Homemade Ding Dong Sheet Cake with Cream Filling Tips, FAQ & printable recipe

Tips for success

For perfectly clean slices, dip a sharp knife into hot water and wipe it dry between each cut. This technique prevents the ganache from dragging or cracking as you slice through the cake, ensuring each piece looks professional and clean.

If the ganache sets too quickly, gently warm the blade of your offset spatula under hot water before smoothing the surface.

This little trick helps achieve a mirror-like finish on the top of the cake, elevating the final presentation for any special occasion or dessert table display.

Variations

• Peppermint Ding Dong: Add 1/2 teaspoon of peppermint extract to the whipped cream filling and sprinkle crushed peppermint candies over the top of the ganache before it sets for a festive holiday twist.
• Salted Caramel Ding Dong: Drizzle a thin layer of salted caramel sauce over the cream filling before pouring the ganache to add a sweet and savory depth that complements the dark chocolate perfectly.

Storage and make-ahead

Fridge

Keep refrigerated in an airtight container for up to 3 days.

Freezer

Freeze individual slices wrapped in plastic wrap and foil for up to 2 months; thaw in the refrigerator overnight.

Reheat

This cake is best served chilled or at room temperature, not reheated.

Store the cake in an airtight container in the refrigerator to keep the cream filling fresh and the ganache firm. It will maintain its best texture for up to three days. Keep it away from strong-smelling foods in the fridge, as the cream can absorb odors.

The cake can be baked and cooled a day in advance. The ganache and filling are best prepared on the day of assembly for optimal texture.

If assembling ahead, keep the cake refrigerated and allow it to sit at room temperature for 15 minutes before serving for the best flavor.

Serving ideas

Serve this cake chilled, as the contrast between the cool cream and the firm chocolate is part of the classic experience.

It pairs wonderfully with a glass of cold milk or a hot cup of black coffee, which helps cut through the richness of the dark chocolate and the silky cream.

To add a touch of color, you can garnish individual slices with a few fresh raspberries or a dusting of confectioners' sugar.

The acidity of the berries provides a nice balance to the decadent chocolate, making each serving feel like a gourmet dessert experience for your guests or family.

Frequently asked questions

Recipe card

Homemade Ding Dong Sheet Cake with Cream Filling

Prep 30 minCook 35 minRest 1 hTotal 2 h 5 minServes 12

Ingredients

• 1 recipe chocolate sponge cake, baked and cooled
• 2 cups whipped cream filling
• 1 cup chocolate ganache

Instructions

1. Ensure the chocolate sponge cake is completely cooled on a wire rack before starting the assembly. Level the top of the cake with a serrated knife if it has domed significantly during baking.
2. Transfer the prepared whipped cream filling into a piping bag fitted with a ruffled piping tip. Pipe decorative ruffles of cream over the surface of the cake, ensuring even coverage across the entire square.
3. Carefully pour the chocolate ganache over the piped cream, using an offset spatula to gently spread it into a smooth, glossy layer that coats the top of the cake. Allow the ganache to set until firm before slicing.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

5 g

Carbohydrates

48 g

Fat

24 g

Fiber

2.5 g

Sugar

35 g

Sodium

280 mg

Automatic estimate from the ingredient list, not laboratory-verified.