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Ding Dong Sheet Cake

This Ding Dong Sheet Cake features a deeply chocolate sponge, pillowy vanilla filling, and dense chocolate frosting, ideal for sharing and bringing comfort to any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup freshly brewed hot coffee
For the Filling
  • 1 cup whole milk
  • 5 tablespoons all-purpose flour
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
For the Chocolate Frosting
  • 1/2 cup Dutch-processed cocoa powder
  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup milk

Method
 

Preparation
  1. Preheat the oven to 350°F and spray a 10x15-inch sheet pan with nonstick cooking spray.
  2. In a bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. In another bowl, combine buttermilk, vegetable oil, eggs, and vanilla; mix until smooth.
  4. Gradually combine the wet and dry ingredients while mixing on low speed. Add hot coffee and mix until just combined.
  5. Pour the batter into the prepared pan and bake for 28-30 minutes or until a tester comes out with a few moist crumbs.
Filling Preparation
  1. In a saucepan, whisk together whole milk and 5 tablespoons of flour, stirring over medium heat until thickened. Remove from heat and cool.
  2. In another bowl, beat unsalted butter and sugar until light and fluffy. Add the cooled milk-flour mixture and vanilla extract; mix until airy.
Frosting Preparation
  1. Mix remaining milk and flour until thickened, then combine with unsalted butter, sugar, cocoa powder, and vanilla until smooth.
Assembly
  1. Carefully slice the cooled sheet cake horizontally in half. Spread the vanilla filling on the bottom layer, place the top layer over it, and finish with chocolate frosting.

Notes

For a mirror-like finish on the frosting, warm slightly before spreading. Refrigerate to set.