Name: The Most Amazing Ding Dong Cake
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; 2 cups granulated sugar; ¾ cup unsweetened cocoa powder (preferably Dutch-processed); 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup hot coffee or boiling water; ; 1 cup unsalted butter, softened; 2 cups powdered sugar; 1 ½ cups marshmallow creme; 2 tablespoons heavy cream; ; 1 ½ cups semi-sweet chocolate chips or chopped chocolate; ¾ cup heavy cream

I’ve made a lot of chocolate cakes in my life, but nothing—and I mean nothing—hits quite like this Ding Dong Cake. Inspired by the nostalgic snack cakes we all grew up loving, this homemade version takes it to an entirely new level. The moist, ultra-rich chocolate layers sandwich a dreamy vanilla cream filling, and it’s all crowned with a thick, luxurious chocolate ganache. Every bite feels like a celebration.

What I love about this cake is how indulgent yet simple it is. It doesn’t require any special techniques or fancy tools, and the payoff is pure joy. It’s the kind of dessert that makes people pause mid-bite and say, “Wait… what is this?!” Whether you’re making it for a birthday, a potluck, or just because it’s Tuesday, this cake always delivers.

Why You’ll Love This Ding Dong Cake

This cake is comfort food wrapped in a rich, chocolatey hug. It’s loaded with flavor, and the textures are perfectly balanced—fluffy cake, creamy filling, and smooth ganache. If you grew up with those little foil-wrapped snack cakes, this recipe will take you back in the best way, but with all the taste and quality of a homemade treat.

What Kind of Cocoa Powder Should I Use?

For a deep, rich flavor, I prefer using Dutch-processed cocoa powder. It has a smoother, less acidic profile than natural cocoa and gives the cake a darker color and more intense chocolate flavor. However, if you only have regular unsweetened cocoa on hand, that works too—it’ll still be delicious.

Options for Substitutions

Buttercream filling: If you want to switch up the filling, try a marshmallow fluff mixture or even whipped cream cheese for a slight tang.
Ganache topping: You can substitute the ganache with a rich chocolate frosting if you prefer something a bit thicker and sweeter.
Gluten-free: Use a 1:1 gluten-free flour blend and check your cocoa powder and other ingredients for gluten contamination.
Dairy-free: Swap out the butter and cream with plant-based alternatives like coconut cream and vegan butter.

Ingredients for this Ding Dong Cake

All-purpose flour – This provides the structure of the cake. Make sure to measure it properly to avoid a dense texture.
Granulated sugar – Sweetens the cake layers and helps with moisture.
Unsweetened cocoa powder (preferably Dutch-processed) – The key to deep, rich chocolate flavor.
Baking soda and baking powder – These leavening agents ensure the cake rises beautifully.
Salt – Just a pinch enhances all the other flavors.
Eggs – Bind the ingredients together and contribute to the cake’s structure and richness.
Buttermilk – Adds tenderness and a slight tang that balances the sweetness.
Vegetable oil – Keeps the cake incredibly moist.
Vanilla extract – Essential for bringing out the flavors in both the cake and the filling.
Boiling water or hot coffee – Intensifies the chocolate flavor and helps create a smooth batter.

For the Cream Filling:

Unsalted butter – The base for the creamy, fluffy filling.
Powdered sugar – Sweetens and stabilizes the filling.
Marshmallow creme – Creates that nostalgic texture and light sweetness.
Heavy cream – Adds richness and creaminess.

For the Chocolate Ganache:

Semi-sweet chocolate chips or chopped chocolate – Melted down for a silky ganache.
Heavy cream – Smooths out the ganache and makes it pourable.

Step 1: Make the Chocolate Cake Layers

Preheat your oven to 350°F (175°C). Grease and line two 9-inch square cake pans (or round, if you prefer) with parchment paper. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Step 2: Combine Wet Ingredients

In another bowl, beat the eggs, buttermilk, oil, and vanilla extract until smooth. Gradually mix the wet ingredients into the dry until just combined. Carefully pour in the boiling water or coffee and stir—your batter will be thin, and that’s exactly what you want.

Step 3: Bake the Cake

Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Step 4: Prepare the Cream Filling

In a stand mixer or with a hand mixer, beat the butter until fluffy. Gradually add powdered sugar, then fold in the marshmallow creme. Pour in heavy cream slowly and beat until light and fluffy. Chill slightly if too soft.

Step 5: Make the Ganache

Place the chopped chocolate or chips in a heat-proof bowl. Heat the cream until just simmering, then pour it over the chocolate. Let sit for a minute, then stir until smooth and glossy. Let cool to room temperature before using.

Step 6: Assemble the Cake

Place one cake layer on your serving platter. Spread the cream filling evenly over the top. Gently place the second cake layer on top. Pour and spread the ganache over the top layer, using a spatula to swirl it beautifully.

Step 7: Chill Before Serving

Refrigerate the cake for at least 30 minutes to help it set, making it easier to slice cleanly. Bring to room temperature before serving for the best texture.

How Long to Prepare the Ding Dong Cake

Prep Time: Most of your time will be spent on preparation. Between measuring, mixing, baking, cooling, and assembling, expect about 45–60 minutes of hands-on work. The cream filling and ganache come together fairly quickly, so most of this time is dedicated to the cake layers.

Chill & Resting Time: After assembly, chilling the cake for at least 30 minutes (or longer if you can wait) will help everything set. You can also make this cake a day ahead and refrigerate overnight for even better flavor and structure.

Tips for Perfect Ding Dong Cake

Room Temperature Ingredients: Always bring eggs, buttermilk, and butter to room temperature for smooth mixing and optimal texture.
Don’t Overmix: Once the dry and wet ingredients are combined, mix just until smooth to avoid a tough cake.
Use Coffee: If you’re not afraid of a bolder chocolate flavor, hot coffee enhances the richness without making the cake taste like coffee.
Chill the Filling: A slightly chilled filling is easier to spread and holds up better during assembly.
Swirl the Ganache: Use a spoon or spatula to create those iconic swoops for a homemade bakery-style finish.

Watch Out for These Mistakes While Cooking

Overbaking: Keep an eye on the cakes in the last few minutes. Overbaking dries out the layers quickly.
Rushing Assembly: Make sure the cake is fully cool before adding the filling, or it’ll melt and become a mess.
Too Hot Ganache: Let it cool before pouring, or it will melt the top layer and spill everywhere.
Uneven Layers: Level the cake layers with a serrated knife if needed to prevent sliding.
Not Chilling Before Cutting: A quick chill ensures clean, even slices.

What to Serve With Ding Dong Cake?

1. Cold Milk

Nothing beats a tall glass of milk to balance out the richness of this cake. It’s a classic pairing for a reason.

2. Fresh Berries

Strawberries, raspberries, or blueberries add a refreshing tartness that cuts through the sweetness beautifully.

3. Espresso or Coffee

The bitterness of coffee contrasts perfectly with the cake’s sweetness. Serve it warm alongside a slice.

4. Vanilla Ice Cream

A scoop of creamy vanilla ice cream adds a delightful contrast in both texture and temperature.

5. Salted Caramel Drizzle

For an extra indulgent touch, a light drizzle of salted caramel sauce can elevate each slice.

Storage Instructions

Refrigerator: Store the Ding Dong Cake covered in the fridge for up to 5 days. The filling and ganache both hold well when chilled.

Freezer: Wrap individual slices in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving. The texture may change slightly, but it’s still delicious.

Serving from Cold: Let the cake sit at room temperature for 15–20 minutes before serving to soften the filling and ganache.

Estimated Nutrition

Per slice, based on 12 servings (approximate):

Calories: 540
Fat: 32g
Saturated Fat: 16g
Carbohydrates: 60g
Sugar: 45g
Protein: 5g
Fiber: 3g
Cholesterol: 85mg
Sodium: 280mg

Frequently Asked Questions

How far in advance can I make this cake?

You can bake the layers and prepare the filling and ganache a day in advance. Store them separately and assemble the next day for best freshness.

Can I make this without eggs?

Yes, use a commercial egg replacer or 1/4 cup applesauce per egg. Texture may differ slightly.

What’s the best way to slice the cake cleanly?

Chill the cake first, then use a hot, clean knife (wipe between slices) for perfect cuts.

Can I make this in a round pan instead of square?

Absolutely. Two 9-inch round pans work perfectly; just adjust the baking time slightly if needed.

Is this cake overly sweet?

It’s definitely rich, but the semi-sweet chocolate and slightly tangy filling balance it out nicely. If you prefer a less sweet version, reduce the sugar in the filling slightly.

Conclusion

The Most Amazing Ding Dong Cake is a nostalgic dessert with a gourmet twist. It brings together a perfectly moist chocolate cake, a light marshmallow cream filling, and a silky ganache topping in one stunning creation. Whether you’re making it for a special event or just to satisfy a chocolate craving, this cake delivers every single time. It’s easy enough for beginners but impressive enough for any celebration—and it’ll have everyone coming back for seconds.