Rich Ding Dong Sheet Cake with Creamy Filling Tips, FAQ & printable recipe

Tips for success

For the cleanest slices, dip the knife in hot water and wipe it dry between every single cut. This technique melts the fudge slightly upon contact, allowing the blade to pass through the cream filling without dragging or smearing the layers.

If the fudge topping is too thick to spread easily, gently warm it in a double boiler or a microwave on low power for a few seconds. The goal is a pourable, spreadable consistency that levels itself out as it cools on the surface of the cake.

Variations

• Peppermint Ding Dong: Add a few drops of peppermint extract to the white cream filling and sprinkle crushed candy canes over the top of the fudge while it is still wet for a festive holiday version.
• Dark Chocolate Ganache: Replace the standard fudge topping with a dark chocolate ganache made from 70% cocoa solids. This creates a more sophisticated, less sweet dessert that highlights the bitterness of high-quality dark chocolate.

Storage and make-ahead

Fridge

Keep in an airtight container in the refrigerator for up to 3 days.

Freezer

The cake can be frozen for up to 1 month if wrapped tightly in plastic wrap and foil.

Reheat

Serve chilled; do not reheat as the cream filling will melt.

Store the cake in an airtight container or cover the pan tightly with plastic wrap to prevent the cake from drying out.

Keep it in the coldest part of the refrigerator, away from strong-smelling foods, as the cream filling can absorb odors. The cake maintains its best texture for up to three days when stored correctly.

This cake is an ideal make-ahead dessert because the flavors meld and the structure sets perfectly after several hours in the refrigerator.

You can bake the cake layers and prepare the fillings up to two days in advance, keeping them stored separately before assembling the cake the day before you plan to serve it.

Serving ideas

Serve the cake chilled directly from the refrigerator. The contrast between the cold, firm cream and the room-temperature cake is part of the appeal.

A small glass of milk or a cup of black coffee pairs exceptionally well with the deep chocolate and sweet cream flavors.

For an elegant presentation, serve each square on a plain white plate.

If desired, a small dollop of fresh whipped cream or a few fresh raspberries on the side can add a touch of color and acidity to balance the richness of the fudge and chocolate.

Frequently asked questions

Recipe card

Rich Ding Dong Sheet Cake with Creamy Filling

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

Ingredients

• 1 recipe chocolate sheet cake, store-bought or made ahead
• 2 cups fluffy white cream filling, store-bought or made ahead
• 1 cup glossy fudge topping, store-bought or made ahead

Instructions

1. Using a long serrated knife, carefully slice the pre-baked chocolate sheet cake horizontally into two even layers. If the cake has a domed top, trim it flat before slicing to ensure the layers stack evenly.
2. Place the bottom layer of the chocolate cake back into the baking pan. Spread the fluffy white cream filling evenly over the surface using an offset spatula, extending it all the way to the edges. Ensure the custard-based filling is cooked to 160°F (71°C) if preparing from scratch.
3. Place the second cake layer on top of the cream filling. Spread the glossy fudge topping over the top cake layer. Refrigerate the assembled cake for at least one hour to allow the layers to set before slicing into squares.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

380

Protein

4.5 g

Carbohydrates

48 g

Fat

20 g

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