Ding Dong Cake Recipe: Rich and Creamy Delight 🍫
Ding Dong Cake is a decadent, chocolate-filled dessert inspired by the classic snack cake. With layers of moist chocolate cake, a fluffy cream filling, and a smooth chocolate ganache, this homemade version is even better than store-bought. Each bite delivers a rich, velvety texture and a perfect balance of sweetness, making it a must-try for any chocolate lover!
⏳ Time
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Servings: 12
📝 Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
For the Cream Filling:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 jar (7 oz) marshmallow creme
- 2 teaspoons vanilla extract
For the Ganache:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
🍨 Instructions
Step 1: Bake the Cake
Preheat the oven to 350°F and grease two 9-inch round cake pans. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, oil, eggs, and vanilla, then mix until smooth. Stir in hot water until fully combined. Divide the batter between the pans and bake for 28-30 minutes. Let cakes cool completely.
Step 2: Prepare the Cream Filling
In a mixing bowl, beat butter until light and fluffy. Gradually add powdered sugar, then mix in marshmallow creme and vanilla. Continue whipping until smooth and airy.
Step 3: Make the Chocolate Ganache
Heat heavy cream in a saucepan until steaming but not boiling. Remove from heat and pour over chopped chocolate. Let sit for 5 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly.
Step 4: Assemble the Cake
Place one cake layer on a serving plate. Spread the cream filling evenly over the top. Place the second cake layer on top and gently press down.
Step 5: Add the Ganache and Serve
Pour the ganache over the top of the cake, letting it drip down the sides. Smooth with a spatula if needed. Refrigerate for at least 30 minutes before slicing. Enjoy this chocolatey treat with a side of Peanut Butter Cup Brownies!
🔥 Tips for the Best Ding Dong Cake
- Use room temperature ingredients for a smoother batter and filling.
- Let the cake cool completely before adding the filling to prevent melting.
- Chill the ganache slightly before pouring for a thicker coating.
- Refrigerate the cake before slicing to get clean layers.
💛 Why You’ll Love This Recipe
This homemade Ding Dong Cake takes the beloved childhood treat to the next level! The rich chocolate cake, creamy filling, and silky ganache create a perfect balance of flavors and textures. It’s a show-stopping dessert that’s surprisingly easy to make.
🥄 Nutritional Information (Per Serving)
- Calories: 420
- Protein: 5g
- Carbohydrates: 58g
- Fat: 21g
- Sugar: 42g
- Fiber: 3g
❄️ Make-Ahead and Storage Tips
- Make-Ahead: Bake the cake layers a day in advance and store them in an airtight container.
- Storage: Keep the assembled cake refrigerated for up to 5 days.
- Freezing: Wrap slices in plastic wrap and freeze for up to 2 months.
- Reheating: Let frozen slices thaw in the fridge overnight before serving.
🍽️ Conclusion
Ding Dong Cake is the ultimate chocolate dessert that brings nostalgia and indulgence together in every bite. Whether for special occasions or just because, this rich, creamy cake will impress anyone who takes a bite. For another irresistible treat, check out Chocolate Chip Cookie!
Ding Dong Cake
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
- For the Cream Filling:
- 1 cup unsalted butter softened
- 2 cups powdered sugar
- 1 jar 7 oz marshmallow creme
- 2 teaspoons vanilla extract
- For the Ganache:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate chopped
Instructions
- Preheat the oven to 350°F and grease two 9-inch round cake pans. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, oil, eggs, and vanilla, then mix until smooth. Stir in hot water until fully combined. Divide the batter between the pans and bake for 28-30 minutes. Let cakes cool completely.
- In a mixing bowl, beat butter until light and fluffy. Gradually add powdered sugar, then mix in marshmallow creme and vanilla. Continue whipping until smooth and airy.
- Heat heavy cream in a saucepan until steaming but not boiling. Remove from heat and pour over chopped chocolate. Let sit for 5 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly.
- Place one cake layer on a serving plate. Spread the cream filling evenly over the top. Place the second cake layer on top and gently press down.
- Pour the ganache over the top of the cake, letting it drip down the sides. Smooth with a spatula if needed. Refrigerate for at least 30 minutes before slicing. Enjoy this chocolatey treat with a side of Peanut Butter Cup Brownies!
Notes
- Make-Ahead: Bake the cake layers a day in advance and store them in an airtight container.
- Storage: Keep the assembled cake refrigerated for up to 5 days.
- Freezing: Wrap slices in plastic wrap and freeze for up to 2 months.
- Reheating: Let frozen slices thaw in the fridge overnight before serving.
