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Chocolate Ding Dong Cake

This delightful treat is the perfect answer to those busy days when you want something comforting yet indulgent. Layers of moist chocolate cake paired with a creamy filling make this cake a winner for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 ¾ cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
For the Filling
  • 1 cup heavy cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
For the Frosting
  • ½ cup unsweetened cocoa powder
  • ¼ cup butter, softened
  • 2 cups powdered sugar
  • ⅓ cup milk
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk them together until thoroughly mixed.
  3. Add the eggs, milk, oil, and vanilla to the dry ingredients. Mix on medium speed for about 2 minutes.
  4. Carefully stir in the boiling water.
  5. Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Once baked, let the cakes cool in the pans for 10 minutes, then flip them onto wire racks to cool completely.
Filling and Frosting
  1. While your cakes are cooling, whip up the filling. In a medium bowl, beat the heavy cream with powdered sugar and vanilla until stiff peaks form.
  2. For the frosting, mix the cocoa powder with softened butter until combined. Gradually add powdered sugar, milk, and vanilla until it reaches a spreadable consistency.
  3. Once the cakes are cool, layer them. Place one cake layer on a plate, spread half the cream filling on it, top it with the second layer of cake, and then frost the whole cake with the chocolate frosting.

Notes

Consider using a cake leveler for perfectly even layers. Allow the cakes to cool completely before frosting to avoid mixing warm cake with cold filling. If the frosting is too thick, add a splash of milk to achieve the desired texture.