If you’ve ever wished you could turn your favorite childhood treat into a show-stopping homemade dessert, this Ding Dong Cake is about to make your dreams come true. Imagine hefty layers of ultra-moist chocolate cake, sandwiched together with the fluffiest, creamiest filling, then absolutely drenched in a shiny, luscious chocolate ganache. Every bite is nostalgic and bakery-worthy, with just enough sweetness and an irresistible old-school chocolate flavor. Whether you’re serving this at a party or saving it for a Tuesday pick-me-up, Ding Dong Cake steals the spotlight and almost guarantees smiles all around.

Ingredients You’ll Need

There’s something so comforting about familiar, pantry-friendly baking ingredients, and each one here plays a crucial role in pulling off an authentic Ding Dong Cake. From the rich cocoa base to the velvety filling and glossy ganache, these essentials pile on flavor and that signature texture.

Chocolate cake mix (1 box, 15.25 oz): This shortcut not only delivers classic chocolate flavor but ensures the layers stay consistently moist and tender every time.
All-purpose flour (5 tablespoons): This is the secret to thickening the dreamy cream filling, making it lush and sturdy between cake layers.
Whole milk (1 cup): Adds creaminess to the filling—whole milk makes the texture rich and full-bodied.
Unsalted butter, softened (1 cup): Gives the filling an unbeatable richness and whips up fluffy and smooth.
Granulated sugar (1 cup): Sweetens both the filling and the overall cake experience, balancing the chocolatey depth.
Vanilla extract (1 teaspoon): Rounds out the filling with fragrant warmth and nostalgic bakery notes.
Salt (1/8 teaspoon): Just a pinch sharpens the flavors and keeps the sweetness in check.
Semi-sweet chocolate chips (2 cups): The perfect ganache base, melting into a shiny, decadent drizzle.
Heavy cream (1 cup): When gently warmed, it transforms the chocolate chips into a pourable, glossy ganache.

How to Make Ding Dong Cake

Step 1: Bake the Chocolate Cake Layers

Begin by mixing and baking the chocolate cake according to the instructions on the box, but divide the batter evenly between two 9-inch round pans. This ensures each layer bakes up tall and tender, with plenty of surface area for the creamy filling. Let the cakes cool completely in the pans—patience is key here for smooth assembly later.

Step 2: Prepare the Fluffy Cream Filling

In a small saucepan, whisk together the flour and whole milk over medium heat. Stir constantly, letting the mixture simmer gently until it thickens, which should take about 3 to 5 minutes. You’re aiming for a thick, pudding-like paste. Remove it from the heat and allow it to cool completely—this step is crucial so your filling doesn’t curdle or separate later.

Step 3: Whip the Butter and Sugar

While your flour mixture is cooling, beat the softened butter, sugar, vanilla, and salt together in a large mixing bowl. Use a hand mixer or stand mixer and keep going until the mixture is noticeably light, fluffy, and a little airy—about 3 minutes should do it.

Step 4: Combine for the Ultimate Filling

Once your flour-milk base is fully cooled, add it to the butter mixture. Crank your mixer to high and beat for 3 to 5 minutes until the filling is smooth, luscious, and almost cloud-like. This filling is key to the Ding Dong Cake experience, so don’t skimp on mixing!

Step 5: Assemble the Cake

Carefully set one cooled cake layer on a serving plate. Generously spread the fluffy filling all over the top, smoothing it right to the edges. Gently place the second cake layer on top, pressing lightly to seal the “sandwich.”

Step 6: Make and Pour the Ganache

Pour the chocolate chips into a heatproof bowl. In a small saucepan, heat the heavy cream until steaming but not boiling. Pour the hot cream over the chocolate chips and let it sit undisturbed for a couple of minutes to help the chips melt. Then stir gently until you have a silky, shiny ganache. Pour this glossy ganache over the cake, smoothing it out and letting it cascade naturally down the sides.

Step 7: Chill, Slice, and Enjoy!

Refrigerate your finished Ding Dong Cake for at least an hour before slicing, which helps the filling set and makes clean slices. Trust me, the wait is worth it—the flavors and textures meld beautifully, creating a dessert that tastes just as good as it looks.

How to Serve Ding Dong Cake

Garnishes

A classic Ding Dong Cake looks gorgeous with just its gleaming ganache, but you can take it over the top with a few extra touches. Try a scatter of chocolate shavings, a handful of fresh berries, or a dusting of powdered sugar. Even a simple dollop of whipped cream adds a festive finish!

Side Dishes

This cake is rich and chocolatey, so something light and refreshing makes for an awesome pairing. Serve slices alongside a scoop of vanilla ice cream, a glass of cold milk, or a platter of fresh strawberries or raspberries for contrast.

Creative Ways to Present

Make your Ding Dong Cake the star of the dessert table by cutting it into petite squares for a party tray, or layer slices into parfait glasses with extra whipped cream and crumbled cookies for a twist. For birthdays, top the cake with candles and a playful sprinkling of mini chocolate chips.

Make Ahead and Storage

Storing Leftovers

Leftover Ding Dong Cake will keep well in the fridge for up to four days. Cover it tightly with plastic wrap or store individual slices in airtight containers to help preserve its moisture and creamy filling.

Freezing

The cake can be frozen if you want to plan ahead. Chill it thoroughly first, then wrap whole or sliced pieces tightly in a double layer of plastic wrap and foil. Store in the freezer for up to two months. Thaw in the fridge before serving, and the cake will taste just as indulgent.

Reheating

If you prefer your cake just slightly warm, you can microwave individual slices for about 10–15 seconds. This softens the ganache and filling a little, making the chocolate even more decadent. Just be careful not to overheat, or the filling may melt out!

FAQs

Can I use homemade chocolate cake instead of a mix?

Absolutely! If you have a favorite scratch-made chocolate cake recipe, feel free to use it in place of the boxed mix. Just make sure to bake the batter in two 9-inch rounds for the best Ding Dong Cake structure.

What if I don’t have heavy cream for the ganache?

You can substitute full-fat coconut milk or even half-and-half in a pinch, though the ganache might be slightly less rich. Avoid skim milk, as it won’t provide enough body or shine.

Can this be made dairy-free?

With a few swaps, yes! Use plant-based butter and a non-dairy milk in the filling. For the ganache, try coconut cream and dairy-free chocolate chips. The result still channels all the classic Ding Dong Cake goodness.

Why did my cream filling seem greasy or separate?

This usually happens if the flour-milk mixture wasn’t fully cooled before being beaten with the butter. Chilling it completely and mixing for the full 3–5 minutes creates the smoothest, fluffiest filling.

How far in advance can I make this cake?

Ding Dong Cake is actually best when made a day in advance! As it chills overnight, the flavors blend beautifully and the filling stabilizes, giving you perfect slices every time.

Final Thoughts

Baking a Ding Dong Cake at home is so much more than just making dessert—it’s reliving favorite flavors, making memories, and sharing slices of joy with everyone at the table. Go ahead, give it a try, and let this beloved retro treat bring a big smile to your next celebration!

Ding Dong Cake Recipe

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4.5 from 27 reviews

Author: admin
Total Time: 2 hours
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the decadent delight of Ding Dong Cake, a rich and luscious chocolate cream-filled dessert that is sure to impress. This layered chocolate cake with a velvety ganache topping is a perfect treat for any occasion.

Ingredients

Scale

For the Cake:

1 box (15.25 oz) chocolate cake mix plus ingredients listed on the box

For the Filling:

5 tablespoons all-purpose flour
1 cup whole milk
1 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon salt

For the Ganache:

2 cups semi-sweet chocolate chips
1 cup heavy cream

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Instructions

Prepare the Chocolate Cake: Follow package instructions to prepare the chocolate cake in two 9-inch round cake pans. Let cakes cool completely.
Make the Filling: Whisk flour and milk in a saucepan over medium heat until thickened. Cool completely. Beat butter, sugar, vanilla, and salt until fluffy. Add cooled flour mixture and beat until smooth. Spread filling over one cake layer and top with the second layer.
Prepare the Ganache: Place chocolate chips in a bowl. Heat cream until steaming, then pour over chocolate. Stir until smooth. Pour ganache over the cake, allowing it to drip down the sides.
Chill and Serve: Refrigerate the cake for at least 1 hour before slicing.