Ding Dong Cake

This chocolate Ding Dong cake has devil’s food cake layers, a vanilla cream filling, and a coating of rich chocolate ganache.

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This chocolate Ding Dong cake has devil’s food cake layers, a vanilla cream filling, and a coating of rich chocolate ganache.

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You’re going to love this Ding Dong cake if you used to enjoy eating the snack cakes as a child. This easy-to-make moist chocolate cake has devil’s food cake layers, a creamy vanilla filling, and a coating of rich chocolate ganache to create this chocoholic’s dream!

Ding Dong Cake Ingredients

Substitutions and Additions

CHOCOLATE PUDDING MIX: As an alternative to a packet of pudding mix, you can make your own with ¾ cup of dry milk powder, ½ cup of sugar, ¼ cup of corn starch, and ⅓ cup of unsweetened cocoa.

CHOCOLATE CHIPS: For an extra-chocolatey cake, add an extra cup of chocolate chips into the cake batter.

How To Make This Ding Dong Cake Recipe

For the Cake

STEP ONE: Preheat the oven to 350°F. Cover the bottom of two 9-inch round cake pans with circles of parchment paper. Spray the inside of the pans with cooking spray.

STEP TWO: In a large mixing bowl, add the cake mix, chocolate pudding mix, eggs, sour cream, warm water, and vegetable oil. Mix together until combined.

STEP THREE: Divide batter into the two cake pans.

STEP FOUR: Bake in the oven for 28 to 31 minutes. Insert a toothpick into the cake, if it comes out clean, it’s done.

STEP FIVE: Let the cake cool for 30 minutes before removing it from the pans. Set aside until completely cooled.

For the Cream Filling

STEP ONE: Slowly whisk the milk and flour in a small saucepan over medium-low heat. When the mixture begins to thicken and forms lumps, remove from the heat and whisk for another one or two minutes.

STEP TWO: Whisk in the vanilla extract. Set aside until completely cool.

STEP TWO: Place the butter and sugar into the bowl of a stand mixer or handheld electric mixer. Using the paddle attachment, mix on medium-high for three to four minutes, or until light and fluffy.

STEP THREE:  Slowly add the cooled milk mixture to the bowl of the stand mixer, one tablespoon at a time. Mix again until the filling is light and fluffy.

STEP FOUR: Spread the cream filling over the bottom of one cake using a rubber spatula or offset spatula. Wipe the sides with a knife to make sure the filling is flat with the side of the cake.

STEP FIVE: Place the second cake on top of the cream layer, bottom side down. Place in the refrigerator.

For the Chocolate Ganache

STEP ONE: Place the heavy cream and chocolate chips into a medium-sized mixing bowl. Microwave for 20 seconds and then stir. Repeat twice more for a total of 60 seconds of heating.

STEP TWO: Use a hand mixer to mix the cream and chocolate until it’s dark brown in color. Leave to cool on the counter for 15-20 minutes.

STEP THREE: Remove the cake from the refrigerator and slowly pour the ganache filling over the top of the cake, letting the ganache run down the sides. Refrigerate until ready to serve.

How To Serve

Enjoy this decadent chocolate cake any time a chocolate craving strikes. This would be the perfect birthday cake for a chocolate lover along with a scoop of vanilla ice cream on the side.

Looking for more gooey chocolatey cake ideas? We also love this simple crockpot chocolate caramel cake and this fruity chocolate cherry dump cake.

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Storage

IN THE FRIDGE: Ding Dong cake will keep in the fridge for up to three days in an airtight container.

IN THE FREEZER: Ding Dong cake can be stored in the freezer for up to three months. You can wrap individual slices in plastic wrap to make it easier to defrost only what you need.

This copycat Hostess Ding Dong cake is as tasty as the chocolate hostess Ding Dong snack cakes, but much more impressive to serve to your party guests! With a creamy filling between layers of rich chocolate cake and topped with silky chocolate ganache, your sweet tooth is sure to be satisfied.

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Ding Dong Cake

5 from 3 votes

This chocolate Ding Dong cake has devil’s food cake layers, a vanilla cream filling, and a coating of rich chocolate ganache.

Total Time 2 hours 40 minutes

Servings 12 people

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Ingredients

  

1x2x3x

• 1 box devil’s food cake mix
• 3.4 ounces instant chocolate pudding mix
• 4 eggs
• 1 cup sour cream
• ½ cup warm water
• ½ cup vegetable oil

Cream Filling

• 5 tablespoons all-purpose flour
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 cup sugar
• 1 cup butter

Chocolate Ganache

• 12 ounces semi-sweet chocolate chips
• 1 tablespoon sugar
• 1¼ cups heavy whipping cream

Instructions

 

• Preheat the oven to 350°F. Cut 2 circles the same size as the bottom of a 9-inch cake pan out of parchment paper. Place each circle of parchment paper on the bottom of two 9-inch cake pans, then spray the bottom and sides of the pans with cooking spray. Set aside.
• In a large mixing bowl, combine the devil’s food cake mix, instant chocolate pudding mix, eggs, sour cream, warm water, and vegetable oil. Mix together until combined.
• Divide the mixture evenly and pour into the lined cake pans, directly over the parchment paper.
• Bake in the oven for 28 to 31 minutes, making sure not to open the oven door until the cake is done cooking. This will prevent the cake from falling in the middle. The cake is done baking when a toothpick is inserted in the middle and comes out clean. Remove from the oven and let cool on the counter in the pan for 30 minutes.
• Once cake is cooled, flip over (out of the pan) onto a piece of parchment paper on the counter. Continue cooling the bottom of the cake until completely cooled.

Cream Filling

• In a small saucepan over medium-low heat, combine milk and flour. Whisk together until no lumps remain. Allow mixture to thicken over medium-low heat, whisking slowly the entire time.
• As soon as the mixture thickens and starts to form lumps, remove it from the heat and continue to whisk together for an additional 1 to 2 minutes. Add vanilla extract and whisk to combine.
• Let mixture completely cool down on the countertop before moving on to the next step.
• Once the mixture is cooled, add butter and sugar to the bowl of a stand mixer with the paddle attachment. Mix on medium-high for 3 to 4 minutes, or until light and fluffy. Slowly add the cooled milk and flour mixture to the mixing bowl, 1 tablespoon at a time. Once all of the milk and flour mixture has been added, run the mixer until the filling is light and fluffy.
• Spread the cream filling over the bottom of one cooled cake. Wipe the sides with a knife to make sure the filling is flat with the side of the cake.
• Place the second cooled cake on top of the cream filling, bottom side down. Refrigerate while making the ganache mixture.

Chocolate Ganache

• In a medium mixing bowl, combine heavy whipping cream and semi-sweet chocolate chips. Microwave for 20 seconds, remove from the microwave and stir together. Repeat two additional times for a total of 60 seconds of heating time. Using a hand mixer, mix the heavy cream and chocolate until it is dark brown in color. Let cool on the counter for 15 to 20 minutes.
• Remove the cake from the refrigerator and slowly pour the ganache filling over the top of the cake, letting the ganache run down the sides.
• Refrigerate until ready to serve.

Notes

• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
• When baking your cake in the oven, make sure not to open the oven door until the cake is done cooking. Opening the oven door before the cake is done cooking might result in the middle of the cake falling down.
• Your milk and flour mixture must be completely cooled down before adding it to the butter and sugar mixture. If added while warm it will melt the butter and it will result in a runny filling that won’t set up properly.

Nutrition

Calories: 720kcal | Carbohydrates: 71g | Protein: 8g | Fat: 47g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 578mg | Potassium: 405mg | Fiber: 4g | Sugar: 50g | Vitamin A: 1084IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 4mg

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