Homemade Ding Dong Chocolate

This Ding Dong Cake is the ultimate homemade tribute to those nostalgic chocolate snack cakes with the fluffy cream center. Richer chocolate, silky cream filling, and a smooth ganache come together to create a dessert that feels both indulgent and comforting. Making it never fails to bring back childhood memories while providing a bakery-quality treat that everyone will love.

I first made this cake for a family gathering where no one expected to eat dessert. It quickly became the star of the night and now I bake it whenever I want a truly comforting, celebratory treat.

Ingredients

For the Chocolate Cake Layers

• All-purpose flour: giving the cake structure and softness, best to spoon and level for accuracy
• Granulated sugar: to sweeten and help retain moisture
• Unsweetened cocoa powder: for rich, deep chocolate flavor—choose a good-quality one for the best results
• Baking soda and baking powder: together ensure a beautiful rise and tender crumb, neither should be omitted
• Salt: enhances the chocolate and balances sweetness
• Eggs: at room temperature promote fluffiness
• Buttermilk: adds moisture and a subtle tang that tenderizes the crumb
• Vegetable oil: keeps the cake incredibly soft, even after refrigeration
• Hot coffee or water: intensifies the chocolate notes, with coffee adding richness without bitterness

For the Cream Filling

• Softened butter: brings richness and helps stabilize the filling
• Granulated sugar: sweetens and helps maintain the light texture
• Marshmallow creme: is key to the classic fluffy Ding Dong experience, not easy to substitute
• Heavy cream: whipped into stiff peaks creates the cloud-like softness

For the Chocolate Ganache

• Semi-sweet chocolate chips: melt smoothly and strike a balance between sweet and bitter
• Heavy cream: adds silkiness and pourability
• Butter: adds shine and helps keep the ganache soft enough to slice easily

Step-by-Step Instructions

Prepare the Chocolate Cake:

Preheat your oven to 350°F 175°C. Grease two 9-inch round cake pans and line the bottoms with parchment paper to ensure the layers come out cleanly. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until fully combined for an even texture. In a separate bowl, whisk the eggs, buttermilk, and vegetable oil until smooth so they blend easily into the dry ingredients. Pour the wet ingredients into the dry mixture and stir gently with a spatula or whisk until you have a thick, even batter without overmixing. Then slowly pour in the hot coffee or water, whisking continuously until the batter becomes thin and silky which helps create moist cake layers. Divide the batter evenly between the two pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked. Let the cakes cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely.

Make the Cream Filling:

Beat the softened butter and sugar in a mixing bowl for 3 to 4 minutes until very light and fluffy. This step adds air to the filling and creates a stable base. Add the marshmallow creme and beat again until it is fully incorporated, giving the filling its signature sweet, fluffy texture. In a separate bowl, whip the chilled heavy cream to stiff peaks so the filling is light and airy. Gently fold the whipped cream into the marshmallow mixture until smooth to maintain the cloud-like softness. Refrigerate the filling while the cake finishes cooling so it firms up nicely.

Assemble the Cake:

Place one cooled cake layer on your serving plate. Spread the cream filling evenly across the top, going all the way to the edges to ensure every bite has that perfect cream center. Carefully place the second cake layer on top and gently press down to sandwich the filling. Refrigerate the cake for 20 to 30 minutes before adding ganache to help the filling set and prevent sliding during pouring.

Make the Chocolate Ganache:

Warm the heavy cream in a saucepan just to a simmer but not boiling to avoid scorching. Pour it over the chocolate chips and let sit for 2 minutes so the chips melt evenly. Stir gently until smooth, then add the butter and continue stirring until the ganache is glossy and uniform. Allow it to cool for about 5 minutes so it thickens slightly. Slowly pour the ganache over the cake, allowing it to drip naturally and cover the sides for that perfect finish. Refrigerate again until set and ready to serve.

Bookmark

My favorite ingredient has to be the marshmallow creme. It brings that nostalgic fluffy sweetness that makes this cake stand apart from any other chocolate cake. One cherished memory is sitting around the table as kids, sneaking slices and trying to savor the perfect cream center with every bite.

Storage Tips

Store your cake covered loosely with plastic wrap or in a cake dome in the refrigerator for up to four days. Bringing slices to room temperature before serving helps the cream filling feel silky and soft again. For longer storage, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Freeze without ganache for best results and add the ganache after thawing to keep the glossy finish.

Ingredient Substitutions

If you don’t have coffee on hand, hot water works fine though coffee intensifies the chocolate flavor beautifully. Marshmallow creme is tricky to substitute. If omitted, the filling becomes denser and loses the signature fluffiness. For dairy-free options, consider a plant-based butter and cream alternatives but expect a slight texture change in both filling and ganache.

Serving Suggestions

• Fresh berries such as strawberries or raspberries add a bright contrast to the rich chocolate and cream
• A scoop of vanilla ice cream alongside warm slices makes the cake feel even more indulgent
• Pair with cold brew coffee or iced coffee to balance sweetness and amplify chocolate notes
• A simple glass of cold milk offers a nostalgic and refreshing way to cut through the richness

Cultural Context

This cake pays homage to the iconic Ding Dong snack cakes that have been enjoyed across generations. Homemade versions like this bring a sense of nostalgia and elevate the simple treat to a special occasion dessert with richer flavors and textures. It speaks to comfort food culture where sweet memories and indulgence go hand in hand.

Pro Tips

• Toast your cocoa powder lightly before mixing to deepen the chocolate flavor, just watch it carefully to avoid burning
• Don’t rush folding the whipped cream into the marshmallow mixture; gentle folding keeps the filling light and airy
• Chilling the cake before pouring ganache is crucial to avoid sliding layers and mess during assembly

Common Recipe Questions

→ Can I prepare the cake in advance?

Yes, the flavors deepen and the filling sets better when chilled overnight, improving both texture and taste.

→ Is there a substitute for marshmallow creme in the filling?

Marshmallow creme is essential for the characteristic cloud-like filling; replacing it may affect texture and sweetness.

→ Why is coffee used in the chocolate layers?

Hot coffee intensifies the chocolate flavor without adding coffee taste, enhancing richness and depth.

→ How should I store leftovers?

Keep the cake covered in the refrigerator for up to 3-4 days or freeze slices wrapped tightly for longer storage.

→ What if my ganache is too thick to pour?

Gently warming the ganache for a few seconds and stirring will restore its pourable consistency.

→ How can I fix a soft cream filling?

Chill it for 15-20 minutes; cold heavy cream helps the mixture whip more firmly and hold shape better.