Ding Dong Cake Recipe
Ingredients:
For the Chocolate Cake:
1 box devil’s food chocolate cake mix (plus ingredients on box — usually eggs, oil, water)
For the Cream Filling:
5 tbsp all-purpose flour
1 cup whole milk
1 cup (200g) granulated sugar
1 cup (225g) unsalted butter, softened
1 tsp vanilla extract
Pinch of salt
For the Chocolate Ganache:
1½ cups (255g) semi-sweet chocolate chips
1 cup (240ml) heavy cream
Instructions:
Bake the Cake:
Prepare cake batter according to box instructions.
Divide into two 9-inch (23cm) round pans and bake.
Cool completely, then level the tops if needed.
Make the Filling:
In a small saucepan, whisk flour and milk together over medium heat until thick like a pudding (about 5 minutes).
Cool completely (super important — you can pop it in the fridge).
In a separate bowl, beat the butter, sugar, vanilla, and salt until fluffy.
Add the cooled milk mixture and beat until super light and fluffy — it’ll look like whipped cream.
Assemble the Cake:
Place one cake layer down, spread all the cream filling evenly on top.
Place the second cake layer over the filling.
Refrigerate while you prepare the ganache (so it sets a little).
Make the Ganache:
Heat heavy cream until just about to simmer.
Pour it over the chocolate chips and let sit 2–3 minutes, then stir until smooth and glossy.
Glaze the Cake:
Pour ganache over the chilled cake, letting it drip down the sides.
Chill the cake for at least 1 hour to set.
Slice and Enjoy!
Best served slightly chilled, but still soft.
✨ Tips:
Extra decadent: Add a thin layer of ganache between the cake and cream layers too!
Homemade cake: If you want to skip the box mix, I can give you an easy homemade chocolate cake recipe!
Decorate: Top with mini Ding Dongs or drizzle with extra chocolate for flair.