Introduction

Ding Dong Sheet Cake is a nostalgic, rich chocolate cake layered with a fluffy vanilla filling and topped with smooth chocolate frosting. This sheet cake is perfect for gatherings and sure to satisfy any chocolate lover’s cravings.

A slice of chocolate cake with three layers is placed on a white plate on a white marbled surface. The bottom and top layers are dark, moist chocolate cake with a crumbly texture. The middle layer is a thick, smooth white cream filling. The side of the cake is covered with creamy milk chocolate frosting that has a soft, velvety texture. A white plastic fork rests beside the slice on the plate. photo taken with an iphone --ar 4:5 --v 7

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
5 tablespoons all-purpose flour (for filling and frosting)
2 cups (4 sticks / 454 g) unsalted butter, room temperature (divided)
1 cup (200 g) granulated sugar (for filling)
½ cup (59 g) Dutch-processed cocoa powder (for chocolate frosting)
1 teaspoon vanilla extract (for filling and frosting)

Instructions

Step 1: Preheat the oven to 350°F. Spray a 10×15-inch jelly roll pan with nonstick cooking spray.
Step 2: In a large mixing bowl, combine 1 ¾ cups flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix well to combine.
Step 3: In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.
Step 4: Slowly add the wet ingredients to the dry ingredients on low speed, then add hot coffee and mix until just combined. Scrape the bottom of the bowl to ensure even mixing.
Step 5: Pour the batter into the prepared pan and bake for 28–30 minutes, or until a toothpick inserted near the center comes out mostly clean.
Step 6: Let the cake cool completely in the pan. Then refrigerate or freeze until firm for easier slicing.
Step 7: For the filling (ermine frosting), in a saucepan over medium heat, whisk together 1 cup milk and 5 tablespoons flour. Cook, whisking constantly, for 3–5 minutes until thick and smooth. Remove from heat and let cool to room temperature.
Step 8: In a stand mixer bowl, cream 1 cup butter and 1 cup sugar on medium speed until light and fluffy. Add the cooled milk mixture and beat until smooth.
Step 9: Switch to the whisk attachment, add 1 teaspoon vanilla extract, and whip on high speed for 7–8 minutes until the frosting is silky and fluffy.
Step 10: For the chocolate frosting, repeat the milk and flour cooking process as in Step 7 with 1 cup milk and 5 tablespoons flour. Let cool.
Step 11: In the mixer, cream 1 cup butter, 1 cup sugar, and cocoa powder on low speed until combined. Increase speed to medium and cream until light and fluffy.
Step 12: Slowly add the cooled milk mixture to the butter mixture and beat on medium-high speed until light and fluffy. Switch to the whisk attachment, add 1 teaspoon vanilla extract, and whip on high speed for 8–10 minutes until smooth.
Step 13: To assemble, slice the chilled cake in half horizontally to create two layers. Place one layer on a serving plate and spread the vanilla filling evenly over it.
Step 14: Place the second cake layer on top of the filling. Spread the chocolate frosting evenly over the top layer.
Step 15: Slice, serve, and enjoy your classic Ding Dong Sheet Cake!

Tips & Variations

Use room temperature ingredients for the best texture and smooth mixing.
Substitute brewed coffee with strong decaf to keep the deep chocolate flavor without caffeine.
For a richer frosting, you can add a tablespoon of cream or milk while whipping.
Chill the cake layers well before slicing to prevent crumbling.
Add a pinch of espresso powder in the chocolate frosting to intensify the chocolate flavor.

Storage

Store the assembled cake covered tightly in the refrigerator for up to 4 days. To keep for longer, wrap it well and freeze for up to 2 months. When ready to serve, thaw in the refrigerator overnight and bring to room temperature for best flavor. The frosting may firm up when chilled but will soften slightly after resting at room temperature.

How to Serve

The image shows a square chocolate layer cake with three layers, placed on a white plate over a white marbled surface. The bottom layer is a dark, moist chocolate cake, followed by a thick middle layer of creamy off-white filling that appears smooth and soft. The top layer is another dark chocolate cake, topped with a thick, swirled layer of light brown chocolate frosting that looks fluffy and glossy. A square piece has been cut from the front right corner, revealing the distinct layers clearly. A white plastic fork is placed beside the cake on the left side. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without coffee?

Yes, you can substitute the hot coffee with hot water or milk, but coffee enhances the chocolate flavor, making it richer and more intense.

What is ermine frosting?

Ermine frosting is a classic, fluffy buttercream made by cooking milk and flour into a pudding-like base, which is then whipped with butter and sugar. It’s lighter and less sweet than traditional buttercream, with a smooth texture.