Ding Dong Sheet Cake is a luscious, indulgent dessert that brings together the rich flavors of chocolate and the creamy delight of vanilla filling. This two-layer cake, sandwiched with a creamy ermine frosting and topped with a decadent chocolate frosting, is reminiscent of the nostalgic Ding Dong snack cakes. This recipe takes that beloved treat to the next level, creating a dessert that is perfect for any celebration or just a special treat for yourself and your loved ones. In this article, we will walk you through the process of making this scrumptious cake, from the ingredients to the final assembly, ensuring that you achieve the perfect balance of flavors and textures.
Ingredients and Their Significance
To create this heavenly cake, you will need the following ingredients:
For the Cake:
- 1 ¾ cups (219 g) all-purpose flour: Provides the structure for the cake.
- 2 cups (400 g) granulated sugar: Sweetens the cake and helps to keep it moist.
- ¾ cup (88.5 g) unsweetened cocoa powder: Gives the cake its rich chocolate flavor.
- 2 teaspoons baking soda: Helps the cake rise.
- 1 teaspoon baking powder: Works with the baking soda to create a light and fluffy texture.
- 1 teaspoon kosher salt: Enhances the flavors of the cake.
- 1 cup (245 g) buttermilk, room temperature: Adds moisture and a slight tanginess.
- ½ cup vegetable oil: Keeps the cake moist.
- 2 large eggs, room temperature: Provide structure and stability.
- 2 teaspoons vanilla extract: Adds a depth of flavor.
- 1 cup freshly brewed hot coffee: Intensifies the chocolate flavor and adds moisture.
For the Filling (Ermine Frosting):
- 1 cup (245 g) whole milk: Forms the base of the frosting.
- 5 tablespoons all-purpose flour: Thickens the frosting.
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature: Adds richness and creaminess.
- 1 cup (200 g) granulated sugar: Sweetens the frosting.
- 1 teaspoon vanilla extract: Adds flavor and aroma.
For the Chocolate Ermine Frosting:
- 1 cup (245 g) whole milk: Forms the base of the frosting.
- 5 tablespoons all-purpose flour: Thickens the frosting.
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature: Adds richness and creaminess.
- 1 cup (200 g) granulated sugar: Sweetens the frosting.
- ½ cup (59 g) Dutch-processed cocoa powder: Provides a rich chocolate flavor.
- 1 teaspoon vanilla extract: Adds flavor and aroma.
Step-by-Step Instructions
Making the Cake:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Spray a 10×15-inch sheet pan (jelly roll pan) with nonstick cooking spray to prevent sticking.
- Combine Dry Ingredients: In the bowl of a stand mixer, add the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low speed to combine.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Mix Ingredients Together: With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. Once combined, gradually add the hot coffee, mixing until smooth. Scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
- Bake the Cake: Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted into the center comes out mostly clean. Let the cake cool completely in the pan, then place it in the freezer or refrigerator until firm.
Making the Filling (Ermine Frosting):
- Cook the Milk and Flour: In a medium saucepan over medium heat, whisk together the milk and flour. Cook, whisking constantly, for 3-5 minutes, or until the mixture thickens and resembles a very thick pudding. It should coat the back of a spoon. Remove from heat and let cool to room temperature.
- Cream the Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy (2-3 minutes). Scrape down the sides of the bowl as needed.
- Combine and Beat: Add the cooled milk mixture to the butter mixture. Beat on medium-high speed until the frosting is light and fluffy (2-3 minutes), pausing to scrape down the sides of the bowl. Switch to the whisk attachment, add the vanilla, and mix on high for 7-8 minutes until smooth and creamy.
Making the Chocolate Ermine Frosting:
- Cook the Milk and Flour: In a medium saucepan over medium heat, whisk together the milk and flour. Cook, whisking constantly, for 3-5 minutes, or until the mixture thickens and resembles a very thick pudding. Remove from heat and let cool to room temperature.
- Cream the Butter, Sugar, and Cocoa: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and cocoa powder on low speed until combined. Increase speed to medium and mix until light and fluffy (2-3 minutes). Scrape down the sides of the bowl as needed.
- Combine and Beat: Add the cooled milk mixture to the butter mixture. Beat on medium-high speed until the frosting is light and fluffy (2-3 minutes), pausing to scrape down the sides of the bowl. Switch to the whisk attachment, add the vanilla, and mix on high for 8-10 minutes until smooth and creamy.
Assembling the Cake:
- Slice the Cake: Once the cake has cooled completely and been chilled, carefully slice it in half down the middle to create two equal rectangles.
- Add the Filling: Place one of the cake halves onto a serving plate. Spread the vanilla ermine frosting evenly over the top of this cake layer.
- Layer and Frost: Place the second cake layer on top of the frosting. Spread the chocolate ermine frosting over the top of the cake, covering it completely.
- Serve and Enjoy: Slice the cake into pieces and serve. Enjoy the rich, chocolatey goodness paired with the creamy filling.
The Nutritional Information
This Ding Dong Sheet Cake is undeniably indulgent. A single serving packs approximately 749 calories, making it a treat best enjoyed in moderation. However, it’s also a dessert that is perfect for sharing, making it ideal for gatherings and celebrations.
Conclusion: A Nostalgic Indulgence
Ding Dong Sheet Cake is more than just a dessert; it’s a nostalgic indulgence that brings back fond memories of childhood treats while offering a gourmet twist. The combination of moist chocolate cake, creamy vanilla filling, and rich chocolate frosting creates a harmonious blend of flavors and textures that is simply irresistible.
This recipe, with its detailed instructions and quality ingredients, ensures that you can recreate this classic treat with ease. Whether you’re making it for a special occasion or just to satisfy a sweet craving, this cake is sure to impress. The process of making it, from mixing the batter to spreading the frosting, is an enjoyable experience that culminates in a dessert that looks as good as it tastes.
So, the next time you’re in the mood for a decadent dessert that combines the best of chocolate and cream, try your hand at this Ding Dong Sheet Cake. It’s a treat that promises to bring joy and delight to anyone who tastes it.