Ding Dong Cake


Filling Base:

1 cup (200 g) granulated sugar
5 Tablespoons (40 g) all-purpose flour
¼ teaspoon salt
1 cup (236 ml) whole milk


1 ¾ cups (205 g) all-purpose flour
1 cup (200 g) brown sugar firmly packed
1 cup (200 g) granulated sugar
¾ cup (75 g) natural cocoa powder
1 ½ teaspoons baking soda
¾ teaspoon salt
½ cup (113 g) unsalted butter melted
½ cup (118 ml) neutral cooking oil (canola, vegetable, or avocado oil)
2 large eggs + 1 egg yolk room temperature preferred
2 teaspoons vanilla extract
1 cup (236 ml) buttermilk room temperature preferred
½ cup (118 ml) hot coffee


1 filling base from above
1 cup (226 g) unsalted butter softened
1 teaspoon clear vanilla extract see note

Ganache frosting:

8 oz (226 g) semi-sweet chocolate
1 cup (236 ml) heavy whipping cream


For the filling base:
In a medium-sized saucepan, combine sugar, flour, and salt and whisk until well combined.
1 cup granulated sugar,5 Tablespoons all-purpose flour,¼ teaspoon salt
While whisking, gradually pour in milk and whisk until mixture is smooth. Turn stovetop heat to medium.
1 cup whole milk
Whisk constantly on medium heat until mixture is thickened to a pudding-like consistency. The whisk should leave a trail through the mixture when it is ready.
Remove from heat and pour into a heat-proof container. Cover with a piece of wax paper pressed directly against the surface. Set aside and allow to cool completely to room temperature while you prepare the cake.

For the cake:

Preheat oven to 350F (175C) and prepare two 8” round cake pans by lining the bottoms with parchment paper and lightly greasing and flouring the sides. Set aside.
In a large bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt (you may make the batter by hand or use an electric hand mixer or stand mixer with paddle attachment).
1 ¾ cups all-purpose flour,1 cup brown sugar,1 cup granulated sugar,¾ cup natural cocoa powder,1 ½ teaspoons baking soda,¾ teaspoon salt
Add melted butter and oil, stir well until completely combined.
½ cup unsalted butter,½ cup neutral cooking oil
Add eggs, egg yolk, and vanilla extract and stir well until batter is uniformly combined. Scrape the sides and bottom of the bowl to be sure all ingredients are well mixed.
2 large eggs + 1 egg yolk,2 teaspoons vanilla extract
Gradually add buttermilk and stir well.
1 cup buttermilk
Add hot coffee (carefully! Don’t splash and burn yourself) and stir until all ingredients are well combined. Scrape the sides and bottom of the bowl again to be sure everything is well incorporated.
½ cup hot coffee
Evenly divide batter between prepared cake pans and bake on 350F (175C) for 33-35 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs.
Allow cakes to cool for 15 minutes before inverting onto a cooling rack to cool completely before frosting. You may finish making the filling while the cakes cool, so long as the filling base has cooled to room temperature.

For the filling:

Once the filling base has completely cooled to room temperature (it should not be warm or cold), you may proceed with the filling.
1 filling base
Place the butter in a large mixing bowl and use an electric mixer or stand mixer with whisk or paddle attachment to beat the butter on high-speed until it is light and fluffy.
1 cup unsalted butter
Reduce mixer speed to medium and gradually add base mixture one heaping spoonful at a time. Wait until each spoonful is fully incorporated and well combined before adding the next.
Once all filling base mixture is added, scrape the sides and bottom of the bowl with a spatula and stir in vanilla extract. Gradually increase mixer speed to medium-high and whip the frosting until it is smooth and airy. Use a spatula to deflate the frosting and work out any air bubbles.
1 teaspoon clear vanilla extract
Place in refrigerator for about 10-20 minutes to allow it to become slightly firm before assembling. Meanwhile, prepare the ganache frosting.

For the ganache frosting:

Combine chocolate and heavy cream in a medium-sized microwave-safe bowl.
8 oz semi-sweet chocolate,1 cup heavy whipping cream
Microwave on high for 35 seconds. Stir well and microwave for another 25 seconds. Whisk mixture together until completely smooth. If not yet smooth, microwave again for 25 seconds. Set aside, stirring occasionally, until ganache is spreadable while you prepare your filling.


Use a cake leveler or sharp serrated knife to level the cake layers, if needed.
Place first layer on a cake plate. Spread all of the filling evenly over the cake layer.
Top with next cake layer. Use an icing spatula to make the sides smooth so no filling is falling out. Place cake in the freezer for 10-15 minutes before spreading ganache frosting (note: if the ganache becomes too firm, you can heat in the microwave for 5-10 seconds until it’s soft enough to spread, but it should not be so soft that it runs right off the cake).
Spread cooled ganache evenly over top of cake and around sides. Use a spatula to evenly cover the whole cake.
Place in fridge to let the frosting harden for at least 15 minutes. Slice, serve, and enjoy!

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