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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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Equipment

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

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

Instructions
 

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