Introduction
If you grew up loving Hostess Ding Dongs—those delightful chocolate-coated snack cakes with a creamy filling—then you’re in for a treat! The Ding Dong Cake is a homemade, supersized version of this childhood favorite, packed with rich chocolate cake layers, a luscious cream filling, and a silky chocolate ganache. This cake is perfect for celebrations, gatherings, or just indulging in a slice of nostalgia.
In this article, we’ll dive deep into everything you need to know about making a delicious Ding Dong Cake from scratch. From selecting the best ingredients to step-by-step instructions and expert tips, this guide will ensure your cake turns out moist, fluffy, and utterly irresistible.
Ingredients for Ding Dong Cake
To create the perfect Ding Dong Cake, you’ll need three key components:
- A rich chocolate cake base that is moist and decadent.
- A creamy, fluffy filling that mimics the original Ding Dong’s vanilla cream.
- A glossy chocolate ganache that coats the entire cake with a smooth, luxurious finish.
1. Chocolate Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk (or whole milk with 1 tbsp vinegar)
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water or strong brewed coffee (enhances chocolate flavor)
2. Cream Filling Ingredients
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 jar (7 oz) marshmallow fluff
- 1 teaspoon vanilla extract
- ¼ cup heavy cream (to adjust texture)
3. Chocolate Ganache Ingredients
- 1 cup heavy whipping cream
- 8 oz semi-sweet chocolate, chopped (or high-quality chocolate chips)
- 1 tablespoon butter (optional, for extra shine)
Step-by-Step Instructions
Step 1: Baking the Chocolate Cake
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Mix the batter: Gradually add the wet mixture to the dry ingredients, stirring until just combined. Then, pour in the hot water (or coffee) and mix until the batter is smooth. The batter will be thin—this is normal!
- Bake: Divide the batter evenly between the two pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes completely before assembling. You can speed this up by placing them in the fridge for about 30 minutes.
Step 2: Making the Cream Filling
- In a large bowl, beat the butter and powdered sugar together until light and fluffy (about 3-4 minutes).
- Add the marshmallow fluff and vanilla extract and continue beating until smooth.
- Slowly pour in the heavy cream and mix until the filling is light, creamy, and spreadable. If too thick, add a little more cream. If too thin, add more powdered sugar.
Step 3: Preparing the Chocolate Ganache
- Heat the cream: In a small saucepan, heat the heavy whipping cream over medium heat until it’s hot but not boiling. Remove from heat.
- Melt the chocolate: Pour the hot cream over the chopped chocolate (or chocolate chips) and let sit for 1-2 minutes. Stir until smooth.
- Add butter (optional): This gives the ganache a glossy finish. Stir well and let it cool slightly before pouring.
Step 4: Assembling the Cake
- Trim the cake layers: If the cakes have domed tops, use a serrated knife to level them for even stacking.
- Spread the cream filling: Place one cake layer on a serving plate. Spread the cream filling evenly over the top, reaching the edges.
- Add the second layer: Gently place the second cake layer on top of the cream filling.
- Pour the ganache: Slowly pour the slightly cooled chocolate ganache over the cake, letting it drip down the sides for a decadent finish.
- Chill: Refrigerate the cake for at least 1 hour before slicing to allow the ganache to set properly.
Serving & Storage Tips
Serving Suggestions
- Serve chilled or at room temperature for the best flavor.
- Pair with a glass of milk, hot coffee, or vanilla ice cream.
- Garnish with chocolate shavings, sprinkles, or whipped cream for extra flair.
Storage Tips
- Refrigerate: Store the cake in an airtight container in the fridge for up to 5 days.
- Freeze: You can freeze the cake for up to 2 months. Wrap slices in plastic wrap and store them in a freezer-safe container. Thaw in the fridge overnight before serving.
Variations & Expert Tips
Variations
- Dark Chocolate Lover’s Version:
- Use dark cocoa powder and dark chocolate ganache for a richer, less sweet cake.
- Lighter Cream Filling:
- Swap marshmallow fluff for whipped cream or cream cheese frosting for a less sweet, more balanced taste.
- Extra Moist Cake:
- Add ½ cup sour cream to the cake batter for a super moist texture.
- Coffee Infusion:
- Add 1 teaspoon of espresso powder to the batter to enhance the chocolate flavor.
Why You’ll Love This Ding Dong Cake
- Perfect Balance of Flavors: The rich chocolate cake, light marshmallow filling, and silky ganache create a harmonious bite every time.
- Easy to Make at Home: While it looks impressive, this cake is simple enough for beginner bakers.
- Crowd-Pleaser: Whether for a birthday, holiday, or casual get-together, this cake is always a hit.
- Better than Store-Bought: Homemade always wins in flavor, texture, and quality!
Conclusion
If you’re a chocolate lover, this Ding Dong Cake is a must-try. With its decadent layers of chocolate cake, creamy filling, and glossy ganache, it’s the perfect homemade dessert that brings back childhood memories while delivering a gourmet experience.
So, what are you waiting for? Get your apron on, preheat that oven, and make a Ding Dong Cake that will impress everyone! 🎂🍫✨
Let me know how it turns out or if you have any questions. Enjoy! 😊
