Homemade Ding Dong Cake Recipe

Today I’m celebrating the cookbook of my friend Irvin Lin: Marbled, Swirled, and Layered.

Irvin is a brilliant baker, award-winning blogger, award-winning photographer, and everything-else-extraordinaire. He’s also an outstanding human being and all-around good guy.

AND he invented this cake: Homemade Ding Dong Cake (He calls it something else in his book, but to me, that’s what it is).

Ingredients

• For the Cake Batter
• 2 cups all-purpose flour
• 1 cup Dutch-process cocoa powder
• 1 1/2 cups sugar
• 1/2 cup dark brown sugar packed
• 1 3/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 3 eggs
• 1 cup buttermilk
• 1 cup freshly brewed coffee cooled and lukewarm
• 1/4 cup vegetable oil
• 2 teaspoons vanilla extract
• For the Marshmallow Filling
• 1 cup salted butter, room temperature (2 sticks)
• 4 teaspoons vanilla extract
• 12 or 13 ounces store-bought marshmallow creme or fluff (size varies by brand)
• For the Chocolate Frosting
• 4 cups powdered sugar sifted
• 1/2 cup whole milk
• 4 teaspoons light corn syrup
• 2 teaspoons vanilla extract
• 6 ounces 60% cacao dark bittersweet chocolate
• For the White Squiggle Icing:
• 1 cup powdered sugar, sifted
• 2 teaspoons whole milk
• 2 teaspoons light corn syrup
• US Customary - Metric

Instructions

1. Preheat the oven to 350 degrees. Coat the sides, bottom, and center of a tube pan with a removable bottom with cooking spray. Line the bottom of the pan with a round piece of parchment paper with a hole cut out in the middle. Set the pan on a rimmed baking sheet.
2. In a large bowl, combine the flour, cocoa powder, both sugars, baking powder, baking soda, and salt. Using a balloon whisk, ,vigorously stir until the ingredients are uniform in color and fully blended. Set aside. 
3. ............................................

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