Ding Dong Sheet Cake Recipe
Introduction
Ding Dong Sheet Cake is a nostalgic dessert featuring a moist chocolate cake layered with fluffy ermine frosting and topped with rich chocolate ermine frosting. This classic treat combines deep chocolate flavor with a light, creamy filling, perfect for any occasion.
Ingredients
- 1 ¾ cups (219 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- ¾ cup (88.5 g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (245 g) buttermilk, room temperature
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup freshly brewed hot coffee
- For the vanilla ermine frosting:
- 1 cup (245 g) whole milk
- 5 tablespoons all-purpose flour
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- For the chocolate ermine frosting:
- 1 cup (245 g) whole milk
- 5 tablespoons all-purpose flour
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (59 g) Dutch-processed cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Spray a 10×15-inch sheet pan (jelly roll pan) with nonstick cooking spray.
- Step 2: In the bowl of a stand mixer, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix to combine.
- Step 3: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Step 4: With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. Then add the hot coffee and stir just until combined, scraping the bowl as needed.
- Step 5: Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Step 6: Allow the cake to cool completely in the pan, then chill in the refrigerator or freezer until firm.
- Step 7: To make the vanilla ermine frosting, whisk together the milk and flour in a saucepan over medium heat. Cook, whisking constantly, until thickened and smooth, about 3-5 minutes. Remove from heat and cool to room temperature.
- Step 8: In a stand mixer, cream the butter and sugar until light and fluffy (2-3 minutes). Add the cooled milk mixture and beat until smooth and fluffy. Switch to the whisk attachment, add vanilla, and whisk on high for 7-8 minutes until creamy.
- Step 9: For the chocolate ermine frosting, repeat the same process: cook the milk and flour mixture until thickened; cool it. Cream butter, sugar, and cocoa powder together. Add the cooled milk mixture and beat until light and fluffy. Whisk in vanilla on high for 8-10 minutes until smooth.
- Step 10: Once the cake is firm, slice it in half horizontally. Place one half on a serving plate and spread the vanilla ermine frosting evenly over it.
- Step 11: Place the second cake half on top and spread the chocolate ermine frosting over the top layer. Serve and enjoy!
Tips & Variations
- Use freshly brewed hot coffee to enhance the chocolate flavor in the cake.
- Make sure the milk and flour mixture is cooled completely before adding to the butter to prevent melted frosting.
- For a quicker chill, place the cake in the freezer for 30 minutes before slicing and frosting.
- Substitute buttermilk with equal parts milk plus 1 tablespoon of lemon juice or vinegar, let sit for 5 minutes.
Storage
Store the assembled cake covered in the refrigerator for up to 4 days. To maintain freshness, keep it tightly covered with plastic wrap or in an airtight container. Let the cake come to room temperature before serving for best texture. You can freeze the cake for up to 3 months; thaw overnight in the refrigerator.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cake without coffee?
Yes, you can substitute hot water for the coffee, but using coffee intensifies the chocolate flavor and adds depth to the cake.
What is ermine frosting?
Ermine frosting is a classic cooked flour-based frosting that is light, fluffy, and less sweet than traditional buttercream. It has a smooth creamy texture that pairs perfectly with chocolate cake.
Print
Ding Dong Sheet Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
Ding Dong Sheet Cake is a nostalgic rich chocolate sheet cake layered with smooth vanilla and chocolate Ermine frosting, reminiscent of the classic Ding Dong snack cake. This cake features a moist chocolate batter enhanced with brewed coffee and finishes with light, fluffy, cooked flour-based frostings for a perfectly balanced sweet treat.
Ingredients
Scale
Cake Ingredients
- 1 ¾ cups (219 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- ¾ cup (88.5 g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (245 g) buttermilk, room temperature
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup freshly brewed hot coffee
Vanilla Ermine Frosting
- 1 cup (245 g) whole milk
- 5 tablespoons all-purpose flour
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
Chocolate Ermine Frosting
- 1 cup (245 g) whole milk
- 5 tablespoons all-purpose flour
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (59 g) Dutch-processed cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Preheat oven and prepare pan: Preheat the oven to 350°F (175°C). Spray a 10×15-inch jelly roll pan (sheet pan) with nonstick cooking spray to prevent sticking.
- Mix dry ingredients: In the bowl of a stand mixer, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix briefly to evenly distribute all dry ingredients.
- Combine wet ingredients: In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Combine wet and dry mixtures: With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. Then, still on low, add the freshly brewed hot coffee and mix just until combined. Scrape the sides and bottom of the bowl to ensure even mixing.
- Pour and bake the cake: Pour the batter evenly into the prepared pan. Bake for 28–30 minutes or until a toothpick inserted near the center comes out mostly clean without wet batter.
- Cool the cake: Let the cake cool completely in the pan. Once cooled, refrigerate or freeze until firm to make slicing easier.
- Prepare vanilla Ermine frosting – cook milk and flour: In a medium saucepan over medium heat, whisk together milk and flour. Cook constantly for 3–5 minutes until mixture thickens to a pudding-like consistency and coats the back of a spoon without lumps.
- Cool milk mixture: Remove from heat and let cool to room temperature. It will get a bit lumpy as it cools.
- Cream butter and sugar for vanilla frosting: In the stand mixer bowl with the paddle attachment, cream the butter and sugar on medium speed for 2–3 minutes until light and fluffy. Scrape down the sides.
- Combine cooled milk mixture with creamed butter and sugar: Add the cooled milk mixture to the creamed ingredients and beat on medium-high until the frosting becomes light and fluffy (about 2–3 minutes). Scrape down bowl as needed.
- Whisk in vanilla and whip frosting: Switch to the whisk attachment, add vanilla extract, and mix on high for 7–8 minutes until the frosting is smooth and creamy.
- Prepare chocolate Ermine frosting – cook milk and flour: Repeat the milk and flour cooking process with the chocolate frosting milk and flour mixture until thickened.
- Cool chocolate milk mixture: Remove from heat and cool to room temperature; lumps may appear as it cools.
- Cream butter, sugar, and cocoa powder for chocolate frosting: In the stand mixer bowl with paddle attachment, cream butter, sugar, and cocoa powder on low until cocoa is incorporated. Increase speed to medium and cream until light and fluffy (2–3 minutes), scraping sides as needed.
- Add cooled chocolate milk mixture: Beat on medium-high speed until light and fluffy (2–3 minutes), scraping sides as needed.
- Whisk in vanilla and whip chocolate frosting: Switch to whisk attachment, add vanilla, and whip on high speed for 8–10 minutes until smooth and creamy.
- Assemble the cake: Slice the cooled and chilled cake horizontally in half to create two layers. Place one layer on a serving plate.
- Spread vanilla frosting: Evenly spread the prepared vanilla Ermine frosting over the bottom cake layer.
- Top with second cake layer and chocolate frosting: Place the second cake layer on top of the vanilla frosting and finish by spreading the chocolate Ermine frosting evenly on top. Slice and serve.
Notes
- The freshly brewed hot coffee enhances the chocolate flavor in the cake and can be substituted with hot water if preferred.
- Make sure all dairy ingredients and eggs are at room temperature to ensure a smooth batter and frosting.
- Cooling and chilling the cake before slicing makes it easier to handle and creates cleaner layers.
- Ermine frosting requires cooking flour and milk to remove the raw flour taste; do not skip this step for best results.
- The frosting needs to be whipped thoroughly for light and fluffy texture. Patience is key.
- Store the assembled cake in the refrigerator; bring to room temperature before serving for the best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Ding Dong Sheet Cake, chocolate sheet cake, Ermine frosting, chocolate frosting, nostalgic dessert, classic snack cake copycat
