Ding Dong Cake is a homemade version of the classic chocolate snack cake, featuring layers of moist chocolate cake, creamy filling, and a rich chocolate glaze. Perfect for dessert or a sweet snack any time of day.
Ding Dong Cake is a nostalgic chocolate treat made at home with layers of moist chocolate cake and a creamy filling. Finished with a smooth chocolate glaze, it’s a simple yet indulgent dessert that everyone will love.
This homemade version captures all the flavors of the classic snack cake while allowing you to enjoy it fresh and made to your liking. It’s perfect for serving at parties, family gatherings, or simply as a sweet treat anytime. Also, try Copycat Swiss Roll Cake Recipe.
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 – should be softened at room temperature for easy mixing.
- Sugar – sweetens the cake and helps with structure.
- Eggs – bring to room temperature for better incorporation and texture.
- Unsweetened Cocoa Powder – provides rich chocolate flavor.
- Baking Soda – helps the cake rise.
- Baking Powder – adds extra lift and lightness.
- Vegetable Oil – keeps the cake moist.
- Vanilla Extract – enhances flavor.
- Brewed Coffee – cooled completely before adding; intensifies chocolate flavor.
Cream Filling
- Flour – helps thicken the cream filling.
- Whole Milk – provides the creamiest texture; avoid skim or reduced-fat milk.
- Vanilla Extract – adds flavor and aroma.
- Unsalted Butter – softened at room temperature for a smooth, rich filling.
- Sugar – sweetens the filling for a balanced taste.
Ganache
- Semi-sweet Chocolate Chips – melts smoothly to form a rich chocolate coating.
- Heavy Cream – combines with chocolate to create a silky, pourable ganache.
Step By Step Instructions
- 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.
Storage
Room Temperature: Keep the assembled cake in an airtight container up to 2 days.
Refrigerator: Store in a sealed container for up to 5 days to keep the cream filling fresh.
Freezer: Wrap the cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
Ganache Tip: If storing separately, keep the ganache in an airtight container in the refrigerator for up to 1 week. Reheat slightly before pouring over the cake.
Pro Tips
- Cool the hot Coffee: Allow the brewed coffee to fully cool before adding it to the batter to prevent curdling and ensure smooth mixing.
- Melt Chocolate Slowly: When making ganache, microwave in short increments and stir frequently to avoid burning the chocolate.
- Shortcut Option: If short on time, a high-quality chocolate cake mix can be used in place of homemade cake batter.
- Mixing Ingredients: Use a stand mixer or hand-held mixer to combine ingredients evenly and achieve the best texture.
- Prepare Baking Pans: Grease your pans well before adding batter to prevent sticking and make cleanup easier.
- Layering Cakes: To create even layers, trim the rounded tops of the cakes with a long knife before assembling.
- Serving Suggestion: This cake is rich and indulgent; serve with a scoop of vanilla ice cream and drizzle with extra ganache for added decadence.
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.
Looks like it may not be too hard to cook
Hey Dana! It is really simple. I promise. If I can make it, anyone can! 🙂