Comments on: Ding Dong Cake

By: Susan

Susan — Thu, 30 Jul 2026 21:01:13 +0000

I have now made this cake twice. Wow!! Thank you so much for the recipe. Amazing cake!! This one is for sure a winner.

By: Lilly

Lilly — Sat, 18 Jul 2026 02:00:07 +0000

I made this cake for my aunts birthday. She loves it!

By: Jennifer

Jennifer — Sun, 28 Jun 2026 02:41:26 +0000

In reply to Sam Merritt.

I can see why it is one of your favorite cakes! I made it in individual tins and it all worked out perfectly. I froze them and then put them in a mailing box and off to go !!
I had several leftover and it is an incredible cake. Thank you for sharing.

By: Sam Merritt

Sam Merritt — Sun, 28 Jun 2026 02:07:19 +0000

In reply to Jennifer O. Hi Jennifer! You shouldn't have any issues freezing this filling. I'm not sure that freezing the ganache will work well though.

By: Jennifer O

Jennifer O — Wed, 24 Jun 2026 16:10:12 +0000

It looks to be just excellent! Thank you so much for including the weight option for scale

I’ve got the cake the filling and the ganache ready my question is can I freeze this? Long story short version I’m trying to get to somebody out of state and packing in ice… I put into individual tins and assembling

By: Stephanie

Stephanie — Tue, 26 May 2026 20:41:10 +0000

In reply to Bridget. I agree! Her adding the measurements in each step helps tremendously! I'm making this cake right now! I'm excited, it smells delicious!

By: EA

EA — Sat, 16 May 2026 21:38:16 +0000

So good, was a hit!

By: Jen

Jen — Sun, 03 May 2026 15:29:10 +0000

Excellent recipe! I followed it exactly (I did make the ganache on the stove since I don’t have a microwave). Everyone loved it. Thank you so much!

By: Amy Buondonno

Amy Buondonno — Wed, 29 Apr 2026 15:11:25 +0000

Ermine buttercream is my favorite! I have a trick for shortening the waiting time, without risk of developing a skin on the roux: Immediately after it reaches the right level of thickness, move it to the bowl of a stand mixer fitted with a whisk and beat it at high speed until room temperature (10-15 minutes). Then beat in the softened butter a bit at a time and the vanilla. Voila!

I love this as a going-away cake when female coworkers leave, if they get the joke about the witch being dead! 😀

By: Sam Merritt

Sam Merritt — Thu, 16 Apr 2026 14:15:23 +0000

In reply to Sam. Hi Sam! I haven't personally tried it so I can't say for sure what the weight would be. I would just make sure to not fill your pans more than 2/3 of the way full. :)

By: Sam

Sam — Mon, 13 Apr 2026 23:52:51 +0000

If I want to bake this in 6″ pans, how much batter (in grams) do I put in each pan? I will use any leftover batter to make cupcakes!

By: Sam Merritt

Sam Merritt — Wed, 01 Apr 2026 01:13:40 +0000

In reply to Connie. Hi Connie! A 16 x 22 is a really big pan! Is that a 2 or 3 inch deep pan or just like a cookie sheet pan? Either way you are probably going to need to at least triple the recipe. This cake as it is will fill a 9 x 13. I'm also not sure how the filling will hold up under a cake that large.

By: Connie

Connie — Sun, 22 Mar 2026 08:41:42 +0000

Hello, Sam

Could you make this Ding Dong cake in a sheet pan 16 x 22 and would I need to double the recipe? would the back time be the same? Please help.

By: Sam Merritt

Sam Merritt — Thu, 19 Mar 2026 14:18:20 +0000

In reply to Holly. Thank you so much for trying my recipe, Holly! I am so glad you enjoyed the cake so much! :)

By: Holly

Holly — Thu, 19 Mar 2026 14:17:26 +0000

This cake is surprisingly simple to make but wow! So unusual and so much flavor! Everyone has raved over it! I’m excited to make it again and try a few new possibilities!

By: Sam Merritt

Sam Merritt — Fri, 06 Mar 2026 14:21:46 +0000

In reply to Laura Albrecht. Hi Laura! This frosting does have to thicken a little bit before it will stay on the cake, but I can't say for sure how piping it would go. It may not be firm enough to pipe. I just haven't tried it. If you do try it let me know how it goes.

By: Laura Albrecht

Laura Albrecht — Thu, 05 Mar 2026 15:12:19 +0000

Making this cake for a birthday – if I save some of the frosting – does it work to write Happy Birthday on the top of the cake or should I make a different frosting to do that? Thanks – can’t wait to try this – so many great reviews!

By: Sam Merritt

Sam Merritt — Wed, 11 Feb 2026 02:17:56 +0000

In reply to Peter. Thank you so much for trusting my recipes, Peter! I'm glad you enjoyed the hummingbird cake and I hope this one is just as big of a hit! You can make this in 9 inch pans. The bake time will just be a few minutes shorter. :)

By: Peter

Peter — Tue, 10 Feb 2026 15:40:30 +0000

Can I make this recipe using 9 inch pans? Or should I use a different 9 inch specific chocolate cake recipe and then use the ermine and ganache instructions for this recipe?

Btw, last year I made your Hummingbird recipe for my Birthday and it was fabulous!

By: Sam Merritt

Sam Merritt — Sun, 08 Feb 2026 02:15:39 +0000

In reply to Barb Olson. Hi Barb! I haven't personally tried freezing it. I'm not sure how the filling will hold up in the freezer. The frosting itself can be frozen, but needs a little bit of re-whipping when thawed so I can't say for sure how it would do in the middle of the cake. If you do try it I would love to know how it goes. :)

By: Barb Olson

Barb Olson — Sat, 07 Feb 2026 19:06:27 +0000

Can this be assembled and frozen? Thanks!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 26 Jan 2026 21:29:15 +0000

In reply to Randee. Thank you so much for the kind review, Randee! We're so happy everyone enjoyed the cake so much

By: Randee

Randee — Sat, 24 Jan 2026 16:46:11 +0000

IT TASTES JUST LIKE A DING DONG!! I couldn’t believe how tasty this was! This was my first time making a layered cake and making a chocolate ganache. I followed the recipe exactly & it came out WONDERFUL!! Sam’s recipes are always so good, they why I love using her recipes!!
This was a very special dessert that impressed my friends and family. I’d say this cake could feed at least 10-12 people. A little slice goes a long way… it’s very rich just like a ding dong! There were no leftovers, my family devoured this cake in days. When pulling the cake out of the fridge, let it set for 5 minutes before you eat it. Make this cake, you won’t regret it!!

By: Sandra

Sandra — Mon, 12 Jan 2026 11:24:39 +0000

Fantabulous! Certainly is a very nostalgic and goodness to my palette! Thanks again for a great cake!

By: Heather Stevenson

Heather Stevenson — Wed, 26 Nov 2025 19:24:27 +0000

One of the best cakes Ive made.