If you have a sweet tooth and a love for nostalgic desserts, you are going to absolutely adore this Ding Dong Cake Recipe. This cake brings all the best parts of the classic snack cake to life in a homemade version that’s rich, moist, and loaded with fluffy cream filling and silky chocolate ganache. It’s one of those recipes that tastes like a special occasion whether or not you’re celebrating anything, and once you try it, you’ll want to make it again and again. Trust me, this cake is pure joy on a plate!
Ingredients You’ll Need
Nothing complicated here—just a handful of essential ingredients that come together to create a cake that’s tender, creamy, and decadently chocolatey. Each component plays its part, from the chocolate cake mix giving the base a moist texture to the heavy cream creating that luscious filling and ganache.
- Chocolate cake mix: The foundation of the cake, providing a soft and moist chocolate base; you can also use your favorite homemade chocolate cake recipe for a personal touch.
- Water: Keeps the cake batter moist and smooth for the perfect crumb.
- Vegetable oil: Adds richness and helps the cake stay tender.
- Eggs: Essential for structure and binding the ingredients together.
- Vanilla extract: Boosts the overall flavor with a lovely hint of warmth.
- Unsalted butter: Gives the cream filling a rich, buttery flavor without overpowering it.
- Powdered sugar: Sweetens the cream filling while keeping it light and smooth.
- Heavy cream: Used twice—once for the cream filling and once for the silky ganache topping.
- Salt: Just a pinch brightens and balances the sweetness.
- Semisweet chocolate chips: Melted into the ganache to deliver that irresistible finishing touch.
How to Make Ding Dong Cake Recipe
Step 1: Prepare the Cake Layers
Let’s start by bringing those beautiful cake layers to life. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them or lining with parchment paper to prevent sticking. Mix together your chocolate cake mix with water, vegetable oil, eggs, and vanilla extract until the batter is silky smooth. Divide it evenly between the two pans and bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. When done, let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely. This step is key because nothing melts the filling if the cake is still warm!
Step 2: Whip Up the Cream Filling
While the cakes are cooling, we move on to the luscious cream filling, the heart of this Ding Dong Cake Recipe. Beat together softened unsalted butter with powdered sugar, heavy cream, vanilla extract, and a pinch of salt until the mixture becomes smooth and creamy. This filling will be irresistibly light yet rich, perfectly balancing the chocolate layers.
Step 3: Make the Chocolate Ganache
The grand finale for this cake is the velvety ganache. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer—make sure it doesn’t boil, or you risk ruining the texture. Remove from the heat, add your semisweet chocolate chips and a tablespoon of butter, then stir until everything is melted and glossy. Allow it to cool slightly so it thickens just a bit before pouring it over your assembled cake.
Step 4: Assemble the Cake
With the cake layers completely cooled, place one of the rounds on your serving plate and spread the creamy filling evenly across the top, leaving a small edge clear to keep things neat. Gently press the second cake layer on top to form a perfect sandwich of chocolate and cream.
Step 5: Top with Ganache
Now for the irresistible finishing touch. Pour the smooth chocolate ganache over the top of the cake, letting it cascade beautifully down the sides. Use a spatula to help spread it evenly if desired. Give the ganache about 15 to 20 minutes to set, so you get that perfect glossy finish and a clean surface for slicing.
Step 6: Serve and Enjoy!
Slice up your masterpiece and get ready to dive into a nostalgic burst of flavor. Each bite is a delightful combination of chocolate cake, creamy filling, and luscious ganache that will have you reminiscing about childhood treats with a grown-up twist.
How to Serve Ding Dong Cake Recipe
Garnishes
To make your Ding Dong Cake Recipe even more special, sprinkle some mini chocolate chips or shaved chocolate curls on top of the ganache for added texture and eye appeal. Fresh raspberries or a handful of chopped nuts can add a nice contrast in flavor and crunch.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to keep things light and refreshing beside that rich chocolate. A cup of freshly brewed coffee or a cold glass of milk makes an ideal beverage partner to complete your indulgent dessert experience.
Creative Ways to Present
Try serving individual slices in elegant dessert plates with a drizzle of raspberry coulis or caramel sauce on the side. For a fun twist, you could assemble mini versions of the Ding Dong Cake in cupcake liners for a party crowd—same beloved flavors in bite-sized form!
Make Ahead and Storage
Storing Leftovers
After enjoying this cake, wrap leftovers tightly with plastic wrap or store in an airtight container to maintain freshness. Keep it refrigerated, and it should stay moist and delicious for up to three days.
Freezing
If you want to save some for later, Ding Dong Cake Recipe works well frozen. Wrap the entire cake or individual slices in plastic wrap and then foil, placing them in a freezer-safe container. Freeze for up to two months and thaw in the fridge overnight before serving.
Reheating
Since this cake has a creamy filling and ganache, reheating is best avoided. Instead, let slices come to room temperature before eating to fully enjoy the texture and flavor without melting your precious filling.
FAQs
Can I use homemade chocolate cake instead of cake mix?
Absolutely! Using your favorite chocolate cake recipe can add a personal touch and enhance flavor, as long as it yields a moist and sturdy cake to hold the filling and ganache.
Is there a way to make this recipe dairy-free?
You can substitute dairy-free butter and cream alternatives, such as coconut cream and vegan butter, but expect slight texture changes. Make sure to use dairy-free chocolate chips as well to keep it consistent.
Can I make this cake gluten-free?
Yes! Simply swap the chocolate cake mix with a gluten-free variant and double-check that all other ingredients, especially vanilla extract and baking powder, are gluten-free certified.
How thick should I spread the cream filling?
About a half-inch layer works beautifully. Leaving a small border around the edges helps avoid spillover when you place the top cake layer.
What’s the best way to get clean slices when serving?
Use a sharp knife dipped in hot water and wiped dry between each cut. This helps the ganache and cream filling slice smoothly without sticking or tearing.
Final Thoughts
Isn’t it wonderful to find a nostalgic treat that’s surprisingly easy and absolutely delicious? This Ding Dong Cake Recipe is sure to become one of those sweet classics you reach for whenever you want a bit of indulgence and comfort rolled into one. So roll up your sleeves, bake this beauty, and watch it disappear fast at your next gathering or cozy night in! You’re going to love every rich, creamy, chocolatey bite.
Print
Ding Dong Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Ding Dong Cake is a nostalgic, homemade chocolate treat featuring moist chocolate cake layers filled with a creamy buttercream filling and topped with a rich chocolate ganache. Perfect for celebrations or anytime you crave a classic, indulgent dessert.
Ingredients
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
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
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. In a large bowl, mix together the chocolate cake mix, water, vegetable oil, eggs, and vanilla extract until smooth. Divide the batter evenly between the two prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the cream filling: While the cakes are cooling, prepare the cream filling. In a medium bowl, beat together the softened butter, powdered sugar, heavy cream, vanilla extract, and a pinch of salt until smooth and creamy. Set aside.
- Prepare the ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not boil). Remove from heat and add the semisweet chocolate chips and butter. Stir until smooth and the chocolate is completely melted. Let it cool for a few minutes to thicken.
- Assemble the cake: Once the cakes are completely cool, place one cake layer on a serving plate. Spread the cream filling evenly over the top, leaving a small border around the edges. Place the second cake layer on top, gently pressing down.
- Top with ganache: Pour the ganache over the top of the cake, allowing it to drizzle down the sides. Use a spatula to spread the ganache evenly over the top if needed. Let the ganache set for 15-20 minutes before slicing and serving.
- Serve: Slice the cake into pieces and serve. Enjoy the homemade version of this nostalgic treat!
Notes
- Make sure the cakes are completely cool before assembling to prevent the cream filling from melting.
- You can substitute the cake mix with a homemade chocolate cake recipe if preferred.
- For easier ganache spreading, let it cool until it thickens slightly but is still pourable.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Bring the cake to room temperature before serving for best texture and flavor.
