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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.

Ingredients

Scale

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

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