If you have a serious sweet tooth and a love for nostalgic treats, then this Chocolate Ding Dong Cake Recipe is about to become your new obsession. Imagine rich, moist chocolate cake layers embraced by a fluffy, marshmallow cream filling and topped with a glossy, luscious chocolate ganache that drips perfectly down the sides. This cake captures the iconic flavor of that classic snack cake in a homemade, elevated way that’s perfect for celebrations or an indulgent weekend treat. Trust me, once you make this Chocolate Ding Dong Cake Recipe, it will quickly become a beloved staple in your dessert rotation.
Ingredients You’ll Need
This recipe calls for simple pantry staples that come together effortlessly to create something truly magical. Each ingredient plays a crucial role in delivering that perfect balance of moist cake, creamy filling, and glossy ganache.
- All-purpose flour: Provides the structure needed for tender yet sturdy cake layers.
- Granulated sugar: Sweetens and helps achieve that moist crumb texture.
- Unsweetened cocoa powder: Delivers deep, rich chocolate flavor without extra sweetness.
- Baking powder and baking soda: These leavening agents ensure your cake rises beautifully and stays fluffy.
- Salt: Enhances the chocolate flavor and balances out sweetness.
- Buttermilk: Adds moisture and a slight tang that tenderizes the crumb.
- Vegetable oil: Keeps the cake wonderfully moist and soft.
- Eggs: Bind everything together while adding richness.
- Vanilla extract: Amplifies all the flavors with a warm, fragrant note.
- Hot water or coffee: Intensifies the chocolate taste and ensures a smooth batter.
- Unsalted butter and vegetable shortening: Key for a fluffy, stable cream filling with amazing texture.
- Powdered sugar: Sweetens the filling without grit.
- Marshmallow creme: The star of the filling, it adds that classic Ding Dong cream fluffiness.
- Heavy cream and semi-sweet chocolate chips: Combine for a silky smooth ganache that crowns the cake beautifully.
How to Make Chocolate Ding Dong Cake Recipe
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 350°F (175°C). Greasing and flouring two 9-inch round cake pans ensures your cakes come out cleanly and maintain their perfect shape for stacking later.
Step 2: Mix the Dry Ingredients
Combine all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt in a large bowl. Whisk these together well to evenly distribute the leaveners and cocoa, which will help your cake bake uniformly and taste wonderfully chocolatey.
Step 3: Blend the Wet Ingredients and Combine
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry mix, stirring until smooth and silky. Then gently pour in hot water or coffee and mix just until combined. This step brings out the chocolate’s deep flavor while keeping the batter rich and moist.
Step 4: Bake the Cake Layers
Divide the delicious batter evenly between your prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cakes to cool completely—this makes filling and frosting much easier and tidier.
Step 5: Prepare the Cream Filling
In a bowl, beat softened butter and vegetable shortening until fluffy and light. Gradually add powdered sugar, marshmallow creme, and vanilla extract, continuing to beat until the filling is airy, smooth, and perfectly creamy. This filling is what really captures the essence of a Ding Dong’s signature cream center.
Step 6: Assemble the Cake
Spread the luscious cream filling evenly over one of your cooled cake layers. Gently place the second cake layer on top and pop the cake in the refrigerator for about 15 minutes—this firms up the filling for the next step.
Step 7: Make the Ganache
Heat the heavy cream until it just begins to simmer—avoid boiling to keep it smooth. Pour the hot cream over the semi-sweet chocolate chips and let sit for 1 to 2 minutes. Stir until the chocolate is fully melted and the ganache is glossy and velvety.
Step 8: Finish the Cake with Ganache
Pour the rich ganache over the chilled cake, allowing it to cascade down the edges for that irresistible drip effect. Chill the cake until the ganache sets firmly before slicing and serving. This finishing touch takes the Chocolate Ding Dong Cake Recipe from amazing to unforgettable.
How to Serve Chocolate Ding Dong Cake Recipe
Garnishes
Enhance your cake with a sprinkle of mini chocolate chips or a few toasted marshmallows on top for extra texture and nostalgic flair. A dusting of cocoa powder or a scatter of chocolate shavings can also add an elegant touch that will wow your guests.
Side Dishes
Pair your cake slices with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to balance the intense chocolate richness. Fresh berries like raspberries or strawberries offer a bright contrast, refreshing the palate.
Creative Ways to Present
Serve individual mini versions by layering and chilling cake rounds in mini springform pans. You can also decorate the cake with edible gold leaf for a glamorous twist or arrange it on a rustic wooden board surrounded by marshmallow candies and chocolate curls to echo the Ding Dong vibe in a fun way.
Make Ahead and Storage
Storing Leftovers
Once assembled, the Chocolate Ding Dong Cake holds beautifully in the refrigerator for up to 4 days. Keep it covered loosely with plastic wrap or in an airtight cake container to maintain moisture and keep the ganache shiny.
Freezing
You can freeze the cake for longer storage by wrapping it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. When ready, thaw in the refrigerator overnight—this helps preserve the cream filling’s delicate texture.
Reheating
This cake is best served chilled, so reheating isn’t necessary. If you prefer, let slices sit at room temperature for 15 to 20 minutes before serving to soften the ganache and enhance flavors for the perfect slice every time.
FAQs
Can I substitute regular milk for buttermilk in this recipe?
Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes. This mimics the acidity needed to tenderize the cake.
Is it possible to make this cake gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend that includes xanthan gum for structure. The texture might be slightly different but still delicious and indulgent.
Can I use milk chocolate instead of semi-sweet for the ganache?
Yes, milk chocolate will create a sweeter ganache and a softer chocolate flavor. Adjust the sweetness of the filling accordingly to balance the overall taste.
What’s the role of vegetable shortening in the cream filling?
Vegetable shortening helps stabilize the filling, making it less likely to melt and giving it that fluffy texture reminiscent of the classic Ding Dong cream center.
How do I get the perfect drip effect with the ganache?
Make sure your ganache is warm but not too hot when pouring. Chill the cake beforehand so the ganache sets quickly and drips slowly down the edges instead of running off completely.
Final Thoughts
I can’t recommend this Chocolate Ding Dong Cake Recipe enough for anyone who loves decadent chocolate desserts with a nostalgic twist. It’s fun to make, incredibly satisfying, and each bite brings that perfect balance of rich cake, fluffy cream filling, and glossy ganache. Trust me, once you try this recipe, it might just become your all-time favorite cake to bake and share with friends and family. So go ahead, roll up your sleeves, and make some magic happen in your kitchen!
