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Ding Dong Cake
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Ding Dong Cake

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!
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12
Course: Dessert
Calories: 420
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.