Ding Dong Delight Sheet Cake

Indulge in the rich and decadent Ding Dong Delight Sheet Cake, featuring layers of moist chocolate cake filled with creamy frosting and topped with luscious chocolate ganache. Resembling the beloved chocolate-coated snack cake, this elevated dessert is a treat that will delight chocolate enthusiasts with its irresistible flavors and textures.

Ingredients & Substitutions

Prepare to tantalize your taste buds with the following ingredients:

• Chocolate Cake: Elevate your dessert experience with the Perfect Chocolate Cake recipe, boasting a moist and flavorful texture that serves as the ideal base for this indulgent creation.
• Cocoa Powder: Utilize both regular unsweetened cocoa powder (for the cake) and Dutch-processed cocoa powder (for the Chocolate Ermine Frosting) to ensure optimal richness and depth of flavor.
• Buttermilk: Enhance the cake’s moisture and tenderness by incorporating buttermilk, which can be substituted with homemade buttermilk or sour cream for equally delightful results.
• Coffee: Intensify the chocolate flavor of the cake batter with the addition of hot brewed coffee, lending richness without imparting a coffee taste.
• Filling: Prepare the creamy filling using Ermine frosting, renowned for its smooth consistency and subtle flavor that perfectly complements the decadent cake.
• Frosting: Envelop the cake in luxurious Chocolate Ermine Frosting, boasting a velvety texture and rich cocoa flavor that adds an irresistible touch of indulgence.

Can I Make This Ahead Of Time?

Absolutely! Both the filling and frosting can be prepared in advance and stored in the refrigerator for up to a week, offering convenience without compromising on taste. Additionally, the chocolate cake can be made ahead and frozen for up to a month, allowing you to effortlessly assemble this decadent dessert whenever the craving strikes.

Can I Use A Different Pan?

Certainly! While a jelly roll pan is recommended for baking the cake, you can also use two 9-inch round cake pans as an alternative. Simply adjust the baking time accordingly and layer the cakes with the filling before topping them with frosting for an equally delightful presentation.

How to Store Cake

Maintain the freshness of the cake by storing it in an airtight container in the refrigerator for up to 3-4 days. For optimal flavor and texture, allow the cake to come to room temperature before serving, ensuring a delectable taste experience with every bite.

Can I Freeze Ding Dong Delight Sheet Cake?

Yes, indeed! To freeze the cake, wrap it tightly with plastic wrap or aluminum foil before placing it in a freezer-safe container. Alternatively, slice the cake into individual portions for convenient serving. Frozen cake can be stored for up to 3 months, though it’s recommended to thaw it in the refrigerator for a few hours or at room temperature for a couple of hours before serving, followed by bringing it to room temperature for the best texture and taste.

Ingredients

Cake

• 1 ¾ cups (220 g) all-purpose flour
• 2 cups (400 g) granulated sugar
• ¾ cup (90 g) unsweetened cocoa powder
• 2 teaspoons baking soda (10 g)
• 1 teaspoon baking powder (5 g)
• 1 teaspoon kosher salt (5 g)
• 1 cup (250 ml) buttermilk, room temperature
• ½ cup vegetable oil (120 mL)
• 2 large eggs, room temperature (2 eggs)
• 2 teaspoons vanilla (10 mL)
• 1 cup freshly brewed hot coffee (250 mL)

Filling (Ermine Frosting)

• 1 cup (250 ml) whole milk
• 5 tablespoons all-purpose flour (65 g)
• 1 cup (2 sticks / 230 g) unsalted butter, room temperature
• 1 cup (200 g) granulated sugar
• 1 teaspoon vanilla (5 mL)

Chocolate Ermine Frosting

• 1 cup (245 g) whole milk (245 mL)
• 5 tablespoons all-purpose flour (62.5 g)
• 1 cup (2 sticks / 227 g) unsalted butter, room temperature (227 g)
• 1 cup (200 g) granulated sugar (200 g)
• ½ cup (59 g) Dutch-processed cocoa powder (59 g)
• 1 teaspoon vanilla extract (5 mL)

Instructions

Cake

1. Preheat the oven to 350°F (175°C). Spray a 10×15-inch sheet pan (jelly roll pan) with nonstick cooking spray.
2. In the bowl of a stand mixer, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, mix buttermilk, oil, eggs, and vanilla.
4. Slowly add wet ingredients to the dry ingredients with the mixer on low. Then, add coffee and stir just until combined.
5. Pour batter into the prepared pan and bake for 28-30 minutes or until a toothpick comes out mostly clean.
6. Let the cake cool completely in the pan, then place it in the freezer or refrigerator until firm.

Filling (Ermine Frosting)

1. In a medium saucepan over medium heat, whisk together milk and flour. Cook, whisking constantly, for 3-5 minutes until thickened.
2. Remove from heat and let cool to room temperature.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy.
4. Add cooled milk mixture to the bowl and beat until frosting is light and fluffy.
5. Switch to the whisk attachment, add vanilla, and mix on high until smooth and creamy.

Chocolate Ermine Frosting

1. In a medium saucepan over medium heat, whisk together milk and flour. Cook, whisking constantly, for 3-5 minutes until thickened.
2. Remove from heat and let cool to room temperature.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, sugar, and cocoa powder until light and fluffy.
4. Add cooled milk mixture to the bowl and beat until frosting is light and fluffy.
5. Switch to the whisk attachment, add vanilla, and mix on high until smooth and creamy.

Assembly

1. Once the cake is chilled, slice it in half horizontally.
2. Spread vanilla frosting over one half of the cake.
3. Place the other cake layer on top and cover with chocolate frosting.
4. Enjoy your Ding Dong Delight Sheet Cake!