stabilized cream (about 300 g / 1 1/4 cups) evenly to the edge. Top with second layer and press gently. Chill the assembled cake 30 minutes to firm the filling, about 30–45 minutes.

Step 7: Make the ganache and pour

Heat 240 ml (1 cup) heavy cream to just under boiling (90–95°C / 195–203°F) and pour over 300 g (10.5 oz) chopped dark chocolate and 2 tbsp corn syrup. Let sit 1 minute, then stir until smooth and warm (around 45–50°C / 113–122°F). If too thick, thin with 1–2 tbsp warm cream. Pour ganache over the chilled cake, smoothing once with an offset spatula. Ganache should set in about 20–30 minutes at room temperature.

Step 8: Chill and serve

Chill the ganache-covered cake 30–60 minutes to set the glaze. Serve slices at room temperature for best flavor. Leftovers keep tightly covered in the fridge.

Prep and inactive timings: allow at least 2 hours of chilling time overall — 30–45 minutes between assembly and ganache, and 30–60 minutes for ganache to fully set.

Expert Tips & Pro Techniques

• Common mistake: Overwhipped cream will break and weep. Stop at soft peaks and add the warmed, dissolved gelatin gradually to stabilize without toughness.
• Pro technique for clean slices: Chill the cake for 20–30 minutes after ganache sets, then warm a knife under hot water, wipe dry, and cut each slice with a single steady motion.
• Make-ahead: Bake the layers up to 48 hours ahead and wrap tightly; keep filling chilled and assemble the day of serving for best texture.
• Ingredient swap warning: Replacing gelatin with instant pudding will change mouthfeel and may add an artificial flavor. If you want a vegetarian option, use agar-agar (may need testing: about 1 tsp agar powder, boiled and cooled — results firmer).
• Home chef shortcut: If you don’t want to temper ganache pour temperature, warm it to 45–50°C (113–122°F) so it’s fluid enough to level and glossy when it cools.
• Troubleshooting ganache: If ganache seizes, add a splash of warm cream and stir slowly until smooth.

Storage & Reheating

• Refrigerator: Store covered in an airtight cake box or cloche for up to 4 days. Keep at the back of the fridge where temp is most stable.
• Freezer: You can freeze whole slices wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge.
• Reheating: Serve chilled or bring to room temperature 30–45 minutes before serving. Do not microwave — it melts the filling unevenly and dulls the ganache. If you prefer a warm slice, heat at 160°C (325°F) for 8–10 minutes wrapped loosely in foil.

Variations & Substitutions

• Gluten-Free Version: Replace 250 g (2 cups) all-purpose flour with a 1:1 GF blend (such as Bob’s Red Mill) and add 1/2 tsp xanthan gum. Bake times may increase by 3–5 minutes; test doneness with a toothpick.
• Lighter Filling: Use 225 g (1 cup) mascarpone mixed with 360 ml (1 1/2 cups) whipped cream and 40 g (1/4 cup) powdered sugar. Keeps filling stable and adds tang; texture is slightly denser.
• Vegan Option: Use a plant-based cream stabilizer (commercial stabilizers), replace dairy cream with coconut cream (chilled), use vegan chocolate for ganache, and swap eggs for a commercial egg replacer; results vary and require testing.
• Flavor tweak: Add 1 tbsp espresso powder to the batter (dissolved in the milk) to amplify chocolate depth without a coffee flavor.
• Mini version: Turn into 12 cupcake-sized Ding Dongs; bake at 175°C (350°F) for 14–16 minutes and adjust filling to pipe between halves.

Serving Suggestions & Pairings

• Serve with fresh raspberries for a bright contrast to rich chocolate. For ideas on complementary cakes, see this blackberry velvet cake guide.
• Pair with a bold black coffee or stout beer to match the chocolate intensity.
• Garnish with toasted hazelnuts or a sprinkle of flaky sea salt for texture and balance.
• For a party tray, slice thinly and pair with mini fruit tarts or our take on seasonal ice cream; inspiration can be found in this rose pistachio cheesecake ice cream piece.

Nutrition Information

Per serving (1 slice; recipe yields 12 slices):

• Calories: 520 kcal
• Total Fat: 31 g
• Saturated Fat: 18 g
• Cholesterol: 110 mg
• Sodium: 210 mg
• Total Carbohydrates: 54 g
• Dietary Fiber: 3 g
• Sugars: 32 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 cake turn out dry?
A: Most often you overbaked it or skipped the simple syrup. Bake until a toothpick shows moist crumbs and brush warm layers with 1 tbsp simple syrup each to lock moisture.

Q: Can I make this without eggs?
A: You can try an egg replacer (commercial blends) or use flax "eggs" (1 tbsp ground flax + 3 tbsp water per egg), but texture will be denser. Egg-free versions may need a moisture boost (an extra 2 tbsp oil).

Q: Can I double this recipe?
A: Yes. Double all ingredients and bake in four 9-inch pans or in batches. Do not double baking powder in one bowl without mixing thoroughly — measure carefully.

Q: Can I prepare this the night before?
A: Yes. Bake layers the day before, wrap tightly, and refrigerate. Prepare and chill the filling the next day, assemble, and pour ganache a few hours before serving.

Q: How long does this keep in the fridge?
A: Stored in an airtight container or under a cake dome, it keeps 3–4 days. The stabilized filling helps maintain structure for these days.

Q: My ganache is grainy; what happened?
A: If chocolate wasn’t chopped uniformly or cream was too hot or cold, it can seize. Rewarm gently and stir in a teaspoon of warm cream at a time until smooth.

Q: Can I substitute whipped cream with buttercream?
A: Yes. Swiss or Italian meringue buttercream will hold shape well but will be sweeter and heavier; reduce powdered sugar in the recipe if you prefer less sweetness.

Conclusion

If you want a visual walkthrough, this Ding Dong Cake video from I Am Baker shows assembly and ganache techniques that mirror the steps above. For a recipe review and experience-based notes from another tester, read I Tried the Top-Rated "Ding Dong Cake" and It Lives Up to the Hype for tips and comparisons to this version.

Enjoy baking and slicing — this cake is built to be shared.

Ding Dong Cake

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• Author: anna
• Total Time: 180 minutes
• Yield: 12 slices 1x
• Diet: Vegetarian

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Description

Moist chocolate layer cake with a cloudlike cream center and shiny chocolate ganache.

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Ingredients

Scale 1x2x3x

• 250 g (2 cups) all-purpose flour
• 60 g (2/3 cup) unsweetened cocoa powder
• 300 g (1 1/2 cups) granulated sugar
• 10 g (2 tsp) baking powder
• 5 g (1 tsp) fine salt
• 3 large eggs, room temperature
• 240 ml (1 cup) whole milk
• 60 ml (1/4 cup) neutral oil
• 60 g (4 tbsp) unsalted butter, melted
• 10 ml (2 tsp) pure vanilla extract
• 50 g (1/4 cup) granulated sugar (for simple syrup)
• 50 ml (1/4 cup) water (for simple syrup)
• 480 ml (2 cups) heavy cream (for filling)
• 60 g (1/2 cup) powdered sugar (for filling)
• 2 tsp vanilla (for filling)
• 1 tsp unflavored gelatin (or 1 tbsp powdered gelatin alternative)
• 300 g (10.5 oz) dark chocolate, chopped (for ganache)
• 240 ml (1 cup) heavy cream (for ganache)
• 2 tbsp light corn syrup (for ganache)

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Instructions

1. Preheat the oven to 175°C (350°F). Grease two 9-inch round pans and line with parchment.
2. Whisk together the flour, cocoa powder, sugar, baking powder, and salt until evenly distributed.
3. Whisk eggs, milk, oil, melted butter, and vanilla in a separate bowl and combine with dry ingredients.
4. Divide the batter between the two pans and bake for 22-25 minutes until a toothpick comes out with a few moist crumbs.
5. Combine sugar and water in a saucepan for simple syrup, simmer until dissolved.
6. Whip heavy cream, powdered sugar, and vanilla to soft peaks, then add dissolved gelatin.
7. Brush each cake layer with simple syrup while warm and assemble with stabilized cream.
8. Heat cream for ganache and pour over chocolate; mix until smooth and pour over the assembled cake.
9. Chill the ganache-covered cake to set for 30-60 minutes before serving.

Notes

Common mistake: Overwhipped cream will break. Stop at soft peaks and add dissolved gelatin gradually.

• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 520
• Sugar: 32g
• Sodium: 210mg
• Fat: 31g
• Saturated Fat: 18g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 110mg