If you’re a fan of nostalgic treats or just adore the classic chocolate-and-cream combination, Ding Dong Cake is about to become your new obsession. Imagine two layers of ultra-moist devil’s food cake sandwiching a luscious, fluffy filling—all enrobed in a glossy, rich chocolate ganache. This cake looks stunning, tastes indulgent, and brings back childhood memories with every bite. Whether you’re celebrating something special or simply want to wow your loved ones, this Ding Dong Cake is pure magic from the first forkful to the last crumb.

Ingredients You’ll Need

What makes this Ding Dong Cake so irresistible is its balance of simple pantry staples and a few special touches. Each ingredient plays a key role in delivering the cake’s iconic look and crave-worthy flavor. Here’s what you’ll need—and why every part matters:

Devil’s food cake mix: The deep chocolate flavor and tender crumb are essential for that signature Ding Dong taste.
Eggs, oil, and water: These standard cake mix ingredients ensure the cake is moist and bakes up perfectly every time.
Unsalted butter (1/2 cup, softened): Gives the filling a rich, creamy texture and buttery flavor.
Vegetable shortening (1/2 cup): Lightens the filling and helps it hold its shape beautifully.
Granulated sugar (1 cup): Sweetens the filling to just the right level.
Salt (1/4 teaspoon): Enhances all the flavors and balances the sweetness.
Vanilla extract (1 1/2 teaspoons): Adds warmth and a lovely aroma to the filling.
Whole milk (1/3 cup): Smooths out the filling for a cloud-like texture.
Marshmallow creme (1/2 cup): The secret to that classic, fluffy Ding Dong center!
Heavy cream (1 1/2 cups): Makes the ganache extra silky and indulgent.
Semi-sweet chocolate chips (12 ounces): The star of the ganache, bringing deep chocolate flavor and shine.

How to Make Ding Dong Cake

Step 1: Prepare and Bake the Cake Layers

Preheat your oven as directed on the devil’s food cake mix box, then grease and flour two 9-inch round cake pans. Mix up the cake batter according to the package instructions, pour it evenly between the pans, and bake. Once they’re done, let the cakes cool completely—this makes assembly so much easier and prevents the filling from melting.

Step 2: Make the Creamy Filling

While the cakes are baking and cooling, whip up the heavenly filling. Beat together the softened butter and vegetable shortening until the mixture is smooth and fluffy. Add in the granulated sugar and salt, beating well until everything is light and airy. Next comes the vanilla, followed by a slow stream of whole milk to make it smooth. Finally, gently fold in the marshmallow creme for that irresistible, cloud-like texture that sets Ding Dong Cake apart.

Step 3: Assemble the Ding Dong Cake

Once your cake layers are completely cool, place one layer on your serving plate. Spread the filling generously and evenly over the top, reaching right to the edges. Carefully set the second cake layer on top, making sure it lines up nicely. For best results, chill the assembled cake in the refrigerator for at least 20 minutes—this helps the filling firm up and makes the ganache step a breeze.

Step 4: Make the Chocolate Ganache

While your cake chills, heat the heavy cream in a small saucepan until it’s just starting to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl and let it sit for one to two minutes. Then, stir the mixture until you have a glossy, smooth ganache. Let it cool slightly so it thickens a bit and won’t run right off the cake.

Step 5: Frost and Finish the Cake

Take your chilled cake out of the fridge and slowly pour the ganache over the top, letting it drip down the sides for that dramatic, bakery-style finish. Use a spatula to gently nudge the ganache if needed. Return the cake to the fridge and let it set until the ganache is firm to the touch—then you’re ready to slice and serve!

How to Serve Ding Dong Cake

Garnishes

For a show-stopping finish, sprinkle chocolate shavings or curls on top of the ganache before it sets. A few dollops of whipped cream or even a scatter of mini marshmallows add playful flair. Fresh berries make a pop of color and a little tartness that pairs beautifully with the rich cake.

Side Dishes

Ding Dong Cake is a star all on its own, but if you want to round out the dessert table, serve it alongside a scoop of vanilla bean ice cream or a dish of fresh, juicy fruit. A cup of hot coffee or a glass of cold milk is a classic pairing that lets every bite shine.

Creative Ways to Present

Want to make your Ding Dong Cake even more memorable? Try slicing it into mini squares for a party platter, or serve each slice with a drizzle of raspberry sauce for a gourmet touch. For birthdays, add candles or fun sprinkles—this cake is always ready to celebrate!

Make Ahead and Storage

Storing Leftovers

Ding Dong Cake keeps beautifully in the fridge. Cover any leftovers tightly with plastic wrap or an airtight cake dome, and they’ll stay fresh for up to four days. The filling stays fluffy, and the ganache keeps its shine—if you can resist finishing it sooner!

Freezing

To freeze, wrap individual slices or the entire cake securely in plastic wrap and then in foil. Store in the freezer for up to two months. When you’re ready to enjoy, thaw in the refrigerator overnight for best texture and flavor.

Reheating

This cake is best served chilled or at room temperature, so there’s no need to reheat. If you’d like a slightly softer ganache, let your slice sit out for 10–15 minutes before digging in.

FAQs

Can I make Ding Dong Cake a day ahead?

Absolutely! In fact, letting the cake chill overnight helps the flavors meld and makes for even cleaner slices. Just keep it covered in the fridge until you’re ready to serve.

Can I use homemade chocolate cake instead of a mix?

Yes, if you have a favorite devil’s food cake recipe, feel free to use it in place of the boxed mix. The filling and ganache work beautifully with homemade layers.

Is there a substitute for marshmallow creme in the filling?

Marshmallow creme gives the filling its signature fluff, but you can use whipped cream or a stabilized whipped frosting in a pinch. The flavor will be slightly different, but still delicious.

Can I make Ding Dong Cake gluten-free?

Definitely! Just swap in your favorite gluten-free chocolate cake mix and double-check that your other ingredients are gluten-free. The filling and ganache are naturally gluten-free as written.

What’s the best way to slice Ding Dong Cake for clean layers?

Use a long, sharp knife dipped in hot water and wiped dry between cuts. This helps glide through the ganache and filling for picture-perfect slices every time.

Final Thoughts

If you’re craving a dessert that hits every nostalgic note and looks as impressive as it tastes, you owe it to yourself to bake this Ding Dong Cake. It’s chocolatey, creamy, and guaranteed to spark smiles at any gathering. Grab your ingredients and treat yourself—you’ll be making this one again and again!

Ding Dong Cake Recipe

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4.9 from 30 reviews

Author: admin
Total Time: 1 hour
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Ding Dong Cake is a delicious homemade version of the classic Hostess snack cake, featuring moist devil’s food cake layers filled with a fluffy marshmallow cream filling and topped with rich chocolate ganache. This dessert is perfect for chocolate lovers looking for a nostalgic treat with a creamy center.

Ingredients

Scale

Cake

1 box devil’s food cake mix (plus ingredients listed on the box: usually eggs, oil, and water)

Filling

1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
1 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1/3 cup whole milk
1/2 cup marshmallow creme

Ganache

1 1/2 cups heavy cream
12 ounces semi-sweet chocolate chips

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Instructions

Prepare and bake the cake: Preheat the oven according to the cake mix instructions. Grease and flour two 9-inch round cake pans. Mix and bake the devil’s food cake as directed on the package. Allow the cakes to cool completely before assembling.
Make the filling: In a large bowl, beat the softened butter and vegetable shortening together until smooth. Add granulated sugar and salt, then beat until the mixture is light and fluffy. Mix in the vanilla extract, then slowly add the milk until smooth. Fold in the marshmallow creme until fully combined.
Assemble the cake: Place one cake layer on a serving plate and spread the filling evenly on top. Place the second cake layer over the filling. Chill the assembled cake in the refrigerator to firm up the filling before adding the ganache.
Prepare the ganache: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 1 to 2 minutes to soften the chocolate, then stir gently until smooth and glossy. Allow the ganache to cool slightly but remain pourable.
Finish the cake: Pour the ganache over the chilled cake, allowing it to drip down the sides for a smooth coating. Refrigerate the cake until the ganache sets, about 30 minutes, before slicing and serving.

Notes

For best results, chill the assembled cake before adding ganache to help it set nicely and prevent the ganache from sliding off.
This cake is rich and indulgent, so serving smaller slices is recommended.
You can substitute marshmallow creme with homemade marshmallow fluff if desired.
Allow ganache to cool slightly before pouring to avoid melting the filling.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American