Chocolate Ding Dong Cake Recipe

If you have ever wished you could recreate the magic of that iconic chocolate snack cake at home, then this Chocolate Ding Dong Cake Recipe is your golden ticket. Packed with layers of moist, tender chocolate cake, a fluffy marshmallow cream filling, and a silky chocolate ganache glaze, it’s a nostalgic treat that delights both kids and grown-ups alike. Trust me, once you make this cake, you’ll be hooked on the way the rich cocoa flavor combines with luscious sweetness in every bite.

Ingredients You’ll Need

Don’t be intimidated by this Chocolate Ding Dong Cake Recipe—the ingredients are simple pantry staples that come together to build layers of deep chocolate flavor and creamy sweetness. Each item plays a critical role, from the buttermilk adding tenderness to the cake, to the marshmallow creme that creates that signature pillowy filling.

• 2 cups all-purpose flour: Provides the perfect structure for a soft but sturdy cake base.
• 2 cups granulated sugar: Sweetens every bite just right and helps with cake moisture.
• ¾ cup unsweetened cocoa powder: Gives the cake its rich chocolate intensity.
• 2 teaspoons baking soda: Helps the cake rise beautifully and stay fluffy.
• 1 teaspoon baking powder: Adds extra leavening for a delicate crumb.
• ½ teaspoon salt: Balances sweetness and enhances overall flavor.
• 1 cup buttermilk (room temperature): Tenderizes and adds subtle tang that wakes up the chocolate.
• ½ cup vegetable oil: Keeps the cake moist and soft for days.
• 2 large eggs: Binds ingredients and adds richness.
• 2 teaspoons vanilla extract: Boosts flavor depth with its warm, aromatic touch.
• 1 cup hot water or brewed coffee: Intensifies chocolate flavor and ensures a smooth batter.
• ½ cup unsalted butter (softened) for filling: Creates a creamy, fluffy texture.
• 1 cup powdered sugar for filling: Sweetens and lightens the cream filling.
• 1 (7 oz) jar marshmallow creme or fluff: The star for that classic tender, sweet filling.
• 1 teaspoon vanilla extract for filling: Adds subtle creaminess to the filling.
• 2 tablespoons heavy cream for filling: Perfects the texture, making the filling rich but airy.
• 1 cup semi-sweet chocolate chips for ganache: Provides glossy, melt-in-your-mouth topping.
• ½ cup heavy cream for ganache: Combines with chocolate chips for a silky finish.

How to Make Chocolate Ding Dong Cake Recipe

Step 1: Prepare Your Cake Batter

Start by preheating your oven to 350°F (175°C), ensuring it’s nice and ready to give your cake a perfect rise. Grease and flour two 9-inch round cake pans or line them with parchment paper for easy cake release. In a large bowl, whisk together your flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined. This dry mix forms the flavor and structure foundation for your cake!

Step 2: Mix in the Wet Ingredients

Next, add your buttermilk, vegetable oil, eggs, and vanilla extract into the dry blend. Beat everything until the batter becomes smooth and luscious. Now comes a secret weapon in the recipe—add one cup of hot water or brewed coffee. This thins the batter for a tender crumb and ignites the deep chocolate flavor. Don’t worry about the batter being thin—that’s exactly how it should be.

Step 3: Bake Your Chocolate Cake Layers

Divide your batter evenly between the prepared pans and pop them into the oven. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks so they can cool completely. Patience here makes all the difference for the filling step.

Step 4: Whip Up the Cream Filling

This is where the magic really happens—the classic cream filling! Beat the softened butter and powdered sugar until fluffy and airy. Then add your jar of marshmallow creme, vanilla extract, and heavy cream. Continue beating until you get a light, smooth, and pillowy filling that’s impossible not to spread over your cake layers.

Step 5: Assemble the Cake

Place one cooled cake layer on your serving plate, and spread the luscious cream filling evenly over the top. Gently add the second cake layer and apply a bit of pressure to ensure the filling settles perfectly between the two layers. You’re halfway there to that nostalgic indulgence!

Step 6: Make and Pour the Chocolate Ganache

For that decadent finish, heat the heavy cream just until simmering, then pour it over your chocolate chips in a bowl. Let this sit for 2 minutes before stirring until glossy and smooth. Allow the ganache to cool slightly—about 5 to 10 minutes—then pour it over the assembled cake, letting it drip beautifully down the sides. Refrigerate your masterpiece for at least 30 minutes before slicing for the best results.

How to Serve Chocolate Ding Dong Cake Recipe

Garnishes

The beauty of this cake lies in its chocolate simplicity, but feel free to add your own spin with a handful of mini chocolate chips sprinkled on top or a few toasted marshmallows browned under the broiler for that extra wow factor. A light dusting of cocoa powder or powdered sugar can also make the presentation pop.

Side Dishes

This indulgent Chocolate Ding Dong Cake Recipe pairs wonderfully with a scoop of vanilla ice cream or a simple fresh berry compote. If you want to lighten things up while savoring a slice, a cup of robust coffee or a creamy latte complements the chocolate notes perfectly.

Creative Ways to Present

Looking to impress guests? Serve individual slices on elegant dessert plates with a drizzle of caramel or raspberry sauce. Alternatively, stack mini versions of the cake in a trifle dish layered with whipped cream and chocolate shavings for a playful twist on presentation.

Make Ahead and Storage

Storing Leftovers

Once assembled, this cake should be stored in the refrigerator to maintain the freshness of the cream filling and ganache. Keeping it covered with plastic wrap or in an airtight container prevents drying out. Leftover slices stay delicious for up to 4 days.

Freezing

If you want to prepare ahead, this Chocolate Ding Dong Cake Recipe freezes beautifully. Wrap the whole cake tightly in plastic wrap followed by aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving for best texture.

Reheating

When ready to enjoy, bring the cake to room temperature by sitting it out for about 30 minutes. Avoid microwaving as the ganache and filling textures can change. Room temperature allows all the flavors and creamy textures to shine through perfectly.

FAQs

Can I use regular milk instead of buttermilk?

Yes, buttermilk adds a tangy note and helps tenderize the cake, so if you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5-10 minutes before using.

What’s the best way to make the ganache smooth?

Make sure your cream is just simmering—not boiling—when poured over the chocolate chips. Letting it sit and then stirring gently helps create that silky, glossy finish.

Can I substitute marshmallow creme in the filling?

If marshmallow creme isn’t handy, you can try homemade marshmallow fluff or a mixture of whipped cream with a bit of powdered sugar and vanilla, though textures will vary slightly.

Is this cake suitable for freezing after it’s assembled?

Yes! Just make sure to wrap the whole cake tightly to prevent freezer burn, and thaw it in the refrigerator overnight for the best results.

How do I prevent the cake layers from drying out?

Proper storage in an airtight container or wrapped tightly in plastic wrap in the fridge is key. Also, the cream filling and ganache help lock moisture into the cake.

Final Thoughts

This Chocolate Ding Dong Cake Recipe is hands down one of those recipes that feels like a warm hug in cake form. With its perfect layers of cocoa-rich cake, fluffy marshmallow filling, and shiny chocolate ganache, it turns any day into a celebration. I encourage you to try it, whether for a family gathering or just a sweet treat to brighten your afternoon. Once you do, it might just become your new favorite chocolate cake to bake and share again and again!

Chocolate Ding Dong Cake Recipe

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• Author: admin
• Total Time: 1 hour 30 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Chocolate Ding Dong Cake is a rich, indulgent layered dessert inspired by the classic snack cake. Featuring moist chocolate cake layers filled with a fluffy marshmallow cream and topped with a luscious chocolate ganache, it’s perfect for any special occasion or a decadent treat.

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Ingredients

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For the chocolate cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup buttermilk (room temperature)
• ½ cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup hot water or brewed coffee

For the cream filling:

• ½ cup unsalted butter (softened)
• 1 cup powdered sugar
• 1 (7 oz) jar marshmallow creme (or fluff)
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream

For the chocolate ganache:

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream

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Instructions

1. Prepare the cake pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
2. Make the cake batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Add in the buttermilk, vegetable oil, eggs, and vanilla extract. Beat everything together until the batter is smooth. Finally, stir in the hot water or brewed coffee until fully combined—the batter will be thin.
3. Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in their pans for 10 minutes, then transfer them to wire racks to cool completely.
4. Make the cream filling: In a mixing bowl, beat the softened unsalted butter and powdered sugar together until fluffy. Add the marshmallow creme, vanilla extract, and heavy cream, then beat until the filling is light and smooth.
5. Assemble the cake: Place one cooled cake layer on a serving plate. Spread the cream filling evenly over the top. Place the second cake layer on top and gently press down to secure the layers.
6. Prepare the chocolate ganache: Heat the heavy cream until it is just simmering, either in a saucepan on the stove or in the microwave. Pour the hot cream over the semi-sweet chocolate chips in a bowl. Let sit for 2 minutes to soften the chocolate, then stir gently until the ganache is smooth and glossy. Let it cool for 5–10 minutes to thicken slightly.
7. Finish the cake: Pour the cooled ganache over the top of the assembled cake, allowing it to drip down the sides for an elegant finish.
8. Chill before serving: Refrigerate the cake for at least 30 minutes to set the ganache and filling. Bring to room temperature before slicing and serving for the best flavor and texture.

Notes

• This cake is a rich and layered version of the classic Ding Dong snack cake.
• Store the cake in the refrigerator to maintain freshness and texture.
• Let the cake come to room temperature before serving to enjoy optimal flavor and softness.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American