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Ding Dong Cake

A rich chocolate cake with a gooey cream filling that’s a sweet surprise in every bite.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 ¾ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 1 cup heavy cream
  • 1 cup powdered sugar
  • 1 tsp vanilla extract for filling

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Cooling rack
  • Measuring cups and spoons
  • Plastic wrap

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour the 9-inch round cake pans.
  3. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  4. In another bowl, beat the eggs, milk, oil, and vanilla extract until well combined.
  5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  6. Stir in the boiling water until the batter is smooth.
  7. Pour the batter evenly into the prepared pans.
  8. Bake for 30 minutes or until a toothpick comes out clean.
  9. Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack.

Notes

Serve with fresh berries or whipped cream for an extra touch.