Description
This rich and nostalgic Ding Dong Cake brings childhood memories to life in the most indulgent way. With two layers of ultra-moist chocolate cake, a fluffy marshmallow cream filling, and a smooth chocolate ganache topping, it’s the perfect balance of comfort and decadence. Ideal for birthdays, celebrations, or just satisfying your sweet tooth, this easy recipe fits right into your collection of quick dessert ideas, chocolate cake recipes, and classic party food favorites.
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
Instructions
1. Preheat oven to 350°F (175°C) and grease two 9-inch square pans. Line with parchment paper.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, beat eggs, buttermilk, oil, and vanilla extract until combined.
4. Gradually mix wet ingredients into dry. Add hot coffee or water and stir until smooth. Batter will be thin.
5. Divide batter into pans and bake for 30–35 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then fully on a wire rack.
6. For the filling, beat butter until fluffy, then add powdered sugar. Fold in marshmallow creme and heavy cream. Chill if needed.
7. For the ganache, heat heavy cream until just simmering. Pour over chocolate and let sit 1 minute, then stir until smooth.
8. Assemble cake by spreading filling over one cake layer, topping with the second layer, and spreading ganache over the top.
9. Chill cake at least 30 minutes before slicing. Bring to room temperature before serving.
Notes
For the richest flavor, use Dutch-processed cocoa and hot coffee instead of water.
Chill the filling before spreading to keep layers neat and easy to handle.
Let ganache cool before spreading, or it may melt your cake top.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 45g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg
Keywords: ding dong cake, chocolate snack cake, homemade hostess cake, easy dessert, chocolate ganache, party dessert