Follow Me On Social Media!
Ding Dong Cake: The Ultimate Homemade Chocolate Cream-Filled Cake You’ll Crave Forever
If you grew up loving those iconic, nostalgic, foil-wrapped chocolate snack cakes, then this recipe is your golden ticket back to childhood: Homemade Ding Dong Cake. A soft, moist chocolate cake? Check. A fluffy, cloud-light cream filling? Check. A decadent chocolate ganache coating that makes every bite irresistible? Absolutely.
This Ding Dong Cake delivers everything you love about the classic Hostess treat — but upgraded, homemade, and so much more luxurious. It’s big, dramatic, beautifully layered, and surprisingly easy to make. With staple pantry ingredients and a little kitchen magic, you’ll create a show-stopping dessert that tastes like nostalgia and comfort wrapped into one.
This article breaks down everything you need to know: the perfect ingredients, essential baking tips, variations you’ll love, and detailed instructions that guide you from start to finish. Whether baking for birthdays, potlucks, holidays, or those moments when a deep chocolate craving strikes, this cake never disappoints.
The Magic Behind Ding Dong Cake
A classic Ding Dong — the beloved lunchbox snack — features a fluffy cream center encased in chocolate cake and sealed with a smooth chocolate coating. This homemade version takes the concept and transforms it into a full-size cake that’s richer, fresher, and honestly better than the original.
The structure is simple but heavenly:
- Two layers of deeply moist chocolate cake
- A fluffy, whipped vanilla cream filling
- A silky, glossy chocolate ganache poured over the top and down the sides
It’s elegant enough for celebrations, nostalgic enough for everyday indulgence.
Why This Ding Dong Cake Works So Perfectly
1. Moist Chocolate Cake
Using oil instead of butter (plus cocoa powder and buttermilk) ensures an ultra-tender crumb that stays moist for days.
2. Cloud-Like Cream Filling
The filling is the star — lightly sweetened, fluffy, and mousse-like. It balances the richness of the chocolate layers beautifully.
3. Luxurious Ganache Topping
No shortcuts. Real chocolate melted with warm cream gives you a shiny finish worthy of a bakery window display.
4. Perfect Sliceability
Once chilled, the cake slices cleanly, revealing the striking stripe of white filling in the center.
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 eggs
- 2 tsp vanilla extract
- 1 cup hot coffee (or hot water)
For the Cream Filling:
- 1 cup unsalted butter, softened
- 1½ cups powdered sugar
- 1 cup marshmallow fluff
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream
For the Chocolate Ganache:
- 1½ cups semi-sweet chocolate chips
- 1 cup heavy cream
- 1 tbsp butter (optional for shine)
Instructions
1. Make the Cake
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans.
- In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla. Mix until smooth.
- Slowly pour in hot coffee and stir until the batter becomes glossy and thin.
- Divide batter between the two pans.
- Bake 28–32 minutes, or until a toothpick comes out clean.
- Cool for 10 minutes in pans, then cool completely on wire racks.
2. Make the Filling
- Beat butter until creamy.
- Add powdered sugar gradually until fluffy.
- Add marshmallow fluff and vanilla.
- Add cream a tablespoon at a time until mousse-like and spreadable.
3. Assemble the Cake
- Place the first cake layer on a stand.
- Spread an even, thick layer of cream filling all the way to the edges.
- Add the second cake layer gently on top.
- Chill in the fridge 30 minutes to stabilize.
4. Make Ganache
- Heat heavy cream until steaming.
- Pour over chocolate chips and let sit 2 minutes.
- Stir until smooth. Add butter for shine.
- Cool slightly until pourable but thick.
5. Finish the Cake
- Pour ganache over the center of the cake and let it cascade down the sides.
- Smooth with a spatula or leave it naturally drippy.
- Refrigerate 1 hour before slicing.
Tips for the Perfect Ding Dong Cake
Chill Before Slicing
The cake sets up beautifully after an hour — making your slices clean and photo-perfect.
Use Marshmallow Fluff for Authentic Texture
It makes the filling airy without tasting overly sweet.
Hot Coffee Intensifies Chocolate
Not a coffee drinker? The cake won’t taste like coffee — it just boosts the chocolate flavor.
Ganache Consistency Matters
Warm = too runny
Cold = too thick
Slightly warm and glossy = perfect.
Variations
Ding Dong Sheet Cake
Bake the cake in a 9×13 pan and layer filling and ganache on top.
Peanut Butter Ding Dong Cake
Add ½ cup peanut butter to the cream filling.
Triple Chocolate Ding Dong Cake
Use dark chocolate ganache + chocolate chips in the filling.
Holiday Ding Dong Cake
Add peppermint extract and crushed candy cane garnish.
Serving Suggestions
- Serve chilled for a classic Ding Dong experience
- Serve at room temperature for ultra-soft filling
- Pair with ice cream or whipped cream
- Add chocolate curls or sprinkles for celebrations
- Portion into mini cakes for parties
Fun Facts
- Hostess Ding Dongs launched in 1967, inspired by the success of Twinkies.
- The name was chosen because the company liked the sound of a “ding-dong bell.”
- The homemade version is exponentially richer — no preservatives, no shortcuts, just real flavor.
Ding Dong Cake
A rich, moist chocolate layer cake filled with fluffy vanilla cream and topped with silky chocolate ganache.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Mix in buttermilk, oil, eggs, and vanilla until smooth.
- Slowly stir in hot coffee until batter is glossy and thin.
- Divide batter into pans and bake 28–32 minutes.
- Cool cakes completely on wire racks.
- Beat softened butter with powdered sugar, then add marshmallow fluff and vanilla. Add cream until fluffy.
- Spread filling onto the first cake layer, then top with the second. Chill 30 minutes.
- Heat cream and pour over chocolate chips. Stir until smooth to make ganache.
- Pour ganache over cake and chill before slicing.
Notes
Chilling the cake helps the layers set for clean slicing. Store covered in the refrigerator.
