Ding Dong Cake recipe — Creamy Chocolate Layer Cake

The first bite is pure childhood nostalgia: a moist chocolate cake, a cloud of whipped cream, and a thin chocolate glaze that snaps. This Ding Dong Cake recipe brings that playground classic to the home kitchen with better texture and more stable filling. After testing this version eight times with different flours and pans, I settled on a tender crumb that holds up to a whipped filling without collapsing. I developed and refined the method while running a pastry program and teaching home bakers how to get consistent results. Read on for clear timing, metric weights, and sensory cues so your cake turns out every time.

If you love layered desserts, you might also enjoy a bright frozen take like our rose-pistachio cheesecake ice cream for contrast: rose-pistachio cheesecake ice cream.

Why This Recipe Works

• Resting the batter 10 minutes hydrates the flour and gives a more even crumb and better rise.
• Using cake flour (or a cake-flour substitute) reduces gluten for a tender bite while still supporting the filling.
• Folding whipped cream into stabilized mascarpone creates a filling that holds shape without tasting tangy.
• A thin chocolate glaze sets quickly at room temperature and gives the classic snap without weighing down the cake.
• Testing across different pans ensured even baking; the specified pan size prevents overflow and uneven doming.

Ingredients Breakdown

• Cake flour (or 250 g (2 cups) all-purpose with 30 g (1/4 cup) cornstarch): provides a fine, tender crumb. If you use all-purpose flour only, do not skip the cornstarch or the cake will be chewier.
• Cocoa powder, unsweetened 60 g (3/4 cup): gives chocolate flavor; use Dutch-process for deeper cocoa notes, natural for brighter chocolate. Do not replace with chocolate chips.
• Baking powder + baking soda: leavening balance for rise and lift. Replace either and you risk a flat cake.
• Granulated sugar 300 g (1 1/2 cups): sweetens and gives structure. Brown sugar will add moisture and caramel notes but changes texture slightly.
• Large eggs (room temperature) x4: eggs provide structure and help the cake rise. For egg-free options see substitutions below.
• Whole milk 240 ml (1 cup): hydrates the dry ingredients. For richer cake, use buttermilk — it also reacts with the baking soda to tenderize.
• Neutral oil 120 ml (1/2 cup) or melted unsalted butter: oil keeps the crumb moist; butter adds flavor but firms the crumb.
• Mascarpone 300 g (10.5 oz) + heavy cream 240 ml (1 cup): whipping these makes a stable, silky filling. You can substitute full-fat cream cheese, but the flavor is tangier.
• Powdered sugar 60 g (1/2 cup) for sweetening the filling. Adjust to taste.
• Chocolate glaze: semi-sweet chocolate 200 g (7 oz) and light corn syrup 30 g (2 tbsp) — the corn syrup smooths the shine. You can use golden syrup or a tablespoon of neutral oil as a substitute.
• Kosher salt: use Diamond Crystal; if you use Morton, halve the quantity.

Essential Equipment

• 9-inch (23 cm) round cake pans — two layers are baked separately. Do not use 8-inch pans; the batter volume needs 9-inch pans to avoid overflow.
• Kitchen scale — weigh dry ingredients for consistent results.
• Stand mixer or hand mixer — for whipping cream and creaming batter. A hand whisk works for light folding but takes longer.
• Offset spatula for smoothing filling and glaze.
• Instant-read thermometer to check doneness if desired.
• Wire rack and rimmed baking sheet for cooling and glazing.
• Parchment rounds to line pans for easy release.

If you don’t have cake flour, make a cake-flour substitute: measure 250 g (2 cups) all-purpose flour, remove 30 g (1/4 cup), then whisk in 30 g (1/4 cup) cornstarch.

Step-by-Step Instructions

Prep Time: 30 minutes. Cook Time: 30 minutes. Inactive Time: 30 minutes cooling. Total Time: 1 hour. Servings: 12 slices.

Step 1: Preheat and prepare pans

Preheat the oven to 175°C (350°F). Butter two 9-inch (23 cm) round pans and line the bottoms with parchment. Chill pans in the fridge for 10 minutes if using butter to prevent sticking.

Step 2: Sift and mix dry ingredients

Whisk together 250 g (2 cups) cake flour, 60 g (3/4 cup) unsweetened cocoa, 10 g (2 tsp) baking powder, 2 g (1/2 tsp) baking soda, and 6 g (1 tsp) kosher salt for 30–60 seconds until evenly combined.

Step 3: Combine wet ingredients

In a separate bowl, beat 300 g (1 1/2 cups) granulated sugar with 120 ml (1/2 cup) neutral oil and 4 large eggs for 1–2 minutes until glossy. Add 240 ml (1 cup) whole milk and 5 ml (1 tsp) vanilla, mixing until smooth.

Step 4: Fold batter and rest

Add the dry mix to the wet in two additions, folding with a spatula until just combined, about 12–15 turns. Do not overmix — stop as soon as no dry streaks remain. Let the batter rest 10 minutes to hydrate the flour.

Step 5: Bake the layers

Divide batter evenly between the two prepared pans. Bake at 175°C (350°F) for 25–30 minutes, rotating pans at 15 minutes. Cakes are done when a toothpick comes out with moist crumbs and the center springs back, or when an instant-read thermometer reads 95–99°C (203–210°F). Cool in pans for 10 minutes, then invert onto a wire rack to cool completely, about 30 minutes.

Step 6: Make the filling

Chill the bowl and whisk for 10 minutes. Whip 240 ml (1 cup) heavy cream to soft peaks, 2–3 minutes on medium speed. In another bowl, beat 300 g (10.5 oz) mascarpone with 60 g (1/2 cup) powdered sugar until smooth, 30–45 seconds. Fold whipped cream into mascarpone gently until uniform. Do not overwhip — it should be creamy, not stiff.

Step 7: Assemble the cake

Place one cake layer on the cake board. Spread 300 g (about 1 1/4 cups) of the mascarpone cream evenly to the edge. Top with the second layer and press gently to set. Chill the assembled cake for 15–20 minutes to firm the filling.

Step 8: Make the glaze and finish

Melt 200 g (7 oz) semi-sweet chocolate with 30 g (2 tbsp) light corn syrup over a double boiler until 45–50°C (113–122°F). Pour the warm glaze over the chilled cake and smooth with an offset spatula. Let the glaze set at room temperature for 20–30 minutes before slicing.

Expert Tips & Pro Techniques

• Use a scale for flour and cocoa — volume measures vary too much and cause texture issues.
• Common mistake: overwhipping the filling. If it turns grainy, fold in 1–2 tbsp of warm cream to smooth and then chill.
• Make-ahead: Bake the layers up to 48 hours ahead, wrap tightly in plastic and freeze. Thaw overnight in the fridge before assembling.
• Professional trick adapted for home: temper the chocolate glaze by warming it to 45–50°C (113–122°F) and then letting it cool slightly before pouring to avoid a dull finish.
• For even slicing, chill the glazed cake for 30 minutes and use a hot, dry knife wiped between cuts.

Storage & Reheating

• Refrigerator: Store in an airtight container or cake dome for 3–4 days. Keep away from strong-smelling foods.
• Freezer: The unfrosted layers freeze best. Wrap each layer tightly in plastic and foil; freeze up to 3 months. Thaw overnight in the fridge before assembling. Assembled cakes with whipped filling can be frozen for up to 1 month; thaw slowly in the fridge to avoid weeping.
• Reheating: Serve cold or bring slices to room temperature for 20–30 minutes. Avoid microwaving — it will make the glaze soft and the filling weep.

Variations & Substitutions

• Gluten-Free Version: Replace cake flour with a 1:1 gluten-free flour blend, 250 g (2 cups), and add 1/2 tsp xanthan gum. Baking time may increase by 3–5 minutes.
• Dairy-Free Version: Use a dairy-free cream substitute (like coconut cream) whipped with 1 tbsp powdered sugar, and replace mascarpone with a dairy-free cream cheese. Flavor will be coconut-forward.
• Mini Ding Dongs: Divide batter into a lined muffin tin and bake at 175°C (350°F) for 12–14 minutes. Reduce filling volume to 1–2 tbsp per cake.
• Mocha Twist: Add 1 tbsp instant espresso powder to the wet ingredients and fold 1 tbsp espresso into the glaze for a coffee-chocolate edge.

Serving Suggestions & Pairings

• Dust with a little cocoa and serve with fresh raspberries for acidity.
• Pair with a bright, not-too-sweet coffee; iced coffee cuts through the cream.
• For a brunch twist, serve with sliced stone fruit or a small scoop of lemon sorbet. You can link a lighter cake idea like our almond pound cake for contrast: almond pound cake.
• If you want a dramatic berry pairing, try our blackberry velvet cake ideas for color and tartness: blackberry velvet suggestions.

Nutrition Information

Serving Size: 1 slice. Servings: 12.

Per serving (estimate):
Calories: 420 kcal
Total Fat: 26 g
Saturated Fat: 14 g
Cholesterol: 120 mg
Sodium: 210 mg
Total Carbohydrates: 40 g
Dietary Fiber: 3 g
Sugars: 26 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 too much flour or overbaking. Weigh your flour and check for doneness at 25 minutes; cakes pull away from the pan slightly when done.

Q: Can I make this without eggs?
A: Yes. Use 4 flax "eggs" (4 tbsp ground flaxseed + 12 tbsp water, chilled) or a commercial egg replacer. Texture will be a bit denser.

Q: Can I double this recipe?
A: Yes. Double all ingredients and bake in two sets of pans, or use larger pans and adjust bake time. If using a 10-inch pan, expect 30–35 minutes baking time.

Q: Can I prepare this the night before?
A: Yes. Assemble the cake the night before and keep it chilled. Bring to room temperature 20–30 minutes before serving for best texture.

Q: How long does this keep in the fridge?
A: Stored airtight, the cake keeps 3–4 days in the fridge. The filling may soften slightly after day two.

Q: My glaze is dull. How do I get a shiny finish?
A: Add 1–2 tbsp light corn syrup to the melted chocolate and do not overheat. Pour while warm and smooth quickly.

Q: Can I use a boxed cake mix?
A: You can, but a homemade batter gives better structure for the whipped filling. If using a mix, choose a moist chocolate variety and reduce oven time as needed.

Conclusion

For a visual walk-through, watch the detailed step-by-step video from I Am Baker showing a very similar approach: I Am Baker’s Ding Dong Cake video. If you’re curious how this cake stacks up to other testers, see this recipe review and comparison: I Tried the Top-Rated "Ding Dong Cake" and It Lives Up to the Hype.

Ding Dong Cake

---

• Author: anna
• Total Time: 90 minutes
• Yield: 12 slices 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A moist chocolate cake layered with a cloud of whipped cream and finished with a thin chocolate glaze.

---

Ingredients

Scale 1x2x3x

• 250 g (2 cups) cake flour (or 250 g all-purpose with 30 g cornstarch)
• 60 g (3/4 cup) unsweetened cocoa powder
• 10 g (2 tsp) baking powder
• 2 g (1/2 tsp) baking soda
• 6 g (1 tsp) kosher salt
• 300 g (1 1/2 cups) granulated sugar
• 120 ml (1/2 cup) neutral oil or melted unsalted butter
• 4 large eggs (room temperature)
• 240 ml (1 cup) whole milk
• 5 ml (1 tsp) vanilla extract
• 300 g (10.5 oz) mascarpone
• 240 ml (1 cup) heavy cream
• 60 g (1/2 cup) powdered sugar
• 200 g (7 oz) semi-sweet chocolate
• 30 g (2 tbsp) light corn syrup

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 175°C (350°F). Butter two 9-inch round pans and line the bottoms with parchment.
2. Chill pans in the fridge for 10 minutes.
3. Whisk together cake flour, cocoa powder, baking powder, baking soda, and kosher salt for 30–60 seconds.
4. Beat sugar with neutral oil and eggs for 1–2 minutes until glossy. Add milk and vanilla, mixing until smooth.
5. Fold the dry ingredients into the wet in two additions, stopping as soon as no dry streaks remain. Let the batter rest for 10 minutes.
6. Divide the batter between the two pans and bake for 25–30 minutes. Cool in pans for 10 minutes, then invert to cool completely.
7. Chill the bowl and whisk, then whip heavy cream to soft peaks. In another bowl, beat mascarpone with powdered sugar until smooth.
8. Fold whipped cream into mascarpone until uniform.
9. Spread the mascarpone cream on top of one cake layer, then top with the second layer.
10. Chill the assembled cake for 15–20 minutes.
11. Melt chocolate with corn syrup over a double boiler until 45–50°C. Pour the glaze over the chilled cake.
12. Let the glaze set at room temperature before slicing.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend. Store in an airtight container for 3–4 days.

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

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 26g
• Sodium: 210mg
• Fat: 26g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 120mg