Ding Dong Cake

As a kid, it was always a great day at school when I’d get to the cafeteria and see that my mother had tucked a Hostess snack cake into my lunch. Twinkies, with their delicate vanilla sponge and creme filling, and classic Hostess cupcakes, complete with their iconic loopy swirl of icing, were always welcome additions. Ding Dongs, however, were perhaps my favorite treat—which is why I set out to find a copycat dessert recipe I could make at home.

This recipe for Ding Dong cake takes all the components we know and love about the classic lunchbox dessert and makes them exponentially better (and bigger). Our Ding Dongs cake includes from-scratch chocolate cake, a creamy and ethereal ermine frosting, and a crown of shiny, decadent chocolate ganache. If you’re looking for a cake recipe that truly takes the cake, look no further.

What is the Ding Dong cake filling?

This Ding Dong cake recipe features a wonderfully light and fluffy ermine frosting. If you’re unfamiliar with ermine frosting, it’s a type of frosting sometimes referred to as roux frosting or boiled milk frosting that’s prepared on the stovetop.

Unlike American buttercream frosting, whipped cream frosting and cream cheese frosting—all of which do not require a stovetop—ermine frosting is started by warming flour and milk together to make a roux before adding sugar. This sweetened base helps thicken the frosting and give it body. The roux is then cooled in the refrigerator before it’s beaten with butter and vanilla until light and fluffy.

Ermine is lighter and less sweet than other types of buttercream frosting, so it’s the perfect choice for those who don’t typically enjoy ultra-sweet, heavy frostings on their cakes or cupcakes. It also does not contain eggs, so it is a great alternative to meringue-based frostings like Swiss meringue frosting if you have an egg allergy or intolerance.

Ding Dong Cake Ingredients

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Cake

• Butter: Butter helps make a cake moist and tender by trapping air in the batter when beaten with the sugar.
• Sugar: Sugar doesn’t just sweeten cake but also greatly influences its moisture and texture. Sugar hinders gluten development, which keeps the cake soft, and traps water molecules, keeping the cake wonderfully moist.
• Egg: In cake, eggs provide structure and stability. They also help emulsify ingredients together to create a smooth, creamy batter.
• Vanilla: Even chocolate cake benefits from vanilla extract to add depth and complexity to the cake’s flavor.
• Buttermilk: Similar to classic red velvet cake recipes, this chocolate Ding Dongs cake is made with buttermilk, which gives the cake a subtle tang and makes it extra moist.
• Sour cream: Sour cream is often added to cake recipes to infuse the batter with a little extra milk fat so the cake bakes up extra-tender and moist.
• Flour: Like many of our top-rated cake recipes, this Ding Dong cake is made with everyday all-purpose flour.
• Baking cocoa: To make the best chocolate cake, use a high-quality cocoa powder brand.
• Baking soda: Baking soda reacts with the acids in the buttermilk and sour cream to give this cake a wonderfully high rise and, therefore, a supremely light and fluffy texture.
• Salt: Salt balances and enhances the flavors in the Ding Dongs cake layers.

Ermine frosting

• Flour: While it’s not found in most homemade frosting recipes, flour is a key ingredient in ermine frosting since it helps thicken and stabilize the frosting.
• Milk: For best results, opt for whole milk when making ermine frosting. Low-fat or skim milk will result in a less creamy and possibly thin frosting that does not hold its shape well when spread or piped.
• Confectioners’ sugar: Ermine frosting also relies upon confectioners’ sugar to lightly sweeten it.
• Salt: Salt balances the sweetness and helps amplify the mild vanilla flavor.
• Butter: Softened butter is beaten with the ermine roux to create an irresistibly light and spreadable frosting.
• Vanilla: For ermine frosting, you can use store-bought vanilla extract or homemade vanilla if you keep some in your pantry.

Ganache

• Semisweet chocolate: When making chocolate ganache, opt for chopped chocolate baking bars rather than chocolate chips. Chips often contain stabilizing ingredients that prevent them from melting smoothly or completely.
• Butter: Butter is often added to ganache to enhance its richness and improve its smoothness.
• Heavy whipping cream: Heavy cream thins the melted chocolate so it remains slightly soft and spreadable once cooled.

Directions

Step 1: Combine the wet ingredients for the cake batter

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Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment; grease the paper.

In a large bowl, cream the butter and sugar until light and fluffy, five to seven minutes. Next, beat in the egg and vanilla. In a separate bowl or glass measuring cup, whisk together the buttermilk and sour cream, and set aside.

Editor’s Tip: To ensure the cakes do not stick, we recommend greasing the cake pan itself and the parchment too.

Step 2: Add the cake’s dry ingredients to the wet ingredients

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Then, in another bowl, combine the flour, baking cocoa, baking soda and salt. Add the flour mixture to the creamed mixture alternately with the buttermilk mixture. Beat well after each addition, mixing until no dry patches of flour remain.

Step 3: Bake the cakes

Divide the batter evenly between the two prepared cake pans and bake for 30 to 35 minutes. Cool for 10 minutes in the pans, then remove and let the cakes cool completely on wire racks.

Editor’s Tip: There are several methods for testing a cake for doneness, but the toothpick test is the easiest. Simply stick a toothpick into the center of the cake. If it comes out clean, then the cake is fully baked.

Step 4: Make the ermine base

For the frosting, whisk together the flour and milk in a small heavy saucepan until smooth, then place the pan over medium heat. Cook and stir until the mixture is thickened and bubbly, 10 to 12 minutes. Then, remove the pan from the heat and stir in the sugar and salt until dissolved. Transfer the ermine base to a small bowl and press storage wrap onto the surface. Refrigerate until cold.

Editor’s Tip: Don’t skip the storage wrap when chilling the frosting base. Just as when making homemade custard desserts, the wrap pressed directly onto the surface helps prevent a film or skin from forming as the milk mixture cools in the fridge.

Step 5: Beat the base with the butter

In a large mixing bowl, beat the butter until light and fluffy, about five minutes. Gradually beat in the cooled milk mixture, followed by the vanilla. Switch to a whisk attachment and continue beating at medium speed until the frosting is stiff and fluffy. Set aside until ready to use.

Editor’s Tip: You can also use the bowl of a stand mixer fitted with a paddle attachment.

Step 6: Make the ganache

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Melt the chocolate and butter in a heavy saucepan. Gradually add the cream and heat just until the mixture feels warm and the cream is fully incorporated. Chill the ganache in the fridge until it thickens to a smooth, spreadable consistency.

Step 7: Assemble and decorate

To assemble, use a long serrated knife to cut each cake layer in half horizontally so you have four even cake layers. Divide the ermine frosting between three cake layers: Place one cake layer onto a serving plate or cake stand, frost the layer evenly with a third of the frosting, then repeat with two remaining cake layers and frosting. End with the cake layer that will not have ermine frosting on it. Spread the ganache evenly over the top and side of the cake, then cut it into slices to serve.

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Ding Dong Cake Variations

• Black Forest Ding Dong cake: For an inspired Black Forest cake version, add 1/2 cup cherry pie filling over each layer of ermine frosting before stacking the cake layers. Then, top the cake with additional cherry pie filling, surrounded by rosettes of chocolate ganache or ermine frosting.
• Chocolate-covered strawberry Ding Dong cake: Top each layer of ermine frosting with 1/2 cup strawberry cake filling before stacking the next cake layer. Then, finish with the ganache as directed and decorate with chocolate-covered strawberries.
• Double chocolate Ding Dong cake: Add 1/2 cup melted semisweet chocolate (cooled slightly) to the ermine frosting after beating in the butter.
• Salted caramel Ding Dong cake: Drizzle salted caramel sauce over each layer of ermine frosting before stacking the cake layers. You can top the cake with additional salted caramel sauce, if desired, surrounded by rosettes of chocolate ganache.
• Mocha Ding Dong cake: When making the ermine frosting, add 2 teaspoons instant espresso powder to the milk and flour mixture with the sugar, and stir until dissolved. Garnish the cake with chocolate-covered espresso beans for decoration.

How to Store Ding Dong Cake

This recipe for Ding Dong cake can be stored at room temperature in a cake carrier or dome. Or, simply cover it with storage wrap.

How long does a Ding Dong cake last?

Ding Dongs cake may be stored at room temperature for one to two days. For a longer shelf-life, store cake in the fridge and enjoy it within four or five days.

Can you freeze Ding Dong cake?

Yes! This Ding Dong cake recipe may be frozen either fully assembled or as individual components.

An unfrosted cake should be wrapped tightly in storage wrap or stored in an airtight container and enjoyed within two months. Defrost it completely before using. The ermine frosting and ganache may be prepared as directed and frozen in individual airtight food storage containers. The ganache and ermine frosting can be frozen for up to three months.

To freeze an assembled Ding Dong cake, freeze it uncovered for about an hour until the ganache is firm. Then, wrap the cake in storage wrap and enjoy it within three months. Thaw it in the fridge overnight or on the counter for an hour or two before serving.

Ding Dong Cake Tips

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What should you do if the ermine frosting is too soft?

A thin or soft ermine frosting can happen if you do not properly thicken the roux, if you add the butter before the ermine base is completely cool, or if you use butter that is too warm. To fix a thin ermine frosting, you can try chilling the frosting for an hour and then whip it again. You could also try adding additional confectioners’ sugar while beating the butter.

What should you do if the ganache is too stiff?

If your ganache is too stiff to spread, you may have let it cool for too long. To soften it, you can warm the ganache very gently in the microwave in 30-second intervals at 50% power. Repeat until the desired consistency is reached.

How do you get a clean slice of Ding Dong cake?

This Ding Dong cake is filled to the brim with fluffy ermine frosting. While delicious, getting a perfectly clean slice of cake can be a little tricky. Cutting a round cake is made easier by using a hot knife to cut through the cake, wiping it clean after each cut.