If you grew up loving those classic chocolate Ding Dongs, this Copycat Ding Dong Cake is about to blow your mind. Imagine a rich, moist chocolate cake, layered with sweet, fluffy cream filling, and topped with a smooth, glossy chocolate ganache—every bite is pure indulgence.
This cake isn’t just delicious—it’s a total crowd-pleaser. Bring it to a party, and get ready for the compliments to pour in. People will think you spent hours making it, but it’s surprisingly easy to pull together with just a few steps.
Whether you’re baking for a birthday, a potluck, or just to treat yourself, this recipe captures that nostalgic, store-bought flavor with the freshness and richness of homemade cake.
Moist. Chocolaty. Creamy. Dreamy. This Ding Dong Cake hits all the right notes—and it’s guaranteed to make you the star of any gathering.
INGREDIENTS:
- For the cake:
- 1/2 cup unsweetened dark chocolate cocoa powder
- 1/2 tsp kosher salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup strong brewed coffee, cooled
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 cup milk
- For the cream filling:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 5 Tbsp all-purpose flour
- 1 cup milk
- 1 tsp vanilla extract
- For the ganache:
- 1 bag (12 oz) semi-sweet chocolate morsels
- 1 1/4 cup heavy whipping cream
INSTRUCTIONS:
For the cake:
1 ) Spray two 9-inch cake pans with baking spray. Set aside. Preheat oven to 350°F. In a bowl, combine the flour, cocoa, salt, baking soda, and baking powder. Set aside. In a measuring cup, combine cooled coffee with milk*. Set aside.
2 ) In a large mixing bowl, beat butter and sugar for 5 minutes with an electric mixer. Beat in eggs, one at a time. Slowly add in dry ingredients and alternate with the coffee/milk mixture (about 3 additions of each).
3 ) Once all the ingredients are added, beat the cake mixture for about 2-3 minutes until fluffy (scraping down the sides of the bowl as needed).
4 ) Divide cake batter into the two cake pans. Bake in the oven for 25 minutes. Remove and allow to cool about 10 minutes in pan. Invert on a wire rack and cool completely.
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For the cream filling:
1 ) In a small saucepan, combine the flour with milk, whisking until lumps removed. Turn on medium heat and continue to whisk until the mixture becomes thick, like a pudding.
Remove from heat and stir in vanilla. Cool completely.
2 ) In a mixing bowl, combine butter and sugar, beat until light and fluffy (about 4 minutes). Slowly add in the COOLED milk mixture, beating until combined. It may curdle slightly in the beginning, that’s okay, keep beating until it becomes the texture of whipped cream!
For the ganache:
1 ) In a glass bowl (safe for the microwave) combine semi-sweet chocolate with heavy cream. Heat for 1 minute.
2 ) Remove from microwave and stir until smooth (you may need to heat for another 15-30 seconds). Do not overheat. Set aside while you begin to assemble the cake.
To assemble:
1 ) Place the first layer of cooled cake on a cake plate. Top it with ALL of the cream filling. Add the second layer of cake on top.
2 ) Slowly pour the ganache over the cake, using an offset spatula to help cover the top and sides. Allow to set, about 15 minutes. Slice and enjoy!
Notes: The coffee in the cake does NOT give it a coffee flavor, it just boosts the chocolate flavor. If you desire, you can replace the 1/2 cup of coffee with an additional 1/2 cup of milk instead (making the total amount 1 cup of milk)
Pro Tips for the Best Ding Dong Cake
- Use High-Quality Cocoa Powder
A rich, dark cocoa powder brings out that deep chocolate flavor in the cake layers. - Don’t Skip the Cream Filling
The fluffy marshmallow-style filling is what makes it a true Ding Dong copycat. Make sure it’s whipped until light and airy. - Ganache = The Final Touch
Pour warm ganache over a chilled cake for a silky, bakery-style finish that sets beautifully. - Chill Before Slicing
Let the cake chill in the fridge for at least 1 hour after assembling to help it hold its shape and keep the ganache firm. - Make It in Layers or as a Sheet Cake
Both work great—just adjust the baking time depending on the pan size you choose. - Add a Hint of Espresso
Just a teaspoon of espresso powder in the batter intensifies the chocolate flavor without adding coffee taste. - Garnish With Chocolate Shavings or Berries (Optional)
Dress it up for special occasions with elegant toppings.
FAQ – Copycat Ding Dong Cake
What kind of filling is used in Ding Dong Cake?
- A light and fluffy marshmallow or whipped cream filling, similar to the snack cake version, made with butter, powdered sugar, and marshmallow fluff or cream.
Can I make this cake ahead of time?
- Yes! It tastes even better the next day. Store covered in the fridge for up to 4 days.
Can I freeze Ding Dong Cake?
- Yes! Wrap individual slices or the whole cake in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge.
What’s the best pan to use?
- A 9×13 pan or two 8-inch round pans work best. For a layer cake look, go with round pans.
How do I make the ganache shiny?
- Use a 1:1 ratio of heavy cream and chocolate chips, stir until smooth, and pour over the chilled cake.
Can I make this gluten-free?
- Yes, just use a 1:1 gluten-free baking flour and double-check that your chocolate and marshmallow ingredients are GF-certified.
Can I make cupcakes with this recipe?
- Absolutely! Just pipe the filling into the center of each cupcake and top with ganache for mini Ding Dongs.
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- WHAT TO KNOW ABOUT FRESH CASHEW APPLES
- EASY HOMEMADE PIZZA
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- EASY HOMEMADE PICKLED BEETS
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Adapted from:source
