When I think about desserts that never fail to impress, this Best Ding Dong Cake recipe always comes to mind. I remember the first time I made it, inspired by the nostalgic taste of the classic snack cakes I enjoyed as a child. The rich layers of moist chocolate cake paired with the light, fluffy cream filling bring back those sweet memories with every slice. Baking this cake at home gives me the chance to create something that is not only delicious but also comforting and familiar.

This cake is one of my favorites to bake for special occasions, family gatherings, or even just when I want to treat myself. The combination of a soft cake filled with creamy goodness and topped with a glossy chocolate ganache is irresistible. It looks impressive, but it is surprisingly simple to put together. Every bite feels like a small celebration, and it always disappears quickly whenever I serve it.

Why You Will Love This Recipe

You will love this Ding Dong Cake because it delivers bakery-style flavor right from your own kitchen. The cake layers are rich and tender, the filling is light yet indulgent, and the ganache provides the perfect finishing touch. It strikes a balance between nostalgic comfort food and elegant homemade dessert. This recipe is straightforward, approachable, and rewarding, whether you are a beginner or an experienced baker.

Versatile

One of the best things about this cake is how versatile it is. You can bake it as a layered cake for an elegant presentation, or prepare it in a sheet pan for an easy family-style dessert. The filling can be flavored with a touch of vanilla or almond extract, and you can even add a drizzle of caramel or sprinkle of nuts on top for extra flair. It is perfect for birthdays, holidays, or anytime you want to share a dessert that stands out.

Affordable

Another reason I love this recipe is its affordability. Most of the ingredients are pantry staples like flour, sugar, cocoa powder, and butter. You do not need fancy tools or specialty items to make this cake; just simple, everyday ingredients come together to create a dessert that tastes like it came from a professional bakery. This makes it easy to whip up without breaking the budget.

Ingredients for the Recipe

• All-purpose flour

• Granulated sugar

• Unsweetened cocoa powder

• Baking soda

• Baking powder

• Salt

• Eggs

• Milk

• Vegetable oil

• Vanilla extract

• Boiling water

• Unsalted butter

• Powdered sugar

• Marshmallow crème

• Heavy cream

• Semi-sweet chocolate chips

How to Prepare This Recipe

Making the Best Ding Dong Cake may look impressive, but the process is actually simple and straightforward. Each step builds on the next, and before you know it, you will have a showstopping dessert ready to enjoy. The combination of rich chocolate cake, creamy filling, and smooth ganache makes it a bakery-quality treat right at home.

Step-by-Step Instructions for Preparation

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C) and greasing two round cake pans. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined. In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, stirring gently until a thick batter forms. Carefully pour in the boiling water and mix until smooth. The batter will appear thin, but this is the secret to a moist and rich cake.

Step 2: Bake the Cake Layers

Divide the batter evenly between the prepared pans. Bake in the preheated oven for about 30–35 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely before filling. This step is important because the filling can melt if the cakes are even slightly warm.

Step 3: Make the Cream Filling

While the cakes are cooling, prepare the cream filling. In a medium bowl, beat softened butter until light and fluffy. Slowly add powdered sugar and continue mixing until smooth. Fold in marshmallow crème and a splash of vanilla extract. The result is a light, sweet filling with a texture that pairs beautifully with the chocolate cake. Place the filling in the refrigerator for about 15 minutes to firm up before spreading.

Step 4: Assemble the Cake

Once the cake layers are fully cooled, place one cake layer on a serving plate or cake stand. Spread the cream filling evenly over the top, making sure to leave a small border around the edges so the filling does not spill out. Carefully place the second cake layer on top and gently press down to secure the layers together. At this stage, the cake already looks inviting, but the final step will make it unforgettable.

Step 5: Prepare the Chocolate Ganache

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from the heat and pour it over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for a few minutes, then stir until smooth and glossy. This simple ganache is rich, creamy, and provides the perfect finishing touch for the cake.

Step 6: Frost the Cake

Pour the warm ganache over the assembled cake, starting in the center and allowing it to drip down the sides. Use a spatula to smooth the top and guide the ganache so it covers the entire cake evenly. Let the ganache set for at least 30 minutes before slicing to ensure clean, beautiful cuts.

Quick and Easy

Although this cake has three main components—cake, filling, and ganache—each one comes together quickly with basic techniques. The cake batter requires only a few minutes of mixing, the filling is no more complicated than whipping butter and sugar, and the ganache needs just two ingredients. From start to finish, the process is approachable and manageable, even on a busy day.

Customizable

This recipe is also very customizable. You can swap the filling with a flavored cream, such as a touch of almond or orange extract, to suit your taste. If you prefer a darker flavor, use bittersweet chocolate for the ganache. For a festive look, top the cake with chocolate shavings, sprinkles, or a drizzle of caramel. You can also bake the batter in a rectangular pan and serve it as a sheet cake, which makes it easier to cut into neat squares for parties or gatherings.

Popular with Many People

Ding Dong Cake has a universal appeal. Children love the soft, creamy center that reminds them of snack cakes, while adults appreciate the balance of sweetness and richness. It is a dessert that sparks nostalgia while also being elegant enough for any celebration. Whether served at birthdays, holidays, or casual get-togethers, it never fails to impress and is often the first dessert to disappear from the table.

Print

FAQs

1. Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them in an airtight container at room temperature. The cream filling and ganache can also be prepared a few hours ahead. Assemble the cake just before serving for the freshest texture.

2. Can I freeze the cake?
Absolutely. To freeze, wrap the fully assembled cake tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to two months. Thaw in the refrigerator overnight before serving.

3. Can I use low-fat ingredients?
You can substitute milk with a lower-fat alternative and use a lighter cream for the ganache, but keep in mind that the texture may be slightly less rich and moist than the original recipe.

4. How can I prevent the cake from drying out?
Ensure you do not overbake the cake layers. Also, allow the cake to cool completely before adding the cream filling and ganache, as this helps maintain moisture. Wrapping the layers properly if storing overnight also keeps them soft.

5. Can I make individual Ding Dong-sized portions?
Yes, you can use muffin tins or small ramekins to create mini cakes. Adjust the baking time to 15–20 minutes depending on the size. The filling and ganache can be portioned accordingly for individual treats.

6. Can I adjust the sweetness?
You can reduce the sugar slightly in the cake or filling, or use dark chocolate instead of semi-sweet for the ganache. This will maintain balance without compromising texture.