The Most Amazing Ding Dong Cake: A Cozy Delight
Ah, cake! There’s just something magical about a beautifully baked cake that brings back warm memories of family gatherings, cozy afternoons with friends, and those sweet moments that feel just right. Today, I want to share with you a recipe that evokes pure nostalgia: The Most Amazing Ding Dong Cake. This luscious dessert, with its rich chocolate layers and fluffy marshmallow filling, is sure to light up your kitchen and your heart.
Imagine a rainy day, the smell of baked cocoa wafting through your home, and the comforting sound of a whisk against a bowl. This cake brings those feelings to life—it’s a treat that’s not only delicious but also perfect for any gathering or simply when you want to indulge yourself. So, grab your apron and let’s create a family favorite together! This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Crowd-Pleasing Comfort: This cake is guaranteed to be a hit at any party or family gathering.
- Easy to Make: With its straightforward steps, baking this cake is a breeze—even for beginners.
- Layers of Yum: Each bite delivers a delightful mix of moist chocolate cake, creamy filling, and rich ganache.
- Beautiful Presentation: Impress your guests with its stunning layers and shiny ganache.
- Versatile Dessert: Perfect for Birthdays, Celebrations, or simply a cozy night in.
What You’ll Need
Gather these simple ingredients to create The Most Amazing Ding Dong Cake:
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee or boiling water
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 ½ cups marshmallow creme
- 2 tablespoons heavy cream
- 1 ½ cups semi-sweet chocolate chips or chopped chocolate
- ¾ cup heavy cream
Let’s Make It Together
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Preheat your oven to 350°F (175°C) and grease two 9-inch square pans, lining them with parchment paper for easy removal.
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In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
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In a separate bowl, beat the eggs, buttermilk, oil, and vanilla extract until fully combined and smooth.
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Gradually mix the wet ingredients into the dry ingredients. Then, add the hot coffee or boiling water, and stir until the batter is smooth and well combined. Don’t worry if it’s thin; that’s just how it should be!
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Divide the batter evenly between the two prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
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For the filling, beat the softened butter in a bowl until fluffy. Gradually add the powdered sugar, mixing well. Then, fold in the marshmallow creme and heavy cream until fully combined. If the mixture seems too soft, chill it for a bit.
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For the ganache, heat the heavy cream in a saucepan over medium heat until just simmering. Pour the hot cream over the chocolate chips and let it sit for about 1 minute. Then stir until smooth and glossy.
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To assemble the cake, spread a generous layer of the marshmallow filling over one cake layer. Carefully place the second layer on top and pour the rich ganache over the entire cake, allowing it to drape down the sides.
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Chill the assembled cake in the fridge for at least 30 minutes before slicing. For the best enjoyment, let it come to room temperature before serving.
Delicious Variations to Try
- Minty Fresh: Add a few drops of mint extract to the marshmallow filling for a refreshing twist!
- Coconut Bliss: Fold in shredded coconut into the filling for an indulgent tropical flavor.
- Nutty Delight: Sprinkle some chopped walnuts or pecans between the cake layers for a delightful crunch.
- Fruit-Infused: Layer fresh berries with the filling for a juicy, zesty contrast to the rich chocolate.
Chef Emma’s Helpful Tips
- Make Ahead: You can bake the cake layers a day in advance. Just cover them tightly with plastic wrap and store at room temperature or refrigerate.
- Ingredient Swaps: If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar to 1 cup of milk, letting it sit for a few minutes.
- Slicing Tips: To ensure clean slices, use a hot knife to cut through the chocolate ganache, wiping it between cuts.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 slice
- Calories: 450
- Carbohydrates: 58g
- Sugar: 38g
- Fat: 22g
- Protein: 5g
- Sodium: 320mg
Frequently Asked Questions
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Can I make this ahead? Yes! Bake the cake layers and prepare the filling in advance. Assemble the cake on the day of serving for the best taste.
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Can I use different ingredients? Absolutely! Feel free to substitute with gluten-free flour or non-dairy milk if needed.
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How do I store leftovers? Store the cake in an airtight container in the refrigerator for up to 5 days.
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How long does it last? The cake is best enjoyed within a few days of making, but it can last up to a week in the fridge.
A Cozy Closing Note
There’s something so special about sharing a delicious dessert with loved ones, and The Most Amazing Ding Dong Cake provides that comforting embrace in every slice. Whether it’s for a birthday, holiday gathering, or simply to brighten a weekday, this cake is a delightful creation that anyone would cherish. Save this The Most Amazing Ding Dong Cake to your dessert board so it’s ready when you need a cozy treat! Happy baking, and may your kitchen be filled with love and laughter!
Ding Dong Cake
Ingredients
For the Cake
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee or boiling water
For the Filling
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 ½ cups marshmallow creme
- 2 tablespoons heavy cream
For the Ganache
- 1 ½ cups semi-sweet chocolate chips or chopped chocolate
- ¾ cup heavy cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two 9-inch square pans, lining them with parchment paper for easy removal.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a separate bowl, beat the eggs, buttermilk, oil, and vanilla extract until fully combined and smooth.
- Gradually mix the wet ingredients into the dry ingredients. Then, add the hot coffee or boiling water, and stir until the batter is smooth and well combined.
- Divide the batter evenly between the two prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Filling Preparation
- For the filling, beat the softened butter in a bowl until fluffy.
- Gradually add the powdered sugar, mixing well. Then, fold in the marshmallow creme and heavy cream until fully combined.
- If the mixture seems too soft, chill it for a bit.
Ganache Preparation
- For the ganache, heat the heavy cream in a saucepan over medium heat until just simmering.
- Pour the hot cream over the chocolate chips and let it sit for about 1 minute. Then stir until smooth and glossy.
Assembling the Cake
- To assemble the cake, spread a generous layer of the marshmallow filling over one cake layer.
- Carefully place the second layer on top and pour the rich ganache over the entire cake, allowing it to drape down the sides.
- Chill the assembled cake in the fridge for at least 30 minutes before slicing.
- For the best enjoyment, let it come to room temperature before serving.
