Classic Ding Dong Cake Made from Scratch
If you grew up loving Hostess Ding Dongs or Ho Hos, you’re in for a real treat! This homemade Ding Dong Cake recipe takes everything you love about the classic snack cake and makes it even better.
With its rich, chocolate cake layers, a light and fluffy cream filling, and a decadent chocolate ganache coating, this cake is a chocolate lover’s dream. Unlike the store-bought version, this scratch-made chocolate cake is moist, flavorful, and free from artificial waxy coatings.
Whether you’re making it for a birthday, family gathering, or just to satisfy a chocolate craving, this old-fashioned Ding Dong cake recipe will become a staple in your kitchen!
Why You’ll Love This Ding Dong Cake Recipe
✔ Rich & Moist Chocolate Cake – Made with coffee and cocoa powder for an ultra-chocolatey taste.
✔ Fluffy Cream Filling – Light, buttery, and melts in your mouth.
✔ Silky Chocolate Ganache – A smooth, glossy finish that makes this cake irresistible.
✔ No Artificial Ingredients – Unlike store-bought Ding Dongs, this version tastes fresh and homemade.
✔ Perfect for Any Occasion – Ideal for birthday parties, potlucks, or just a weekend treat.
✔ Freezer-Friendly – You can make this cake ahead of time and freeze it for later.
Ingredients for Ding Dong Cake
For the Chocolate Cake:
- ½ cup (113g) unsalted butter, softened – Adds richness and moisture.
- 1 ½ cups (300g) granulated sugar – Sweetens and balances the cocoa flavor.
- 2 large eggs – Helps bind the cake batter and add structure.
- 1 ½ cups (190g) all-purpose flour – Provides the cake’s base.
- ½ cup (50g) unsweetened dark chocolate cocoa powder – Gives the cake a deep, rich chocolate flavor.
- ½ teaspoon kosher salt – Enhances the chocolate taste.
- 1 teaspoon baking soda – Helps the cake rise.
- ½ teaspoon baking powder – Adds extra lightness.
- ½ cup (120ml) strong brewed coffee, cooled – Intensifies the chocolate flavor.
- ½ cup (120ml) whole milk – Keeps the cake soft and tender.
For the Cream Filling:
- 5 tablespoons (40g) all-purpose flour – Helps thicken the filling.
- 1 cup (240ml) whole milk – Creates a smooth and creamy consistency.
- 1 teaspoon vanilla extract – Enhances the flavor.
- 1 cup (226g) unsalted butter, softened – Adds richness and fluffiness.
- 1 cup (200g) granulated sugar – Sweetens the filling.
For the Chocolate Ganache:
- 1 bag (12 oz / 340g) semi-sweet chocolate chips – Creates a glossy, smooth ganache.
- 1 ¼ cups (300ml) heavy whipping cream – Gives the ganache a silky texture.
Step-by-Step Instructions: How to Make Ding Dong Cake
This scratch-made Ding Dong cake comes together in three simple parts: chocolate cake, cream filling, and chocolate ganache.
Step 1: Prepare the Cake Pans & Preheat Oven
- Preheat your oven to 350°F (176°C).
- Grease and flour two 9-inch round cake pans, or spray them with nonstick baking spray.
- Set aside while you prepare the batter.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder.
- Set aside.
Step 3: Prepare the Wet Ingredients
- In a measuring cup, combine the cooled coffee with milk and set aside.
Step 4: Cream the Butter & Sugar
- In another large bowl, use an electric mixer to beat the butter and sugar for 5 minutes until light and fluffy.
- Beat in the eggs, one at a time, until fully incorporated.
Step 5: Combine the Batter
- Slowly add the dry ingredients to the butter mixture, alternating with the coffee/milk mixture, in three additions.
- Mix just until combined, being careful not to overmix.
- Beat the batter for 2-3 minutes until fluffy.
Step 6: Bake the Cakes
- Divide the batter evenly between the two prepared cake pans.
- Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
How to Make Ding Dong Cake Cream Filling
This light and fluffy vanilla filling is the perfect complement to the rich chocolate cake.
Step 1: Cook the Milk & Flour Mixture
- In a small saucepan, whisk together flour and milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency.
- Remove from heat and stir in vanilla extract.
- Let it cool completely before using.
Step 2: Beat the Butter & Sugar
- In a large mixing bowl, beat the butter and sugar until light and fluffy (about 4 minutes).
- Slowly add the cooled flour-milk mixture, continuing to beat until it reaches a whipped cream-like consistency.
How to Make Chocolate Ganache
This silky-smooth chocolate ganache creates the perfect finishing touch.
Step 1: Melt the Chocolate & Heavy Cream
- Place the chocolate chips in a microwave-safe bowl.
- Pour the heavy cream over the chocolate.
- Microwave for 1 minute, then stir until smooth.
- If needed, microwave for another 15-30 seconds, but don’t overheat.
- Set aside while you assemble the cake.
Assembling the Ding Dong Cake
Now it’s time to put everything together!
Step 1: Layer the Cake
- Place the first layer of cooled cake onto a cake stand or serving plate.
- Spread all of the cream filling evenly over the top.
- Place the second cake layer on top.
Step 2: Pour the Ganache
- Slowly pour the chocolate ganache over the cake, allowing it to drip down the sides.
- Use an offset spatula to smooth the ganache evenly.
Step 3: Let the Cake Set
- Allow the cake to sit for at least 15 minutes so the ganache can firm up.
- Slice and enjoy!
Serving & Storage Tips
✨ Serving Suggestions:
- Serve chilled or at room temperature for the best flavor.
- Pair with a scoop of vanilla ice cream or a hot cup of coffee.
❄ Storage Tips:
- Store in an airtight container in the fridge for up to 5 days.
- To freeze, wrap individual slices in plastic wrap and store in an airtight freezer bag for up to 3 months.
Final Thoughts: The Best Homemade Ding Dong Cake Recipe
This from-scratch Ding Dong cake is so much better than store-bought! With moist chocolate cake, fluffy cream filling, and silky ganache, it’s a guaranteed crowd-pleaser.
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