Chocolate and cream — a pairing that wins hearts at any table. When that duo dresses up like a “Ding Dong,” memories of those foil-wrapped Hostess treats often come flooding back. Yet, the homemade version brings something extra: cake so moist it glistens, a creamy vanilla filling that stands out, and a glossy ganache that announces its presence with every forkful. This dessert pulls you in.
If you’re hunting for a crowd-pleasing cake for celebrations, potlucks, or just to satisfy a serious chocolate craving, this Ding Dong cake delivers. The layers come together beautifully, and each bite echoes the nostalgic treat, only richer and more memorable.
What Makes Ding Dong Cake Special?
At first glance, it’s a classic chocolate layer cake. But slice inside, and you’ll find a fluffy, almost marshmallow-like cream enveloped by tender chocolate crumb. Once encased in silky ganache, this cake transforms into a showstopper that makes store-bought snack cakes seem like an afterthought.
Here’s what sets it apart:
- A buttery chocolate cake base that stays tender for days.
- A whipped filling striking the balance between rich and airy, so it never feels heavy.
- An easy chocolate ganache that cascades gracefully and firms up to a semi-set, luscious finish.
This cake captures nostalgia and elevates it with the power of true homemade flavor.
The Layers at a Glance
A well-made Ding Dong cake relies on getting each part right. Here’s a breakdown:
| Component | Flavor/Texture | Why It Matters |
|---|---|---|
| Chocolate Cake | Moist, rich crumb | Foundation for flavor and structure |
| Cream Filling | Light, vanilla, airy | Balances chocolate’s intensity |
| Chocolate Ganache | Smooth, dense, glossy | Seals in freshness and flavor |
Each element harmonizes, creating a dessert that keeps people asking for another slice.
Ingredients for Ding Dong Cake
Getting the best result means choosing high-quality ingredients. Here’s what you’ll need:
For the Chocolate Cake
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (Dutch-processed preferred)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 1/2 cup vegetable oil or melted butter
- 2 teaspoons pure vanilla extract
- 1 cup hot brewed coffee (or hot water for a milder flavor)
For the Cream Filling
- 5 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/8 teaspoon kosher salt
- 2 teaspoons pure vanilla extract
For the Ganache
- 1 1/2 cups heavy whipping cream
- 12 ounces semisweet or bittersweet chocolate, finely chopped
Step-By-Step Instructions
The recipe moves in three main phases: cake, cream filling, and ganache. Prepare ahead, allowing time for cooling and assembly.
1. Bake the Chocolate Cake
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment.
- In a large bowl, sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat on medium speed until smooth, about 2 minutes.
- Stir in hot coffee until just combined — the batter will be thin.
- Divide evenly between the two pans.
- Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
2. Whip Up the Cream Filling
Here’s where the magic happens — this isn’t just buttercream, but a “cooked flour” filling that’s ethereally light.
- In a small saucepan, whisk the flour into the milk until smooth.
- Cook over medium heat, whisking constantly, until it thickens and looks like pudding — about 5-8 minutes.
- Let it cool completely.
- In a stand mixer, beat butter and sugar until very fluffy and pale (about 5 minutes).
- Add cooled flour mixture, salt, and vanilla. Beat until the filling is silky and no gritty sugar remains, about 3-5 minutes more.
Tip: If it looks curdled, don’t panic — keep whipping and it will smooth out.
3. Make the Chocolate Ganache
Ganache often sounds intimidating, but it’s really just chocolate and cream.
- Place chopped chocolate in a heatproof bowl.
- Heat the heavy cream in a saucepan until simmering (not boiling).
- Pour over the chocolate. Let sit for 2 minutes, then stir until fully melted and glossy.
- Let cool to room temperature for 10-20 minutes to thicken slightly for pouring.
4. Assemble the Cake
Assembly is key for that classic Ding Dong “look.”
- Place one cake layer on a serving plate.
- Spread all the cream filling evenly over the top. Don’t worry if it looks fluffy; it will compress a bit when topped.
- Carefully place the second cake layer on top, pressing gently.
- Chill the cake for 20-30 minutes to firm up the filling.
- Pour ganache over the center, letting it spill toward the edges to coat the sides. Use an offset spatula to encourage coverage.
- Return to the fridge to set the ganache, about 30 more minutes.
Make-Ahead and Storage Tips
This cake favors a little chill time. In fact, the flavors settle in and the layers meld together beautifully overnight.
- Store covered in the fridge for up to 5 days.
- For best texture, enjoy slightly chilled.
Yes, you can freeze! Wrap slices tightly and freeze for up to 2 months. Thaw slices overnight in the fridge for a ready-to-eat treat anytime.
Personalizing Your Ding Dong Cake
Customizing is encouraged.
Ideas worth trying:
- Add espresso powder to intensify chocolate flavor.
- Mix in a layer of raspberry jam atop the cream for bright contrast.
- Substitute dark chocolate for an even deeper ganache.
- For the adults’ table, try a dash of bourbon in the ganache.
A sprinkle of flaky sea salt on the set ganache is a quick, elegant finishing touch.
Serving and Sharing
This cake makes an impression, so consider serving it for special occasions or as a weekend reward. It slices cleanly and tall, perfect for sharing at big gatherings, dinner parties, or to simply bring joy after a long week.
To plate with style:
- Wipe your knife between slices for sharp, bakery-worthy pieces.
- Add a dollop of whipped cream or vanilla ice cream on the side.
- Garnish with chocolate shavings or berries for a little contrast in color.
If you want to bring joy to others, wrap up wedges in parchment and share with friends, coworkers, or neighbors. Few things brighten a day more than a homemade piece of cake.
Troubleshooting for Common Mistakes
While straightforward, a few issues can pop up:
- Dense Cake: Overmixing, or using cold ingredients, can make the cake tough.
- Runny Filling: Make sure flour-milk mixture is fully cooled before whipping into butter and sugar.
- Broken Ganache: If oil separates out, slowly whisk in a tablespoon of warm milk to bring it back together.
Patience between steps, letting each layer fully cool or set, goes a long way toward a beautiful result.
Why This Cake Wins Over Crowd Favorites
Layer cakes can sometimes be fussy or excessive, but a Ding Dong cake manages a real balance. It’s rich but not one-note, generous in size but not cloying, and always brings that element of surprise for those who recognize its snack cake origins.
There’s pride in seeing the swirl of cream as you cut the first slice and delight as guests realize it’s not just another chocolate cake. Every layer tells its story — and once you’ve made it once, you might find it’s one of those traditions people start requesting by name.
You may just find yourself looking for reasons to bake one, just to see those smiles again and again.
FAQ: Mastering the Ding Dong Cake Recipe
Dive deeper into the delightful world of Ding Dong cake. Here, we address common questions to ensure your cake-making experience is seamless, rewarding, and utterly delicious.
What is the best type of cocoa powder to use?
Opt for Dutch-processed cocoa powder for a richer, smoother texture and flavor.
How can I make the cake layers more even?
Weigh your batter to ensure equal distribution in the pans, or level out the cooled cakes with a serrated knife.
Can I substitute the coffee in the recipe?
Yes, you can use hot water, but coffee enhances the depth of the chocolate flavor.; let it sit for 2 minutes before stirring gently.
How can I prevent the ganache from hardening in the fridge?
Keep the cake covered to prevent moisture loss and allow it to sit at room temperature for a few minutes before serving.
