Ding Dong Cake — Classic Chocolate Snack Cake

The first bite should crack the glossy fudge, meet pillowy cake, and then a cloud of cream — that is the promise of the Ding Dong Cake. This version balances a tender cocoa cake with a stable whipped cream filling and a fudgy glaze. After testing this recipe eight times and adjusting for different flours, I landed on a method that reliably produces the familiar snack-cake texture at home. I perfected the cream filling while staging desserts at a neighborhood bakery, and I simplified the glaze so home bakers get glossy results without tempering chocolate. Read on for a clear timeline, exact weights, and tips that prevent the common soggy-center mistake so you can make it tonight. Try a complementary dessert idea if you want a contrasting flavor after this cake.

Why This Recipe Works

• The cake uses oil and sour cream for extra moistness, which mimics the store-bought softness without becoming greasy.
• A simple syrup brush adds shelf stability and stops the center from drying while keeping crumb tenderness.
• The whipped cream filling includes a small amount of gelatin for structure so slices hold up and don’t weep.
• The fudge glaze is a cooked emulsion (butter, cocoa, sugar, milk) for a shiny finish that firms without cracking.
• We weigh dry ingredients and use short mixing times to avoid overdeveloping gluten and making the cake tough.

Ingredients Breakdown

• 250 g (2 cups) all-purpose flour — Provides structure. Measure by weight for accuracy. If using a 1:1 gluten-free blend, see the variations section.
• 200 g (1 cup) granulated sugar — Sweetens and tenderizes. Brown sugar adds chew; avoid swapping entirely.
• 60 g (3/4 cup) unsweetened cocoa powder — Gives chocolate flavor. Use Dutch-processed for a rounder flavor, natural if you prefer brighter cocoa notes.
• 10 g (2 tsp) baking powder and 3 g (1/2 tsp) baking soda — Leavening; don’t reduce or the cake will be dense.
• 5 g (1 tsp) fine salt — Enhances flavor. Use Diamond Crystal kosher salt and adjust if you use Morton (halve quantity if using Morton).
• 120 ml (1/2 cup) neutral oil (vegetable or canola) — Keeps the crumb soft even when chilled.
• 240 ml (1 cup) whole milk, warmed to room temperature — Adds moisture. For richer cake, use buttermilk and reduce baking powder by 1/2 tsp.
• 2 large eggs (about 100 g without shells) at room temperature — Structure and richness. For egg-free option, see substitutions.
• 120 g (1/2 cup) sour cream or full-fat Greek yogurt — Tenderizes and adds tang. Substituting low-fat changes texture.
• Vanilla extract 10 ml (2 tsp) — Flavor enhancer.
• For the cream filling: 480 ml (2 cups) heavy cream; 60 g (1/3 cup) powdered sugar; 5 g (1 tsp) unflavored gelatin (or 3 g agar for vegetarian) — Gelatin stabilizes the whipped cream so it slices.
• For the glaze: 150 g (3/4 cup) granulated sugar; 60 g (1/2 cup) unsalted butter; 30 g (1/3 cup) cocoa powder; 120 ml (1/2 cup) whole milk; pinch of salt — Cooked to create a glossy, spreadable glaze.

For another reliable cake method, see this pound cake guide.

Essential Equipment

• 9 x 13-inch (23 x 33 cm) baking pan — This recipe is scaled for this pan to achieve the correct layer thickness; do not use an 8-inch pan.
• Digital scale — Use for dry ingredient precision.
• Hand mixer or stand mixer with whisk and paddle attachments — Whisk for cream, paddle for batter.
• Instant-read thermometer — Helpful for checking glaze temperature and cake doneness.
• Offset spatula and bench scraper — For even frosting and smoothing the glaze.
• Fine-mesh sieve — Sifts cocoa and flour to avoid lumps.
• If you don’t have a 9×13, two 9-inch round pans work as a substitute; adjust baking time downward and test early.

See a layered cake technique that adapts well to round pans.

Step-by-step Instructions

Prep Time: 25 minutes. Cook Time: 35 minutes. Inactive Time: 1 hour chilling (for filling stability). Total Time: about 2 hours (including chilling). Servings: 8 slices (1 slice each).

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 a 2-inch overhang for easy removal. Lightly grease the parchment with butter.

Step 2: Combine dry ingredients

Sift 250 g (2 cups) all-purpose flour, 60 g (3/4 cup) unsweetened cocoa, 10 g (2 tsp) baking powder, 3 g (1/2 tsp) baking soda, and 5 g (1 tsp) salt into a bowl. Whisk to blend for 30 seconds until even.

Step 3: Mix wet ingredients

Whisk 200 g (1 cup) granulated sugar with 120 ml (1/2 cup) oil, 2 large eggs (about 100 g), and 10 ml (2 tsp) vanilla until smooth, about 30 seconds on medium speed. Add 240 ml (1 cup) milk and 120 g (1/2 cup) sour cream and mix until combined.

Step 4: Combine wet and dry

Pour wet into dry and fold with a spatula until just combined, about 10–15 gentle strokes. Do not overmix — stop as soon as no dry flour is visible. The batter will be slightly thick and ribbony.

Step 5: Bake the cake

Spread batter evenly in the prepared pan. Bake for 28–35 minutes, rotating halfway, until a toothpick or cake tester inserts with a few moist crumbs and the center springs back. Internal temperature should read about 96–98°C (205–208°F).

Step 6: Cool and slice for filling

Let the cake cool in the pan 15 minutes. Use the parchment overhang to lift onto a wire rack and cool completely, about 30 minutes. Slice the cake horizontally to create two even layers with a serrated knife, or split after chilling for cleaner edges.

Step 7: Stabilize the whipped cream filling

Sprinkle 5 g (1 tsp) powdered gelatin over 30 ml (2 tbsp) cold water and bloom 5 minutes. Heat gently until dissolved. Whip 480 ml (2 cups) heavy cream with 60 g (1/3 cup) powdered sugar to soft peaks, then pour in dissolved gelatin and whip to medium peaks. Chill 20 minutes to firm slightly.

Step 8: Assemble the cake

Brush each layer lightly with simple syrup (30 ml / 2 tbsp sugar dissolved in 30 ml / 2 tbsp hot water). Spread half the stabilized cream on the bottom layer, top with the second layer, and press gently. Chill 15 minutes for the cream to set.

Step 9: Make the fudge glaze

In a saucepan, combine 150 g (3/4 cup) sugar, 60 g (1/2 cup) butter, 30 g (1/3 cup) cocoa powder, and 120 ml (1/2 cup) milk. Heat over medium, whisking until smooth and just beginning to simmer. Remove from heat and cool 5 minutes until slightly thickened. If it separates, whisk vigorously off heat to bring it back together.

Step 10: Glaze and finish

Pour glaze over the chilled cake and smooth quickly with an offset spatula. Chill the cake 30 minutes to set the glaze and cream. Slice with a hot, dry knife for clean cuts.

Expert Tips & Pro Techniques

• Chill briefly before slicing: Cooling the assembled cake 15–30 minutes firms the filling and prevents oozing when you cut it.
• Common mistake — under-stabilized cream: If your cream weeps, you whipped it too soft or skipped gelatin. Use gelatin for hot climates or make the filling the day before and chill.
• Home pro technique: Bloom gelatin in cold water, then dissolve in a small amount of the heated glaze or warmed cream before folding. This prevents graininess and ensures even setting.
• Make-ahead: Bake the cake layers up to 2 days ahead, wrap tightly, and refrigerate. Prepare the filling and glaze the day you plan to serve.
• Use an instant-read thermometer: Glaze temperature matters — cool the glaze slightly (to around 60°C / 140°F) before pouring for a glossy finish that won’t drip too thin.
• Alternate whisk method: If you don’t have a stand mixer, chill the bowl and whisk attachment for 10 minutes, then whip the cream in small batches for quicker results.

For lighter cream ideas, see this whipped-cream pairing guide.

Storage & Reheating

• Refrigerator: Store whole or sliced Ding Dong Cake in an airtight container or wrapped tightly in plastic wrap for up to 4 days. The stabilized cream holds shape better than plain whipped cream.
• Freezer: This cake freezes reasonably well for up to 2 months. Wrap individual slices tightly in plastic and then foil. Thaw overnight in the refrigerator before serving. Note: glaze may dull slightly after freezing.
• Reheating: Serve chilled or bring to room temperature for 15–20 minutes. Avoid microwaving — it ruins the glaze and softens the filling.

Variations & Substitutions

• Gluten-Free Version: Replace all-purpose flour with a 1:1 cup-for-cup gluten-free blend (such as Bob’s Red Mill). Add ½ tsp xanthan gum if the blend lacks it. Baking time may increase by 3–5 minutes.
  Blackberry layer idea pairs well with GF crumb textures.
• Egg-Free Version: Use a commercial egg replacer or 2 tbsp ground flaxseed mixed with 6 tbsp water (let sit 10 minutes) for the 2 eggs. Expect a slightly denser crumb and reduce mixing to avoid toughness.
• Vegan Approach: Replace milk with oat milk, sour cream with coconut yogurt (thicker varieties), use vegan butter and a plant-based whipping cream stabilized with agar. Texture will be slightly different; chill longer to firm.
• Extra Chocolate: Add 30 g (1/4 cup) finely chopped bittersweet chocolate to the glaze for depth; melt into the warm glaze after removing from heat. Keep the rest unchanged.

Serving Suggestions & Pairings

• Garnish with toasted flaked coconut or a dusting of cocoa for contrast.
• Pair with an espresso or dark roast coffee to cut through sweetness.
• Serve with fresh berries or a tart compote for brightness. For a fruit-forward dessert, pair with our seasonal berry cake techniques in the linked guide.
• For a nostalgic treat, slice and serve alongside cold milk or a scoop of vanilla ice cream.

Nutrition Information

Per serving (1 slice). Servings: 8.

• Calories: 420 kcal
• Total Fat: 22 g
• Saturated Fat: 12 g
• Cholesterol: 110 mg
• Sodium: 280 mg
• Total Carbohydrates: 52 g
• Dietary Fiber: 2 g
• Sugars: 36 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 overmixing. Check for doneness early and stop mixing when no dry flour is visible. Use room-temperature ingredients so batter combines quickly.

Q: Can I make this without eggs?
A: Yes. Use a flax egg substitute (2 tbsp ground flax + 6 tbsp water for two eggs) or a commercial egg replacer. Expect a slightly denser crumb and monitor bake time.

Q: Can I double this recipe?
A: Yes. Double the ingredients and bake in two 9 x 13 pans or one sheet tray with more shallow depth. Baking time may vary; test for doneness with a toothpick or thermometer.

Q: Can I prepare this the night before?
A: Absolutely. Bake the layers and store covered. Assemble the cake the day you serve for the freshest texture, or assemble and chill overnight if you need a ready-to-serve dessert.

Q: How long does this keep in the fridge?
A: The assembled cake keeps 3–4 days refrigerated in an airtight container. The stabilized cream helps maintain texture for this timeframe.

Q: Why is my glaze grainy or split?
A: Graininess can come from undissolved sugar or adding cold ingredients to hot glaze. Split glaze indicates overheating or rapid cooling; whisk off heat to reincorporate if it happens.

Q: Can I use a different pan size?
A: You can use two 9-inch round pans. Bake 18–25 minutes and check for doneness. If you use a deeper pan, the center will need more time and may bake unevenly.

Conclusion

This Ding Dong Cake brings a nostalgic snack into the home kitchen with reliable technique and a few pro touches. For a visual step-by-step video and variation ideas, I recommend the proven tutorial by a trusted baking blog and an in-depth recipe review that compares popular versions: Ding Dong Cake {VIDEO} | I Am Baker and I Tried the Top-Rated "Ding Dong Cake" and It Lives Up to the Hype.

Ding Dong Cake

---

• Author: anna
• Total Time: 120 minutes
• Yield: 8 slices 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A classic chocolate snack cake with a tender cocoa base, creamy filling, and glossy fudge glaze.

---

Ingredients

Scale 1x2x3x

• 250 g (2 cups) all-purpose flour
• 200 g (1 cup) granulated sugar
• 60 g (3/4 cup) unsweetened cocoa powder
• 10 g (2 tsp) baking powder
• 3 g (1/2 tsp) baking soda
• 5 g (1 tsp) fine salt
• 120 ml (1/2 cup) neutral oil
• 240 ml (1 cup) whole milk, warmed
• 2 large eggs
• 120 g (1/2 cup) sour cream
• 10 ml (2 tsp) vanilla extract
• 480 ml (2 cups) heavy cream
• 60 g (1/3 cup) powdered sugar
• 5 g (1 tsp) unflavored gelatin
• 150 g (3/4 cup) granulated sugar for glaze
• 60 g (1/2 cup) unsalted butter
• 30 g (1/3 cup) cocoa powder for glaze
• 120 ml (1/2 cup) whole milk for glaze
• pinch of salt for glaze

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 175°C (350°F) and prepare a 9 x 13-inch pan with parchment and butter.
2. Sift together flour, cocoa, baking powder, baking soda, and salt into a bowl.
3. Whisk sugar, oil, eggs, and vanilla until smooth; mix in milk and sour cream.
4. Pour the wet mixture into the dry and fold gently until just combined.
5. Spread the batter in the prepared pan and bake for 28–35 minutes until done.
6. Cool the cake in the pan for 15 minutes, then transfer to a wire rack.
7. Whisk gelatin with water, bloom, heat, and dissolve for the whipped cream.
8. Brush each layer of cake with simple syrup and fill with stabilized cream.
9. Combine sugar, butter, cocoa powder, and milk in a saucepan to make the glaze.
10. Pour the glaze over the cooled cake and chill before serving.

Notes

Make sure to use room temperature ingredients for better texture. Use gelatin for hot climates to stabilize the whipped cream.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 36g
• Sodium: 280mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 110mg