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Ding Dong Cake

This homemade Ding Dong Cake features tender chocolate sponge, cloud-like creamy filling, and a glossy chocolate coating for a nostalgic treat.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups granulated sugar
  • 1 large egg
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water
For the Filling
  • 4 tablespoons softened butter
  • 2 tablespoons vegetable shortening
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
For the Chocolate Coating
  • 1 1/2 cups semi-sweet chocolate chips
  • 2 tablespoons coconut oil or vegetable oil

Equipment

  • 6-cup muffin tin
  • Silicone liners or paper cups
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Sifter or fine mesh strainer
  • Piping bag with medium round tip
  • Cooling racks
  • Shallow bowl for chocolate coating
  • Fork or dipping tool
  • Parchment paper

Method
 

  1. Preheat your oven to 350°F (175°C) and position the rack in the center.
  2. Line two 6-cup muffin tins with silicone liners or paper cups.
  3. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
  4. In another bowl, whisk together the granulated sugar, egg, vegetable oil, and vanilla extract until pale and emulsified.
  5. Pour the wet ingredients into the dry ingredients and fold with a spatula until just combined.
  6. Slowly add the hot water to the batter, stirring gently until fully incorporated.
  7. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
  8. Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 5 minutes, then transfer them to a cooling rack to cool completely.
  10. In a clean bowl, beat the softened butter and shortening for 1 minute until light and fluffy.
  11. Add the powdered sugar, vanilla extract, and milk, then beat on medium speed for 2 minutes until airy.
  12. Use a small knife to hollow out the bottom of each cooled cake to create a filling well.
  13. Fill a piping bag with the prepared filling and pipe a generous amount into each cake.
  14. Melt the chocolate chips and coconut oil in 30-second intervals in the microwave, stirring until smooth.
  15. Using a fork or dipping tool, dip each filled cake into the chocolate coating, then place on parchment paper.
  16. Allow the chocolate to set at room temperature for 30 minutes, or refrigerate for 10 minutes before serving.

Notes

Don't skip cooling the cakes completely before filling and coating to prevent the filling from melting and the chocolate from slipping off.