Introduction

Ding Dong Sheet Cake is a nostalgic, rich chocolate cake layered with a creamy vanilla filling and smooth chocolate frosting. This delightful dessert combines moist cake with a fluffy ermine frosting, making it perfect for any celebration or cozy treat.

Ding Dong Sheet Cake with Ermine and Chocolate Frosting Recipe - Recipe Image

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
1 cup (2 sticks / 227 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar (for filling)
½ cup (59 g) Dutch-processed cocoa powder (for chocolate frosting)
1 teaspoon vanilla (for filling)

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 bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until combined.
Step 3: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
Step 4: With a mixer on low speed, gradually add the wet ingredients to the dry ingredients. Then slowly add the hot coffee and mix just until combined, scraping the bowl as needed.
Step 5: Pour the batter into the prepared pan and bake for 28-30 minutes or until a toothpick inserted comes out mostly clean.
Step 6: Allow the cake to cool completely in the pan, then refrigerate or freeze until firm.
Step 7: For the vanilla filling, in a medium saucepan over medium heat, whisk together the milk and 5 tablespoons flour. Cook, whisking constantly for 3-5 minutes until thickened and smooth. Remove from heat and let cool to room temperature.
Step 8: In a stand mixer, cream the butter and sugar on medium speed until light and fluffy (2-3 minutes), scraping the bowl as needed.
Step 9: Add the cooled milk mixture to the butter mixture and beat on medium-high speed until smooth and fluffy (2-3 minutes).
Step 10: Switch to the whisk attachment, add vanilla, and whip on high speed for 7-8 minutes until creamy.
Step 11: For the chocolate frosting, repeat the process of cooking milk and flour as for the filling, then cool to room temperature.
Step 12: In the mixer, cream butter, sugar, and cocoa powder on low speed until combined, then increase to medium and beat until fluffy (2-3 minutes).
Step 13: Add the cooled milk mixture to the butter mixture and beat on medium-high until fluffy (2-3 minutes).
Step 14: Switch to whisk attachment, add vanilla, and whip on high for 8-10 minutes until smooth and creamy.
Step 15: To assemble, slice the cooled cake in half horizontally to create two layers. Place one layer on a serving plate.
Step 16: Spread the vanilla filling evenly over the bottom layer.
Step 17: Place the second cake layer on top and spread the chocolate frosting over the entire cake.
Step 18: Slice and serve this rich, layered cake to enjoy.

Tips & Variations

Use freshly brewed hot coffee to enhance the chocolate flavor in the cake.
Room temperature ingredients help the batter and frosting blend smoothly.
For a nutty twist, add chopped pecans or walnuts between the layers.
Store the cake in the refrigerator before slicing for cleaner cuts.
To make the cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. For longer storage, wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Reheat slices at room temperature or enjoy chilled 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 hot coffee with hot water, but coffee enhances the chocolate flavor, making the cake richer and more complex.

What is ermine frosting?

Ermine frosting is a cooked flour and milk-based frosting that is lighter and less sweet than buttercream. It has a smooth, fluffy texture and pairs beautifully with chocolate cake.

Ding Dong Sheet Cake with Ermine and Chocolate Frosting Recipe

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4.7 from 119 reviews

Ding Dong Sheet Cake is a nostalgic, rich chocolate sheet cake layered with fluffy, creamy ermine frostings—classic vanilla and chocolate. Featuring a moist cocoa-infused cake base, this retro dessert combines a silky, cooked milk and flour filling whipped with butter and sugar, creating a light yet decadent frosting that’s perfectly balanced and indulgent. This recipe is perfect for celebrations or anytime you crave a luscious, old-fashioned chocolate treat.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes plus chilling time
Yield: 12 to 16 servings 1x
Category: Dessert, Cake
Method: Baking
Cuisine: American

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 (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

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

Preheat oven: Preheat the oven to 350°F (175°C). Spray a 10×15-inch jelly roll pan (sheet pan) with nonstick cooking spray to prepare for baking.
Mix dry ingredients: In the bowl of a stand mixer, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and kosher salt. Mix well to evenly distribute all dry ingredients.
Combine wet ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Mix wet and dry: With the mixer on low speed, gradually add the wet ingredients to the dry ingredients. Then, slowly pour in the freshly brewed hot coffee, stirring just until combined. Scrape the bottom of the bowl with a rubber spatula to incorporate any remaining flour.
Bake cake: Pour the batter into the prepared pan, spreading evenly. Bake for 28-30 minutes, or until a cake tester or toothpick inserted into the center comes out mostly clean with a few moist crumbs but no wet batter.
Cool cake: Allow the cake to cool completely in the pan. Then chill it in the refrigerator or freezer until firm to make slicing and layering easier.
Make vanilla ermine frosting: In a medium saucepan over medium heat, whisk together 1 cup milk and 5 tablespoons flour. Cook, stirring constantly, for 3-5 minutes until the mixture thickens and resembles a thick pudding that coats the back of a spoon. Remove from heat and let cool to room temperature.
Cream butter and sugar: In a stand mixer fitted with the paddle attachment, beat together 1 cup butter and 1 cup sugar on medium speed for 2-3 minutes until light and fluffy. Stop to scrape down the bowl as needed.
Combine milk mixture and butter mixture: Add the cooled milk-flour pudding to the creamed butter and sugar. Beat on medium-high speed for 2-3 minutes until smooth and fluffy, scraping down the bowl as necessary.
Whisk in vanilla and whip frosting: Switch to the whisk attachment, add 1 teaspoon vanilla extract, and whip the frosting on high for 7-8 minutes until smooth, creamy, and light.
Make chocolate ermine frosting: Repeat the milk and flour cooking step with 1 cup milk and 5 tablespoons flour. Cool to room temperature. In a separate mixing bowl, cream 1 cup butter, 1 cup sugar, and ½ cup Dutch-processed cocoa powder on low speed until cocoa is incorporated. Then increase to medium speed and beat until light and fluffy (2-3 minutes). Add the cooled milk mixture and beat until fluffy. Switch to whisk attachment, add 1 teaspoon vanilla, and whip on high for 8-10 minutes until smooth and creamy.
Assemble cake: Once the cake is firm and chilled, carefully slice it horizontally in half to create two equal layers. Place one layer on a serving plate.
Apply vanilla frosting: Spread the vanilla ermine frosting evenly over the bottom cake layer.
Top with second cake layer and chocolate frosting: Place the remaining cake half on top and frost the top layer with the chocolate ermine frosting. Smooth the surface and refrigerate if desired before serving to set the frostings.
Serve and enjoy: Slice into squares and enjoy this classic, moist, and decadent Ding Dong Sheet Cake.

Notes

Ensure all wet ingredients (eggs, buttermilk) are at room temperature to help with batter emulsification and cake texture.
Freshly brewed hot coffee enhances the chocolate flavor without making the batter taste like coffee.
The cooked milk and flour mixture is crucial to developing the ermine frosting’s characteristic light, silky texture; be sure to whisk constantly to avoid lumps.
Chilling the cake before slicing helps create clean layers and prevents the frosting from melting or sliding.
This cake keeps well covered in the refrigerator for up to 4 days and can be frozen tightly wrapped for up to 2 months.
Use Dutch-processed cocoa powder for the chocolate frosting for a rich, smooth chocolate flavor.

Keywords: Ding Dong Cake, Sheet Cake, Chocolate Cake, Ermine Frosting, Vintage Cake, Classic Chocolate Dessert