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Ding Dong Sheet Cake Recipe

★★★★★

4.6 from 108 reviews
  • Author: Isabella
  • 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

  1. 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.
  2. 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.
  3. Combine wet ingredients: In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. 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.
  5. 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.
  6. Cool the cake: Let the cake cool completely in the pan. Once cooled, refrigerate or freeze until firm to make slicing easier.
  7. 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.
  8. Cool milk mixture: Remove from heat and let cool to room temperature. It will get a bit lumpy as it cools.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Cool chocolate milk mixture: Remove from heat and cool to room temperature; lumps may appear as it cools.
  14. 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.
  15. Add cooled chocolate milk mixture: Beat on medium-high speed until light and fluffy (2–3 minutes), scraping sides as needed.
  16. 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.
  17. Assemble the cake: Slice the cooled and chilled cake horizontally in half to create two layers. Place one layer on a serving plate.
  18. Spread vanilla frosting: Evenly spread the prepared vanilla Ermine frosting over the bottom cake layer.
  19. 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

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Find it online: https://isabellavance.com/ding-dong-sheet-cake-recipe/