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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Table of Contents

What Is A Ding Dong Cake? Why Is It Called Ding Dong Cake?
Ingredients in Chocolate Ding Dong Cake
Easy Ding Dong Cake Recipe Substitutions And Additions
How to make Homemade Ding Dong Cake
How To Serve This Recipe For Ding Dong Cake
Homemade Ding Dong Cake Storage
Why You’ll Love Homemade Ding Dong Cake
Easy Ding Dong Cake Recipe FAQs
More Recipes You’ll Love
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You’re going to love this Ding Dong cake if you used to enjoy eating 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 a chocoholic’s dream!

close up shot of a slice of Ding Dong Cake in a plate with a fork

What Is A Ding Dong Cake? Why Is It Called Ding Dong Cake?

The cake is called a Ding Dong cake as it has the same chocolatey flavor and creamy filling as Hostess Ding Dong snack cakes.

Ingredients in Chocolate Ding Dong Cake

Ding Dong Cake raw ingredients that are labeled

Picture a soft and moist chocolate cake filled with light and creamy vanilla cream and then coated in a rich and decadent chocolate ganache.

With every bite, you get a perfect balance of chocolate and vanilla, creating a flavor explosion in your mouth.

You’ll need:

For The Cake:

1 box of Devil’s food cake mix
1 (3.4-ounce) package of instant chocolate pudding mix
4 eggs
1 cup of sour cream
½ cup of warm water
½ cup of vegetable oil

For The Cream Filling:

5 tablespoons of all-purpose flour
1 cup of whole milk
1 teaspoon of vanilla extract
1 cup of butter, room temperature
1 cup of sugar

For The Chocolate Ganache:

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

Easy Ding Dong Cake Recipe 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 to the cake batter.

CHOCOLATE CAKE: Instead of using a boxed chocolate cake mix, you can make your own homemade chocolate cake from scratch using your favorite recipe. This will give you more control over the ingredients and flavor.

GANACHE: While the ganache topping adds a rich chocolatey touch, you can experiment with different flavors by using white chocolate or even flavored chocolate chips. For example, try using dark chocolate, milk chocolate, or even mint chocolate chips for a different taste.

How to make Homemade Ding Dong Cake

Let’s walk through the step-by-step instructions to make this nostalgic cake.

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.

cake ingredients whisked together in a bowl

STEP THREE: Divide the batter into two cake pans.

cake ingredients placed into to 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.

OUR RECIPE DEVELOPER SAYS

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.

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 it from the heat and whisk for another one or two minutes.

PRO TIP:

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.

milk and flour whisked together in a bowl

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

vanilla added to the milk and flour mixture in a bowl

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.

cream filling spread with a knife over the bottom 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, sugar, and chocolate chips into a medium-sized mixing bowl. Microwave for 20 seconds and then stir. Repeat 2-3 more times until the chocolate chips start to melt.

heavy whipping cream and chocolate chips combined together in a bowl

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.

PRO TIP:

The ganache may be thin and runny when poured over the cake, but it will firm up in the fridge!

How To Serve This Recipe For Ding Dong Cake

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 and a drizzle of hot fudge sauce on the side.

Or maybe serve it with a dollop of whipped cream and a few chopped strawberries on the side to balance the richness

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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Homemade Ding Dong Cake Storage

From making ahead to refrigeration and freezing, here’s what you need to know to keep your Ding Dong Cake at its best.

MAKE AHEAD: If you’re planning ahead or want to save time on the day of serving, you can prepare this Ding Dong cake in advance. Once assembled, cover it tightly with plastic wrap or place it in an airtight container. Keep it at room temperature for up to 24 hours. This will allow the flavors to meld together, resulting in an even more delicious cake.

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

IN THE FREEZER: Our 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.

Ding Dong Cake on a cake stand with a slice missing

Why You’ll Love Homemade Ding Dong Cake

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.

Easy Ding Dong Cake Recipe FAQs

Can I freeze this chocolate cake?

This great recipe can be kept in the freezer for up to three months.

Can I frost this with chocolate buttercream or another chocolate frosting instead of ganache?

If you prefer different frosting, you are more than welcome to replace the ganache with frosting or buttercream. It will be just as decadent and delicious.

Can I use dark chocolate for the ganache?

Dark chocolate, milk chocolate, or semisweet chocolate will all work for the ganache topping in this recipe.

What is Ding Dong filling made of?

The ding dong filling is made of simple ingredients, including flour, milk, butter, sugar, and vanilla.

What is the difference between Ding Dong and ho ho?

A ding dong has a layer of cream filling in the center of the chocolate cake, while a ho ho resembles a Swiss roll with the chocolate cake rolled and a spiral of filling.

How many calories are in a slice of Ding Dong cake?

There are 720 calories in a slice of ding dong cake.

More Recipes You’ll Love

Recipe For 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 40

Servings people

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Ingredients

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, room temperature

Chocolate Ganache

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

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 the milk and flour. Whisk together until no lumps remain. Allow the 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 the heavy whipping cream, sugar, and semi-sweet chocolate chips. Microwave for 20 seconds, remove from the microwave, and stir together. Repeat 2-3 additional times until the chocolate chips start to melt. 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.

Video

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.
The ganache may be thin and runny when poured over the cake, but it will firm up in the fridge!

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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