Description

Ding Dong Sheet Cake is a nostalgic, rich, and moist chocolate sheet cake layered with classic ermine frosting. This recipe features a tender chocolate cake baked in a large sheet pan and frosted with a fluffy and creamy vanilla and chocolate ermine frosting that replicates the beloved vintage dessert cake, perfect for gatherings or a comforting treat.

Ingredients

Scale

For the 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

For the Vanilla Ermine Frosting (Filling)

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 (Topping)

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: Preheat the oven to 350°F (177°C). Spray a 10×15-inch sheet (jelly roll) pan with nonstick cooking spray to prepare it for the cake batter.
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 they are evenly combined.
Combine Wet Ingredients: In a separate bowl, whisk together the room temperature buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Incorporate Wet Ingredients into Dry: With the mixer on low speed, slowly add the wet ingredients into the dry ingredients. Then, add the freshly brewed hot coffee gradually, stirring just until combined. Scrape the bottom of the bowl with a rubber spatula to ensure everything is mixed evenly.
Bake the Cake: Pour the batter into the prepared sheet pan, spreading evenly. Bake for 28-30 minutes, or until a toothpick inserted near the center comes out mostly clean with no wet batter.
Cool the Cake: Let the cake cool completely in the pan. After cooling, place the cake in the refrigerator or freezer until it is firm enough to slice.
Make the Vanilla Ermine Filling – Cook Milk and Flour Mixture: In a medium saucepan over medium heat, whisk together the milk and flour. Cook continuously for 3-5 minutes, until the mixture becomes thick like pudding and smooth without lumps, coating the back of a spoon.
Cool the Milk Mixture: Remove the saucepan from heat and allow the mixture to cool to room temperature, which can take some time. This is crucial to avoid melting the butter in the next step.
Cream Butter and Sugar: In the stand mixer with paddle attachment, cream the butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl to incorporate all ingredients.
Combine Milk Mixture with Butter Mixture: Add the cooled milk mixture to the creamed butter and sugar. Beat on medium-high speed until the frosting is light and fluffy, about 2-3 minutes, scraping down the sides as needed.
Whisk in Vanilla and Whip: Switch to the whisk attachment, add vanilla extract, and beat on high speed for 7-8 minutes until the frosting is smooth, creamy, and fluffy.
Make the Chocolate Ermine Frosting – Cook Milk and Flour Mixture: Repeat the same process as the vanilla frosting: whisk together milk and flour over medium heat for 3-5 minutes until thickened and smooth. Remove from heat and cool to room temperature. Note the mixture may become lumpy again as it cools; that is normal.
Cream Butter, Sugar, and Cocoa Powder: In the stand mixer with the paddle attachment, combine butter, sugar, and Dutch-processed cocoa powder. Cream on low speed until the cocoa is incorporated, then increase to medium and beat until light and fluffy (2-3 minutes). Scrape down the sides of the bowl.
Add Cooled Milk Mixture and Beat: Add the cooled chocolate milk mixture to the butter mixture. Beat on medium-high speed until light and fluffy, about 2-3 minutes, scraping sides as needed.
Whisk in Vanilla and Whip: Switch to the whisk attachment, add vanilla extract, and whisk on high speed for 8-10 minutes until smooth, creamy, and fluffy.
Assemble the Cake: Once the cake is completely cooled and chilled, slice it horizontally into two even rectangular layers. Place one cake layer on a serving plate.
Frost with Vanilla Filling: Spread the vanilla ermine frosting evenly over the first cake layer.
Top and Frost: Carefully place the second cake layer over the frosted layer. Spread the chocolate ermine frosting evenly over the top of the entire cake.
Serve and Enjoy: Allow the frosting to set slightly before slicing and serving. Enjoy this classic, nostalgic chocolate sheet cake with its distinctive ermine frosting layers!

Notes

Allow the milk-flour mixture for the ermine frosting to cool completely before mixing with butter to prevent melting the butter and a runny frosting.
If the cake edges cook faster and start to dry, cover with foil during baking to ensure even cooking.
Chilling the cake before slicing ensures cleaner cuts and helps frosting set better.
Make sure all ingredients, especially eggs, buttermilk, and butter, are at room temperature for better batter and frosting consistency.
Dutch-processed cocoa powder gives the chocolate frosting a richer, deeper flavor compared to natural cocoa powder.
This cake keeps well refrigerated for up to 3 days, and the flavors improve after resting overnight.
To make ahead, bake and frost the cake, then wrap and refrigerate or freeze. Bring to room temperature before serving.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Ding Dong Cake, chocolate sheet cake, ermine frosting, vintage dessert, chocolate cake recipe, layered chocolate cake