Ding Dong Cake

This Ding Dong Cake is a classic dessert that is sure to bring a smile to everyone’s face. It starts with a moist yellow cake base that is topped with a layer of rich chocolate frosting. The frosting is then topped with a unique creamy marshmallow filling, giving this dessert an addicting flavor combination. The cake is finished off with a sprinkling of crushed chocolate cookies for a crunchy topping.

This cake is easy to make and is perfect for any occasion. Serve it up with a cold glass of milk for a truly delicious treat.

If you’re looking for a dessert that will make everyone in the room smile, look no further than this ding-dong cake recipe.

Whether you’re serving it up for a birthday party or just because, this delicious cake is sure to please!

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What Is A Ding Dong Cake?

A Ding Dong cake is a delicious cake that is made to look like the traditional Ding Dongs you can buy at the store. There are two layers, with a creamy layer topped with a homemade chocolate ganache.

Ding Dong Cake Tips

• Start with a good quality chocolate cake mix. I like to use Devil’s Food Cake mix, but any chocolate cake mix will work.
• Make sure your cream cheese is at room temperature before you start mixing the filling. This will help ensure a smooth and creamy filling.
• Use a piping bag or ziplock bag to pipe the filling into the cake layers. This will help ensure evenly filled cake layers.
• Allow the ganache to cool slightly before pouring it over the cake. This will help prevent the ganache from running off the sides of the cake.
• Store any leftover Ding Dong Cake in the refrigerator. It will keep fresh for 3-5 days.

Ingredients:

For the Cake:

• Unsalted Butter (Room temp)
• White Sugar
• Eggs (Large)
• All-purpose Flour
• Unsweetened dark chocolate cocoa powder
• Kosher Salt
• Baking Soda
• Baking Powder
• Strong Brewed Coffee (Cooled)
• Whole Milk

For the Cream Filling:

• All-purpose flour
• Whole Milk
• Pure Vanilla Extract
• Unsalted butter (room temp)
• White sugar

For the Ganache:

• Semi-sweet chocolate chips
• Heavy whipping cream

How to make Ding Dong Cake:

Step 1. Preheat oven to 350 degrees.

Step 2. Prepare two 9-inch round cake pans with nonstick baking spray.

Step 3. Cut two pieces of parchment paper to fit the bottom of the cake pans.

Directions for the Cake:

Step 1. Whisk together flour, cocoa, salt, baking soda, and baking powder in a mixing bowl.

Step 2. Add cooled coffee with milk. Stir to combine. Set aside.

Step 3. Add butter and sugar to a large mixing bowl. Beat with an electric mixer for 5 minutes.

Step 4. Once creamed add eggs one at a time, beating after each addition.

Step 5. Divide the flour mixture into thirds. Divide the coffee/milk mixture into thirds.

Step 6. Slowly add in the flour mixture alternating with the coffee/milk mixture. Beat after each addition.

Step 7. Beat the combined cake ingredients. Scrape down the sides of the bowl. Continue to beat until the batter is fluffy. (2-3 minutes)

Step 8. Scoop the cake batter equally into the two cake pans.

Step 9. Bake at 350 degrees for 25 minutes. (Check to make sure the cake is done by inserting a toothpick in the center of the bake.)

Step 10. Take out of the oven, and set aside for the cakes to cool in the pans for 10 minutes.

Step 11. Remove the baked cakes from the pans, placing them on a wire rack to cool.

Directions for the Cream Filling:

Step 1. Add the flour and milk to a saucepan. Whisk until there aren’t any lumps left.

Step 2. Heat on medium, continuing to whisk until the mixture has a thick pudding texture.

Step 3. Once it has become like pudding, take off the heat and stir in the vanilla.

Step 4. Remove from the stove and set aside to cool completely. Add butter and sugar to a large mixing bowl.

Step 5. Beat for 4 minutes or until light and fluffy.

Step 6. Continue beating while adding in the chilled milk mixture.

Step 7. Keep beating until it becomes the texture of whipped cream.

Directions for the Ganache:

Step 1. Empty the bag of chocolate chips into a microwave-safe bowl pouring the heavy cream over them.

Step 2. Heat this for 1 minute. Take out of the microwave, stirring until smooth. (If needed, reheat for an additional 15-30 seconds. (Don’t overheat.)

Step 3. Set aside to cool.

Directions to assemble the cake:

Step 1. Put the first cake layer on the cake board. Cut the dome off of the cake to make an even layer.

Step 2. Put the second layer on another cake board. Cut the dome off of this layer.

Step 3. Scoop the cake filling onto the first layer. Use an offset spatula to spread the filling.

Step 4. Place the dome side down on the filling. Put the cake in the refrigerator to chill.

Step 5. Pour the cooled ganache over the cake.

Directions for the Garnish:

Step 1. Position Ding Dongs on top of the cake.

Ding Dong Cake

Prep Time: 1 hour hour

Cook Time: 25 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 16

This Ding Dong Cake is a classic dessert that is sure to bring a smile to everyone's face. It starts with a moist yellow cake base that is topped with a layer of rich chocolate frosting. The frosting is then topped with a unique creamy marshmallow filling, giving this dessert an addicting flavor combination.

5 from 3 votes

Review Recipe

Ingredients 

• ½ cup Unsalted Butter, Room temp
• 1 ½ cup White Sugar
• 2 Eggs, Large
• 1 ½ cups All-purpose Flour
• ½ cup Unsweetened dark chocolate cocoa powder
• ¼ tsp Kosher Salt
• 1 tsp Baking Soda
• ½ tsp Baking Powder
• ½ cup Strong Brewed Coffee, Cooled
• ½ cup Whole Milk

Ingredients for the Cream Filling:

• 5 Tbsp all-purpose flour
• 1 cup Whole Milk
• 1 tsp Pure Vanilla Extract
• 2 sticks Unsalted butter, room temp
• 1 cup White sugar

Ingredients for the Ganache:

• 1 Bag of semi-sweet chocolate chips
• 1 ½ cup Heavy whipping cream

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Instructions

• Preheat oven to 350 degrees.
• Prepare two 9 inch round cake pans with nonstick baking spray.
• Cut two pieces of parchment paper to fit the bottom of the cake pans.

Directions for the Cake:

• Whisk together flour, cocoa, salt, baking soda, and baking powder in a mixing bowl.
• Add cooled coffee with milk. Stir to combine. Set aside.
• Add butter and sugar in a large mixing bowl. Beat with an electric mixer for 5 minutes.
• Once creamed add eggs one at a time, beating after each addition.
• Divide the flour mixture into thirds. Divide the coffee/milk mixture into thirds.
• Slowly add in the flour mixture alternating with the coffee/milk mixture. Beat after each addition.
• Beat the combined cake ingredients. Scrape down the sides of the bowl. Continue to beat until the batter is fluffy. (2-3 minutes)
• Scoop the cake batter equally into the two cake pans.
• Bake at 350 degrees for 25 minutes. (Check to make sure the cake is done by inserting a toothpick in the center of the bake.)
• Take out of the oven, set aside for the cakes to cool in the pans for 10 minutes.
• Remove the baked cakes from the pans, placing them on a wire rack to cool.

Directions for the Cream Filling:

• Add the flour and milk in a saucepan. Whisk until there aren’t any lumps left.
• Heat on medium, continuing to whisk until the mixture has a thick pudding texture.
• Once it has become like pudding, take off of the heat and stir in the vanilla.
• Remove from the stove and set aside to cool completely. Add butter and sugar in a large mixing bowl.
• Beat for 4 minutes or until light and fluffy.
• Continue beating while adding in the chilled milk mixture.
• Keep beating until it becomes the texture of whipped cream.

Directions for the Ganache:

• Empty the bag of chocolate chips in a microwave safe bowl pouring the heavy cream on over them.
• Heat this for 1 minute. Take out of the microwave, stirring until smooth. (If needed, reheat for an additional 15-30 seconds. (Don’t overheat.)
• Set aside to cool.

Directions to assemble the cake:

• Put the first cake layer on the cake board. Cut the dome off of the cake to make an even layer.
• Put the second layer on another cake board. Cut the dome off of this layer.
• Scoop the cake filling onto the first layer. Use an offset spatula to spread the filling.
• Place the dome side down on the filling. Put the cake in the refrigerator to chill.
• Pour the cooled ganache over the cake.

Directions for the Garnish:

• Position Ding Dongs on top of the cake.

Nutrition

Calories: 330kcal | Carbohydrates: 45g | Protein: 6g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 1576mg | Potassium: 178mg | Fiber: 2g | Sugar: 3g | Vitamin A: 399IU | Vitamin C: 0.1mg | Calcium: 64mg | Iron: 1mg

Author: Laura @ Sweet Pea’s Kitchen

THANKS FOR PINING!

Ding Dong Cake Variations

1. For a fun twist, try adding some crushed candy canes to the ganache. This peppermint bark cake is always a hit!
2. If you’re a fan of peanut butter and chocolate, try adding some peanut butter to the filling. You can also use a chocolate peanut butter ganache for the topping.
3. To make a rich and indulgent version of this cake, use a dark chocolate cake mix and dark chocolate ganache. Yum!
4. For a lighter version of this cake, use a white chocolate cake mix and white chocolate ganache.

How To Serve A Ding Dong Cake

A Ding Dong cake is pretty rich, so you don’t really have to serve anything with it. It makes a great cake for a party or celebration.

How To Store A Ding Dong Cake

After the cake has been cooled and frosted, you can store it in a sealed container for 5 days. You will need to refrigerate it for the best results.

Can you freeze Ding Dong Cake?

Yep! It’s best to wrap each slice of cake separately in plastic wrap and put all the slices in a sealed container in the freezer. They will last for 3 months. Thaw before serving, or serve frozen for a special treat. It’s great both ways!

Can I Use Shortening Instead Of Butter For Ding Dong Cake?

Yes, you can use butter or shortening for the cake. I don’t recommend using shortening for the cream-filling layer. You should stick with butter for that part.

What Type Of Chocolate Frosting Is Best For Ding Dong Cake Recipe?

We prefer making our homemade chocolate ganache frosting for this cake recipe. It is thick and incredibly rich. If you don’t want to make your own, you can use store-bought, but I caution you that it will not taste as good.

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