Ding Dong Cake with Cream Filling

This Ding Dong Cake is a rich, decadent chocolate cake layered with a light, fluffy cream filling and coated in a smooth chocolate ganache. Inspired by the classic Hostess Ding Dongs, this homemade version delivers all the nostalgic flavors but with a more indulgent, bakery-style touch. The combination of moist chocolate cake, creamy vanilla filling, and silky ganache makes this a show-stopping dessert for any occasion.

With its soft cake layers and luscious filling, this Ding Dong Cake is perfect for birthdays, holidays, or any time you’re craving a chocolate lover’s dream. Whether served as a full cake or in individual portions, each bite is pure chocolatey bliss!

Kitchen Equipment Needed

• Two 9-inch round cake pans
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Whisk
• Spatula
• Wire cooling rack

Ingredients Overview

• Chocolate Cake: A moist, rich cake that serves as the perfect base.
• Cream Filling: Light and fluffy, like the original Ding Dong filling.
• Chocolate Ganache: A smooth and glossy chocolate coating.

Ingredients

For the Chocolate Cake

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup hot water

For the Cream Filling

• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup marshmallow fluff
• 1/2 cup heavy cream

For the Chocolate Ganache

• 1 cup heavy cream
• 8 oz semi-sweet chocolate, chopped
• 1 tablespoon unsalted butter

Directions

Step 1: Make the Chocolate Cake

1. Preheat oven to 350°F (175°C) and grease two 9-inch cake pans.
2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add buttermilk, vegetable oil, eggs, and vanilla. Mix until smooth.
4. Gradually add hot water, stirring until fully incorporated.
5. Divide the batter evenly between the cake pans.
6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Prepare the Cream Filling

1. In a mixing bowl, beat butter until light and fluffy.
2. Add powdered sugar and vanilla, mixing until smooth.
3. Fold in marshmallow fluff, then slowly add heavy cream, beating until fluffy.
4. Refrigerate until ready to use.

Step 3: Assemble the Cake

1. Place one cooled cake layer on a serving plate.
2. Spread the cream filling evenly over the top.
3. Place the second cake layer on top, pressing gently.

Step 4: Make the Chocolate Ganache

1. Heat heavy cream in a small saucepan until just simmering.
2. Pour over chopped chocolate and let sit for 2 minutes.
3. Stir until smooth, then add butter and mix until glossy.

Step 5: Frost & Serve

1. Pour the warm ganache over the cake, letting it drip down the sides.
2. Refrigerate for at least 30 minutes before slicing.
3. Serve and enjoy!

Prep Time

25 minutes

Cook Time

35 minutes

Total Time

1 hour

Nutrition (per slice, ~12 servings)

• Calories: ~480
• Fat: ~26g
• Carbohydrates: ~55g
• Protein: ~5g

Expert Tips

• For Extra Moist Cake: Brush each cake layer with simple syrup before adding the filling.
• Chill Before Frosting: Let the cake cool completely before adding ganache to prevent melting.
• Make It Even Richer: Add espresso powder to the cake batter for enhanced chocolate flavor.

FAQs

Can I make this ahead of time?
Yes! Store the cake in the fridge for up to 3 days before serving.

What’s the best way to store leftovers?
Keep in an airtight container in the fridge for up to 5 days.

Can I freeze this cake?
Yes! Freeze individual slices for up to 2 months. Thaw in the fridge overnight.

Storing & Freezing

• Storing: Refrigerate in an airtight container for up to 5 days.
• Freezing: Freeze slices for up to 2 months. Thaw before serving.

Substitutions & Variations

• Dairy-Free: Use almond milk and coconut cream.
• Double Chocolate: Add chocolate chips to the cake batter.
• Single Layer Option: Halve the recipe and make one thick cake with filling on top.

Ding Dong Cake with Cream Filling

This **Ding Dong Cake** is a rich, decadent chocolate cake layered with a light, fluffy cream filling and coated in a smooth chocolate ganache. Inspired by the classic **Hostess Ding Dongs**, this homemade version delivers all the nostalgic flavors but with a more indulgent, bakery-style touch. The combination of moist chocolate cake, creamy vanilla filling, and silky ganache makes this a show-stopping dessert for any occasion.

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Ingredients Equipment Method

Ingredients

  

• #### **For the Chocolate Cake**
• - 2 cups all-purpose flour
• - 1 3/4 cups granulated sugar
• - 3/4 cup unsweetened cocoa powder
• - 2 teaspoons baking powder
• - 1 teaspoon baking soda
• - 1/2 teaspoon salt
• - 1 cup buttermilk
• - 1/2 cup vegetable oil
• - 2 large eggs
• - 2 teaspoons vanilla extract
• - 1 cup hot water
• #### **For the Cream Filling**
• - 1/2 cup unsalted butter softened
• - 1 cup powdered sugar
• - 1 teaspoon vanilla extract
• - 1 cup marshmallow fluff
• - 1/2 cup heavy cream
• #### **For the Chocolate Ganache**
• - 1 cup heavy cream
• - 8 oz semi-sweet chocolate chopped
• - 1 tablespoon unsalted butter

Equipment

• - Two 9-inch round cake pans
• Mixing bowls
• - Electric mixer
• Measuring cups and spoons
• Whisk
• Spatula
• - Wire cooling rack

Method

 

1. #### **Step 1: Make the Chocolate Cake**
2. Preheat oven to **350°F (175°C)** and grease two 9-inch cake pans.
3. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
4. Add buttermilk, vegetable oil, eggs, and vanilla. Mix until smooth.
5. Gradually add hot water, stirring until fully incorporated.
6. Divide the batter evenly between the cake pans.
7. Bake for **30-35 minutes**, or until a toothpick inserted in the center comes out clean.
8. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. #### **Step 2: Prepare the Cream Filling**
10. In a mixing bowl, beat butter until light and fluffy.
11. Add powdered sugar and vanilla, mixing until smooth.
12. Fold in marshmallow fluff, then slowly add heavy cream, beating until fluffy.
13. Refrigerate until ready to use.
14. #### **Step 3: Assemble the Cake**
15. Place one cooled cake layer on a serving plate.
16. Spread the cream filling evenly over the top.
17. Place the second cake layer on top, pressing gently.
18. #### **Step 4: Make the Chocolate Ganache**
19. Heat heavy cream in a small saucepan until just simmering.
20. Pour over chopped chocolate and let sit for 2 minutes.
21. Stir until smooth, then add butter and mix until glossy.
22. #### **Step 5: Frost & Serve**
23. Pour the warm ganache over the cake, letting it drip down the sides.
24. Refrigerate for at least 30 minutes before slicing.
25. Serve and enjoy!