Ding Dong Cake Recipe Step By Step Guide - Birthday Stock (2024)

Ding Dong Cake Recipe Step By Step Guide:- People often compare Ding Dong cake to a big snack cake. This cake is made with a rich chocolate cake, a creamy snow-white filling, and a chocolate ganache topping. It’s likely to become your new favorite cake! Without being too sweet, it’s really filling!

Ding Dong Cake Recipe Step By Step Guide

One could say that the Ding Dong cake is a massive version of the traditional snack cake! It is likely to become your new favorite cake because it is made with a decadent chocolate cake that is topped with a creamy snow-white filling and a chocolate ganache topping. Despite the fact that it is not overly sweet, it is really fulfilling!

A Childhood Treat, Reimagined

Allow me to introduce you to the cake I’ll be using for all parties from now on, even my own: Ding Dong cake! The cake was made to look like a popular childhood treat, and it has the best chocolate flavor and cream filling. It’s fun, the patterns are great, and it feels great to finish.

The three elements of this Ding Dong cake:

• It’s a soft chocolate cake base that melts in your mouth. It also stays good in the fridge, which is important because this cake needs to be kept in the fridge.

• The old-fashioned ermine frosting is used to make the middle silky smooth. It’s not too sweet and tastes just like the filling in Ding Dongs!

• Ermine frosting starts on the stove with granulated sugar, not powdered sugar like buttercream frosting does. It can be hard to make, so learn how to fix problems in my troubleshooting part before you start.

• Chocolate ganache filling that is fudgy and, once more, looks just like a Ding Dong.

You might not be able to call this Ding Dong cake recipe “easy” because the ermine frosting can be picky and the chocolate ganache can be hard to measure. I’d say it’s intermediate because it’s not too easy and not too hard either. I really believe that anyone could make this cake as long as they carefully follow the directions.

Yes, this is one of my best cakes (it’s almost as good as carrot cake!). I can’t wait for you to try it! Let’s start!

See Also: Honey Sweet Potato Cornbread Recipe Step By Step Guide

What You Need

For the Cake

First, let’s talk about the main things that go into the layers of this Ding Dong cake. After that, I’ll talk about a few of the items for the frosting and filling.

Buttermilk. This cake is very moist, soft, and tasty because it has buttermilk in it. My easy buttermilk replacement will work if you don’t have the real thing, but I really think you should get the real thing if you can.

Hot coffee. There are two reasons to add hot coffee. First, adding a hot liquid will help the cocoa powder “bloom” and make its taste stronger. Second, adding coffee will also make the chocolate taste better, but it won’t make the Ding Dong cake taste like coffee! But if you don’t have any coffee, very hot water will do. I always have instant coffee on hand so I can use it in my cakes.

Cocoa powder. For this recipe, which only calls for baking soda, it’s important to use healthy cocoa powder. Dutch process cocoa could make problems worse. Read my post about natural vs. Dutch process cocoa to learn more about this difference.

Sugar. In my chocolate cake, I like to use both granulated sugar and light brown sugar. This gives the cake more taste and makes it very moist.

Egg + egg yolk. Adding an extra egg yolk to the batter makes this cake so soft that it melts in your mouth. Do not throw away the egg white. Instead, use it to make meringue cookies or candy nuts.

For the Filling & Topping

Granulated sugar. Using just one cup of granulated sugar instead ofseveralcups of powdered sugar means this ermine frosting is far less sweet than your classic buttercream frosting. It also means the frosting must be cooked on the stove to dissolve the sugar–more on this below!

Flour. This might seem like an odd thing to put in frosting, but flour is a standard thing to put in ermine frosting. It makes the filling base thicker until it’s like pudding. We’ll let it cool down and then whip it into butter.

Butter. It is very important that the butter is soft at room temperature, but not melted, before you mix it with the cooked filler base. If it’s not, the filling might separate OR become too thin. I use butter without salt.

Vanilla. For the filling, I like to use clear artificial vanilla extract to make it look like the bright white color and fake vanilla taste of real Ding Dongs. You can still use normal vanilla extract if you want to.

Chocolate. You can get semisweet chocolate from a baking bar that has been chopped up, couverture chocolate, or chocolate chips. Even though I don’t like to use chocolate chips in frosting, they can still work.

How to Make Ding Dong Cake

Make theFilling Base

You’ve probably made this old-fashioned frosting before if you’ve ever made my whoopie pies or covered a red velvet cake. There are some differences in how it looks and how easy it is to make compared to other frostings I’ve shared. However, it’s still worth the extra work. Before you can whip this into something that really looks like frosting, we start with a simple roux:

• Whisk the flour, salt, and sugar together in a pot. Then add the milk slowly while whisking all the time. Heat it up and whisk it until it’s smooth.
• While cooking over medium-low heat, whisk the mixture all the time until it gets thick, like pudding. After putting the pudding in a container that can handle heat, press a piece of wax paper against the top and let it cool completely.

Make theCake Layers

1. Add the sugars to a big bowl and mix the dry ingredients with a whisk.
2. Add the melting butter and oil and mix it all together. The mixture will be thick.
3. After you add the eggs and vanilla, stir the batter well until it is smooth and well mixed. Don’t forget to scrape the sides and bottom of the bowl now!
4. Sprinkle the buttermilk on top and mix it in well.
5. Carefully add the hot coffee a little at a time and stir until the batter is smooth. Also, scrape the
6. bowl’s sides and bottom again.
7. Put the batter into two 8-inch cake pans that have been lined, greased, or floured. Bake until a toothpick inserted in the middle comes out clean or with a few moist bits (which is better!).
8. For 15 minutes, let the cakes cool in their pans before turning them over onto a cooling rack to cool all the way.

Make theFilling

Do this step only after the filling base has cooled all the way down. Do not hurry through this step, or the filling will become greasy and slimy.

1. High speed on an electric mixer will make the butter light and fluffy. Then, medium speed will be used to mix the butter.
2. Slowly add the cold filling base, one large spoonful at a time, making sure that each addition is fully mixed in before adding the next. The frosting will separate if you add it too quickly or all at once.
3. After cleaning the bowl’s sides and bottom, add the vanilla extract. The mixer should be set to medium-high. Whip the frosting until it is smooth. You can get rid of any air bubbles with a spoon.
4. While you make the ganache, put the filling in the fridge to chill for 10 to 20 minutes. But don’t put the filling in the fridge for too long; otherwise, it will get too hard to spread.

Make theGanacheFrosting

1. Add the chocolate and heavy cream to a microwave safe bowl. Stir well and heat again for another 25 seconds.
2. Mix it with a whisk until it’s smooth, then put it aside until it’s thick enough to spread.

Assembly

• Place the first cake layer on a cake plate after leveling. I link to my cake leveler in the “equipment” area of the recipe card (it’s cheap and worth buying; I teach how to use it in my “how to decorate a
• cake” post), but if you have a steady hand, you can use a sharp serrated knife.

• Smooth the top with an offset spatula or knife after adding all the contents. Lots of filling will flow
• over the sides! Make the filler as level as possible (some will squish—don’t worry).

• Put the second cake layer on top and smooth the sides with an offset spatula, using any icing that’s squashed out to produce a naked-cake layer coating. Put the cake in the freezer for 10-15 minutes.

• Smooth cooled chocolate ganache on the cake’s sides and top with a spatula. Before slicing and serving, refrigerate the cake for 15 minutes to set the ganache. Keeping the cake in the fridge longer makes it stronger.

Troubleshooting: Ermine Frosting

Ermine frosting is simple yet fussy and curdles (but it can be rectified). My ideal ermine frosting tips:

• Be patient. Don’t rush roux cooking. Try not to hasten the cooling process either…Next, more.
• Cool the roux. Mixing butter and roux while heated makes a greasy mess. Allow it to cool completely to avoid this.
• Beware butter. Soften the butter without melting or oiling it. If so, icing will be too runny. If the butter is too cool, the frosting may split. Butter and roux should be around room temperature.

Most importantly, make sure the butter and roux/base are the same temperature before mixing! Otherwise, frosting may curdle.

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