🍫 Ding Dong Cake Recipe

🎂 The Ding Dong Cake is a rich,Think of it as a giant, homemade version of the snack cake you grew up with — but way better, richer, and fresher. nostalgic dessert inspired by the classic Hostess treat. It has layers of moist chocolate cake, fluffy cream filling, and a smooth chocolate ganache topping.

🛒 What You’ll Need

For the Chocolate Cake:

2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup hot coffee (or hot water)

For the Cream Filling:

1 stick (½ cup) unsalted butter, softened
1 cup shortening
1 jar (7 oz) marshmallow fluff
1 cup powdered sugar
2 tsp vanilla extract

For the Ganache:

2 cups semi-sweet chocolate chips
1 cup heavy cream
2 tbsp butter (for shine)

👩‍🍳 Pro Tips

Use buttermilk + coffee for extra moisture and deep chocolate flavor.
Chill the cake before spreading the cream filling so it doesn’t melt.
Pour ganache while slightly warm so it spreads evenly.
Use a serrated knife for clean cake slices.
Store chilled, but let sit at room temp before serving for best texture.

🧰 Tools You’ll Need

Two 9-inch round cake pans
Electric mixer
Mixing bowls
Serrated knife (for leveling cakes)
Offset spatula
Saucepan

🔄 Substitutions & Variations

Use boxed chocolate cake mix for a quicker version.
Replace shortening with all butter if preferred.
Add a spoonful of Nutella to the filling for a chocolate twist.
Make it a cupcake version for individual treats.

👩‍🍳 Instructions

1. Bake the Cake

Preheat oven to 350°F (175°C). Grease and flour two 9-inch pans.
Mix dry ingredients in one bowl; wet in another. Combine, then stir in hot coffee. Pour into pans, bake 30–35 min. Cool completely.

2. Make the Filling

Beat butter and shortening until fluffy. Add marshmallow fluff, powdered sugar, and vanilla. Mix until creamy and light.

3. Assemble Cake

Level cakes if needed. Spread filling evenly over bottom layer. Place second cake layer on top. Chill 30 minutes to set.

4. Make Ganache

Heat cream until steaming. Pour over chocolate chips and butter. Let sit, then stir until glossy.

5. Cover with Ganache

Pour ganache over chilled cake, letting it drip down sides. Smooth top with spatula. Chill until set.

🧊 Leftovers & Storage

Store in the fridge for up to 5 days.
Freeze slices wrapped in plastic + foil for up to 2 months.
Let thaw in fridge, then bring to room temp before serving.

💬 Final Thoughts

The Ding Dong Cake is a nostalgic treat that’s as fun to make as it is to eat. With moist chocolate cake, fluffy filling, and luscious ganache, it’s the perfect centerpiece for birthdays, parties, or just because.

👉 Would you like me to also make a quick version using boxed cake + Cool Whip filling for busy days?