Ring Ding Cake Recipe: A Classic Treat with a Twist
Indulge in the perfect balance of cake and cream with our delightful Ring Ding Cake recipe. This classic treat, inspired by the iconic Hostess snack cake, is a crowd-pleaser that's surprisingly easy to make at home. With its tender, moist cake and velvety cream filling, this Ring Ding Cake is sure to become a favorite in your household.
Ingredients You'll Need
| Cake | Filling & Icing |
|---|---|
| 2 cups (250g) all-purpose flour | 1 cup (227g) unsalted butter, softened |
| 1 cup (200g) granulated sugar | 3 cups (360g) powdered sugar |
| 1/4 cup (30g) cornstarch | 1 tsp vanilla extract |
| 1 tbsp baking powder | 1/4 tsp salt |
| 1/2 cup (120ml) whole milk | 3-4 tbsp heavy cream |
| 4 large eggs | 1 cup (227g) unsalted butter, softened |
| 1/4 cup (60ml) vegetable oil | 1 tsp vanilla extract |
| 1 tsp vanilla extract | 1/4 tsp salt |
| 1/4 cup (60ml) buttermilk | Cocoa powder, for dusting (optional) |
Step-by-Step Instructions
Prepare the Cake Batter
Preheat your oven to 350°F (180°C) and grease two 6-inch round cake pans. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, vegetable oil, and buttermilk. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Bake the Cake Layers
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Cream Filling
While the cakes are cooling, prepare the cream filling. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until light and fluffy. Add the vanilla extract and heavy cream, one tablespoon at a time, until the desired consistency is reached. Beat in the salt.
Assemble the Ring Ding Cakes
Once the cakes have cooled completely, use a 2-inch round cutter to cut out as many rings as possible from each cake layer. You should have enough rings to make 8-10 Ring Ding Cakes.
Spread a generous layer of cream filling onto the flat side of one cake ring. Top with another ring, flat side down, and press gently to seal. Repeat with the remaining rings, creating sandwiches. Dust the tops of the cakes with cocoa powder, if desired.
Serve and Enjoy
Your homemade Ring Ding Cakes are now ready to serve! Enjoy them as is, or store them in an airtight container in the refrigerator for up to 3 days. The cream filling will soften the cake slightly, making it even more delightful.
This Ring Ding Cake recipe is a fun and delicious way to satisfy your cravings for a classic treat. With its tender cake and creamy filling, it's sure to become a favorite in your household. So why not give it a try and impress your family and friends with your culinary skills?