If you have a sweet tooth and a love for nostalgic treats, you are going to fall head over heels for this Ding Dong Cake Recipe. This homemade version captures all the magic of the classic snack cake with moist chocolate layers, a luscious creamy filling, and a rich chocolate ganache glaze. It’s the perfect dessert to share with friends or to spoil yourself on any day that calls for a little extra joy. The balance of chocolate and cream in every bite will have you coming back for seconds, and maybe even thirds!
Ingredients You’ll Need
Gathering the right ingredients is half the fun, and in this Ding Dong Cake Recipe, each component plays a crucial role. From the chocolate cake mix providing that moist, fluffy base to the silky cream filling and the glossy ganache topping, every item adds a layer of flavor and texture that makes this dessert unforgettable.
- Chocolate cake mix: The foundation for moist, tender cake layers—feel free to use your favorite homemade recipe for a personal touch.
- Water: Helps keep the cake batter the perfect consistency and ensures a soft crumb.
- Vegetable oil: Adds moisture and keeps the cake wonderfully tender.
- Eggs: Bind the batter together and contribute to the cake’s rich structure.
- Vanilla extract: Enhances the depth of flavors in both the cake and cream filling.
- Unsalted butter: Creates a smooth, rich cream filling and enriches the ganache.
- Powdered sugar: Sweetens and lightens the cream filling for a fluffy texture.
- Heavy cream: Vital for both the creamy filling and the silky chocolate ganache topping.
- Pinch of salt: Balances sweetness and intensifies the chocolate flavor.
- Semisweet chocolate chips: Provides the bittersweet contrast in the ganache coating.
How to Make Ding Dong Cake Recipe
Step 1: Prepare the Cake Layers
Start by preheating your oven to 350°F (175°C) and prepping two 9-inch cake pans with grease and flour or parchment paper to prevent sticking. Mix the chocolate cake mix, water, vegetable oil, eggs, and vanilla extract until smooth and combined. Divide the batter evenly between the pans and bake for 25-30 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely—this step is key to avoid melting your filling later.
Step 2: Whip Up the Cream Filling
While the cakes cool, combine softened butter, powdered sugar, heavy cream, vanilla extract, and a pinch of salt in a bowl. Beat everything together until smooth and creamy. This filling is where the magic really happens; it’s fluffy, sweet, and the perfect pairing to the rich chocolate cake layers. Set it aside to keep it at room temperature for easy spreading.
Step 3: Make the Chocolate Ganache
In a small saucepan, gently heat 1 cup of heavy cream until it just begins to simmer—avoid boiling. Remove from heat and immediately stir in the semisweet chocolate chips and butter until melted and glossy. This ganache will pour perfectly over your cake for that beautifully shiny and indulgent finish. Let it cool a bit so it thickens just right before icing the cake.
Step 4: Assemble the Cake
Once your cake layers are completely cool, place one on your serving plate. Spread the luscious cream filling evenly over the top, leaving a small border so it doesn’t spill out when you add the second layer. Carefully place the second cake layer on top and press down gently to ensure everything stays together without squishing the filling out.
Step 5: Pour and Set the Ganache
Pour the slightly cooled ganache over the top, letting it drip deliciously down the sides. Use a spatula to spread the ganache evenly if necessary for full coverage. Allow it to set for 15-20 minutes—this is the final step that takes your Ding Dong Cake Recipe from amazing to absolutely irresistible.
Step 6: Serve and Enjoy!
Slice your cake into generous pieces and serve to delighted friends and family, or savor it all by yourself—you deserve it! This dessert is a celebration in every forkful, combining nostalgic flavors with the warmth of homemade love.
How to Serve Ding Dong Cake Recipe
Garnishes
Sprinkling a little extra powdered sugar or finely shredded chocolate over the ganache gives an elegant touch and adds texture. Fresh berries like raspberries or strawberries provide a bright contrast to the richness, and a few mint leaves can bring a refreshing aroma.
Side Dishes
Serve slices of this cake alongside a scoop of vanilla bean ice cream for a classic pairing or a dollop of whipped cream to keep things light. A hot cup of coffee or a creamy latte will perfectly balance the indulgent chocolate flavors.
Creative Ways to Present
Turn the cake into individual parfait jars by layering crumbled cake, cream filling, and ganache for a fun twist. Or use mini bundt pans to bake single-serving Ding Dong cakes for parties, topped with a drizzle of ganache and a cherry on top.
Make Ahead and Storage
Storing Leftovers
Cover the cake tightly with plastic wrap or store in an airtight container in the refrigerator. It will keep beautifully for up to 4 days without losing moisture or flavor.
Freezing
This Ding Dong Cake Recipe freezes wonderfully. Wrap the entire cake or individual slices tightly in plastic wrap and then in aluminum foil to avoid freezer burn. Freeze for up to 2 months, then thaw in the refrigerator overnight before serving.
Reheating
Since this cake is best enjoyed chilled or at room temperature, avoid microwaving. Instead, let slices sit out for 15-20 minutes after refrigeration to take the chill off, bringing out the cake’s rich flavors and creamy filling to perfection.
FAQs
Can I use homemade chocolate cake instead of a mix?
Absolutely! Using your favorite homemade chocolate cake recipe will add a personal touch. Just ensure the texture is moist and sturdy enough to hold the cream filling without crumbling.
Is the cream filling very sweet?
The cream filling is delightfully sweet but balanced with just the right amount of salt and vanilla to brighten the flavors. It complements rather than overpowers the chocolate layers.
Can I make this cake vegan or dairy-free?
Substituting ingredients can be a bit tricky for this recipe as the cream filling and ganache rely heavily on dairy. However, plant-based butter, non-dairy cream, and vegan chocolate chips can be used with some experimentation to achieve a similar result.
How thick should I make the ganache layer?
The ganache should be pourable but thick enough to coat the cake evenly without running off too quickly. Let it cool slightly until it reaches a viscous consistency before pouring for the best coverage.
What is the best way to cut the cake for even slices?
Use a long, serrated knife and cut with a gentle sawing motion, wiping the blade clean between slices to keep edges neat and avoid pulling the cream filling.
Final Thoughts
I can’t recommend this Ding Dong Cake Recipe enough if you want to enjoy a retro favorite that’s been lovingly recreated in your own kitchen. It’s rich, creamy, and absolutely delicious—perfect for celebrations or just because you deserve an extra special treat. Give it a try, and I promise it will become one of your dessert go-tos for years to come!
Print
Ding Dong Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 54 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Ding Dong Cake is a nostalgic homemade treat featuring moist chocolate cake layers filled with a smooth, creamy filling and topped with a rich chocolate ganache. It’s a delightful dessert perfect for any occasion, combining classic flavors and creamy textures for a truly indulgent experience.
Ingredients
For the Cake
- 1 box (15.25 oz) chocolate cake mix (or use your favorite homemade chocolate cake recipe)
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
For the Cream Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
For the Ganache
- 1 cup heavy cream
- 1 cup semisweet chocolate chips
- 1 tablespoon unsalted butter
Instructions
- Prepare the cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure the cake releases easily. In a large bowl, mix together the chocolate cake mix, water, vegetable oil, eggs, and vanilla extract until smooth and fully combined. Divide the batter evenly between the two prepared pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the cream filling: While the cakes are cooling, prepare the creamy filling. In a medium bowl, beat the softened butter, powdered sugar, heavy cream, vanilla extract, and a pinch of salt together until smooth and creamy, ensuring there are no lumps. Set the filling aside at room temperature.
- Prepare the ganache: In a small saucepan, heat the heavy cream over medium heat just until it begins to simmer; be careful not to let it boil. Remove the pan from heat and immediately add the semisweet chocolate chips and butter. Stir continuously until the chocolate and butter are fully melted and the mixture is smooth and glossy. Allow the ganache to cool slightly to thicken, about a few minutes.
- Assemble the cake: Once the cake layers are completely cooled, place one layer onto a serving plate. Evenly spread the cream filling over the top of this layer, leaving a small border around the edges to prevent overflow. Gently place the second cake layer on top, pressing down lightly to secure the layers together.
- Top with ganache: Pour the slightly thickened ganache over the top of the assembled cake, allowing it to drip naturally down the sides. Use a spatula to smooth and spread the ganache evenly across the top and sides if needed. Let the ganache set at room temperature for 15-20 minutes before slicing to ensure a clean cut.
- Serve: Slice the cake into 10 generous pieces and serve. Enjoy this homemade version of the classic Ding Dong treat, perfect for parties or special occasions.
Notes
- You can substitute the boxed cake mix with your favorite homemade chocolate cake recipe for a more personalized flavor.
- For easier slicing, refrigerate the cake after ganache sets for about 30 minutes.
- Ensure the cake layers are completely cooled before adding filling and ganache to prevent melting or sliding.
- If you prefer a thicker ganache, let it cool longer before applying or add a little more chocolate chips.
- This cake can be stored covered in the refrigerator for up to 3 days; bring to room temperature before serving for best taste.
