Go Back

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.
Print Recipe Pin Recipe
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!