Chocolate Ding Dong Cake Recipe
If you’re a fan of nostalgic treats and dream of sinking your fork into something rich, creamy, and delightfully chocolatey, then this Chocolate Ding Dong Cake will make your heart skip a beat. Inspired by the classic snack cake, it features two layers of moist devil’s food cake, a generous cushion of fluffy cream filling, and an irresistibly glossy ganache poured over the top. It’s comfort baking at its best — the kind of dessert that draws a crowd and brings pure happiness to any table!
Ingredients You’ll Need
This recipe keeps things wonderfully simple, layering together essential ingredients that each play a starring role: deep chocolate for decadence, vanilla for warmth, marshmallow for nostalgia, and a dreamy cream filling to tie it all together. Pull these together and you’ll create a masterpiece that’s so much more than the sum of its parts.
- Devil’s food cake mix: Start with a reliable box mix to guarantee a super-soft, ultra-chocolaty crumb every single time.
- Eggs, oil, and water: These come straight from the cake mix box instructions and ensure your cake is moist and perfectly risen.
- Vanilla extract: Adds warmth and depth to both the cake and the filling, making the flavor pop.
- Unsalted butter: For richness and that signature creamy filling texture; make sure it’s perfectly softened for easy mixing.
- Vegetable shortening: Helps the filling stay fluffy, smooth, and stable even after chilling.
- Powdered sugar: Sweetens and thickens the filling, ensuring it has the classic “Ding Dong” texture.
- Marshmallow creme: The secret to authentic, pillowy softness in the creamy layer.
- Milk: Loosens the filling just enough for dreamy spreading.
- Semi-sweet chocolate chips: Delivers a dark, glossy ganache topping with perfectly balanced sweetness.
- Heavy cream: Enriches the ganache for that luxurious, satiny finish.
- Butter (for ganache): Adds sheen and an extra melt-in-your-mouth touch to your chocolate topping.
How to Make Chocolate Ding Dong Cake
Step 1: Bake the Chocolate Cake
Begin by preparing your devil’s food cake batter just as instructed on the box, but stir in an extra teaspoon of vanilla extract for a flavor boost. Divide the silky batter evenly between two greased and floured 9-inch round cake pans. Bake at 350°F for about 25 to 30 minutes, or until a toothpick poked into the center emerges clean. Once done, let the cakes cool in their pans for 10 minutes, then gently transfer to wire racks to cool completely. Patience is key with the cooling — it ensures your cream filling won’t melt later on!
Step 2: Whip Up the Cream Filling
While your cakes cool, it’s time to make the magical “Ding Dong” filling. Grab a large mixing bowl and beat the softened butter and vegetable shortening together until fluffy and pale, like clouds after a spring rain. Add the powdered sugar gradually, mixing until completely combined. Next, blend in the marshmallow creme, vanilla extract, and milk. Beat until it’s smooth, luscious, and looks like the most tempting cake filling you’ve ever seen. Refrigerate for a few minutes if your kitchen is particularly warm.
Step 3: Assemble the Layers
Once your cakes are fully cooled, place one layer flat-side up on your serving plate. Spread all the cream filling over this layer, coaxing it gently to the edges for maximum indulgence in every bite. Place the second cake layer on top, flat-side down, pressing lightly to seal your wonderful cream center.
Step 4: Make the Chocolate Ganache
For an unforgettable finish, gently heat the heavy cream in a small saucepan until it just starts to simmer. Pour this over a bowl of semi-sweet chocolate chips and allow to sit for 2 minutes (no stirring yet — the magic happens while you wait!). Now, stir everything together until glossy and smooth. Blend in the butter until your ganache is deeply glossy and stacks up to bakery standards.
Step 5: Enrobe the Cake in Ganache
Carefully pour the still-warm ganache over the center of the cake, letting it flow naturally to the edges and drip down the sides — this is where the homemade Chocolate Ding Dong Cake earns its wow factor! Let the ganache set at room temperature or pop the cake into the fridge for a brief chill until the chocolate is just firm to the touch.
How to Serve Chocolate Ding Dong Cake
Garnishes
Give your cake the perfect finishing touch with a playful dusting of powdered sugar, some chocolate curls, or even a few dollops of whipped cream. For a true nod to nostalgia, try piping a white squiggle across the top to mimic those classic Ding Dong snacks. These subtle extras make every slice look irresistible on the plate!
Side Dishes
The richness of Chocolate Ding Dong Cake means it loves simple companions. Serve each slice with a scoop of vanilla ice cream, a cold glass of milk, or even fresh berries for a classic American diner-style treat. The combination of the cake’s deep chocolate, creamy filling, and cool contrasts is absolutely unbeatable.
Creative Ways to Present
Turn this dessert into a celebration centerpiece by stacking multiple tiers, using mini springform pans for individual Ding Dong cakes, or cutting the finished cake into neat squares for a party platter. A drizzle of salted caramel or a shower of sprinkles turns this classic into a modern showstopper with very little effort.
Make Ahead and Storage
Storing Leftovers
Chocolate Ding Dong Cake holds up beautifully for a few days. Simply cover any leftover slices tightly and store in the fridge, where they’ll stay moist and dreamy for up to 4 days. In fact, some say the flavors get even better after a night’s rest in the fridge!
Freezing
If you’re prepping ahead or have leftovers to save, this cake freezes like a charm. Wrap individual pieces or the whole cake (without garnishes) securely in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before enjoying again for best flavor and texture.
Reheating
Serve slices cold or, for just-out-of-the-oven coziness, let pieces come to room temperature for about 30 minutes before serving. If you’d like that gooey, just-baked ganache, briefly microwave a slice (unwrapped) for 10–15 seconds until slightly melty — pure bliss!
FAQs
Can I use a homemade chocolate cake instead of a box mix?
Absolutely! While the box mix makes things easy and gives a reliably soft texture, feel free to use your favorite scratch-made chocolate cake recipe in its place — just aim for two 9-inch rounds.
What’s the best way to cut clean slices?
For those picture-perfect slices, use a long, sharp knife heated under hot water (then wiped dry) for each cut. This helps your Chocolate Ding Dong Cake glide into neat wedges without dragging the filling or ganache.
Is there a substitute for marshmallow creme in the filling?
If you can’t find marshmallow creme, you can use marshmallow fluff or even make your own by melting mini marshmallows with a touch of corn syrup on the stove (just be sure to let it cool before mixing in).
Can I make Chocolate Ding Dong Cake ahead of time?
This cake is perfect for making ahead! You can assemble the whole cake a day in advance and store it in the fridge; let it sit out for 30 minutes before serving to bring it back to perfect texture.
How do I keep the ganache from running off the cake?
For best results, make sure both the cake and the ganache are slightly cooled before pouring. If the ganache is too warm or the cake too hot, the chocolate will slide off rather than set up nicely.
Final Thoughts
This Chocolate Ding Dong Cake is where childhood favorites and grown-up cravings happily meet. It’s a true showstopper that’s fun to make, delightful to share, and blissful to savor. I hope you give it a try soon and let this decadent, cream-filled treasure win over your crowd the way it always wins over mine!
Print
Chocolate Ding Dong Cake Recipe
- Total Time: 1 hour (plus cooling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this homemade Chocolate Ding Dong Cake. A moist devil’s food cake filled with a creamy marshmallow filling and topped with luscious chocolate ganache – a perfect treat for any chocolate lover!
Ingredients
For the cake:
- 1 box devil’s food cake mix (plus ingredients listed on the box – usually eggs, oil, and water)
- 1 teaspoon vanilla extract
For the cream filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup vegetable shortening
- 1 cup powdered sugar
- 1/2 cup marshmallow creme (or fluff)
- 1 teaspoon vanilla extract
- 2 tablespoons milk
For the chocolate ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon butter
Instructions
- Prepare the devil’s food cake batter: Follow the package directions, adding 1 teaspoon of vanilla extract. Divide the batter between two cake pans. Bake at 350°F for 25–30 minutes.
- Make the cream filling: Beat butter and shortening, then add powdered sugar. Mix in marshmallow creme, vanilla, and milk until fluffy. Spread over one cake layer and top with the second.
- Prepare the ganache: Heat cream, pour over chocolate chips, let sit, then stir in butter until glossy. Pour over the cake.
Notes
- For a taller cake, double the filling and cake layers to make a 4-layer version.
- Best served at room temperature, but can be refrigerated for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
