Ding Dong Cake

Are you ready to dive into a rich, decadent dessert? This Ding Dong Cake is everything you love about the classic treat but in a layered cake form. It’s moist, indulgent, and filled with creamy, dreamy goodness—perfect for any celebration or just when you need a chocolate fix.

Why You’ll Love This Ding Dong Cake:

• Rich and Moist Layers: Devil’s Food Cake mix guarantees a tender, chocolaty base.
• Creamy Center: The fluffy, homemade filling adds the perfect contrast to the rich cake.
• Decadent Ganache: A smooth, glossy chocolate ganache coats the entire cake for the ultimate finish.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Servings: 12 slices

Ingredients

For the Cake:

• 1 box Devil’s Food Cake Mix
• Ingredients listed on the box (typically eggs, water, and oil)

The Filling:

• 5 tablespoons all-purpose flour
• 1 cup milk
• 1/2 cup unsalted butter, softened
• 1/2 cup shortening
• 1 cup granulated sugar
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 1 1/2 cups semi-sweet chocolate chips
• 1 cup heavy cream

Directions: Step by step

1: Prepare the Cake

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Prepare Pans: Grease and flour two 9-inch round cake pans.
3. Make Cake Batter: Follow the box instructions for the Devil’s Food Cake Mix. Pour the batter evenly into the prepared pans.
4. Bake: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

2: Make the Filling

1. Cook Flour and Milk: In a small saucepan, whisk the flour and milk together over medium heat until it thickens into a paste. Remove from heat and let cool completely.
2. Cream the Mixture: In a mixing bowl, beat together the butter, shortening, and sugar until fluffy. Add the cooled flour mixture and vanilla extract. Beat until light and fluffy.

3: Assemble the Cake

1. Layer with Filling: Spread the filling evenly over the top of one cake layer. Place the second cake layer on top, pressing gently.

Step 4: Make the Chocolate Ganache

1. Heat Cream: In a small saucepan, heat the heavy cream until it begins to simmer.
2. Melt Chocolate: Pour the hot cream over the semi-sweet chocolate chips in a bowl. Let it sit for a minute, then whisk until smooth.

Step 5: Frost the Cake

1. Ganache Topping: Pour the chocolate ganache over the cake, spreading it evenly to cover the top and sides.
2. Chill: Let the cake set in the refrigerator for 1-2 hours before slicing and serving.

Kitchen Equipment Needed

• Two 9-inch round cake pans
• Small saucepan (for both the filling and ganache)
• Whisk
• Offset spatula (optional for smoother frosting)

Tips for Success

• Flour Mixture: Ensure the flour and milk mixture is completely cool before adding it to the butter, or the filling may separate.
• Smooth Ganache: To get a smooth ganache, pour it slowly over the cake, letting it naturally flow over the edges.
• Chilling Time: Allow the cake to chill for at least 1 hour to help the ganache set properly.

Storage Information

• Refrigeration: Store any leftovers in an airtight container in the fridge for up to 5 days.
• Freezing: You can freeze the cake (without the ganache) for up to 3 months. Thaw in the fridge overnight before adding the ganache.

Food Pairings

This Ding Dong Cake pairs perfectly with a glass of cold milk or a rich, hot coffee to balance the sweetness.

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Ding Dong Cake

This Ding Dong Cake is everything you love about the classic treat but in a layered cake form. It’s moist, indulgent, and filled with creamy, dreamy goodness—perfect for any celebration or just when you need a chocolate fix.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Course Dessert

Cuisine American

Servings 12

Equipment

• Two 9-inch round cake pans
• Small saucepan (for both the filling and ganache)
• Whisk
• Offset spatula (optional for smoother frosting)

Ingredients

  

For the Cake:

• 1 box Devil’s Food Cake Mix
• Ingredients listed on the box typically eggs, water, and oil

For the Filling:

• 5 tablespoons all-purpose flour
• 1 cup milk
• 1/2 cup unsalted butter softened
• 1/2 cup shortening
• 1 cup granulated sugar
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 1 1/2 cups semi-sweet chocolate chips
• 1 cup heavy cream

Instructions

 

Step 1: Prepare the Cake

• Preheat Oven: Preheat your oven to 350°F (175°C).
• Prepare Pans: Grease and flour two 9-inch round cake pans.
• Make Cake Batter: Follow the box instructions for the Devil’s Food Cake Mix. Pour the batter evenly into the prepared pans.
• Bake: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
• Cool: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 2: Make the Filling

• Cook Flour and Milk: In a small saucepan, whisk the flour and milk together over medium heat until it thickens into a paste. Remove from heat and let cool completely.
• Cream the Mixture: In a mixing bowl, beat together the butter, shortening, and sugar until fluffy. Add the cooled flour mixture and vanilla extract. Beat until light and fluffy.

Step 3: Assemble the Cake

• Layer with Filling: Spread the filling evenly over the top of one cake layer. Place the second cake layer on top, pressing gently.

Step 4: Make the Chocolate Ganache

• Heat Cream: In a small saucepan, heat the heavy cream until it begins to simmer.
• Melt Chocolate: Pour the hot cream over the semi-sweet chocolate chips in a bowl. Let it sit for a minute, then whisk until smooth.

Step 5: Frost the Cake

• Ganache Topping: Pour the chocolate ganache over the cake, spreading it evenly to cover the top and sides.
• Chill: Let the cake set in the refrigerator for 1-2 hours before slicing and serving.

Notes

Flour Mixture: Ensure the flour and milk mixture is completely cool before adding it to the butter, or the filling may separate.
Smooth Ganache: To get a smooth ganache, pour it slowly over the cake, letting it naturally flow over the edges.
Chilling Time: Allow the cake to chill for at least 1 hour to help the ganache set properly.
Storage Information
Refrigeration: Store any leftovers in an airtight container in the fridge for up to 5 days.
Freezing: You can freeze the cake (without the ganache) for up to 3 months. Thaw in the fridge overnight before adding the ganache.