Introduction

Ding Dong Sheet Cake is a nostalgic delight featuring moist chocolate layers sandwiched with fluffy, creamy ermine frosting. This classic Southern-inspired treat combines rich cocoa flavors with a light, tender crumb for a perfect crowd-pleaser.

A square chocolate cake with two dark brown layers of moist chocolate sponge on the top and bottom. Between these layers, there is a thick, creamy white filling. The top layer is covered with a rich, smooth chocolate frosting that has a swirled texture. The cake sits on a white marbled surface with soft lighting highlighting the texture of the frosting and cream. photo taken with an iphone --ar 4:5 --v 7

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
For the Vanilla 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
1 teaspoon vanilla extract
For the 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

Step 1: Preheat the oven to 350°F (175°C). Spray a 10×15-inch jelly roll pan with nonstick cooking spray.
Step 2: In the bowl of a stand mixer, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix to combine.
Step 3: In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Step 4: Slowly add the wet ingredients to the dry ingredients with the mixer on low speed. Then 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 near the center comes out mostly clean with no wet batter.
Step 6: Allow the cake to cool completely in the pan. Once cooled, place it in the refrigerator or freezer until firm enough to slice.
Step 7: Prepare the vanilla ermine frosting by whisking milk and flour together in a medium saucepan over medium heat. Cook, whisking constantly, until thickened and smooth (about 3-5 minutes). Remove from heat and cool to room temperature.
Step 8: In the stand mixer bowl fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy (2-3 minutes). Scrape down the sides.
Step 9: Add the cooled milk mixture to the creamed butter and sugar. Beat on medium-high speed until the frosting is light and fluffy, scraping down the bowl as needed.
Step 10: Switch to the whisk attachment, add vanilla extract, and whip on high for 7-8 minutes until smooth and creamy.
Step 11: For the chocolate ermine frosting, repeat the milk and flour cooking process as in Step 7. Remove from heat and cool.
Step 12: Cream butter, sugar, and cocoa powder together on low speed until cocoa is incorporated, then increase speed to medium and beat until light and fluffy (2-3 minutes). Scrape down sides.
Step 13: Add the cooled milk-flour mixture to the creamed butter mixture. Beat on medium-high speed until light and fluffy, scraping down as needed.
Step 14: Switch to the whisk attachment, add vanilla extract, and beat on high for 8-10 minutes until smooth and creamy.
Step 15: Once the cake is firm, slice it horizontally in half. Place one half on a serving plate.
Step 16: Spread the vanilla ermine frosting evenly over the bottom layer.
Step 17: Place the second cake layer on top and cover with the chocolate ermine frosting. Serve and enjoy!

Tips & Variations

Use freshly brewed hot coffee to enhance the chocolate flavor in the cake batter.
Make sure all dairy ingredients are at room temperature for smooth mixing and better texture.
Chilling the cake before slicing helps create clean layers for easier assembly.
For a nutty twist, try adding chopped toasted pecans between the layers.
If you don’t have buttermilk, substitute with 1 cup whole milk plus 1 tablespoon lemon juice or vinegar, let sit 5 minutes.

Storage

Store the assembled Ding Dong Sheet Cake covered in the refrigerator for up to 4 days. To keep the cake fresh longer, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator and bring to room temperature before serving. The frosting may firm up when cold but softens nicely once warmed slightly.

How to Serve

A close-up of a three-layer cake slice on a white plate with a white fork beside it, set on a white marbled surface. The bottom and top layers are dark chocolate cake with a soft, moist texture, while the middle layer is a thick, smooth cream that is off-white in color. The top layer of the cake is covered with light brown chocolate frosting that looks fluffy and slightly shiny with some visible swirls. In the blurred background, there is another white plate with two cake slices, one with a white frosting middle layer and the other with a light brown frosting top layer. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a stand mixer?

Yes, you can use a hand mixer or whisk to combine ingredients. Just be sure to mix thoroughly to achieve a smooth batter and fluffy frosting.

What is ermine frosting?

Ermine frosting, also called boiled milk frosting, is a classic Southern frosting made by cooking milk and flour into a thick pudding-like base, then whipping it with butter and sugar to create a light, creamy texture that’s less sweet than traditional buttercream.