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–+ servings
Slice of Chocolate Ganache Cream Layer Cake showing soft moist chocolate sponge layers with fluffy homemade cream filling and rich texture

Old-Fashioned Chocolate Cream Cake

Chocolate Ganache Cream Layer Cake (Ding Dong Inspired)

This Chocolate Ganache Cream Layer Cake is a rich, bakery-style chocolate dessert made with soft cocoa sponge layers, a silky homemade cream filling, and a glossy semi-sweet ganache topping. Inspired by the classic Ding Dong cake, it delivers deep chocolate flavor in every bite with a moist, tender crumb that stays soft for days.
The cake layers are made with buttermilk, oil, and hot coffee for extra richness and moisture, while the cooked cream filling adds a light, fluffy texture that balances the chocolate perfectly. Finished with a smooth ganache that sets into a shiny, slightly fudgy top, this cake slices beautifully and feels like a true celebration dessert.
Perfect for birthdays, holidays, or special occasions, this homemade chocolate layer cake is simple in ingredients but impressive in presentation—just the kind of cake people go back for a second slice of.
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Prep Time 20 minutes
Cook Time 30 minutes
Cool Time 2 hours 20 minutes
Total Time 3 hours 10 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 1049 kcal

Equipment

  • Two 8-inch round cake pans – for baking even, tall chocolate cake layers with a soft, tender crumb
  • Parchment paper rounds – ensures the cakes release cleanly without sticking to the pan
  • Mixing bowls (large + medium) – for separating dry ingredients, wet ingredients, and filling components
  • Whisk – helps create a smooth, lump-free cake batter and silky cooked filling base
  • Measuring cups & spoons – for accurate baking results and consistent texture every time
  • Saucepan – used to cook the cream filling until thick and pudding-like
  • Stand mixer or hand mixer – essential for whipping the butter filling into a light, fluffy texture
  • Offset spatula – for spreading filling smoothly and finishing the ganache neatly
  • Wire cooling rack – allows cake layers to cool evenly without soggy bottoms
  • Heatproof bowl – for melting chocolate and making glossy ganache
  • Microwave or stovetop (for cream heating) – to warm the cream before mixing with chocolate
  • Cake stand or serving plate – for assembling and presenting the finished chocolate layer cake
  • Serrated knife (optional) – for leveling cake layers if needed for a flat, professional finish

Ingredients
  

For the Chocolate Cake Layers

  • 1¾ cups all-purpose flour
  • 1¾ cups granulated sugar
  • ¾ cup cocoa powder unsweetened
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk room temperature
  • ½ cup vegetable oil
  • 2 eggs large, room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup very hot coffee

For the Cream Filling

  • 1 cup granulated sugar
  • ⅓ cup all-purpose flour
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup butter unsalted and softened

For the Chocolate Ganache

  • 1½ cups semisweet chocolate chopped or chocolate chips
  • ¾ cup heavy whipping cream

Instructions
 

For the Cake Layers

  • Set your oven to 350°F. Grease two 8-inch round cake pans well, then line the bottoms with parchment circles so the cakes release easily after baking.
  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until everything looks evenly combined and no cocoa lumps remain.
  • In a separate bowl or large measuring cup, whisk the buttermilk, vegetable oil, eggs, and vanilla until smooth.
  • Pour the wet ingredients into the dry ingredients and stir just until combined. Slowly add the hot coffee while whisking. The batter will look quite thin — that’s exactly what gives this cake its rich, moist texture.
  • Divide the batter evenly between the prepared pans and gently tap the pans on the counter to release any large air bubbles.
  • Bake for 28–30 minutes, or until the centers spring back lightly and a toothpick inserted into the middle comes out clean or with a few moist crumbs.
  • Let the cakes rest in the pans for about 15 minutes before carefully turning them out onto a wire rack. Peel away the parchment paper and allow the layers to cool completely before filling and frosting. This usually takes around 1½ hours.

For the Filling

  • In a medium saucepan, whisk together the sugar and flour first to help prevent lumps later. Gradually pour in the milk while whisking until the mixture is smooth.
  • Place the saucepan over medium heat and cook, whisking often, until the mixture begins to bubble gently. Lower the heat slightly and continue whisking until it thickens to a pudding-like consistency, about 1–2 more minutes.
  • Remove from the heat and transfer the mixture to a bowl. Press plastic wrap directly against the surface so a skin doesn’t form while it cools. Let it come fully to room temperature before using.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter for about 2 minutes until creamy and fluffy.
  • Add the cooled milk mixture a few spoonfuls at a time, mixing well after each addition. Don’t rush this step — gradual mixing helps create a silky filling.
  • Stir in the vanilla, then increase the mixer speed to medium and beat for another minute until the filling becomes pale, thick, and airy.

For the Assembly

  • Place one cake layer upside down onto a cake stand or serving plate. Spread the filling evenly over the top, taking it close to the edges.
  • Place the second cake layer upside down over the filling and gently press to level the cake. Use an offset spatula to smooth any filling around the sides.
  • Chill the cake for about 20 minutes while preparing the ganache. This helps the filling firm up and makes the cake easier to coat.

For the Ganache Topping

  • Add the chopped chocolate or chocolate chips to a heatproof bowl.
  • Heat the heavy cream in the microwave until steaming hot but not boiling, about 90 seconds. Pour it directly over the chocolate and let it sit undisturbed for 5 minutes.
  • Stir slowly until the chocolate melts into a smooth, glossy ganache. Let it cool for about 15 minutes, or until slightly thickened and spreadable.
  • Spoon the ganache over the chilled cake and use an offset spatula to gently spread it across the top. Push some over the edges so it drapes naturally down the sides, then smooth the rest around the cake.
  • Let the ganache set before slicing. For the cleanest cuts, chill the cake slightly before

Notes

 

  • This moist chocolate layer cake recipe is inspired by classic Ding Dong-style cakes with a homemade twist
  • The cake batter is intentionally thin after adding hot coffee — this creates a soft, tender crumb once baked
  • Buttermilk and vegetable oil work together to keep the cake layers extra moist, even after chilling
  • Always make sure cake layers are completely cooled before adding filling or ganache to prevent melting or sliding
  • The cooked cream filling must be fully cooled to room temperature before mixing with butter for the best fluffy texture
  • If the filling looks slightly separated while whipping, keep mixing — it usually comes together into a smooth, airy cream
  • Chilling the assembled cake briefly helps stabilize the layers and makes ganache application easier
  • The ganache should be slightly cooled and thickened before pouring so it spreads evenly without running too fast
  • This chocolate ganache layer cake slices best when chilled for clean, bakery-style cuts
  • For extra clean presentation, warm and dry your knife between slices to avoid smearing the ganache
  • The flavor deepens after resting overnight, making this a great make-ahead birthday chocolate cake recipe
  • Store covered in the refrigerator for up to 4 days for best texture and freshness

Nutrition

Serving: 1gCalories: 1049kcalCarbohydrates: 119gProtein: 11gFat: 62gSaturated Fat: 31gPolyunsaturated Fat: 10gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 136mgSodium: 615mgPotassium: 477mgFiber: 6gSugar: 85gVitamin A: 1212IUVitamin C: 0.1mgCalcium: 180mgIron: 5mg
Keyword chocolate cream filled cake, chocolate ganache cake, chocolate layer cake, Ding Dong cake recipe, easy chocolate layer cake, homemade chocolate cake recipe, moist chocolate cake, recipe
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