Ding Dong Cake: Nostalgic Childhood Treat in Decadent Layer Cake Form

The idea for making a Ding Dong cake first sparked during a family dinner when my husband began reminiscing about the packaged treats his mother would tuck into his lunchbox. “Those little chocolate cakes with the white filling were the highlight of my day,” he told our children, who looked puzzled, having never experienced these iconic snacks themselves.

“We can do better than the packaged version,” I promised, thinking of my grandmother’s rich chocolate cake recipe from our Kentucky kitchen. The next afternoon found us gathered around mixing bowls and measuring cups, creating what has since become our family’s most requested birthday cake.

When my oldest son took his first bite, his eyes widened in delight. “It’s like the best chocolate cake ever, but with a surprise inside!” he exclaimed. What began as a nostalgic recreation has evolved into our signature celebration dessert – a cake that honors cherished memories while creating new ones around our family table.

Why You’ll Love This Ding Dong Cake

This homemade version of the classic snack cake has become our celebration go-to for good reason. Here’s why it will become a favorite in your home too:

• Perfect flavor balance: Rich chocolate cake with light, sweet filling and decadent ganache
• Impressive presentation: Looks professional but uses straightforward techniques
• Nostalgic appeal: Brings back childhood memories while creating new family traditions
• Make-ahead friendly: Components can be prepared in stages for stress-free assembly
• Versatile celebration cake: Perfect for birthdays, anniversaries, or “just because” gatherings
• Crowd-pleasing recipe: Delights both children and adults with its familiar flavors

For more cake recipes that transform simple ingredients into celebration-worthy desserts, visit our Cake & Sweet Bread Delights: Simple Baking Projects collection.

If you enjoy nostalgic desserts, you might also love our Chocolate Lasagna Recipe or our Chocolate Lava Cakes for more chocolate indulgence.

Simple Ingredients for Ding Dong Cake

Show Image Simple pantry ingredients transform into this impressive homemade Ding Dong cake – ready in about 45 minutes of active prep time!

For this nostalgic Ding Dong cake, you’ll need:

For the chocolate cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee (or hot water)

For the cream filling:

• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 (7 oz) jar marshmallow fluff

For the chocolate ganache:

• 1 cup heavy cream
• 1 1/2 cups semi-sweet chocolate chips
• 1 tablespoon corn syrup (optional, for shine)

My grandmother always emphasized using the best cocoa powder you can find. “Chocolate is the star here,” she would say, “so choose one worthy of the spotlight.” This small investment makes a noticeable difference in the final cake.

For special occasions that call for even more elaborate desserts, try our Easter Poke Cake or explore our Special Occasion Desserts collection for more festive ideas.

Easy Step-by-Step Preparation Ding Dong Cake

1. Preheat your oven to 350°F and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal – a lesson I learned after a heartbreaking cake collapse during my early baking years.
2. For the chocolate cake, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. My youngest son always takes this task, carefully leveling each measuring cup just as I’ve shown him.
3. Add eggs, buttermilk, oil, and vanilla, mixing until well combined. The batter will be thick at this stage. My daughter likes to count the strokes as she stirs, making it into a game.
4. Stir in hot coffee (or hot water), mixing until smooth. The batter will become thin – this is exactly what you want for a moist cake. “It’s like magic,” my middle child always says, watching the transformation.
5. Pour the batter evenly between the prepared pans and bake for 30-35 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
6. For the cream filling, beat butter until fluffy, then add powdered sugar, vanilla, and salt, mixing until smooth. Fold in marshmallow fluff until well combined. This step always involves negotiating with my children about who gets to lick the beaters.
7. Once the cakes are completely cool, level the tops if needed. Place one layer on a cake plate and spread the cream filling evenly, leaving about 1/2 inch border around the edge. My daughter takes this task very seriously, carefully creating an even layer.
8. Place the second cake layer on top, pressing gently to secure. Refrigerate for about 30 minutes to set the filling while you prepare the ganache.
9. For the chocolate ganache, heat heavy cream until just simmering. Pour over chocolate chips in a bowl and let stand for 2 minutes. Stir until smooth and glossy, then add corn syrup if using.
10. Allow ganache to cool until slightly thickened but still pourable. Pour over the chilled cake, using an offset spatula to guide it down the sides for complete coverage. My oldest son watches this step with anticipation, claiming it’s “like watching chocolate magic happen.”
11. Refrigerate the finished cake for at least 1 hour before serving to set the ganache completely. This waiting period tests everyone’s patience but results in clean, beautiful slices.

The entire active preparation takes about 45 minutes, plus baking and cooling time, making this Ding Dong cake a perfect weekend project when you want to create something special together.

My Best Tips for Perfect Ding Dong Cake

Through many birthday celebrations and family gatherings, I’ve refined my approach to this nostalgic cake:

For the moistest cake: Don’t skip the hot coffee – it enhances the chocolate flavor and creates an incredibly tender crumb. My husband was skeptical until he tasted the difference in a side-by-side comparison.

For the fluffiest filling: Beat the butter thoroughly before adding other ingredients, and fold in the marshmallow fluff gently to maintain its light texture. My first attempt taught me that overmixing here results in a dense rather than cloud-like filling.

For the shiniest ganache: Add the optional corn syrup and make sure the cake is well-chilled before pouring the slightly cooled ganache. The temperature contrast creates that perfect glossy coating that makes everyone say “wow” when the cake is presented.

For more chocolate dessert inspiration, check our comprehensive Homemade Dessert Recipes guide or try our Chocolate Chip Cookies for a simpler chocolate treat.

Answers to Your Ding Dong Cake Questions

Q: Can I make this cake without coffee? Absolutely! Hot water works as a substitute, though you’ll miss some depth of chocolate flavor. The hot liquid is what matters for the cake’s texture. My mother-in-law, who avoids caffeine, couldn’t tell the difference when I used decaffeinated coffee instead.

Q: How do I store this cake? Because of the cream filling, store this cake in the refrigerator for up to 5 days. Let it sit at room temperature for about 20 minutes before serving for the best flavor and texture.

Q: Can I freeze this Ding Dong Cake? Yes, but I recommend freezing the unfilled cake layers and preparing the filling and ganache fresh for the best texture. If you must freeze the completed cake, do so uncovered until solid, then wrap well and freeze for up to a month.

For simpler dessert options, try our No-Bake & Quick Treats collection for equally delicious but less time-intensive choices.

Ding Dong Cake: Where Nostalgia Meets Modern Celebration

There’s something magical about recreating childhood flavors in a more sophisticated form. Ding Dong Cake bridges generations – my husband connects to his childhood memories while our children create new ones, all around the same beloved flavor combination.

Last year, we surprised my father-in-law with this cake for his birthday. Watching his face light up with recognition and delight was worth every minute spent in the kitchen. “This tastes like my childhood, but better,” he said, going back for a second slice.

I hope this Ding Dong Cake brings your family as much joy as it has brought to mine. May it spark conversations about food memories across generations and create new traditions around your family table.

With warmth, Sophia

Homemade Ding Dong Cake

A nostalgic layer cake inspired by the classic snack cake, featuring moist chocolate cake, fluffy vanilla cream filling, and rich chocolate ganache.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 35 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 542 kcal

Ingredients

  

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee (or hot water)
• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 (7 oz) jar marshmallow fluff
• 1 cup heavy cream
• 1 1/2 cups semi-sweet chocolate chips
• 1 tablespoon corn syrup (optional, for shine)

Instructions

 

• Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
• In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
• Add eggs, buttermilk, oil, and vanilla, mixing until well combined.
• Stir in hot coffee (or hot water), mixing until smooth. The batter will be thin.
• Pour batter evenly between prepared pans and bake for 30-35 minutes until a toothpick inserted in center comes out with a few moist crumbs.
• Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
• For cream filling, beat butter until fluffy, then add powdered sugar, vanilla, and salt, mixing until smooth.
• Fold in marshmallow fluff until well combined.
• Once cakes are completely cool, level tops if needed. Place one layer on cake plate and spread cream filling evenly, leaving about 1/2 inch border.
• Place second cake layer on top, pressing gently to secure. Refrigerate for about 30 minutes.
• For chocolate ganache, heat heavy cream until just simmering. Pour over chocolate chips in a bowl and let stand for 2 minutes. Stir until smooth, then add corn syrup if using.
• Allow ganache to cool until slightly thickened but still pourable. Pour over chilled cake, using an offset spatula to guide it down the sides.
• Refrigerate finished cake for at least 1 hour before serving to set the ganache completely.

Notes

For the moistest cake, don’t skip the hot coffee – it enhances the chocolate flavor and creates an incredibly tender crumb.

The cake layers can be baked up to two days ahead and wrapped well, or frozen for up to a month.

Because of the cream filling, store this cake in the refrigerator for up to 5 days. Let it sit at room temperature for about 20 minutes before serving.

This recipe can be turned into about 24 cupcakes; bake for 18-20 minutes.

Keyword chocolate ganache cake, chocolate layer cake, cream filled cake, ding dong cake, nostalgic dessert