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Ding Dong Cake (+Video)

This Ding Dong Cake will take you back to your childhood! A classic chocolate and cream treat turned into a moist and layered cake. Fun, easy and delicious!

A CHOCOLATE TREAT TURNED INTO A CAKE

If you are a fan of Hostess Ding Dong snack cakes then you will absolutely adore this cake! This is a homemade chocolate cake with a creamy sweet layer and covered with a chocolate ganache. You absolutely are in heaven with each and every bite of this recipe. Everything works so well together and really tastes like the real deal (but even better!) So if you are craving a unique but guaranteed amazing dessert, then you must make this Ding Dong Cake recipe.

Slice of Ding Dong Cake on white plate in front of a box of Ding Dongs.

FREQUENTLY ASKED QUESTIONS:

What does this cake taste like?

This cake is out-of-this world delicious, rich chocolate cake topped with super light and fluffy cream, and topped with a rich addictive ganache. You can’t get much better than this! The cream filling is the star of this cake. It is so light, fluffy, and smooth. I highly recommend using the shortening as it helps the cream stay very fluffy. You can use all butter if you want but it may not come out as light.

Do I have to make my own ganache?

While this really makes the cake, you can also use a can of chocolate frosting and remove the lid and foil and heat up in the microwave and pour over the cake itself. I do this for my Boston Cream Poke Cake and it still tastes great!

Can I use a cake mix for Ding Dong Cake?

Of course! If you do not want to go through all the trouble of making your own homemade cake you can absolutely use a mix. I really like the Duncan Hines dark chocolate fudge but you can use any chocolate flavor that you like.

How long does this cake need to set up?

You will want to refrigerate the cake for about 45 minutes for the topping to get harder and the filling to thicken slightly more.

Can I use all-purpose flour instead of cake flour?

While I think the cake flour keeps this cake light and fluffy, you could certainly substitute with all-purpose flour. Just make sure to sift or whisk the all-purpose flour well before using.

How do I store leftovers?

This can be stored covered in the refrigerator where it will keep for up to 6 days. If you want to freeze it, cut it into slices and then freeze the slices individually. Wrap in plastic wrap then freezer-safe foil. This should keep in the freezer for 2-3 months. To defrost, remove to refrigerator overnight then you can place on countertop to bring slightly to room temperature.

Pinterest image of slice of Ding Dong Cake on white plate with bite taken out.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • semi-sweet chocolate chips
  • whole milk
  • sour cream
  • cake flour
  • cocoa powder
  • baking soda
  • fine sea salt
  • light brown sugar
  • vegetable oil
  • vanilla extract
  • eggs
  • all-purpose flour
  • unsalted butter
  • vegetable shortening
  • powdered sugar
  • 1 teaspoon vanilla extract
  • 12 ounces heavy cream
Ingredients needed: semi-sweet chocolate chips, whole milk, sour cream, cake flour, cocoa powder, baking soda, fine sea salt, light brown sugar, vegetable oil, vanilla extract, eggs, all-purpose flour, unsalted butter, vegetable shortening, powdered sugar and vanilla extract.

HOW TO MAKE A DING DONG CAKE:

Preheat the oven to 350°F. Spray a 9×13 baking dish with baking spray, set aside. Place the chocolate chips in a medium-sized bowl. Warm the milk in the microwave until it reaches 180-190°F, watch it carefully. Pour hot milk over the chocolate chips and let it sit for 5 minutes. 

Milk being poured over chocolate chips.

Whisk until combined. 

Chocolate chips and milk being whisked together in bowl.

Add the sour cream and whisk until smooth, set aside.

Sour cream being mixed to chocolate mixture.

In a medium-sized bowl, stir together the flour, cocoa powder, baking soda, and salt.

Dry ingredients mixed together in bowl.

In a large bowl with an electric hand mixer, mix the brown sugar with the oil until combined. 

Brown sugar and vegetable oil beaten together in bowl.

Add the vanilla and eggs one at a time until incorporated.

Vanilla and eggs added one at a time to the brown sugar mixture.

Add half of the dry mixture, mix to combine. 

Half the dry mixture added to egg and brown sugar mixture.

Next, add half of the chocolate/sour cream mixture, mix to combine.

Chocolate sour cream mixture added to cake mixture in bowl.

Repeat with the remaining dry and wet ingredients.

Remaining ingredients added to cake mixture mixed together in bowl.

Pour cake batter into the prepared baking dish. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Let cool completely.

Cake batter poured into baking dish.

While the cake is cooling, make the filling. 

Finished baked cake in baking dish.

Add the milk and flour to a small saucepan, whisk to combine. Place over medium heat and cook, stirring constantly until thickened to a paste. Let this mixture cool to room temperature.

Milk and flour added to saucepan to form a paste.

Add the butter and shortening to a large bowl, whip with an electric hand mixer until combined. 

Butter and shortening added to bowl and beaten together.

Add the powdered sugar a little at a time until fully mixed in, the mixture will be thick.

Powdered sugar added to butter and shortening mixture.

Lastly, add the cooled milk/flour paste and vanilla to the bowl.

Paste and vanilla added to powdered sugar, butter and shortening mixture.

Stir it in until incorporated and then whip it for 3 minutes on medium-high speed until it resembles a whipped cream-like consistency. 

Filling mixed up smoothe.

Smooth this over the cooled cake. Place the cake into the fridge while you assemble the ganache topping.

Filling spread over cake.

Place the chocolate chips into a medium-sized bowl or measuring cup. Warm the heavy cream in the microwave until it reaches 180-190°F, watch it carefully. Pour the hot cream over the chocolate chips. Wait 5 minutes and whisk until smooth. Let this mixture stand for 10 minutes to cool slightly.

Ganache being made with hot milk being poured over chocolate chips.

Pour the ganache over the top of the cake, there may be a little bit leftover depending on how deep your pan is. 

Ganache being poured over cake.

Place the cake back into the fridge, uncovered, for 45 minutes to set. Slice and serve.

Cake server holding up one slice of Ding Dong Cake.

Enjoy!

Two slices of Ding Dong Cake on plate with bite taken out of one.

WANT MORE DELICIOUS RECIPES?

Square image close up of slice of Ding Dong Cake with bite taken out.

Ding Dong Cake (+Video)

This Ding Dong Cake will take you back to your childhood! A classic chocolate and cream treat turned into a moist and layered cake. Fun, easy and delicious!
5 from 6 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 35 minutes
Chill Time:: 45 minutes
Total Time: 1 hour 50 minutes
Servings: 15

Ingredients

For the filling:

For the ganache topping:

  • 12 ounces semi-sweet chocolate chips
  • 12 ounces heavy cream

Instructions

  • Preheat the oven to 350°F. Spray a 9×13-inch baking dish with baking spray, set aside.
  • Place the chocolate chips in a medium-sized bowl. Warm the milk in the microwave until it reaches 180-190°F, watch it carefully. Pour hot milk over the chocolate chips and let it sit for 5 minutes.
  • Whisk until combined.
  • Add the sour cream and whisk until smooth, set aside.
  • In a medium-sized bowl, stir together the flour, cocoa powder, baking soda, and salt.
  • In a large bowl with an electric hand mixer, mix the brown sugar with the oil until combined.
  • Add the vanilla extract and eggs one at a time until incorporated.
  • Add half of the dry mixture, mix to combine.
  • Add half of the chocolate/sour cream mixture, mix to combine. Repeat with the remaining dry and wet ingredients.
  • Pour cake batter into the prepared baking dish. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Let cool completely.
  • While the cake is cooling, make the filling.
  • Add the milk and flour to a small saucepan, whisk to combine. Place over medium heat and cook, stirring constantly until thickened to a paste. Let this mixture cool to room temperature.
  • Add the butter and shortening to a large bowl, whip with an electric hand mixer until combined.
  • Add the powdered sugar a little at a time until fully mixed in, the mixture will be thick.
  • Add the cooled milk/flour paste and vanilla to the bowl. Stir it in until incorporated and then whip it for 3 minutes on medium-high speed until it resembles a whipped cream-like consistency.
  • Smooth this over the cooled cake. Place the cake into the fridge while you assemble the ganache topping.
  • Place the chocolate chips into a medium-sized bowl. Warm the heavy cream in the microwave until it reaches 180-190°F, watch it carefully. Pour the hot cream over the chocolate chips. Wait 5 minutes and whisk until smooth. Let this mixture stand for 10 minutes to cool slightly.
  • Pour the ganache over the top of the cake, there may be a little bit leftover depending on how deep your pan is.
  • Place the cake back into the fridge, uncovered, for 45 minutes to set. Slice and serve.

Video

Notes

  • You can use a boxed cake mix, we like Dark Chocolate Fudge but you can use any that you like. 
  • This can be frozen, see my tips above.
  • You will want to chill this cake for 45 minutes after applying the ganache to set up.
Course: Dessert
Cuisine: American

Nutrition

Calories: 753kcal | Carbohydrates: 84g | Protein: 7g | Fat: 45g | Sodium: 185mg | Fiber: 4g | Sugar: 66g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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6 Comments

  1. Instead of mixing up frosting; I was thinking about using the Jet Puffed Marshmallow Creme / Fluff in place of.