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Ding Dong Sheet Cake

Yasser
This Ding Dong Sheet Cake brings back all that nostalgia in an easy, shareable dessert perfect for gatherings. The result is a tender chocolate cake with layers of vanilla ermine filling and silky chocolate frosting.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 3 minutes
Servings 16
Calories 380 kcal

Ingredients
  

For the Chocolate Sheet Cake

  • 1¾ cups All-purpose flour
  • 2 cups Granulated sugar
  • ¾ cup Unsweetened cocoa powder
  • 2 teaspoons Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Kosher salt
  • 1 cup Buttermilk room temperature
  • ½ cup Vegetable oil
  • 2 large Eggs room temperature
  • 2 teaspoons Vanilla extract
  • 1 cup Freshly brewed hot coffee

For the Vanilla Ermine 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 Ermine Frosting

  • 1 cup Whole milk
  • 5 tablespoons All-purpose flour
  • 1 cup Unsalted butter room temperature
  • 1 cup Granulated sugar
  • ½ cup Dutch-process cocoa powder
  • 1 teaspoon Vanilla extract

Instructions
 

Bake the Chocolate Sheet Cake

  • Preheat your oven to 350°F. Grease a 10×15 inch jelly roll sheet pan with nonstick spray.
  • In a stand mixer bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix briefly to combine.
  • In a separate bowl, whisk buttermilk, oil, eggs, and vanilla until smooth.
  • With the mixer on low, slowly pour the wet mixture into the dry ingredients. Mix until just combined.
  • Pour in the hot coffee and mix on low, scraping the bottom to catch any dry pockets.
  • Transfer the batter to the prepared pan and bake for 28–30 minutes, until a toothpick comes out mostly clean.
  • Cool the cake completely in the pan, then chill in the freezer or refrigerator until firm.

Make the Vanilla Ermine Filling

  • Whisk milk and flour in a saucepan over medium heat. Cook, whisking constantly, until thickened into a paste (3–5 minutes).
  • Cool the paste completely to room temperature.
  • Beat butter and sugar in a stand mixer until light and fluffy (2–3 minutes).
  • Add the cooled milk paste and beat until fluffy again.
  • Switch to the whisk attachment, add vanilla, and whip on high for 7–8 minutes until smooth.

Make the Chocolate Ermine Frosting

  • Repeat the milk and flour paste process as done for the vanilla filling. Cool completely.
  • Beat butter, sugar, and cocoa powder until light and fluffy (2–3 minutes).
  • Add the cooled milk paste and beat until fluffy.
  • Switch to the whisk attachment, add vanilla, and whip on high for 8–10 minutes until creamy.

Assemble the Cake

  • Slice the chilled cake in half lengthwise to create two equal rectangles.
  • Place one rectangle on a serving platter and spread the vanilla filling evenly over the top.
  • Place the second cake layer on top, pressing gently.
  • Spread the chocolate frosting over the top in rustic swirls.
  • Refrigerate for at least 1 hour before slicing.

Notes

The hot coffee enhances the chocolate flavor without making the cake taste like coffee. If preferred, substitute hot water. Room temperature ingredients ensure smooth mixing. Cold buttermilk or eggs can cause the batter to curdle. Dutch-process cocoa powder gives the frosting a deeper color and richer taste, but natural cocoa works in a pinch.