Ding Dong cake has rich layers of chocolate cake, cream filling and the best ganache topping. It tastes amazing and looks gorgeous when you slice it.
Ding Dong Cake tastes just like a Hostess Ding Dong in a gorgeous layer cake recipe. It is absolutely perfect and such a luscious dessert. I have been making copycat recipes for years and also love Copycat Swiss Roll Cake Recipe.
For more dessert recipes, try Dump Cake Recipes.
Table of contents
Why is it called Ding Dong cake?
This recipe is called Ding Dong cake after the Hostess snack cakes. This Hostess ding dong cake is rich, decadent and the best chocolate cake recipe. The creamy filling and the delicious frosting makes my favorite copycat cake.
The snack cakes were originally named Dingdong cake because they were produced at the same time as an ad campaign that featured ringing bells.
They have remained timeless and to this day still a treat everyone loves.
Ingredients
Cake
- Unsalted Butter – This needs to be softened at room temperature.
- Sugar
- Eggs – The eggs need to be at room temperature before using.
- Unsweetened Cocoa Powder
- Baking Soda
- Baking powder
- Vegetable Oil
- Vanilla Extract
- Brewed Coffee – Make sure the hot coffee has completely cooled before using it in the cake.
Cream Filling
- Flour
- Whole Milk – I would not use skim or reduced-fat milk. Whole milk makes the best filling.
- Vanilla Extract
- Unsalted Butter – Softened at room temperature.
- Sugar
Ganache
- Semi-sweet Chocolate Chips
- Heavy Cream
How to Make a Ding Dong Cake
- Step 1 – Heat Oven – Preheat the oven to 350 degrees. While the oven is warming up, get out two 2 9-inch cake pans and spray them with cooking spray.
Step 2. Combine the dry ingredients. You will need a medium size mixing bowl. Add the flour, cocoa, baking soda, baking powder and salt.
Step 3. Get out a separate bowl and beat the butter and sugar together. Once this is mixed together add the milk, oil, eggs, and vanilla extract. Then gradually add the dry ingredients into the wet ingredients.
Step 4. Next, add in the coffee very slowly.
Step 5. Combine with the mixer on a low setting.
Step 6. Finally, pour the cake batter evenly into the round cake pans and bake the cakes.
Step 7. They will bake for about 25 minutes to 35 minutes or until a toothpick inserted comes out clean. Allow the chocolate cake layers to cool in the pan for about 10 minutes. Then remove and place on a wire rack to cool completely.
Step 8. First, pour the milk in a small saucepan and heat over low medium heat. Then whisk in the flour.
Step 9. Next, turn the heat to medium low and let the mixture heat uncovered until it has thickened. Make sure to stir constantly. Remove from the heat and stir in the vanilla extract.
Step 10. Then get out a separate large mixing bowl. Cream together the butter and the sugar with a mixer until it is light and fluffy.
Step 11. Combine the milk and butter mixture until it looks like whipped cream.
Step 12. Place the chocolate chips and heavy whipping cream in a bowl to make the ganache. Then microwave for 1 minute and stir. Keep microwaving in 30-second intervals until the chocolate mixture is combined.
Step 13. Finally, place the cake layer on the platter. Then top this cake with all of the filling mixture. Spread with an offset spatula.
Step 14. Next, add the second cake layer of the cake on top of the creamy filling mixture. Then slowly pour the chocolate ganache over the cake. Use a spatula to gently spread it out to make sure the ganache covers the top and the sides of the cake.
Step 15. The cake needs to sit for 10 to 15 minutes and then it’s ready to serve.
Frequently Asked Questions
The cake can be stored in the fridge for up to 5 days. Just make sure it is covered inside an airtight container.
Yes, you can. It is best to freeze the cake in individual slices. Slice and wrap in plastic wrap or parchment paper. Put the slices into a freezer bag or container.
They will last in the freezer for up to 3 months.
When you are ready to eat, remove it from the freezer and let thaw at room temperature for 30 minutes. This will give the cake layers time to soften.
It helps to enhance the chocolate flavor. The coffee really takes this cake up a level.
If stored properly the ding dong cake will last up to 5 days in the fridge.
Recipe Tips for Success
- Cooling Coffee – It is important to not overlook the process of cooling the coffee. It needs to be cool before pouring into the mixture
- Melting Chocolate – Don’t rush the ganache and microwave in increments. You risk burning the chocolate if you don’t cook this in increments in the microwave
- Use Cake Mix – You can use a cake mix if you are short on time.
- Combine Ingredients – Combine the ingredients with a stand mixer or a hand-held mixer for best results.
- Prepare Baking Pans – Make sure to oil the baking pans before pouring in the cake batter. This helps with clean up and preventing the cakes from sticking to the pans.
- Serving Ding Dong Cake – Because this cake is so rich, we love to serve it with a scoop of vanilla ice cream. Save some extra ganache frosting and drizzle over the top for extra frosting flavor.
- Layering the Cakes – To make sure the round cakes are leveled, you may need to slice the rounded part of the cake off. Simply place the cake on the cake pan and take a long knife and slice the top off.
More Chocolate Cake Recipes
- Chocolate Caramel Poke Cake Recipe
- Easy Chocolate Cherry Cake Recipe
- Easy Chocolate Depression Cake Recipe
- Butterfinger Cake
Try these Copycat Recipes
- Copycat Little Debbie Brownies Recipe
- How to make Ice Cream Cake (Copycat Dairy Queen cake)
- Copycat Disney Churro Recipe
Make this rich chocolate cake. Then please leave a comment and star rating. I love hearing from you, and I think you will love this Ding Dong Cake recipe.
Ding Dong Cake Recipe
Ingredients
For the Cake:
- ½ cup Unsalted Butter softened at room temperature
- 2 cups Sugar
- 2 large Eggs
- 1 ¾ cups Flour
- ¾ cup unsweetened cocoa powder
- ½ tsp Salt
- 2 tsp Baking Soda
- 1 tsp Baking powder
- ½ cup Vegetable Oil
- 1 tsp Vanilla Extract
- 1 cup Brewed Coffee cooled
- 1 cup Whole Milk
For the Cream Filling:
- 5 Tbsp Flour
- 1 cup Whole Milk
- 1 tsp Vanilla Extract
- 1 cup unsalted Butter softened at room temperature
- 1 cup sugar
For the Ganache:
- 12 oz Semi-sweet Chocolate Chips
- 1 cup Heavy Whipping Cream
Instructions
For the Cake:
- Preheat the oven to 350 degrees F and spray 2 9 inch round pans with a non stick cooking spray.
- In a medium size bowl, combine the flour, cocoa, baking soda, baking powder and salt in a large bowl.
- Then in a separate bowl, beat the butter and sugar together for 1-2 minutes until combined. Then add in the milk, oil, eggs and vanilla extract with a hand held mixer or a stand up mixer.
- Then gradually add in the dry ingredients into the wet ingredients. Then add in the coffee slowly while the mixer is on a low setting.
- Pour the batter evenly into the 2 9 inch round pans.
- Bake for 25-35 minutes until a toothpick inserted into the middle of the cake comes out clean.
- Cool the cakes in a pan for 10 minutes and then carefully remove them from the pans to cool completely on a rack.
For the Cream Filling:
- Pour the milk in a small saucepan and heat over low medium heat. Then whisk in the flour.
- Turn the heat to medium low and let the mixture heat uncovered until it has thickened. Make sure to stir constantly. Remove from the heat and stir in the vanilla extract.
- Then get out a separate large mixing bowl. Cream together the butter and the sugar with a mixer until it is light and fluffy.
- Combine the milk and butter mixture until it looks like whipped cream.
- Place the cake layer on the platter. Then top this cake with all of the filling mixture. Spread with an offset spatula.
- Add the second cake layer of the cake on top of the creamy filling mixture.
For the Ganache Topping:
- Place the chocolate chips and heavy whipping cream in a bowl to make the ganache. Then microwave for 1 minute and stir. Keep microwaving in 30-second intervals until the chocolate mixture is combined.
- Slowly pour the chocolate ganache over the cake. Use a spatula to gently spread it out to make sure the ganache covers the top and the sides of the cake.
- The cake needs to sit for 10 to 15 minutes and then it’s ready to serve.
Love it
What are the instructions for the remainder of the recipe? For the filling and topping?
I’m so sorry about that. The recipe card at the bottom of the post has been updated with all the instructions for this cake recipe.