Best Ding Dong Cake Recipes

GIANT DING DONG CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan.
• In a large bowl, stir together the cake mix and instant pudding. Make a well in the center and pour in the eggs, oil and water. Mix until well blended. Spread evenly into the prepared pan.
• Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool cake completely on a wire rack before removing from pan.
• Slice a 1 inch thick slice off of the top of the cake and set aside. Scoop out the cake for the center of the bottom part to within 1 inch of the sides. Discard or save for another use. To make the filling, whisk together the flour and milk. Cook over medium heat, stirring constantly until thickened. Set aside to cool completely.
• Once the flour and milk mixture has cooled, beat the 1/2 cup shortening, butter, sugar and vanilla on high speed until light and fluffy. Add the milk mixture and continue to beat for 4 more minutes. Spoon into the center of the cake and replace the layer sliced from the top.
• Combine the chocolate chips, 1/4 cup shortening, corn syrup and water in the top of a double boiler. Heat, stirring frequently until melted and smooth. Pour warm glaze over the top of the cake and smooth over the sides. Refrigerate until serving.

DING DONG CAKE

Steps:

• Bake cake and divide into layers (I used 9x13 pan, but you can do it in rounds and even do 4-6 layers). Bake according to package directions.
• Mix Crisco, cream, sugar, vanilla and salt well; then add powder sugar and mix all well.
• Spread filling between layers and frost entire cake with milk chocolate frosting.
• (Please don't substitute anything for the milk chocolate frosting--it tastes like candy and the other frostings don't).

NO BAKE DING DONG CAKE

Steps:

• 1. Cut ding dong in half lengthwise. Place them, cream side up, on the bottom of a 9x13 pan. Blend 1 tub Cool Whip with cream cheese. Blend until smooth and spread over ding dongs.
• 2. Mix 2 boxes of pudding with the milk. Layer in pan and top with the other tub of Cool Whip. Refrigerate overnight.

DING DONG CAKE

Steps:

• 1. Prepare and bake cake as directed on box. (2 round cake pans) EXCEPT USE MILK INSTEAD OF WATER AND ADD ONE EXTRA EGG AND MELTED BUTTER INSTEAD OF OIL. Filling: Mix and cream the butter and cream cheese. Add powdered sugar 1 cup at a time and fold in cool whip. After cake is completely cooled split layers and spread filling on each layer and stack, do not spread filling all the way to the edge of the cake, the weight of the cake will press it out to the edge once you are finished, this keeps the filling from mixing with the icing. You can put a thick layer of filling between the layers, you'll have plenty so don't be stingy with it. (TIP: you can place the uncut cakes on plates in a freezer for about 30 minutes to make a cleaner cut) Then frost entire cake with the chocolate frosting. Keep refrigerated as the filling gets soft as it warms up and will ooze out the sides of the cake.
• 2. ok. for the record I tried the recipe using milk, extra egg and butter and while I liked it the day it was made the cake has dried out really bad since (the leftovers). Making the cake according to the box directions in the past and having leftovers.. this has not been a problem.

DING DONG CAKE

Steps:

• Bake cake according to directions on box, using a 9x13-inch pan. After it cools, slice in half horizontally and set aside until filling is prepared.
• FILLING: Combine milk and flour. Cook until thick, then cool. Mix butter and shortening for 4 minutes. Add sugar and vanilla and mix 4 more minutes. Add flour mixture and beat 4 minutes more.
• Spread on bottom layer of cake and replace top layer of cake.
• ICING:.
• Combine butter, vanilla, milk, cocoa and mix. Add powdered sugar until quite thick.

SALTED CARAMEL "DING DONG" CAKE

Steps:

• For cake:
• Preheat oven to 350°F. Coat cake pans with nonstick spray. Line bottom of pans with parchment-paper rounds; coat paper. Place cocoa powder and chocolate in a medium metal bowl. Pour hot coffee over. Let stand for 1 minute. Stir until smooth. Stir in buttermilk and vanilla; set aside.
• Whisk cake flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat sugar and butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat until light and fluffy, about 4 minutes. Add dry ingredients in 3 additions, alternating with chocolate mixture in 2 additions, beginning and ending with dry ingredients. Divide batter evenly between pans; smooth tops.
• Bake cakes until a tester inserted into the centers comes out clean, about 35 minutes. Transfer to wire racks; let cakes cool in pans for 10 minutes (cakes will deflate slightly). Run a knife around pans to loosen cakes; invert cakes onto racks. Peel off paper and let cakes cool completely. Turn cakes over.
• If needed, use a long serrated knife to cut off bumps or trim dome from top of each cake to create a flat, even surface.
• For caramel ganache:
• Place chocolate and salt in a medium bowl. Stir sugar and 1/4 cup water in a medium deep saucepan over medium-low heat until sugar dissolves. Increase heat and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar is deep amber, about 9 minutes. Remove from heat and gradually add cream (mixture will bubble vigorously). Stir over medium heat until caramel bits dissolve. Pour over chocolate in bowl. Add vanilla; stir until mixture is smooth. Let cool slightly.
• Place 1 cake layer in springform pan. Pour 1 cup ganache over. Chill until set, about 30 minutes. Cover remaining ganache and let stand at room temperature.
• For filling and assembly:
• Place 2 tablespoons cold water in a small heatproof glass or metal bowl. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes.
• Pour water to a depth of 1/2" into a small skillet set over medium heat. Transfer bowl with gelatin to skillet; stir until gelatin dissolves, about 2 minutes. Remove bowl from skillet. Set aside.
• Place cream and powdered sugar in a large bowl. Scrape in seeds from vanilla bean. Using an electric mixer, beat cream until soft peaks form. Add gelatin; beat filling until firm peaks form.
• Spoon filling over chilled ganache on cake layer in pan; smooth top. Gently place second cake layer on top. Cover tightly with plastic wrap and chill until cream layer is set, at least 6 hours or overnight.
• Remove sides from springform pan. Using a knife or offset spatula, scrape off any filling that may have leaked out from between cakes to form smooth sides. Transfer cake to a wire rack set inside a rimmed baking sheet.
• Rewarm remaining ganache until just pourable. (Microwave in a microwave-safe bowl, or set a metal bowl over a large saucepan of simmering water until just warm, not hot.) Pour ganache over cake, tilting cake as needed to allow ganache to drip down sides and using an offset spatula to help spread ganache, if needed, to cover sides of cake. Chill until ganache is set, about 1 hour. DO AHEAD: Cake can be made 2 days ahead. Cover with a cake dome; chill. Let stand at room temperature for 1 hour before serving.
• Sprinkle cake with flaky sea salt.

DING DONG CAKE

Steps:

• Crumble the Ding Dongs on the bottom of a 9x12-inch pan.
• Beat the cream cheese, pudding and milk together.
• Pour over the crumbled Ding Dongs.
• Top with the Cool Whip.
• Keep refrigerated.

THE ULTIMATE DECADENT DING DONG CAKE

Steps:

• 1. PREHEAT oven to 350° F. Grease four 9-inch-round baking pans
• 2. FOR CAKE: IF YOU PREFER YOU CAN USE A BOX CAKE AND JUST SLICE LAYERS. BEAT sugar, butter and vanilla extract in large mixer bowl. Add eggs; beat for 1 minute. Beat in melted chocolate. Combine flour, baking soda and salt; beat into creamed mixture alternately with milk.
• 3. POUR into prepared baking pan(s).
• 4. BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool for 20 minutes; invert onto wire rack(s) to cool completely.
• 5. let all 4 layers cool completely.While layers are cooling make Cream Filling and Frosting.
• 6. Cream Filling: Mix filling ingredients together. Cover and refrigerate until ready to use (at least a couple of hours).
• 7. Frosting: Combine butter, milk, cocoa in a saucepan over low heat until butter melts.Remove from heat.
• 8. Add confectioners sugar, salt and vanilla. Beat until smooth.Set aside.
• 9. How to assemble your Ding Dong Cake: Divide Cream Filling into 3 portions. On top of bottom cake layer add 1/3 cream filling.Top with a cake layer.Add 1/3 cream to the top then add another cake layer.Add the remaining cream and top with last cake layer.
• 10. Adjustment: Align layers making sure they are all even.This will be a tall cake.Add frosting to cake.Make sure you use all the frosting.Refridgerate until ready to cut and serve.

DING DONG CAKE

Steps:

• CHOCOLATE CAKE.
• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
• In another bowl, combine the buttermilk, oil, eggs, and vanilla.
• In the bowl of a stand mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
• Pour the batter into two 8-inch x 3-inch round prepared pans and bake for 30-40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
• Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
• FILLING.
• Pour cold milk into a small saucepan. Before turning on the heat, whisk in flour so no lumps remain.
• Turn heat on to medium-low and heat until mixture is thick, like a roux, stirring the whole time.
• Remove from heat, stir in vanilla and let cool completely.
• Cream together butter and sugar on medium-high speed, until fluffy, about 8 minutes.
• Add in the milk mixture and beat again until mixture resembles a whipped cream.
• GANACHE.
• Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer. Be careful not to allow the cream to boil over. Pour the cream over the chopped chocolate and let stand for at least 2 minutes so that it can thicken.
• (Ganache should be cool when pouring over cake).
• When ready to pour over chilled cake, whisk the ganache until smooth and then pour. You may have some ganache left over.
• NOTE: The batter is very runny and it is designed to be made in two 8-inch round cake pans. . If you prefer you can use 9-inch round cake pans but the layers will not be as thick.

DING DONG CAKE

Steps:

• 1. Preheat oven to 300 and grease and flour two nine inch round pans. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand stirring occasionally, until chocolate is melted and mixture is smooth.
• 2. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder and salt. In another large bowl with an electric mixer, beat eggs until thickened slightly (about three minutes). Slowly add oil, buttermilk, vanilla and melted chocolate to eggs. Beat until well mixed. Add sugar mixture and continue to mix till well blended. Divide between the two greased pans and bake 50-60 minutes. Cool layers completely before proceeding.
• 3. Marshmallow frosting- 2 large eggs, 1/2 cup sugar, 1/4 cup light syrup, 1 tablespoon water, 1 teaspoon vanilla extract.
• 4. Combine frosting ingredients and add a pinch of salt. Beat until thick and fluffy, about 8 minutes. Beat in a bowl placed over hot water for first few minutes. Beat till cool if mixture is not thick enough.
• 5. Ganache frosting- 1/2 pound semisweet chocolate, 1/2 cup heavy cream, 1 teaspoon sugar, 1 and a half tablespoon light corn syrup, 2 tablespoons unsalted butter.
• 6. Finally chop chocolate. In a 2 quart saucepan, bring cream, sugar and syrup to a boil on low heat. Whisking. Remove from heat and add rest of ingredients.
• 7. Assemble reserving enough marshmallow frosting to pipe on top of cake.

DING DONG CAKE

Steps:

• 1. Prepare Devil's Food cake mix by box directions. Place on rack and let cool.
• 2. Filling: Mix powdered sugar, margarine, and crisco. Beat on high with electric mixer 5 minutes.
• 3. Add vanilla and whipping cream and beat for 3 minutes more.
• 4. Spread between layers of cake. (If using a bundt cake pan, using a thread, slice the bundt cake in half to create at least 2 layers.)
• 5. Ice the layers of cake with your favorite chocolate icing.

DING DONG CAKE RECIPE - (4.7/5)

Steps:

• 1 - Make cake as directed on box in a 9x13 pan. When done let cool 10 min. Then put on cooling rack , when cooled cut in half then put one half back in bottom of pan, 2 - Make the Icing. Mix cream cheese softened, 3 cups powered sugar, 1 stick margarine softened, together with mixer. Then add the cool whip. 3 - Spread this on cake layer in pan, then put other layer on top 4 - Now take 1 can of chocolate icing add 2 tbsp of milk stir up well ,spread on cake. Keep in fridge

DING DONG CAKE

Steps:

• Bake cake as directed in two 8 or 9 inch round pans. Let cool. Mix frosting & cool whip & frost cake generously. Refrigerate for at least an hour to firm frosting. Melt butter & chocolate in microwave; stir until smooth. Let frosting cool until spreading consistency. Frost cake over whip cream mixture. Chocolate may be drippy; quickly work up sides of cake until completely covered. Refrigerate until firm. Chocolate will harden. Serve cold.

DING DONG CAKE RECIPE

Steps:

• 1 - Make cake as directed on box in a 9x13 pan. When done let cool 10 min. Then put on cooling rack , when cooled cut in half then put one half back in bottom of pan, 2 - Make the Icing. Mix cream cheese softened, 3 cups powered sugar, 1 stick margarine softened, together with mixer. Then add the cool whip. 3 - Spread this on cake layer in pan, then put other layer on top 4 - Now take 1 can of chocolate icing add 2 tbsp of milk stir up well ,spread on cake. Keep in fridge

DING DONG CAKE

Steps:

• Prepare Cake mix as directed on box (*note any chocolate cake mix will work but our personal favorite has become a dark chocolate cake.)in 2-9 inch circle pans. Cool completely.
• In the meantime prepare filling, to prepare filling: Combining powdered sugar, Crisco, Salt and margarine and beat for 5 minutes. Then add the egg white and vanilla, beat an additional 3 minutes.
• Slice each cake into 2 layers...I find the easiest way without a special tool is to use thread (it works great!). Place first layer on plate and spread 1/3 of filling and repeat, using all layers. Your top layer will be Cake.
• You will then want to prepare the glaze. Combine Sugar,Cocoa,Milk and margarine in a saucepan. Slowly bring to a boil and boil for 1 minute until thick. I usually end up letting it boil more like 2 minutes because it never seems thick enough. Pour on top of cake, take knife or spatula and cover sides. Let cool and enjoy! Over the years I've learned to let the glaze cool a bit and thicken after I remove it from the stove, this saves quite a bit of scooping it off the bottom of the plate pouring it back on top of the cake which is what you will be doing if you put it directly on the cake from the stove.

SALTED CARAMEL "DING DONG" CAKE

Steps:

• For the Cake
• Preheat the oven to 350° F. Lightly spray two 9-inch round cake pans with non-stick baking spray. Line the bottom of the pans with a round of parchment paper. In a medium bowl combine chocolate, cocoa powder, and espresso powder. Pour hot water over and let stand for 1 minute. Whisk until smooth. Stir in buttermilk and vanilla; set aside.
• In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating to blend between additions and scraping down the sides and the bottom of the bowl. Beat until light and fluffy, about 3-5 minutes. Add dry ingredients in 3 additions, alternating with the chocolate mixture in 2 additions, beginning and ending with the dry ingredients. Divide the batter evenly between the pans and smooth the tops.
• Bake until a tester inserted in the center comes out clean, about 35-40 minutes. Transfer to wire racks; let cool in the pan for 10 minutes (cake dome will deflate slightly for an even top). Run a knife around the pans to loosen cakes; remove cakes and parchment paper. Transfer cakes to wire racks to cool completely.
• For the Ganache
• In a medium bowl, combine the chocolate and salt. Stir the sugar and water in a medium deep saucepan over medium-low heat until sugar dissolves. Increase the heat and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar is deep amber, about 9 minutes. Remove from the heat and gradually add cream (mixture will bubble vigorously). Stir over medium heat until hard caramel bits dissolve. Pour over chocolate in bowl. Add vanilla and stir until mixture is completely smooth. Let cool slightly.
• Place one cake layer in a 9-inch springform pan. Pour 1 cup ganache over. Chill until set, at least 30-45 minutes. Cover remaining ganache with plastic wrap and let stand at room temperature.
• For the Filling and Assembly
• Place the water in a small heatproof glass bowl. Sprinkle the gelatin over; let stand until gelatin softens, about 10 minutes. Heat the mixture in the microwave until gelatin dissolves (just a few seconds); set aside
• In the bowl of a stand mixer fitted with the whisk attachment, beat the cream, confectioners' sugar, and seeds from vanilla bean until soft peaks form. Add the gelatin and beat until stiff peaks form.
• Spoon the filling over the chilled ganache on cake layer in pan; smooth the top. Gently place second cake layer on top of cream (cake will rise above the edge of the pan). Cover tightly with plastic wrap and chill until cream layer is set, at least 6 hours or overnight.
• Remove sides from the pan. Using a knife or spatula remove any filling that may have leaked out to form smooth sides. Transfer cake to a wire rack set inside a rimmed baking sheet.
• Rewarm remaining ganache until just pourable (barely warm, not hot). Pour ganache over cake and allow ganache to drizzle down the sides of the cake, using an off-set spatula to help spread. Chill until ganache is set, at least 1 hour. (Cake can be made 2 days ahead. Cover with a cake dome and chill. Let stand at room temperature before serving. Sprinkle the top of the cake with the sea salt. Enjoy!
• Source: Adapted from Bon Appetit, October 2012

DING DONG CAKE

Steps:

• Prepare and bake cake as directed on box. (2 round cake pans)
• Filling: Mix and cream the butter and cream cheese. Add powdered sugar and fold in cool whip.
• After cake is completely cooled split layers (TIP: you can place the uncut cakes on plates in a freezer for about 30 minutes to make a cleaner cut, then use UNwaxed dental to pull through the layer and make a wonderful even cut.) and spread filling on each layer and stack, do not spread filling all the way to the edge of the cake, the weight of the cake will press it out to the edge once you are finished, this keeps the filling from mixing with the icing
• Now, if you have any filling left over you can mix it with the icing. It's what we do. Then ice entire cake with the chocolate icing. You will be able to put a thick layer of filling between the layers.

DING DONG CAKE

Steps:

• Preheat oven to 350 degrees. Mix cake mix with the eggs,water and oil. Divide it into 4 thin layers and bake until firm, about 20 minutes. Remove from oven and let them cool.
• For the filling: Beat cream cheese until fluffy, then slowly add the cool whip and confectioners sugar. Take the cooled layers and start putting the filling between the layers. The filling will be fairly thick between the layers. I have set the cake in the fridge for about an hour to let the layers set up before frosting the cake.
• Frost the cake starting on the side of the cake to give the layers support and just continue frosting from there.This cake must be kept in the fridge until it is served.