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Ding Dong Sheet Cake Recipe

★★★★★

4.7 from 54 reviews
  • Author: lilan
  • Total Time: 1 hour 15 minutes
  • Yield: 12-16 servings 1x

Description

Ding Dong Sheet Cake is a rich, moist chocolate sheet cake layered with a light and fluffy Ermine frosting and topped with a decadent chocolate Ermine frosting. This classic cake combines a tender cocoa-infused base with a creamy filling that is cooked on the stovetop, making it a nostalgic and irresistible dessert perfect for any occasion.

Ingredients

Scale

For the 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

For the Filling (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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 10×15-inch jelly roll (sheet) pan by spraying it with nonstick cooking spray, ensuring the cake doesn’t stick to the pan.
  2. Mix Dry Ingredients: In the bowl of a stand mixer, combine 1 ¾ cups flour, 2 cups sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon kosher salt. Mix them together well to achieve an even distribution of ingredients.
  3. Combine Wet Ingredients: In a separate bowl, whisk together 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract until well combined, ensuring all liquids are incorporated smoothly.
  4. Add Wet Ingredients to Dry: With the mixer on low speed, slowly pour the wet ingredients into the dry mixture. Continue mixing gently to combine without overmixing.
  5. Add Hot Coffee: Still mixing on low, slowly add 1 cup of freshly brewed hot coffee. Stir just until combined, scraping the bottom to incorporate all ingredients evenly.
  6. Pour Batter and Bake: Pour the batter evenly into the prepared pan. Bake for 28-30 minutes or until a toothpick inserted in the center comes out mostly clean with no wet batter remaining.
  7. Cool Cake: Allow the cake to cool completely in the pan, then refrigerate or freeze until firm to make slicing easier during assembly.
  8. Make Vanilla Ermine Frosting – Cook Milk and Flour: In a medium saucepan over medium heat, whisk together 1 cup milk and 5 tablespoons flour. Cook while whisking constantly for 3-5 minutes until the mixture thickens and no lumps remain, resembling a very thick pudding that coats the back of a spoon.
  9. Cool Mixture: Remove the saucepan from heat and let the mixture cool to room temperature, pausing until fully cooled to prevent melting the butter in the next steps.
  10. Cream Butter and Sugar: In the stand mixer bowl fitted with a paddle attachment, beat 1 cup unsalted butter and 1 cup sugar on medium speed for 2-3 minutes until the mixture is light and fluffy. Scrape down the bowl sides as needed.
  11. Combine Milk Mixture with Butter-Sugar: Add the cooled milk-flour mixture to the creamed butter and sugar. Beat on medium-high speed for 2-3 minutes until smooth and fluffy, scraping sides as needed for full incorporation.
  12. Whisk in Vanilla: Switch to the whisk attachment, add 1 teaspoon vanilla extract, and whip on high speed for 7-8 minutes until the frosting becomes smooth, creamy, and aerated.
  13. Make Chocolate Ermine Frosting – Cook Milk and Flour: Repeat the cooking method for the frosting base by warming 1 cup milk and 5 tablespoons flour in a saucepan over medium heat, whisking constantly for 3-5 minutes until thickened and lump-free.
  14. Cool Mixture: Remove from heat and allow the chocolate mixture to cool to room temperature. Note that lumps may reappear as it cools, but this is normal.
  15. Cream Butter, Sugar, and Cocoa Powder: In the mixing bowl with paddle attachment, beat 1 cup unsalted butter, 1 cup sugar, and ½ cup Dutch-processed cocoa powder on low until cocoa is incorporated, then increase to medium speed. Continue beating 2-3 minutes until light and fluffy. Scrape down sides as necessary.
  16. Add Milk Mixture: Add the cooled chocolate milk-flour mixture to the creamed ingredients. Beat at medium-high speed for 2-3 minutes until smooth and fluffy.
  17. Whisk in Vanilla: Switch to whisk attachment, add 1 teaspoon vanilla extract, and whip on high speed for 8-10 minutes until creamy and smooth chocolate frosting forms.
  18. Assemble Cake – Slice in Half: Remove the chilled cake from the refrigerator or freezer. Using a sharp knife, slice the cake horizontally down the middle into two equal rectangular layers.
  19. Spread Vanilla Frosting: Place one cake half onto a serving plate and spread a generous, even layer of the vanilla Ermine frosting over it, covering the entire surface.
  20. Add Top Layer and Frost with Chocolate: Carefully place the second cake layer over the frosted bottom layer. Spread the chocolate Ermine frosting evenly on top of the cake to finish. Serve and enjoy your classic Ding Dong Sheet Cake!

Notes

  • Make sure all dairy ingredients and eggs are at room temperature to ensure a smooth batter and frosting.
  • Do not overmix the batter once wet and dry ingredients are combined to keep the cake tender.
  • The coffee enhances the chocolate flavor but can be substituted with hot water if preferred.
  • Let the cake chill thoroughly before slicing to get clean layers for assembly.
  • The Ermine frosting is a cooked frosting which is less sweet and lighter than traditional frostings, perfect for balancing the rich chocolate cake.
  • If lumps appear in the cooked milk-flour mixture as it cools, whisk vigorously before using to restore smoothness.
  • Use fresh cocoa powder (Dutch-processed for the chocolate frosting) for the best flavor.
  • Store leftover cake covered in the refrigerator for up to 3 days or freeze for up to 1 month.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Ding Dong Sheet Cake, chocolate sheet cake, Ermine frosting, classic chocolate cake, layered cake, homemade frosting, chocolate dessert

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Find it online: https://cooklilan.com/ding-dong-sheet-cake-recipe/