Ding Dong Sheet Cake Recipe

Introduction

Ding Dong Sheet Cake is a nostalgic, rich chocolate dessert layered with a velvety vanilla filling and finished with smooth chocolate frosting. It’s perfect for celebrations or whenever you crave a classic, decadent treat. This recipe combines moist cake and fluffy frostings for an unforgettable experience.

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
• 1 cup (245 g) whole milk (for frosting)
• 5 tablespoons all-purpose flour (for frosting)
• 1 cup (2 sticks / 227 g) unsalted butter, room temperature
• 1 cup (200 g) granulated sugar (for frosting)
• ½ cup (59 g) Dutch-processed cocoa powder (for chocolate frosting)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and spray a 10×15-inch jelly roll pan (sheet pan) with nonstick cooking spray.
2. Step 2: In the bowl of a stand mixer, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix to blend evenly.
3. Step 3: In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.
4. Step 4: With the mixer on low speed, gradually add the wet ingredients to the dry ingredients. Then, slowly add the hot coffee and mix just until combined. Scrape the bowl with a rubber spatula to ensure even mixing.
5. 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 with no wet batter.
6. Step 6: Allow the cake to cool completely in the pan. Once cooled, refrigerate or freeze the cake until firm for easier slicing.
7. Step 7: For the vanilla ermine frosting, in a medium saucepan over medium heat, whisk together 1 cup whole milk and 5 tablespoons flour. Cook, whisking constantly, until thickened and smooth, about 3-5 minutes. Remove from heat and let cool to room temperature.
8. Step 8: In a stand mixer, cream together 1 cup butter and 1 cup sugar on medium speed until light and fluffy (2-3 minutes), scraping down the sides as needed.
9. Step 9: Add the cooled milk-and-flour mixture to the creamed butter and sugar. Beat on medium-high speed until the frosting is smooth and fluffy (2-3 minutes).
10. Step 10: Switch to the whisk attachment, add 1 teaspoon vanilla extract, and whip on high speed for 7-8 minutes until creamy and smooth.
11. Step 11: For the chocolate ermine frosting, repeat the process: cook milk and flour until thickened and cool. Cream together 1 cup butter, 1 cup sugar, and ½ cup cocoa powder on low, then medium speed until fluffy.
12. Step 12: Add the cooled milk mixture to the butter mixture and beat until smooth and fluffy. Switch to the whisk attachment, add 1 teaspoon vanilla extract, and whip on high for 8-10 minutes until creamy.
13. Step 13: To assemble, slice the cake in half horizontally. Place one half on a serving plate and spread the vanilla frosting evenly over it.
14. Step 14: Place the second cake layer on top and cover with the chocolate frosting. Slice and enjoy!

Tips & Variations

• Use freshly brewed hot coffee to enhance the chocolate flavor in the cake.
• Chilling the cake before slicing makes it easier to work with and results in cleaner layers.
• For a dairy-free version, substitute buttermilk with a plant-based milk mixed with a tablespoon of vinegar, and use dairy-free butter alternatives.
• Try adding a teaspoon of instant espresso powder to the frostings for a richer mocha flavor.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. Keep it well wrapped to prevent it from drying out. For longer storage, freeze the cake for up to 2 months; thaw overnight in the refrigerator before serving. Reheat slices slightly at room temperature for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake without coffee?

Yes, you can substitute the hot coffee with hot water if you prefer. Coffee intensifies the chocolate flavor but the cake will still be delicious without it.

What is ermine frosting?

Ermine frosting, also known as boiled milk frosting, is made by cooking milk and flour into a thick paste and then combining it with creamed butter and sugar. It’s lighter and less sweet than typical frostings, with a smooth, creamy texture.

Ding Dong Sheet Cake Recipe

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★★★★★

4.8 from 104 reviews

Ding Dong Sheet Cake is a rich, moist chocolate sheet cake layered with fluffy vanilla and chocolate Ermine frostings. This classic Southern dessert features a tender, coffee-enhanced chocolate cake baked in a large sheet pan, then split and filled with two luscious frostings for a decadent treat perfect for gatherings or special occasions.

• Author: Yana
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12–16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Cake

• 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 your oven to 350°F (177°C). Spray a 10×15-inch jelly roll pan with nonstick cooking spray to ensure the cake does not stick.
2. Mix Dry Ingredients: In the bowl of a stand mixer, combine the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and kosher salt. Mix until well combined.
3. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
4. Combine Wet and Dry Ingredients: With the mixer on low speed, slowly pour the wet ingredients into the dry ingredients bowl. Continue mixing on low while gradually adding the hot coffee, stirring just until combined and scraping down the bowl to ensure an even batter.
5. Pour and Bake Cake: Pour the batter evenly into the prepared jelly roll pan. Bake for 28 to 30 minutes, or until a toothpick inserted near the center comes out mostly clean with no wet batter.
6. Cool Cake: Remove the cake from the oven and let it cool completely in the pan. Once cooled, place the cake in the refrigerator or freezer until firm to facilitate slicing.
7. Make Vanilla Ermine Frosting – Cook Milk and Flour: In a medium saucepan, whisk together 1 cup of whole milk and 5 tablespoons of all-purpose flour. Cook over medium heat, whisking constantly for 3-5 minutes until thickened to a pudding-like consistency that coats the back of a spoon.
8. Cool Milk Mixture: Remove from heat and let it cool to room temperature.
9. Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat together 1 cup unsalted butter and 1 cup granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape the sides of the bowl as needed.
10. Combine Milk Mixture with Butter Mixture: Add the cooled milk and flour mixture to the creamed butter and sugar. Beat on medium-high speed until light and fluffy (2-3 minutes), scraping down the bowl as needed.
11. Whisk in Vanilla: Switch to the whisk attachment, add 1 teaspoon vanilla extract, and mix on high speed for 7-8 minutes until frosting is smooth, creamy, and spreadable.
12. Make Chocolate Ermine Frosting – Cook Milk and Flour: Repeat the process for the chocolate frosting by whisking 1 cup whole milk and 5 tablespoons all-purpose flour together in a saucepan over medium heat. Cook, whisking constantly for 3-5 minutes until thickened.
13. Cool Milk Mixture: Remove from heat and let cool to room temperature; note the mixture may become lumpy as it cools.
14. Cream Butter, Sugar, and Cocoa: In the stand mixer bowl with the paddle attachment, cream together 1 cup unsalted butter, 1 cup granulated sugar, and ½ cup Dutch-processed cocoa powder on low speed until the cocoa is incorporated. Increase speed to medium and continue beating until light and fluffy, about 2-3 minutes. Scrape the bowl sides as needed.
15. Combine Milk Mixture with Butter Mixture: Add the cooled milk mixture to the creamed butter mixture. Beat on medium-high speed until light and fluffy (2-3 minutes), scraping down the bowl as necessary.
16. Whisk in Vanilla: Switch to the whisk attachment, add 1 teaspoon vanilla extract, and beat on high speed for 8-10 minutes until the frosting is smooth and creamy.
17. Assemble Cake – Slice Cake in Half: Once the cake is completely cooled and firm, carefully slice it horizontally in half to create two even layers.
18. Spread Vanilla Frosting: Place one half on a serving plate and evenly spread the vanilla Ermine frosting over the top.
19. Top with Second Cake Layer and Chocolate Frosting: Place the second cake layer on top of the frosted half and cover the cake with the chocolate Ermine frosting. Smooth the frosting for a beautiful finish.
20. Serve and Enjoy: Slice the assembled sheet cake and serve. Store leftovers refrigerated.

Notes

• Use freshly brewed hot coffee to enhance and deepen the chocolate flavor in the cake batter.
• Cooling the cake thoroughly before slicing helps create clean layers for frosting.
• The Ermine frosting requires cooking the milk and flour mixture to achieve its signature fluffy, silky texture.
• Both frostings benefit from beating with the whisk attachment for several minutes to develop their light consistency.
• To speed up firming, chill the cake in the freezer before frosting.
• This sheet cake is perfect for feeding a crowd due to its generous 10×15-inch pan size.

Keywords: Ding Dong cake, sheet cake, chocolate cake, Ermine frosting, Southern dessert, chocolate sheet cake, vanilla frosting, chocolate frosting