This “Ding Dong Cake” Is the Only Dessert I Make Anyone for Their Birthday
When we first published this recipe for a Ding Dong Cake, I was smitten. I have fond memories of eating the throwback treat when I was a kid (not often; I had to beg for one at the grocery store). Getting anything in the classic Hostess box felt like a victory! The Ding Dongs were my favorite, though, mainly because of that irresistible cream filling. I’ve been a sucker for anything that resembles marshmallow for most of my life, and the thick middle layer of the Ding Dong Cake has a similar flavor and texture to marshmallow, only it’s even better. This middle filling layer is the true standout of this cake, along with the chocolate ganache frosting.
This cake is a labor of love, so make it for someone or something special — a birthday, to show someone you love them, to celebrate that fall is in the air. Just know going into it that it requires a few — very worthwhile! — steps.
Get the recipe: Ding Dong Cake
How to Make a Ding Dong Cake
Like most layer cakes, you’re gonna make the cake batter, the filling (which in this case is a very special, luxurious marshmallow-esque ermine frosting), and then the extra step is making a ganache, which only sounds fancy. It takes a just a few minutes and is one of the more satisfying baking techniques you can do. The chocolate cake has an incredibly rich depth of flavor thanks to a whole cup of freshly brewed coffee (one of my favorite ingredients to add to chocolate cake for those espresso notes). But the real star and what we’re here to talk about is the ermine frosting, which I had never made before.
I’ll be straight: This isn’t a buttercream frosting you can whip up in 10 minutes. An ermine takes a little more care, but once you take a bite of the finished product, you’ll get it. You actually start by making a roux: Bring a cup of milk, some flour, and a pinch of salt in a saucepan to a simmer, whisking constantly, until it looks like pudding. Add sugar, then press the mixture through a fine-mesh strainer and let it come to room temp. Once this roux mixture has cooled, you’re back to frosting business as usual: You beat a couple sticks of softened butter and vanilla in a stand mixer and then add in the roux until you’ve got an unbelievably soft and fluffy filling on your hands.
What Makes the Ding Dong Cake So Good
You know the answer to this already: the ermine frosting! It has a silky-smooth texture that’s reminiscent of marshmallow or the fluffiest whipped cream. I can eat it by the spoonful, but the magic happens when combined with the rich chocolate cake and even richer chocolate ganache. The combination is so perfect, this is the only cake you’ll be asking for on your birthday for years to come. Just trust me on this one.
Get the recipe: Ding Dong Cake
This post originally appeared on The Kitchn. See it there: This “Ding Dong Cake” Is the Only Dessert I Make Anyone for Their Birthday (1000x Better Than the Hostess Treat!)
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