Ding Dong Cake

Ding Dong Cake is a rich, chocolate lover’s dream that combines layers of moist chocolate cake, a fluffy cream filling, and a smooth chocolate ganache topping. This nostalgic dessert is inspired by the classic snack cakes we all know and love, but with a homemade twist that takes it to the next level.

Perfect for birthdays, celebrations, or any time you’re craving a decadent treat, Ding Dong Cake is a showstopper that’s surprisingly simple to make!

Kitchen Equipment Needed

• Two 9-inch round cake pans
• Hand or stand mixer
• Mixing bowls
• Rubber spatula
• Offset spatula or butter knife
• Saucepan
• Cooling rack

Ingredients Overview

For the Cake

• All-Purpose Flour: Forms the base of the cake.
• Cocoa Powder: Gives the cake its deep chocolate flavor.
• Granulated and Brown Sugar: Adds sweetness and moisture.
• Buttermilk: Ensures a tender and moist crumb.
• Eggs: Provide structure and richness.
• Oil: Keeps the cake soft and moist.

For the Filling

• Butter and Marshmallow Creme: Create a fluffy and sweet cream center.
• Powdered Sugar: Sweetens and thickens the filling.

For the Ganache

• Heavy Cream and Chocolate Chips: The perfect duo for a silky ganache.
• Butter: Adds a glossy finish.

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 cup cocoa powder
• 2 cups granulated sugar
• 1 cup brown sugar, packed
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk, room temperature
• 1 cup vegetable oil
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup hot water

For the Filling

• ½ cup unsalted butter, softened
• 1 cup marshmallow creme
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

For the Ganache

• 1 cup heavy cream
• 1½ cups semisweet chocolate chips
• 2 tablespoons unsalted butter

Step-by-Step Instructions

1. Make the Cake

• Preheat your oven to 350°F and grease two 9-inch round cake pans. Line the bottoms with parchment paper.
• In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt.
• In a separate bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
• Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot water until the batter is smooth and thin.
• Divide the batter evenly between the prepared pans and 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 before transferring them to a wire rack to cool completely.

2. Prepare the Filling

• In a mixing bowl, beat the softened butter until light and fluffy.
• Add the marshmallow creme, powdered sugar, and vanilla extract, beating until smooth and fluffy. Set aside.

3. Make the Ganache

• Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil).
• Remove from heat and pour over the chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth. Stir in the butter for a glossy finish. Let the ganache cool slightly until it thickens to a pourable consistency.

4. Assemble the Cake

• Place one cake layer on a serving plate or cake stand. Spread the cream filling evenly over the top, leaving a slight border to prevent it from oozing out.
• Place the second cake layer on top. Gently press down to secure.
• Pour the ganache over the cake, letting it drip down the sides. Smooth the top with an offset spatula if needed.

5. Chill and Serve

• Refrigerate the cake for at least 1 hour to set the ganache.
• Slice and serve chilled or at room temperature.

Recipe Tips

• Even Layers: Use a serrated knife to level the cakes for a more stable assembly.
• Ganache Consistency: Let the ganache cool slightly before pouring to avoid it being too runny.
• Storage: Store the cake in the refrigerator for up to 3 days, covered.

What to Serve With This Recipe

Ding Dong Cake pairs beautifully with a cold glass of milk or a hot cup of coffee. Add a scoop of vanilla ice cream for an extra indulgent treat.

Frequently Asked Questions

Can I use a boxed cake mix?
Yes! If you’re short on time, a chocolate cake mix will work. Just follow the box instructions for the cake and proceed with the filling and ganache.

Can I freeze this cake?
Absolutely. Wrap individual slices or the whole cake in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the refrigerator overnight.

What type of chocolate is best for the ganache?
Semisweet chocolate chips or high-quality baking chocolate work best for a balanced flavor.

Serving Suggestions

Serve this Ding Dong Cake as a centerpiece dessert at parties, Its rich flavor and nostalgic charm make it a crowd-pleaser every time.

Ding Dong Cake

Ding Dong Cake is a rich, chocolate lover's dream that combines layers of moist chocolate cake, a fluffy cream filling, and a smooth chocolate ganache topping. This nostalgic dessert is inspired by the classic snack cakes we all know and love, but with a homemade twist that takes it to the next level. Perfect for birthdays, celebrations, or any time you're craving a decadent treat, Ding Dong Cake is a showstopper that's surprisingly simple to make!

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Ingredients Method

Ingredients

  

• For the Cake
• 2 cups all-purpose flour
• 1 cup cocoa powder
• 2 cups granulated sugar
• 1 cup brown sugar packed
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk room temperature
• 1 cup vegetable oil
• 4 large eggs room temperature
• 2 teaspoons vanilla extract
• 1 cup hot water
• For the Filling
• ½ cup unsalted butter softened
• 1 cup marshmallow creme
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• For the Ganache
• 1 cup heavy cream
• 1½ cups semisweet chocolate chips
• 2 tablespoons unsalted butter

Method

 

1. Make the Cake
2. Preheat your oven to 350°F and grease two 9-inch round cake pans. Line the bottoms with parchment paper.
3. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt.
4. In a separate bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot water until the batter is smooth and thin.
6. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. Prepare the Filling
9. In a mixing bowl, beat the softened butter until light and fluffy.
10. Add the marshmallow creme, powdered sugar, and vanilla extract, beating until smooth and fluffy. Set aside.
11. Make the Ganache
12. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil).
13. Remove from heat and pour over the chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth. Stir in the butter for a glossy finish. Let the ganache cool slightly until it thickens to a pourable consistency.
14. Assemble the Cake
15. Place one cake layer on a serving plate or cake stand. Spread the cream filling evenly over the top, leaving a slight border to prevent it from oozing out.
16. Place the second cake layer on top. Gently press down to secure.
17. Pour the ganache over the cake, letting it drip down the sides. Smooth the top with an offset spatula if needed.
18. Chill and Serve
19. Refrigerate the cake for at least 1 hour to set the ganache.
20. Slice and serve chilled or at room temperature.