Ding Dong Cake 3
Ding Dong Cake 3

Ding Dong Cake



Cream Filling

  • 2 tbsp water
  • 1 tsp grassfed gelatin 
  • 1 cup heavy whipping cream 
  • 1/4 cup Swerve, Confectioners
  • 1/2 tsp vanilla extract

Chocolate Glaze

  • ¾ cup heavy whipping cream
  • ⅓ cup Swerve, Confectioners
  • 3 oz unsweetened chocolate, chopped 
  • ½ tsp vanilla extract



  1. Preheat the oven to 350 and grease 2 8 inch baking pans. Line the bottom of the pans with parchment paper and grease the parchment.
  2. Prepare the cake batter according to the directions. Divide evenly among the two pans and spread to the edges. Bake 15 to 20 minutes, until firm to the touch. Remove and let cool completely, then flip out onto a wire rack.

Cream FIlling

  1. Place the water in a small bowl and sprinkle with the gelatin. Whisk to combine. Heat for about 30 seconds in the microwave and whisk until the gelatin is dissolved. Cool 10 minutes.
  2. In a large bowl, combine the cream, Swerve, and vanilla extract. Begin to beat at high speed and slowly pour in the water/gelatin mixture. Beat until the cream holds stiff peaks.
  3. Place one layer of cake on a serving platter and spread with the cream filling. Transfer to the freezer for 30 minutes to firm up. Top with the second layer of cake.

Chocolate Glaze

  1. In a medium saucepan over medium heat, combine the cream and sweetener. Bring to just a simmer, then remove from heat and add the chopped chocolate and vanilla extract. Let sit 5 minutes and then whisk until smooth.
  2. Let cool another 5 to 10  minutes to thicken, then slowly pour of the cake. You can use an offset spatula to cover the sides or simply let it drip down. Let set 20 minutes before serving.

Makes 12 servings.

Ding Dong Cake
Nutrition Facts

Serving Size 1 slice

Servings 12

Calories 310
Total Fat 30g
Total Saturated Fat 12g
Cholesterol 95mg
Sodium 180mg
Total Carbs 25g
Dietary Fiber 5g
Sugars 3g
Added Sugar 0g
Swerve 15g
Protein 7g
Net Carbs: 5g