Have you ever craved the iconic chocolate and cream combination of those beloved store-bought treats from your childhood? Making your own ding dong cake recipe at home transforms that nostalgic flavor into an impressive dessert that's fresher, more delicious, and free from preservatives. This homemade ding dong cake recipe brings together moist chocolate cake layers with a luscious cream filling and rich chocolate ganache coating. 

Ingredients List

    • 1¾ cups all-purpose flour
    • 2 cups granulated sugar
    • ¾ cup unsweetened cocoa powder
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 2 large eggs, at room temperature
    • 1 cup whole milk
    • ½ cup vegetable oil
    • 2 teaspoons vanilla extract
    • 1 cup boiling water

For the Cream Filling:

    • 1 cup unsalted butter, softened
    • 2 cups powdered sugar
    • 2 tablespoons heavy cream
    • 1 teaspoon vanilla extract
    • Pinch of salt

For the Chocolate Ganache:

    • 1½ cups semi-sweet chocolate chips
    • ¾ cup heavy cream
    • 2 tablespoons unsalted butter
    • Optional: 1 tablespoon light corn syrup for extra shine

Timing / Cooking Schedule

Prep time: 30 minutes

Cooking time: 30 minutes

Total time: 2 hours 30 minutes (includes cooling and assembly)

This timeline includes essential cooling periods to ensure your cake layers set properly before assembly. Plan ahead by baking the cake layers the night before to streamline your process.

Step-by-Step Instructions

Step 1: Prepare Your Baking Environment Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray, then line the bottoms with parchment paper. This double protection ensures your cakes release easily without sticking.

Step 2: Mix the Dry Ingredients In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Sifting the cocoa powder beforehand prevents lumps and creates a smoother batter texture in your ding dong cake recipe.

Step 3: Combine Wet Ingredients In a separate bowl, beat eggs, milk, oil, and vanilla extract until well blended. The room-temperature eggs incorporate more smoothly, creating better emulsion.

Step 4: Create the Batter Add wet ingredients to dry ingredients, mixing on medium speed for about 2 minutes. Carefully stir in the boiling water—the batter will be thin, which is perfectly normal and creates an incredibly moist cake.

Step 5: Bake the Layers Divide batter evenly between prepared pans. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Avoid opening the oven door during the first 20 minutes to prevent sinking.

Step 6: Cool Completely Let cakes cool in pans for 10 minutes, then transfer to wire racks. Complete cooling takes about 1 hour—patience here prevents melting your cream filling later.

Step 7: Prepare the Cream Filling Beat softened butter until fluffy (about 3 minutes). Gradually add powdered sugar, then heavy cream, vanilla, and salt. Whip until light and spreadable. This homemade ding dong cake recipe filling should be smooth and pipeable.

Step 8: Assemble the Cake Place one cake layer on your serving plate. Spread cream filling evenly, leaving a ½-inch border around edges. Gently press the second layer on top.

Step 9: Make the Ganache Heat heavy cream until steaming (not boiling). Pour over chocolate chips and butter in a heatproof bowl. Let sit 2 minutes, then whisk until silky smooth. The corn syrup adds professional-looking gloss.

Step 10: Coat and Finish Pour ganache over the assembled cake, starting from the center and working outward. Use an offset spatula to spread evenly over sides. Refrigerate for 30 minutes to set the ganache before serving.

Nutritional Information

Per serving (serves 12):

    • Calories: 485
    • Protein: 5g
    • Carbohydrates: 62g
    • Fat: 26g
    • Fiber: 3g
    • Calcium: 6% DV
    • Iron: 12% DV

Tips, Variations, or Cooking Advice

Gluten-Free Adaptation: Substitute all-purpose flour with a 1:1 gluten-free baking blend. Add ½ teaspoon xanthan gum if your blend doesn't include it.

Dairy-Free Version: Replace milk with almond or oat milk, use vegan butter for the filling, and coconut cream for the ganache.

Flavor Variations: Add 1 teaspoon espresso powder to the cake batter for deeper chocolate flavor, or mix 2 tablespoons of liqueur into your ganache for adult gatherings.

Cupcake Format: This recipe makes approximately 24 cupcakes—bake for 18-20 minutes, fill with cream using a piping bag, and dip tops in ganache.

Make-Ahead Strategy: Bake cake layers up to 2 days ahead and wrap tightly in plastic wrap, or freeze for up to 3 months.

Scaling for Crowds: This recipe doubles perfectly for layer cakes or sheet cakes to serve larger gatherings.

Common Mistakes to Avoid

Overmixing the Batter: Mix only until ingredients combine. Overmixing develops gluten, creating tough, dense cake instead of tender crumb.

Skipping the Boiling Water: This ingredient seems unusual but creates the signature moist texture. The hot liquid "blooms" the cocoa, intensifying chocolate flavor.

Filling Warm Cake Layers: Always wait for complete cooling. Warm cake melts the buttercream, causing it to seep out and creating structural instability.

Ganache Temperature Issues: If ganache is too hot when poured, it slides off completely. Wait until it slightly thickens (about 5 minutes of cooling) for perfect coverage.

Uneven Cake Layers: Use a kitchen scale to divide batter equally between pans, ensuring level layers that stack beautifully.

Rushing the Chilling Process: Patience during refrigeration allows ganache to set properly, making slicing cleaner and presentation more impressive.

Storage / Leftovers Tips

Store your finished ding dong cake recipe covered in the refrigerator for up to 5 days. The ganache coating protects the cake from drying out while maintaining freshness. For best results, use a cake dome or large container to prevent absorbing refrigerator odors.

Freezing works beautifully with this homemade ding dong cake recipe—wrap individual slices in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 2-3 hours before serving.

When reheating isn't necessary for this dessert, bringing refrigerated slices to room temperature 30 minutes before serving enhances the cream filling's texture and chocolate flavor. The ganache softens slightly, creating that perfect balance between cake, cream, and coating that makes every bite memorable.

For leftover ganache (if any remains), store separately in an airtight container for up to 2 weeks refrigerated, or freeze for 6 months. Reheat gently in the microwave for drizzling over ice cream or other desserts.