Salted Caramel Chocolate Cream Filled Layer Cake Recipe

Why You’ll Love This Salted Caramel Ding Dong Chocolate Cake

When I first tried making this salted caramel ding dong chocolate cake for a family dinner, the room filled with oohs and aahs before anyone even took a bite. The deep chocolate layers sandwich a light, stable whipped cream filling, all draped in glossy salted caramel ganache that cracks just right with flaky sea salt on top. It’s like a grown-up version of those childhood Ding Dongs, but way better.

This salted caramel chocolate cake comes together with straightforward steps. Hands-on prep takes about 1 hour, baking 35 to 40 minutes, though chilling pushes the total time to 9 or 10 hours including overnight rest. No fancy equipment needed beyond a mixer and springform pan, making this ding dong cake perfect for busy home bakers who want impressive results without hassle.

Ease of Preparation

The salted caramel ding dong chocolate cake recipe keeps things simple. Mix the batter in one bowl after blooming the chocolate, bake two layers, whip up a quick caramel ganache, and stabilize a creamy filling with gelatin. Beginners love how it skips tricky piping or tempering for bakery-style layers fast.

Flavor Highlights

Rich cocoa sponge meets salted caramel ganache and vanilla whipped cream filling. The espresso powder deepens the chocolate without coffee taste, buttermilk adds tang, and sea salt balances the sweet caramel drizzle. Each bite delivers creamy, crunchy, chocolatey bliss.

Versatility and Pairings

Slice for 12 servings or adapt into cupcakes. It pairs great with coffee or even a scoop of vanilla ice cream. For my BBQ-loving friends at low-and-slow Texas brisket gatherings, this cake caps off smoky meats perfectly.

Pro tip: Assemble up to two days ahead, chill, and serve at room temp for peak flavor.

Even with indulgence, dark chocolate brings antioxidants. Check out these dark chocolate health benefits to enjoy guilt-free.

Essential Ingredients for Salted Caramel Ding Dong Chocolate Cake

Gathering the right ingredients ensures your chocolate cream filled cake turns out moist, flavorful, and stable. This recipe serves 12 and uses pantry staples with a few specials like cake flour and gelatin for pro texture. Below, every item listed with precise measurements.

For the Cake

• 1 cup unsweetened cocoa powder
• 4 ounces semisweet chocolate, chopped
• 1 rounded tablespoon espresso powder
• 1 cup hot water
• 3/4 cup buttermilk
• 1 1/2 teaspoons pure vanilla extract
• 2 cups cake flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 cups granulated sugar
• 1 cup (8 ounces) unsalted butter, room temperature
• 3 extra-large eggs, room temperature

For the Caramel Ganache

• 9 1/2 ounces semisweet chocolate
• 1 1/8 teaspoons kosher salt
• 1 cup granulated sugar
• 1/4 cup water
• 1 1/2 cups heavy cream
• 1 teaspoon pure vanilla extract

For the Filling and Assembly

• 2 tablespoons cold water
• 1 package unflavored gelatin
• 1 1/2 cups heavy cream, chilled
• 1/2 cup confectioners’ sugar
• 1 vanilla bean, split lengthwise (or 1 teaspoon vanilla extract if preferred)
• Flaky sea salt for topping

These create the perfect salted caramel chocolate cake balance. Cake flour keeps layers tender, gelatin stabilizes the cream filled layer cake filling, and flaky salt accents the homemade ding dongs vibe.

For dietary tweaks, swap buttermilk with plant milk plus lemon juice, or use dairy-free chocolate.

How to Prepare the Perfect Salted Caramel Ding Dong Chocolate Cake: Step-by-Step Guide

Follow these steps for your salted caramel ding dong chocolate cake recipe. Patience with chilling rewards perfect slices. Total time: roughly 9 to 10 hours, yields 12 servings.

1. Preheat and Prep Pans: Set oven to 350°F. Spray two 9-inch round pans with nonstick spray, line bottoms with parchment.
2. Bloom Chocolate: Mix 1 cup cocoa powder, 4 ounces chopped semisweet chocolate, and 1 rounded tablespoon espresso powder in a bowl. Pour 1 cup hot water over, stand 1 minute, whisk smooth. Stir in 3/4 cup buttermilk and 1 1/2 teaspoons vanilla. Set aside.
3. Mix Dry and Wet: Whisk 2 cups cake flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt. In mixer with paddle, cream 1 cup room-temp butter and 2 cups sugar 3 to 5 minutes till light. Add 3 extra-large eggs one at a time, beating after each. Alternate dry ingredients in three additions with chocolate mix in two, starting/ending with dry. Divide batter, smooth tops.
4. Bake: 35 to 40 minutes till tester clean. Cool in pans 10 minutes, then racks fully.
5. Caramel Ganache: Chop 9 1/2 ounces semisweet chocolate, add 1 1/8 teaspoons kosher salt to bowl. Simmer 1 cup sugar + 1/4 cup water till dissolved, boil to deep amber (9 minutes, swirl no stir). Off heat, add 1 1/2 cups heavy cream (bubbles), stir to dissolve over medium. Pour over chocolate, add 1 teaspoon vanilla, stir smooth. Cool slightly.
6. First Layer Ganache: Place one cake in 9-inch springform or ring. Pour 1 cup ganache over, chill 30 to 45 minutes till set. Cover rest.
7. Stabilized Filling: Soften 1 package gelatin in 2 tablespoons cold water 10 minutes, warm to dissolve. Whip 1 1/2 cups chilled heavy cream, 1/2 cup confectioners’ sugar, vanilla bean seeds to soft peaks. Add gelatin, beat stiff.
8. Assemble Filling: Spread filling over set ganache, smooth, top with second cake. Cover, chill 6 hours or overnight.
9. Final Ganache Coat: Remove sides, trim leaks. On rack over sheet, warm remaining ganache pourable, pour/spread over top and sides. Chill 1 hour.
10. Serve: Room temp briefly, sprinkle flaky sea salt. Slice clean.

This step by step ding dong chocolate cake recipe nails the chocolate layer cake with salted caramel filling.

Timing Breakdown

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Dietary Substitutions to Customize Your Salted Caramel Ding Dong Chocolate Cake

Tailor this cream filled layer cake for any needs. Keep the salted caramel frosting shine with smart swaps.

• Eggs: Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) for vegan.
• Dairy: Almond milk + vinegar for buttermilk, coconut cream for heavy cream and ganache.
• Flour: Gluten-free 1:1 blend.
• Sugar/Calories: Erythritol in caramel (test small batch), applesauce half oil/butter.
• Chocolate: Dairy-free semisweet.

For lighter versions, learn how to eat chocolate and lose weight. Add nuts or booze for twists.

Mastering Salted Caramel Ding Dong Chocolate Cake: Advanced Tips and Variations

Refine your best salted caramel chocolate cake recipe with these pointers. I once swirled smoked salt for a BBQ nod, tying into our Kansas City ribs flavors.

Pro Techniques

• Sift drys for fine crumb.
• Swirl caramel pan, no spoon till amber.
• Room temp everything for emulsion.

Variations

• Nutty: Chopped pecans in filling.
• Coffee Boost: Extra espresso.
• Boozy: Bourbon in ganache.

Use flaky sea salt to accent salted caramel flavor.

Presentation

Hot knife slices, garnish shards, ice cream quenelle.

How to Store Salted Caramel Ding Dong Chocolate Cake: Best Practices

Keep your chocolate ganache cake fresh. Refrigerate assembled up to 4 days airtight. Freeze layers 2 months, thaw fridge overnight. Rewarm room temp 30-60 minutes. For events, make-ahead two days.

• Fridge: Covered container, parchment between slices.
• Freeze: Wrap tight post-firm.
• Serve: Soften gently, no microwave overkill.

FAQs: Frequently Asked Questions About Salted Caramel Ding Dong Chocolate Cake

Salted Caramel Ding Dong Chocolate Cake

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🍫 Rich and decadent chocolate cake layers filled with silky cream and topped with luxurious salted caramel ganache
🧊 Perfect make-ahead dessert that impresses guests with its stunning appearance and incredible flavor combination

• Total Time: 9 hours
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

1 cup unsweetened cocoa powder

4 ounces semisweet chocolate, chopped

1 rounded tablespoon espresso powder

1 cup hot water

3/4 cup buttermilk

1 1/2 teaspoons pure vanilla extract

2 cups cake flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

2 cups granulated sugar

1 cup (8 ounces) unsalted butter, room temperature

3 extra-large eggs, room temperature

9 1/2 ounces semisweet chocolate

1 1/8 teaspoons kosher salt

1 cup granulated sugar

1/4 cup water

1 1/2 cups heavy cream

1 teaspoon pure vanilla extract

2 tablespoons cold water

1 package unflavored gelatin

1 1/2 cups heavy cream, chilled

1/2 cup confectioners’ sugar

1 vanilla bean, split lengthwise (or 1 teaspoon vanilla extract if preferred)

Flaky sea salt for topping

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Instructions

1-Preheat and Prep Pans: Set oven to 350°F. Spray two 9-inch round pans with nonstick spray, line bottoms with parchment.

2-Bloom Chocolate: Mix 1 cup cocoa powder, 4 ounces chopped semisweet chocolate, and 1 rounded tablespoon espresso powder in a bowl. Pour 1 cup hot water over, stand 1 minute, whisk smooth. Stir in 3/4 cup buttermilk and 1 1/2 teaspoons vanilla. Set aside.

3-Mix Dry and Wet: Whisk 2 cups cake flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt. In mixer with paddle, cream 1 cup room-temp butter and 2 cups sugar 3 to 5 minutes till light. Add 3 extra-large eggs one at a time, beating after each. Alternate dry ingredients in three additions with chocolate mix in two, starting/ending with dry. Divide batter, smooth tops.

4-Bake: 35 to 40 minutes till tester clean. Cool in pans 10 minutes, then racks fully.

5-Caramel Ganache: Chop 9 1/2 ounces semisweet chocolate, add 1 1/8 teaspoons kosher salt to bowl. Simmer 1 cup sugar + 1/4 cup water till dissolved, boil to deep amber (9 minutes, swirl no stir). Off heat, add 1 1/2 cups heavy cream (bubbles), stir to dissolve over medium. Pour over chocolate, add 1 teaspoon vanilla, stir smooth. Cool slightly.

6-First Layer Ganache: Place one cake in 9-inch springform or ring. Pour 1 cup ganache over, chill 30 to 45 minutes till set. Cover rest.

7-Stabilized Filling: Soften 1 package gelatin in 2 tablespoons cold water 10 minutes, warm to dissolve. Whip 1 1/2 cups chilled heavy cream, 1/2 cup confectioners’ sugar, vanilla bean seeds to soft peaks. Add gelatin, beat stiff.

8-Assemble Filling: Spread filling over set ganache, smooth, top with second cake. Cover, chill 6 hours or overnight.

9-Final Ganache Coat: Remove sides, trim leaks. On rack over sheet, warm remaining ganache pourable, pour/spread over top and sides. Chill 1 hour.

10-Serve: Room temp briefly, sprinkle flaky sea salt. Slice clean.

Last Step:

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Notes

🎂 The cake can be assembled up to two days ahead; keep refrigerated and bring to room temperature before serving
🍯 Use flaky sea salt for finishing to accent the salted caramel flavor and add beautiful texture
⏰ Plan ahead – this cake requires multiple chilling steps but the results are worth the wait

• Author: Brandi Oshea
• Prep Time: 1 hour
• Chilling time: 7 hours
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1/12 of cake
• Calories: 650
• Sugar: 75
• Sodium: 450
• Fat: 40
• Saturated Fat: 24
• Unsaturated Fat: 14
• Trans Fat: 0.5
• Carbohydrates: 78
• Fiber: 3
• Protein: 7
• Cholesterol: 150