Ding Dong Cake Recipe: The Ultimate Homemade Chocolate Treat

Craving a nostalgic treat with a sophisticated, homemade twist? Look no further than this incredible Ding Dong Cake Recipe. We’ve taken the classic snack cake you loved as a kid and transformed it into a decadent, multi-layered dessert that’s guaranteed to impress. This recipe features a deeply rich chocolate cake, a light and fluffy marshmallow cream filling, and a glossy, smooth chocolate ganache that wraps it all together. It’s the perfect dessert for birthdays, special occasions, or anytime you need a truly show-stopping chocolate fix. Forget the plastic wrapper; this is the real deal.

What is a Ding Dong Cake?

A Ding Dong Cake is a dessert inspired by the iconic Hostess snack cake. It consists of three main components: a moist chocolate cake, a creamy white filling, and a rich chocolate coating, typically a ganache. The cake is traditionally round, mimicking the shape of the snack, but our recipe uses a convenient sheet pan, making it perfect for slicing and serving to a crowd. The magic lies in the combination of these distinct layers, creating a perfect harmony of flavor and texture in every single bite.

Why This is the Best Ding Dong Cake Recipe

This isn’t just another copycat recipe; it’s a major upgrade. Here’s why you’ll absolutely love it:

• Incredibly Rich Flavor: We use high-quality cocoa powder and real chocolate to create a depth of flavor the original snack can only dream of.
• Perfectly Moist Crumb: The chocolate cake is tender, moist, and stable enough to hold the luscious filling and ganache without falling apart.
• Fluffy Cream Filling: Our marshmallow-based cream filling is light, airy, and not overly sweet, providing the perfect contrast to the rich chocolate.
• Simple, Step-by-Step Instructions: We break down the process into easy-to-follow steps, ensuring even novice bakers can achieve spectacular results.

Ingredients You’ll Need

For the Chocolate Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk, room temperature
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup boiling water

For the Cream Filling:

• 1 cup (2 sticks) unsalted butter, softened
• 1 (7-ounce) jar marshmallow fluff
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• 2-3 tablespoons heavy cream or milk

For the Chocolate Ganache:

• 12 ounces semi-sweet chocolate chips
• 1 cup heavy cream

How to Make The Ultimate Ding Dong Cake Recipe

Step 1: Prepare the Chocolate Cake

First, preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper for easy removal. In a large bowl or the bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate medium bowl, combine the buttermilk, oil, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix on medium speed until just combined. Be careful not to overmix. Slowly and carefully pour in the boiling water, mixing on low speed until the batter is smooth. It will be a thin batter, but don’t worry, that’s what makes it so moist.

Step 2: Bake the Cake

Pour the batter into your prepared pan and spread it evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack. This is a crucial step; if the cake is warm, the filling will melt.

Step 3: Whip Up the Cream Filling

While the cake cools, prepare the cream filling. In a large bowl, use an electric mixer to beat the softened butter until it’s light and fluffy, about 2-3 minutes. Add the marshmallow fluff and vanilla extract, and beat until combined. Gradually add the powdered sugar, one cup at a time, mixing on low speed until it’s incorporated. Increase the speed to medium-high and beat for another 3 minutes until the filling is very light and airy. If the filling is too stiff, add heavy cream or milk one tablespoon at a time until you reach a smooth, spreadable consistency.

Step 4: Make the Chocolate Ganache

Place the semi-sweet chocolate chips in a medium heat-proof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not let it boil. Immediately pour the hot cream over the chocolate chips. Let it sit for 5 minutes without stirring. After 5 minutes, whisk the mixture gently until the chocolate is completely melted and the ganache is smooth and glossy. For a truly decadent dessert experience, consider pairing this with our No-Bake Peanut Butter Pie filling for a different twist.

Step 5: Assemble Your Ding Dong Cake

Once the cake is completely cool, spread the cream filling evenly over the top. For a clean finish, you can refrigerate the cake for about 20-30 minutes to help the filling set up. Once the ganache has cooled slightly (it should be pourable but not hot), pour it over the cream filling layer. Gently tilt the pan to spread the ganache to the edges. Refrigerate the cake for at least 1-2 hours to allow the ganache to set completely before slicing and serving. For another layered delight, check out our Black Forest Cake Roll.

Tips for a Perfect Cake Every Time

• Use Room Temperature Ingredients: For the cake and filling, using room temperature eggs, buttermilk, and butter helps them combine more evenly, resulting in a better texture.
• Don’t Overmix the Batter: Overmixing develops gluten, which can lead to a tough cake. Mix until the ingredients are just combined for a tender crumb.
• Cool the Cake Completely: This is the most important tip! A warm cake will melt the filling and ganache into a mess. Patience is key.
• Ganache Temperature is Key: Ensure the ganache has cooled slightly before pouring. If it’s too hot, it will melt the cream filling. It should be pourable but not steaming. For another chocolate masterpiece, you might enjoy our Mint Chocolate Mousse Cake.

Storage Instructions

To store your Ding Dong Cake, cover it tightly with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4-5 days. Due to the cream filling and ganache, this cake should not be left at room temperature for extended periods.

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Can I make this Ding Dong Cake recipe ahead of time?

Absolutely! The cake is actually best when made a day in advance, as this gives the ganache plenty of time to set and the flavors to meld together. Just keep it refrigerated until you’re ready to serve.

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Can I use a different pan size for this cake?

Yes, you can adapt this recipe. For two 8-inch or 9-inch round pans to create a layer cake, start checking for doneness around 25-30 minutes. If making cupcakes, bake for 18-22 minutes. Adjust baking times accordingly.

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How do I properly store my homemade Ding Dong Cake?

You should store the cake in an airtight container in the refrigerator. Due to the cream filling and ganache, it should not be left at room temperature. It will keep well for up to 5 days.

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What is the best type of chocolate for the ganache?

We recommend using semi-sweet chocolate chips or a chopped semi-sweet baking bar. They provide a rich, classic chocolate flavor that isn’t overly sweet, balancing the filling perfectly. Avoid milk chocolate, which can be too sweet.

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Why didn’t my ganache get smooth and glossy?

This can happen if the cream was not hot enough or if you stirred it too soon. Make sure the cream is just beginning to simmer before pouring it over the chocolate, and let it sit for a full 5 minutes undisturbed to melt the chips gently before whisking.

Enjoy and Share!

We are so excited for you to try this Ding Dong Cake Recipe! It’s a true labor of love that’s worth every single step. If you make it, we’d love to see your creation! Please leave a comment below or share a picture on Pinterest. Happy baking!

Ding Dong Cake Recipe: The Ultimate Homemade Chocolate Treat

This from-scratch Ding Dong Cake Recipe features a rich, moist chocolate cake, a fluffy marshmallow cream filling, and a decadent chocolate ganache. It's the ultimate homemade version of the classic Hostess treat, perfect for any special occasion.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 16 slices

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

For the Chocolate Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk room temperature
• 1/2 cup vegetable oil
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• 1 cup boiling water

For the Cream Filling

• 1 cup unsalted butter softened (2 sticks)
• 1 jar marshmallow fluff 7-ounce
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• 2-3 tablespoons heavy cream or milk

For the Chocolate Ganache

• 12 ounces semi-sweet chocolate chips
• 1 cup heavy cream

Equipment

• 1 9x13 inch baking pan
• 1 Electric mixer
• 3 Mixing Bowls

Instructions

 

Make the Chocolate Cake

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate medium bowl, combine the buttermilk, oil, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Slowly pour in the boiling water, mixing on low speed until the batter is smooth.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool completely.

Prepare the Cream Filling

1. In a large bowl, beat the softened butter until light and fluffy. Add the marshmallow fluff and vanilla, and beat until combined.
2. Gradually add the powdered sugar, mixing on low speed. Increase speed to medium-high and beat for 3 minutes until light and airy.
3. If needed, add heavy cream one tablespoon at a time until you reach a smooth, spreadable consistency.

Create the Chocolate Ganache & Assemble

1. Place the chocolate chips in a heat-proof bowl. Heat the heavy cream in a saucepan until it just begins to simmer.
2. Pour the hot cream over the chocolate chips and let sit for 5 minutes. Whisk gently until the ganache is smooth and glossy.
3. Spread the cream filling evenly over the completely cooled cake.
4. Pour the slightly cooled ganache over the filling layer, spreading to the edges. Refrigerate for at least 1-2 hours to set before serving.

Notes

Use Room Temperature Ingredients: For the cake and filling, using room temperature eggs, buttermilk, and butter helps them combine more evenly, resulting in a better texture.
Don't Overmix the Batter: Overmixing develops gluten, which can lead to a tough cake. Mix until the ingredients are just combined for a tender crumb.
Cool the Cake Completely: A warm cake will melt the filling and ganache into a mess. Patience is key.