This ding dong cake is like a giant version of the sweet snack cake! It's made with rich chocolate cake layered with a creamy filling and a chocolate ganache topping.

Recipe: https://sugarspunrun.com/dingdongcake/

Ingredients
Filling Base
1 cup granulated sugar (200g)
5 Tablespoons allpurpose flour (40g)
¼ teaspoon salt
1 cup whole milk (236ml)
Cake
1 ¾ cups allpurpose flour (205g)
1 cup brown sugar, firmly packed (200g)
1 cup granulated sugar (200g)
¾ cup natural cocoa powder (75g)
1 ½ teaspoons baking soda
¾ teaspoon salt
½ cup unsalted butter, melted (113g)
½ cup neutral cooking oil (118ml) (canola, vegetable, or avocado oil)
2 large eggs + 1 egg yolk, room temperature preferred
2 teaspoons vanilla extract
1 cup buttermilk, room temperature preferred (236ml)
½ cup hot coffee (118ml)
Filling
1 filling base (from above)
1 cup unsalted butter, softened (226g)
1 teaspoon clear vanilla extract (see note)
Ganache frosting
8 oz semisweet chocolate (226g)
1 cup heavy whipping cream (236ml)

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
8” cake pans (Affiliate Link): https://amzn.to/3ghsWEW
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
Medium saucepan (Affiliate Link): https://amzn.to/31UNJBy
Cake leveler (Affiliate Link): https://amzn.to/3MltzrT

Instructions
See recipe link for full instructions.

Notes
Vanilla extract
I like to use clear vanilla in the filling because it keeps the filling pure white. It also lends itself to a slightly more authentic dingdong flavor (which I suppose is artificial). You can absolutely substitute classic, real vanilla extract instead.
Storing
Store in an airtight container in the refrigerator for up to 5 days. The filling is soft, if left in a warm environment for too long it could start to melt and the layers could slide.

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