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

  

• 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

Instructions

 

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