Quick and Easy Ding Dong Cake
A delightful dessert that combines rich chocolate flavors with a creamy filling, perfect for any occasion.
Equipment
- Mixing Bowl
- Cake Pans
- Electric Mixer
- Spatula
- Wire Rack
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Provides structure and stability.
- ¾ cup Cocoa Powder Adds deep chocolate flavor.
- 1 teaspoon Baking Powder Helps the cake rise.
- ½ teaspoon Baking Soda Makes the cake airy and soft.
- ½ teaspoon Salt Enhances overall flavor.
- 1 cup Granulated Sugar Sweetens the cake.
- 2 large Eggs Acts as binding agents.
- 1 cup Milk Adds moisture.
- ½ cup Vegetable Oil Keeps the cake moist.
- 1 teaspoon Vanilla Flavoring Enhances sweetness and aroma.
Filling Ingredients
- 2 cups Powdered Sugar Provides sweetness and smooth texture.
- ½ cup Butter Adds richness to the filling.
- 2-4 tablespoons Milk for Filling Adjust for desired consistency.
Instructions
- Preheat your oven to 350°F (175°C) and prepare your cake pans.
- In a large mixing bowl, combine the dry ingredients and whisk together.
- In another bowl, mix the sugar and eggs until light and fluffy.
- Add milk and vegetable oil to the sugar and egg mixture, mixing until just combined.
- Gradually add the dry ingredients to the wet ingredients, folding gently.
- Pour the batter into prepared pans and smooth the tops.
- Bake for 25-30 minutes until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the filling by beating the butter until smooth, then gradually add powdered sugar and milk until fluffy.
- Spread the filling on top of one cake layer, then place the second layer on top.
- Dust with powdered sugar or drizzle with chocolate glaze for serving.
Notes
Store leftovers in an airtight container for up to three days.