Chocolate Ding Dong Cake

Chocolate Ding Dong Cake is a rich, nostalgic dessert that transforms a childhood favorite into a decadent layered cake. With moist chocolate cake, fluffy cream filling, and a smooth chocolate ganache topping, this cake tastes just like the classic snack—but even better. It’s indulgent, impressive, and always a crowd-pleaser.

Why I’ll Love This Recipe

I love how this cake layers familiar flavors with a bakery-quality finish. The creamy center reminds me of the iconic Ding Dong filling, and the ganache topping adds a smooth, glossy finish that makes it feel extra special. It’s perfect for birthdays, potlucks, or when I just want a chocolate cake that’s over-the-top delicious but still easy to pull off.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• Chocolate cake mix (plus ingredients listed on the box) or homemade chocolate cake

• Eggs

• Oil

• Water or milk

For the cream filling:

• Unsalted butter, softened

• Marshmallow fluff

• Powdered sugar

• Vanilla extract

• Heavy cream (optional, for fluffier texture)

For the ganache topping:

• Semi-sweet chocolate chips

• Heavy cream

• Butter (optional, for shine)

Directions

1. I preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.

2. I prepare the chocolate cake according to the package or my homemade recipe and divide the batter between the pans.

3. I bake the cakes for 25–30 minutes, or until a toothpick comes out clean, then let them cool completely.

4. To make the filling, I beat the butter until creamy, then add the marshmallow fluff, powdered sugar, and vanilla extract. I whip it until light and fluffy, adding a splash of heavy cream if needed.

5. Once the cakes are cool, I spread the filling over one layer and place the second cake on top.

6. For the ganache, I heat the heavy cream until steaming (not boiling), then pour it over the chocolate chips in a bowl. I let it sit for a minute, then stir until smooth. I add a little butter for shine if I want.

7. I pour the ganache over the cake, letting it drip down the sides.

8. I chill the cake for 30 minutes to set the ganache before slicing and serving.

Servings and Timing

This recipe serves 10–12 and takes about 1 hour and 15 minutes total—20 minutes prep, 30 minutes baking, plus cooling and assembly time.

Variations

• I sometimes use dark chocolate cake for a more intense cocoa flavor.

• For a twist, I add espresso powder to the cake batter to enhance the chocolate.

• I’ve also made a peanut butter version by adding a swirl of peanut butter to the cream filling.

• If I want cupcakes instead, I bake the batter in cupcake tins and pipe in the filling after baking.

Storage/Reheating

I store the cake in the refrigerator for up to 4 days, covered to keep it moist. I let slices sit at room temperature for 15–20 minutes before serving so the filling softens. The cake can also be frozen—wrapped tightly in plastic wrap and foil—for up to 2 months. I thaw it in the fridge overnight before enjoying.

FAQs

Can I use homemade chocolate cake instead of a mix?

Absolutely. I’ve used my favorite homemade chocolate cake recipe and it works beautifully with the filling and ganache.

What is marshmallow fluff, and can I substitute it?

Marshmallow fluff gives the filling its light texture. If I don’t have it, I whip up a stabilized whipped cream or use a homemade marshmallow filling.

Can I make this cake in advance?

Yes, I usually make it a day ahead. The flavors meld and the ganache sets nicely overnight in the fridge.

How do I get the ganache smooth and glossy?

I use good-quality chocolate and warm the cream gently. I stir the ganache slowly until fully melted and add a bit of butter for extra shine.

Can I make this cake into a sheet cake instead?

Yes, I bake the batter in a 9×13-inch pan, spread the filling over the cooled cake, and pour the ganache on top—no stacking needed.

Conclusion

Chocolate Ding Dong Cake takes everything I love about a classic snack cake and turns it into a stunning dessert that’s as nostalgic as it is delicious. With layers of soft chocolate cake, creamy filling, and glossy ganache, it’s a treat I make when I want something rich, fun, and unforgettable. Once I try it, it’s hard not to come back for a second slice.