There are few desserts that capture childhood nostalgia like a Ding Dong Cake. If you’ve ever unwrapped a Hostess Ding Dong, you’ll understand the joy packed into that rich, chocolate-coated cake with a creamy surprise inside. Now imagine that, but supersized.

Making your own Ding Dong Cake at home means you get all the indulgence in a layered, bakery-style presentation—perfect for birthdays, holidays, or just because you deserve something amazing.

This cake is all about deep chocolate layers, fluffy vanilla filling, and a shiny ganache that sets like a dream. And don’t worry, it’s surprisingly easy to make with a little planning. Let me walk you through it.

Recipe Snapshot (Quick Facts)

Category	Details
Yield	1 standard 9-inch cake
Serving Size	1 slice
Prep Time	40 minutes
Bake Time	30 minutes
Cooling Time	1 hour
Total Time	2 hours 30 minutes
Calories per Serving	~480
Primary Cooking Method	Baking
Occasion	Celebration, Birthday
Diet Type	Vegetarian
Storage Notes	Refrigerate up to 5 days

Calories are approximate and may vary depending on exact ingredients used.

Ding Dong Cake Recipe

Recipe by Angela JonesCourse: CakesCuisine: AmericanDifficulty: Easy

Servings

servings

Prep Time

minutes

Bake Time

minutes

Calories

480

kcal

The Ding Dong Cake is a homemade version of the classic snack cake. With moist chocolate layers, a whipped cream filling, and rich ganache topping, it offers both comfort and indulgence in every bite.

Ingredients for Ding Dong Cake

For the Chocolate Cake:
2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk (room temperature)
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup hot water
For the Cream Filling:
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
1 cup powdered sugar
1/2 cup marshmallow creme
2 tbsp heavy cream
1 tsp vanilla extract
For the Chocolate Ganache:
1 cup heavy cream
8 oz semi-sweet chocolate chips or chopped chocolate
1 tbsp butter

How to Make Ding Dong Cake (Step-by-Step)

Make the Chocolate Cake Layers
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment circles.

In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, and vanilla extract. Beat on medium speed for about 2 minutes. Carefully stir in hot water (batter will be thin).

Pour the batter evenly into the pans and bake for 28–30 minutes or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes, then remove and cool completely on wire racks.
Prepare the Cream Filling
In a clean bowl, beat butter and shortening until light and fluffy. Add powdered sugar and beat until smooth. Mix in marshmallow creme, heavy cream, and vanilla. Beat until well combined and fluffy. Refrigerate for 10–15 minutes to firm it up.
Assemble the Cake
Once the cake layers are completely cool, place one layer on a serving plate. Spread the cream filling evenly over the top, leaving a 1/2-inch border around the edges.

Place the second cake layer on top and gently press down. Chill the cake for 20 minutes to stabilize the filling.
Make the Ganache
In a small saucepan, heat the cream over medium heat until it begins to simmer (don’t boil). Pour it over the chopped chocolate in a bowl. Let it sit for 2 minutes, then stir in the butter until smooth.

Let the ganache cool slightly so it thickens a bit, then pour it over the chilled cake. Use an offset spatula to spread it evenly, letting it drip slightly down the sides.

Refrigerate the cake for at least 30 minutes or until the ganache is set.

Equipment Needed

You don’t need a fancy setup to make this cake. Just gather the following:

Two 9-inch round cake pans
Mixing bowls (3)
Electric hand mixer or stand mixer
Wire cooling rack
Medium saucepan
Whisk or spatula
Offset spatula (optional, for spreading ganache)

Make-Ahead Tips for Better Timing

You can break this recipe into manageable steps. Bake the cake layers a day in advance and store them tightly wrapped at room temperature. The cream filling can be made a few hours ahead and refrigerated. Ganache is best made fresh but can be reheated gently if made earlier.

How to Store Ding Dong Cake

Store leftovers in the refrigerator in an airtight container or wrapped in plastic wrap. It will stay fresh for up to 5 days. Let it sit at room temperature for 15–20 minutes before serving for best flavor and texture.

Extra Tips to Nail This Recipe

Before you dive into the FAQ and final thoughts, here are a few final kitchen tricks that can make a great Ding Dong Cake even better.

Room temperature ingredients help everything blend more smoothly.
Use parchment paper circles to prevent sticking.
Don’t skip chilling the cake before adding ganache—it keeps the layers firm.
Serrated knife works best for clean slices.
Add a pinch of espresso powder to the cake batter to enhance the chocolate flavor.

Final Thoughts

This cake has everything—rich chocolate flavor, creamy filling, and a ganache that looks bakery-perfect. It’s a fun way to recreate a nostalgic treat and turn it into a dessert worthy of any celebration. Whether you’re baking it for a special event or just to spoil yourself and your loved ones, Ding Dong Cake never fails to impress.

Once you slice into it and see those layers, you’ll know the effort was well worth it. Happy baking!