Ding Dong Bundt Cake Recipes

DING DONG CAKE

Steps:

• Preheat the oven to 350 degrees. Coat the sides, bottom, and center of a tube pan with a removable bottom with cooking spray. Line the bottom of the pan with a round piece of parchment paper with a hole cut out in the middle. Set the pan on a rimmed baking sheet.
• In a large bowl, whisk together the the flour, cocoa powder, both sugars, baking powder, baking soda, and salt until uniformly combined. Set aside.
• In a medium bowl, beat together the eggs, buttermilk, coffee, oil, and vanilla. Make a well in the center of the dry ingredients and pour the liquid into the well. Stir with a large spatula until a soft batter forms.
• Pour into the prepared baking pan (it should only come about one-third up the side of the pan). Bake until a toothpick inserted in the center comes out clean, 50-55 minutes. Let the cake cool in the pan for at least 3 hours, or up to overnight.
• In the bowl of an electric mixer, add butter and vanilla extract and beat until creamy. Add the marshmallow creme (or fluff) and beat until incorporated.
• Remove the cake from the cake pan and set it with the rounded side up. To create a tunnel for the filling, using a small paring knife, cut a curved rectangle, 2 inches long and 1 inch wide, into the top of the cake about halfway between the center hole and the outside edge of the cake, following the curve of the cake.
• Cut into the cake about two-thirds deep, and use the knife to lift the rectangle out from the cake. If the hole isn't deep enough, use the knife to scrape out more cake, but don't cut all the way through to the bottom.
• Repeat working around the cake, cutting out rectangular pieces to make a continuous tunnel. Set the cake pieces right next to where they were cut so they can be put back when the time comes.
• Once the tunnel has been cut around the entire cake, fill it slightly just over halfway with the marshmallow filling. Any extra fluff may be reserved for another use.
• Cut off half of each rectangular piece of the cake from the rough side. Place the removed cake pieces in the tunnel over the marshmallow filling to plug up the cake. Repeat all the way around the cake.
• Turn the cake over so the "flat"side of the cake is up, and the plugged side is on the bottom, and place on a baking rack set over a rimmed baking sheet.
• In a medium saucepan over medium heat, add the powdered sugar, milk, corn syrup, and vanilla and stir to combine. Cook, stirring constantly, until the sugar dissolves and the mixture starts to bubble on the sides of the pan.
• Reduce the heat to low and add the chocolate, stirring until the frosting is smooth. Quickly spoon the warm frosting over the cake. The frosting will begin to harden and crust immediately as it cools (if this becomes a problem, spoon as much as you can where you want it, and wet your fingers and use them to smooth out the frosting).
• In a small bowl, add the powdered sugar, milk, and corn syrup and mix until a thick paste forms. Scrape it into a pastry bag with a small round tip or a zip-top bag and cut off a corner.
• Make some test squiggles on a piece of paper to get the feel of it, then squeeze squiggle loops over the top of the iced cake.

GIANT DING DONG CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan.
• In a large bowl, stir together the cake mix and instant pudding. Make a well in the center and pour in the eggs, oil and water. Mix until well blended. Spread evenly into the prepared pan.
• Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool cake completely on a wire rack before removing from pan.
• Slice a 1 inch thick slice off of the top of the cake and set aside. Scoop out the cake for the center of the bottom part to within 1 inch of the sides. Discard or save for another use. To make the filling, whisk together the flour and milk. Cook over medium heat, stirring constantly until thickened. Set aside to cool completely.
• Once the flour and milk mixture has cooled, beat the 1/2 cup shortening, butter, sugar and vanilla on high speed until light and fluffy. Add the milk mixture and continue to beat for 4 more minutes. Spoon into the center of the cake and replace the layer sliced from the top.
• Combine the chocolate chips, 1/4 cup shortening, corn syrup and water in the top of a double boiler. Heat, stirring frequently until melted and smooth. Pour warm glaze over the top of the cake and smooth over the sides. Refrigerate until serving.

EASY DING DONG CAKE

Steps:

• Preheat oven to 350 degrees F. and spray two 9 inch cake pans generously with cooking spray. Place cake mix, eggs, oil, whipping cream, sour cream and pudding mix into a large mixing bowl or stand mixer. Beat until well combined. Cake mix will be thick. Divide batter between the two cake pans and bake for 25-28 minutes or until a toothpick comes out clean. Remove pans from oven and let cool completely. Use a plastic knife to loosen edges of cake. When cool, flip pans to remove cakes. Use long serrated knife to cut top of one of the cakes if not straight. I removed a thin top layer to make bottom cake flat. Place flat cake on top of a cake stand.
• To prepare filling, place butter, marshmallow cream and vanilla into a large mixing bowl or stand mixer. Beat until smooth and well combined. Place most of filling on cake that's on the cake stand. Spread evenly, leaving a 1 inch border. Carefully top with second cake layer.
• To prepare ganache, place chocolate chips over a double boiler to melt. Stir until melted and smooth. Slowly stir in heavy cream until combined and smooth. Stir in corn syrup until smooth. For best results, let ganache cool for 10-15 minutes before pouring over cake. Stir often to keep smooth, I like my ganache to thicken slightly to make the best drips over the top of the cake.
• Carefully pour desired amount of ganache over top of cake letting some drip down sides. I had some extra ganache left over. Serve cake slices at room temperature.

DING DONG BUNDT CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease and flour a bundt cake pan with cooking spray. Set aside.
• In a large mixing bowl combine all the cake ingredients and mix together until smooth and no longer lumpy. Transfer cake mix into the bundt cake pan and bake for 35-40 minutes. Transfer cake to a wire rack and allow time to cool to room temperature.
• In a medium sauce pan, whisk together milk and flour over low heat until the mixture is smooth. Continue to stir until the mixture forms a roux. Remove from heat and add the vanilla. Allow time to cool.
• In a medium mixing bowl, beat together the butter and sugar until completely incorporated and thicken. Pour the cooled roux into the butter and sugar. Continue to beat on medium speed until the sugar has dissolved.
• Cut the cake in half to remove the top half from the bottom half. Spoon the cream filling over the bottom of the cake and spread evenly. Replace the top half of the cake.
• Use a microwave safe bowl to heat the heavy cream and butter until the mixture starts to lightly boil. Add the chocolate chips and stir until completely melted.
• Line the bottom of the bundt cake with paper towels. Drizzle the ganache frosting evenly over the cake. Transfer the cake to a serving plate and refrigerate until chilled before serving.

DING DONG CAKE

Steps:

• Chop chocolate so no pieces are larger than a chocolate chip. Place chocolate in a medium bowl or a 2 cup measuring cup and pour hot coffee over chocolate. Let sit for 5 minutes then stir, making sure all chocolate is melted and well combined with coffee. Set aside to cool.
• Sift all dry ingredients together-sugar, flour, cocoa, baking powder, baking soda and salt.
• In the a large mixing bowl (or the mixing bowl of your stand mixer) beat eggs on medium speed until frothy.
• Slowly add oil, buttermilk, vanilla and chocolate-coffee mixture to eggs, beating well to blend.
• Add in sugar/flour/cocoa mixture, one cup at a time, mixing just to combine after each addition.
• Pour batter into 2 9 inch cake pans that have been well greased and lined with parchment paper on the bottom.
• Bake in a preheated 325 degree oven for 45-50 minutes, using toothpick to test for doneness.
• Let cakes cool completely in pan. Using a plastic knife, run knife around edges to loosen before turning out onto rack or plate.
• Pour cold milk into a small saucepan. Before turning on the heat, whisk in flour so no lumps remain. Turn heat on to medium low, and stirring, heat until mixture is thick, like a roux. Remove from heat, stir in vanilla and let cool completely.
• Cream together butter and sugar on medium high speed, until fluffy, about 8 minutes.
• Add in the milk mixture and beat again until mixture resembles a whipped cream.
• Place one layer of cake on an 8 inch cake circle, top side down. Cover with a thick layer of cream filling then place top layer of cake, top side down, on top of filling gently pressing down to secure layers. Place cake on a wire rack on top of a wax paper lined cookie sheet.
• Place chocolate chips in a large measuring cup.
• Heat cream and butter in a medium saucepan over medium heat until boiling, careful not to scorch.
• Pour heated cream over chocolate chips and let sit for 5 minutes. Stir chocolate to make sure completely melted and smooth.
• Slowly pour ganache over top of cake, letting it drip down the sides. If needed use a spatula to help spread ganache on top over sides.
• When ganache is set, cake can be transferred to a serving plate.
• Chill cake for 4 hours before serving.

DING DONG CAKE RECIPE

Steps:

• Spray two 9-inch cake pans with baking spray. Set aside. Preheat oven to 350°F.
• In a bowl, combine the flour, cocoa, salt, baking soda and baking powder. Set aside.
• In a measuring cup, combine cooled coffee with milk*. Set aside.
• In a large mixing bowl, beat butter and sugar for 5 minutes with an electric mixer. Beat in eggs, one at a time. Slowly add in dry ingredients and alternate with the coffee/milk mixture (about 3 additions of each).
• Once all the ingredients are added, beat cake mixture for about 2-3 minutes until fluffy (scraping down the sides of the bowl as needed).
• Divide cake batter into the two cake pans. Bake in oven for 25 minutes. Remove and allow to cool about 10 minutes in pan. Invert on a wire rack and cool completely.
• In a small saucepan, combine the flour with milk, whisking until lumps removed. Turn on medium heat and continue to whisk until mixture becomes thick, like a pudding.
• Remove from heat and stir in vanilla. Cool completely.
• In a mixing bowl, combine butter and sugar, beat until light and fluffy (about 4 minutes). Slowly add in the COOLED milk mixture, beating until combined. It may curdle slightly in the beginning, that's okay, keep beating until it becomes the texture of whipped cream!
• In a glass bowl (safe for the microwave) combine semi sweet chocolate with heavy cream. Heat for 1 minute. Remove from microwave and stir until smooth (you may need to heat for another 15-30 seconds). Do not over heat. Set aside while you begin to assemble the cake.
• Place first layer of cooled cake on a cake plate. Top it with ALL of the cream filling. Add the second layer of cake on top.
• Slowly pour the ganache over the cake, using an offset spatula to help cover the top and sides. Allow to set, about 15 minutes. Slice and enjoy!

DING DONG BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl combine all the ingredients and mix for three minutes.
• Grease a 12-cup bundt pan with butter and flour or something like Baking Joy cooking spray.
• Bake at 350 degrees F for 35 to 45 minutes. Cake is done when toothpick comes out clean
• Invert cake on a wire rack. Cool completely
• Pour milk and flour into a medium sauce pan and whisk together very well to make sure there are no lumps.
• Place pan on stove and turn the heat to medium and stir constantly to make a roux.
• Remove from heat and add vanilla. Allow to cool.
• While the mixture is cooling, cream butter and sugar together in a medium bowl for about 9 minutes.
• Add the cooled roux to the butter mixture and beat again until it is well blended and the sugar is completely dissolved.
• Carefully cut the cake in half and remove the top half and set aside.
• Spoon filling over the bottom of the cake and then spread evenly.
• Replace the top of the cake.
• In a microwave safe dish heat cream and butter until it just begins to boil. (About 2 minutes)
• Pour in chocolate chips and stir until melted and smooth.
• Carefully place cake back on the wire rack with paper towels under it.
• Drizzle Ganache Frosting over cake.
• After the frosting is set carefully move cake to cake stand or serving plate.
• Refrigerate cake for 1 to 2 hours before serving.

DING DONG CAKE

Steps:

• 1. Prepare Devil's Food cake mix by box directions. Place on rack and let cool.
• 2. Filling: Mix powdered sugar, margarine, and crisco. Beat on high with electric mixer 5 minutes.
• 3. Add vanilla and whipping cream and beat for 3 minutes more.
• 4. Spread between layers of cake. (If using a bundt cake pan, using a thread, slice the bundt cake in half to create at least 2 layers.)
• 5. Ice the layers of cake with your favorite chocolate icing.