Copycat Ding Dong Cake - moist chocolate cake, delicious cream filling and chocolate ganache (2024)

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If you have been craving the classic Ding Dong cupcakes, you are going to love this copycat Ding Dong Cake recipe. If you are looking for the perfect chocolate cake recipe or just want to be able to make your favorite cupcakes you remember from your childhood.

Copycat Ding Dong Cake

Ding Dong cupcakes are a childhood classic. They are chocolate cupcakes that have a creamy vanilla filling. The classic Ding Dong cupcakes are topped with chocolate frosting and trademark white swirl. This cake brings all of these elements and makes one delicious cake.

Ingredients you’ll Need

• Flour-All-purpose flour works the best.
• Sugar-All cakes need sugar
• Unsweetened cocoa powder-Using unsweetened cocoa powder makes this a chocolate cake.
• Baking soda-Baking soda helps to make the cake light and airy.
• Baking powder-If using self rising flour, you do not need to use baking powder.
• Kosher salt-A touch of salt brings out the flavor in a dessert.
• Buttermilk-The buttermilk helps to make the cake have a tender texture.
• Canola oil-Vegetable oil can be used as well.
• Eggs-It is best to use room temperature eggs.
• Vanilla-Pure vanilla is the best choice for the best taste.
• Coffee-Coffee in a chocolate cake will bring out the best flavor.
• Whole milk-Milk is an ingredient in the filling.
• Unsalted butter-Always use unsalted butter to control the amount of salt in a recipe.
• Semi-sweet chocolate-Milk chocolate can be used as well.
• Heavy cream-Heavy Cream is used to make the chocolate ganache.
• White cookie icing-This will be used to make the classic Ding Dong cupcake marking.

How to Make a Copycat Ding Dong Cake

• Sift the dry ingredients together into a bowl.
• In another bowl add the wet ingredients other than the coffee.
• Turn the mixer to low speed and combine the wet and dry ingredients.
• Next, add in the coffee.
• Combine well and scrape down the bowl to make sure it is all combined.
• Add the cake batter to 2 prepared cake pans.
• Bake in a preheated 350 degree oven for 30 minutes or until the cake is done.
• Remove the cakes and let it cool for 30 minutes, then remove the cakes from the pans to cool completely.

Make the Filling

• Add the milk and flour to a sauce pan and whisk until it is smooth.
• Once the mixture is smooth, heat it over medium low heat. Stir constantly until the mixture becomes thick. If you stop stirring, the milk will scorch on the pan.
• Add the vanilla and then remove it from the heat.

• Add the butter and sugar to a bowl and beat on medium high with a mixer for about 8 minutes or until fluffy.
• Once the milk mixture is cooled, add it to the butter mixture and beat it together until it looks likewhipped cream.
• When the cake has cooled, spread the filling over the bottom layer of the cake.
• Place the 2nd layer on top of the filling.
• Place the cake into the refrigerator to chill.

Make the Ganache

• Using a quart size microwave safe bowl, add the heavy cream and microwave it for about 3 to 4 minutes on high.
• You want the heavy cream to simmer but not boil.
• Add the chocolate and let it sit for 2 minutes
• Whisk the chocolate into the cream until smooth.
• Pour the ganache over the cake.

• When the ganache has set, use the cookie frosting to draw loops across the middle of the cake.

How To Store a Ding Dong Cake

This Ding Dong Cake should be kept in the refrigerator. Milk is an ingredient in the filling and the filling will spoil if it is left out at room temperature for too long.

What’s Ding Dong Filling Made Of?

The filling for this cake is made from a combination of milk, sugar, butter, and vanilla just like the filling from the beloved Ding Dong Cupcakes.

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