Ding Dong Cake

Ding Dong Cake is a decadent, homemade version of the classic snack cake — imagine moist, rich chocolate cake layers filled with a fluffy cream filling and covered in a smooth chocolate ganache. It’s nostalgic, indulgent, and sure to satisfy any chocolate lover’s cravings!

Why You’ll Love This Recipe

• Tastes just like a Hostess Ding Dong but bigger and better.
• Moist, tender chocolate cake with a creamy, sweet filling.
• Silky chocolate ganache that makes it extra rich.
• Perfect for birthdays, potlucks, or anytime you want to wow a crowd.
• Uses simple, everyday ingredients.
• Feeds a crowd with big slices.
• Make ahead-friendly — the flavor gets better as it sits.
• Can be made as a layer cake or sheet cake.
• Freezer-friendly for later chocolate cravings.
• Nostalgic treat that everyone loves!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chocolate cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup buttermilk (or milk + 1 tbsp vinegar)
• 1 cup hot water or hot coffee (enhances chocolate flavor)
• ½ cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract

For the cream filling:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup whole milk
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

For the chocolate ganache:

• 1½ cups semi-sweet chocolate chips
• 1 cup heavy cream

Directions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add buttermilk, hot water or coffee, oil, eggs, and vanilla. Beat until smooth — batter will be thin.
4. Divide batter evenly between the prepared pans and bake for 28–32 minutes, or until a toothpick inserted comes out clean. Cool completely.
5. For the filling: In a small saucepan, whisk milk and flour over medium heat until thickened. Let cool completely. In a bowl, beat butter and sugar until light and fluffy. Add the cooled milk mixture and vanilla; beat on high for 3–5 minutes until fluffy and smooth.
6. Place one cake layer on a serving plate. Spread the cream filling evenly over the top. Add the second cake layer on top.
7. For the ganache: Heat heavy cream until just simmering, then pour over chocolate chips. Let sit for 3–4 minutes, then stir until smooth and glossy. Cool slightly, then pour over the cake, letting it drip down the sides.
8. Refrigerate cake for at least 1 hour to set the ganache before slicing.

Servings and timing

Makes about 12–14 slices. Prep time: 30 minutes; Bake time: 30 minutes; Chill time: 1–2 hours for best results.

Variations

• Use marshmallow fluff in the filling for extra sweetness.
• Make as a sheet cake with the filling spread between two halves.
• Add espresso powder to the cake for a mocha twist.
• Sprinkle chocolate shavings on top of the ganache for decoration.
• Use dark chocolate for a richer ganache.

Storage/Reheating

Store the cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture. You can freeze individual slices wrapped tightly for up to 2 months — thaw in the fridge overnight.

FAQs

What is a Ding Dong Cake?

It’s a homemade cake inspired by the Hostess Ding Dong — moist chocolate cake with a creamy filling and chocolate coating.

Can I use a cake mix?

Yes! Use your favorite chocolate cake mix to save time — just add the homemade filling and ganache.

Why does the filling need cooked milk and flour?

It makes the filling fluffy and stable, giving that iconic cream texture without being overly sweet.

Can I make the cake ahead of time?

Yes! It tastes even better the next day once the flavors meld.

Can I use a different frosting instead of ganache?

Sure — chocolate buttercream works too, but ganache gives it that classic look.

How do I keep the ganache smooth?

Stir gently and let it cool slightly before pouring so it doesn’t run off the cake too quickly.

Can I make it gluten-free?

Use a good 1:1 gluten-free flour blend for the cake and filling.

What kind of chocolate should I use for ganache?

Semi-sweet or dark chocolate chips or chopped baking chocolate work best.

Do I need to refrigerate Ding Dong Cake?

Yes — the cream filling is perishable, so store in the fridge.

Can I freeze the whole cake?

It’s best to freeze slices for easier thawing, but you can freeze the whole cake if wrapped tightly.

Conclusion

This Ding Dong Cake is the ultimate nostalgic treat — a rich, chocolatey dessert with a fluffy cream filling and luscious ganache that tastes just like your childhood favorite, but better. It’s easy to make, always impresses, and guaranteed to cure any chocolate craving!

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