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
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
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 340mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
