Ding Dong Cake

Hey there, food adventure buddies! So, let me spill the beans on this little loveliness we’ve been baking up at home. Meet the Ding Dong Cake. Yeah, it’s every bit as fun as the name sounds. Imagine a chocolate cake, but make it wildly more addictive. It’s layered, it’s dreamy, and oh boy, it’s the star we need when life gives you lemons… or, more accurately, when life demands cake. It’s the kind of recipe that will make your kitchen smell like a cozy bakery, and you just gotta try it, because why the heck not?

Okay, picture this: my husband and I have this unofficial weekend “cake club” thing. It’s silly, it’s messy, but it’s our family ritual. And this Ding Dong Cake? It’s the royalty of our cake kingdom. The first time I whipped it up, I swear, I found my husband sneaking slices at midnight like a cookie thief. It’s the one cake that we unanimously agree has to stay on our list. Not even our cat gives me the side-eye when it’s Ding Dong Cake time.

Why You’ll Love This Ding Dong Cake

– For one, it’s like nostalgia and sugar had a beautiful chocolate baby.
– The layers make you look fancy without any Michelin stars needed.
– Improves self-esteem immediately — mastering this feels like a life win.
– It guarantees you a glorious chocolate mustache. All the cool kids are doing it.

How to Make It

So, you’re wanting to get your hands messy in cake, huh? Start by whisking all those dry ingredients like you’re casting a spell. Then, it’s a wet and wild party — mix those wet ones separately until they’re well-acquainted. Combine and watch the magic happen. Pour into pans and try not to sneak a lick. I mean who am I kidding, I definitely lick. Bake until your kitchen smells like heaven borrowed some cocoa. Then the biggie: let it cool before the glorious frost. Frost it like it’s the most important thing you’ve done all day.

Ingredient Notes

– **Eggs**: These little guys hold everything together. Pro tip: don’t drop the shell in, but hey, we’ve all been there.
– **Flour**: Makes the cake, well, cakey. Use the good stuff or regret it.
– **Butter**: Oh sweet butter, our secret weapon. Don’t you dare substitute margarine!

Recipe Steps

1. Preheat the oven to 350°F (175°C).
2. Mix dry ingredients like a good potion.
3. Blend wet ingredients until smooth like jazzy tunes.
4. Merge wet and dry mixtures and pour into cake pans.
5. Bake and resist licking fingers too much—let it cool completely.
6. Frost like your paycheck depends on it.

What to Serve It With

Tips & Mistakes

Keep extra frosting nearby in a spoon-ready jar. Happens. Don’t bake too long unless you’re secretly making rust.

Storage Tips

Chuck it in the fridge (if you have any left, ha!). It actually gets even better cold. Or you can eat it for breakfast — judgment-free zone here.

Variations and Substitutions

Ever tried subbing vanilla extract with a splash of rum? Spice of life, folks. If you’re missing sugar, honey or maple syrup has saved my behind more times than I care to admit. And sometimes, quite frankly, I’m too lazy to add the extra egg. It happens.

Frequently Asked Questions

Ding Dong Cake

This Ding Dong Cake is a decadent layered chocolate delight filled with creamy vanilla frosting and coated in rich chocolate ganache, perfect for any celebration.

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Prep Time: 30 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 1.5 cups granulated sugar
• ▢ 0.75 cup unsweetened cocoa powder preferably Dutch-processed
• ▢ 1.5 teaspoons baking powder
• ▢ 1.5 teaspoons baking soda
• ▢ 1 teaspoon salt
• ▢ 2 large eggs
• ▢ 1 cup buttermilk room temperature
• ▢ 0.5 cup vegetable oil
• ▢ 2 teaspoons vanilla extract
• ▢ 1 cup boiling water

Frosting

• ▢ 1 cup unsalted butter softened
• ▢ 4 cups powdered sugar
• ▢ 0.5 cup heavy cream
• ▢ 2 teaspoons vanilla extract

Chocolate Ganache

• ▢ 8 ounces semisweet chocolate chips
• ▢ 1 cup heavy cream

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Add eggs, buttermilk, oil, and vanilla to the dry ingredients and beat on medium speed until well combined.
• Carefully add boiling water to the batter and mix on low speed until smooth. The batter will be thin.
• Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
• Remove cakes from oven and allow to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
• For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract and beat until fluffy.
• Once the cakes are cooled, spread frosting evenly on top of one cake layer, then place the second layer on top and frost the top and sides.
• To prepare the ganache, heat heavy cream in a small saucepan until simmering. Pour over the chocolate chips and let sit for 5 minutes, then stir until smooth.
• Pour the ganache over the frosted cake, spreading gently to cover the top and sides. Refrigerate for 30 minutes before serving.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.