Name: Ding Dong Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 35 min
Ingredients: 1 ¾ cups (220 g) all-purpose flour; ¾ cup (65 g) unsweetened cocoa powder; 2 cups (400 g) granulated sugar; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs, room temperature; 1 cup (240 ml) whole milk, room temperature; ½ cup (120 ml) vegetable oil; 2 teaspoons vanilla extract; 1 cup (240 ml) boiling water; 1 cup (226 g) unsalted butter, softened; 2 cups (250 g) powdered sugar; 1 jar (7 oz or 198 g) marshmallow fluff; 2 teaspoons vanilla extract; 1 cup (170 g) semi-sweet chocolate chips; 1 cup (240 ml) heavy cream

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A rich, decadent chocolate cake layered with fluffy cream filling and topped with smooth chocolate ganache—a nostalgic dessert that tastes just like the classic snack cake!

Why You'll Love This Recipe

This Ding Dong Cake is the ultimate nostalgic dessert that transforms the beloved childhood snack into an impressive, full-sized cake. Each bite delivers the perfect combination of moist chocolate cake, creamy vanilla filling, and luscious chocolate ganache. It's an ideal showstopper for birthdays, holidays, or anytime you're craving something decadently sweet and satisfying. The familiar flavors will transport you back to childhood lunchbox treats, but with an elevated homemade quality that store-bought snack cakes can't match.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour forms the foundation of this cake, providing structure while still allowing for a tender crumb. It's the perfect neutral base to let the chocolate flavor shine.

Unsweetened cocoa powder delivers that deep, rich chocolate flavor that makes this cake so irresistible. Use a good quality cocoa powder for the best results, but natural or Dutch-processed will both work well.

Granulated sugar sweetens the cake while also helping to keep it moist. It works with the other ingredients to create that perfect balance of sweetness without being overwhelming.

Baking powder and baking soda work together as leavening agents to give the cake its perfect rise and light texture. The combination of both creates the ideal reaction with the other ingredients.

Salt enhances all the flavors in the cake, especially the chocolate. Don't skip this ingredient as it balances the sweetness and brings depth to the overall taste.

Eggs provide structure, moisture, and richness to the cake. They help bind the ingredients together and contribute to the cake's soft texture.

Whole milk adds moisture and creates a tender crumb. The fat content in whole milk contributes to the cake's richness, but you can substitute with 2% if needed.

Vegetable oil keeps the cake incredibly moist, even days after baking. Unlike butter, oil remains liquid at room temperature, resulting in a cake that stays soft longer.

Vanilla extract enhances the chocolate flavor and adds aromatic warmth to both the cake and filling. Pure vanilla extract will give you the best flavor.

Boiling water might seem unusual, but it blooms the cocoa powder, intensifying the chocolate flavor and creating that signature moist, tender crumb.

Unsalted butter forms the base of the creamy filling, providing richness and structure. Starting with softened butter ensures a smooth, lump-free filling.

Powdered sugar sweetens the filling while also giving it structure and stability. Its fine texture incorporates easily, creating a smooth cream.

Marshmallow fluff is the secret ingredient that gives the filling that authentic Ding Dong taste and texture. It adds a light, airy quality and distinctive sweetness.

Semi-sweet chocolate chips melt perfectly for the ganache topping. The semi-sweet variety provides the ideal balance of sweetness and chocolate intensity.

Heavy cream combines with the chocolate to create a smooth, pourable ganache that sets to a glossy finish. Its high fat content ensures a rich, luxurious topping.

Directions

Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract. Beat until smooth and combined.
Gradually stir in the boiling water. The batter will be thin—this is normal.
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
For the cream filling, beat the softened butter in a large bowl until smooth. Gradually add the powdered sugar and mix until fluffy.
Add the marshmallow fluff and vanilla extract, beating until the filling is light and creamy.
To assemble, place one cake layer on a serving plate. Spread the cream filling evenly over the top.
Place the second cake layer on top, gently pressing down. Chill the cake for 15-20 minutes to firm up the filling.
For the chocolate ganache, place the chocolate chips in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until just simmering (do not boil).
Pour the hot cream over the chocolate chips and let sit for 2 minutes. Stir until smooth and glossy. Allow the ganache to cool slightly to thicken.
Pour the ganache over the top of the chilled cake, spreading it evenly with an offset spatula and letting it drip down the sides.
Refrigerate the cake for 15-20 minutes to set the ganache before slicing and serving.

Servings and Timing

This recipe yields 12 generous servings, making it perfect for gatherings or celebrations. The preparation takes approximately 30 minutes, with 35 minutes of baking time. Add about 30 minutes of chilling time throughout the process, bringing the total time to around 1 hour and 35 minutes. Each serving contains approximately 450 calories.

Variations

Mint Chocolate: Add ½ teaspoon of peppermint extract to the cream filling for a refreshing twist on the classic.

Mocha Ding Dong: Dissolve 2 tablespoons of instant espresso powder in the boiling water before adding it to the cake batter for a coffee-infused flavor.

Raspberry Filled: Spread a thin layer of raspberry jam on top of the cream filling for a fruity contrast to the rich chocolate.

Peanut Butter Lover's: Mix ½ cup of smooth peanut butter into the cream filling for a delicious chocolate-peanut butter combination.

Mini Ding Dong Cakes: Bake the batter in cupcake tins, then cut each cupcake in half, fill with cream, and dip in ganache for individual servings.

Dark Chocolate Version: Use dark chocolate cocoa powder in the cake and dark chocolate chips in the ganache for a more intense chocolate experience.

Coconut Topped: Sprinkle toasted coconut flakes over the ganache while it's still wet for added texture and flavor.

Orange Chocolate: Add 1 tablespoon of orange zest to the cake batter for a citrus-chocolate combination.

Storage/Reheating

This Ding Dong Cake should be refrigerated due to the cream filling. Store it covered in the refrigerator for up to 5 days. For the best texture and flavor, bring slices to room temperature for about 20 minutes before serving.

If you want to prepare this cake in advance, you can bake the cake layers up to 2 days ahead. Wrap them tightly in plastic wrap and store at room temperature. The cream filling can be made 1 day ahead and refrigerated in an airtight container. The assembled cake (before adding ganache) can be refrigerated overnight, covered loosely with plastic wrap.

For longer storage, individual slices can be frozen for up to 2 months. Wrap each slice tightly in plastic wrap, then in aluminum foil. Thaw overnight in the refrigerator and bring to room temperature before serving.

This cake is best enjoyed cold or at room temperature and doesn't require reheating.

FAQs

Why is my cake batter so thin?

The cake batter is supposed to be thin due to the addition of boiling water. This creates a moist, tender cake with a deep chocolate flavor. The water activates the cocoa powder, bringing out its rich flavor while ensuring the cake stays moist after baking.

Can I make this cake ahead of time?

Yes, you can make this Ding Dong Cake 1-2 days ahead of when you plan to serve it. Store it covered in the refrigerator. For the best flavor and texture, allow it to sit at room temperature for about 20 minutes before serving.

Why did my ganache seize or become grainy?

Ganache typically seizes when chocolate comes into contact with cold liquid or if the cream was too hot. Make sure your cream is just simmering (not boiling) and allow the chocolate and cream to sit for 2 minutes before stirring. Also, avoid introducing water into the mixture.

Can I use a different size cake pan?

Yes, you can use different sized pans, but you'll need to adjust the baking time accordingly. For 8-inch pans, the cake will be taller and may need a few extra minutes. For a 9×13 pan, the baking time will be about 35-40 minutes.

What can I substitute for marshmallow fluff?

If you can't find marshmallow fluff, you can make a simple substitute by melting 2 cups of mini marshmallows with 2 tablespoons of corn syrup in a double boiler until smooth. Cool slightly before adding to the filling. Alternatively, you could use a standard buttercream, though the texture will be different.

My ganache is too runny. How can I fix it?

If your ganache is too runny, it likely needs more time to cool and thicken. Place it in the refrigerator for 5-10 minutes, stirring occasionally until it reaches a pourable but not overly liquid consistency. Alternatively, you can add more melted chocolate to thicken it.

Can I make this cake dairy-free?

Yes, you can substitute the whole milk with almond, soy, or coconut milk. Replace the butter with dairy-free margarine or shortening, and use dairy-free chocolate chips with coconut cream for the ganache. The texture may be slightly different, but the cake will still be delicious.

Why did my cake sink in the middle?

Cakes typically sink when they're underbaked, the oven door was opened during baking, or there was too much leavening agent. Make sure to test for doneness with a toothpick, keep the oven door closed until at least 25 minutes into baking, and measure your baking powder and soda carefully.

Can I reduce the sugar in this recipe?

You can reduce the sugar in the cake by up to ¼ cup without significantly affecting the texture. However, sugar contributes to the cake's moisture and structure, so reducing it further may result in a drier cake. The filling can also have reduced sugar, but it will be less stable.

How do I get the ganache to drip perfectly down the sides?

For perfect ganache drips, ensure your ganache has cooled slightly but is still pourable. The cake should be chilled before adding the ganache. Start by adding ganache to the center of the cake, then gently push it toward the edges with an offset spatula. For controlled drips, use a spoon to place ganache at the edge and gently push it over to create a drip.

Conclusion

This Ding Dong Cake is more than just a dessert—it's a nostalgic journey wrapped in layers of chocolate and cream. Perfect for special occasions or whenever you need a dose of comfort and indulgence, this cake transforms a beloved childhood treat into an impressive homemade masterpiece. The contrast between the moist chocolate cake, light vanilla filling, and rich ganache creates a symphony of textures and flavors that will have everyone asking for seconds. Whether you're a long-time fan of the classic snack cakes or just appreciate a well-crafted chocolate dessert, this recipe is sure to become a favorite in your baking repertoire. Share it with friends and family to create sweet new memories with a taste of the past.