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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.

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

  1. 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.
  2. 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.
  3. Combine wet ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Apply vanilla frosting: Spread the vanilla ermine frosting evenly over the bottom cake layer.
  14. 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.
  15. 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

Find it online: https://spiceupwithsophie.com/ding-dong-sheet-cake-with-ermine-and-chocolate-frosting-recipe/