Ding Dong Cake
If you grew up loving Hostess Ding Dongs, get ready for the ultimate upgrade! This Ding Dong Cake takes everything you love about the classic snack—rich chocolate cake, fluffy cream filling, and smooth ganache—and transforms it into a show-stopping dessert. It’s like a giant, homemade version of your favorite childhood treat but even more indulgent.
Ding Dong Cake
This cake isn’t just about nostalgia—it’s about pure chocolate bliss. The moist chocolate fudge cake pairs perfectly with the whipped vanilla cream filling, all topped with a silky, glossy chocolate ganache. It’s rich but not too heavy, making it the perfect dessert for any chocolate lover. Whether you’re baking for a special occasion or just treating yourself, this easy Ding Dong Cake recipe is a guaranteed hit.
Simple to Make, Yet Impressive to Serve
Despite looking bakery-worthy, this cake is actually super simple to make. A boxed cake mix keeps things easy, while the homemade cream filling and ganache take it to the next level. And if you want to get extra fancy, you can top it with Ding Dongs, whipped cream, or chocolate shavings for a fun, eye-catching presentation.
What You Will Love About This Recipe
Easy to Make: Thanks to a boxed cake mix, this dessert comes together quickly with minimal effort.
Decadent Layers: Rich chocolate cake, sweet and creamy filling, and smooth ganache make every bite irresistible.
Great for Any Occasion: Whether you’re making it for a family gathering, a potluck, or just because you’re craving chocolate, this cake never disappoints!
Customizable: Add whipped cream, sprinkles, or even cut-up Ding Dongs on top for extra fun and flair.
Ingredients:
- 1 (15.25oz) Box Chocolate Cake (I used Betty Crocker Chocolate Fudge), plus eggs, oil, and water listed on the box
- Hostess Ding Dongs, For Decoration (optional)
For the Cream Filling:
- ½ Cup Salted Butter, Softened
- ⅔ Cup Shortening
- ¾ Cup Granulated White Sugar
- 1 Teaspoon Vanilla Extract
- ½ (4oz) Evaporated Milk
For the Chocolate Ganache
- ¾ Cup Heavy Cream
- 1 Cup (8oz) Dark Chocolate, Chopped
How to Make Ding Dong Cake
- Bake the chocolate fudge cake according to package instructions in a 9×13” baking pan. Allow the cake to cool completely.
For the Cream Filling:
- To the bowl of a stand mixer, add all of the cream filling ingredients. Beat on HIGH for 8-10 minutes or until smooth, creamy and fluffy.
- Evenly spread over the cooled chocolate fudge cake. Set aside.
For the chocolate ganache:
- Add the chopped dark chocolate to a small heat safe mixing bowl.
- In a small saucepan, heat the heavy cream over medium until it just starts to boil.
- Pour the hot heavy cream over the chopped chocolate, cover with plastic wrap and let stand for 3 minutes.
- After 3 minutes, mix together with a rubber spatula or whisk until smooth and the chocolate has fully incorporated into the heavy cream. Allow to cool for 3 minutes.
- Pour the chocolate ganache over the cream filling on the cake and carefully spread evenly. Allow the chocolate ganache to set before slicing, about 15 minutes.
For decorating: (optional)
- If decorating with ding dongs, cut the ding dongs into quarters and lightly press them into the ganache before allowing the ganache to set.
- Other optional decorations: Whipped cream, chocolate sprinkles, and shaved chocolate.
Tips & Tricks
- ✔ Let the Cake Cool Completely – Spreading the cream filling on a warm cake will cause it to melt. Be patient!
- ✔ Beat the Filling Thoroughly – Whipping the filling for a full 8-10 minutes ensures it gets light, fluffy, and perfectly spreadable.
- ✔ Use High-Quality Chocolate – For the best ganache, opt for good-quality dark chocolate instead of chocolate chips, which may have added stabilizers.
- ✔ Chill Before Serving – While not required, refrigerating the cake for an hour before slicing helps set the layers and enhances the flavor.
FAQs
Ding Dong Cake
Ding Dong cake with box cake mix is one of the easiest and most delicious cakes that you will create. It is made with a box of chocolate cake mix, has a delicious cream filling, and a layer of chocolate ganache on top. The best part about this cake? It tastes just like Ding Dongs we all love, but in a 13x9 cake!
Ingredients
- 1 (15.25oz) Box Chocolate Cake (I used Betty Crocker Chocolate Fudge), plus eggs, oil, and water listed on box
- Hostess Ding Dongs, For Decoration (optional)
- For the Cream Filling:
- ½ Cup Salted Butter, Softened
- ⅔ Cup Shortening
- ¾ Cup Granulated White Sugar
- 1 Teaspoon Vanilla Extract
- ½ (4oz) Evaporated Milk
- For the Chocolate Ganache
- ¾ Cup Heavy Cream
- 1 Cup (8oz) Dark Chocolate, Chopped
Instructions
- Bake the chocolate fudge cake according to package instructions in a 9x13” baking pan. Allow the cake to cool completely.
For the Cream Filling:
- To the bowl of a stand mixer, add all of the cream filling ingredients. Beat on HIGH for 8-10 minutes or until smooth, creamy and fluffy.
- Evenly spread over the cooled chocolate fudge cake. Set aside.
For the chocolate ganache:
- Add the chopped dark chocolate to a small heat safe mixing bowl.
- In a small saucepan, heat the heavy cream over medium until it just starts to boil.
- Pour the hot heavy cream over the chopped chocolate, cover with plastic wrap and let stand for 3 minutes.
- After 3 minutes, mix together with a rubber spatula or whisk until smooth and the chocolate has fully incorporated into the heavy cream. Allow to cool for 3 minutes.
- Pour the chocolate ganache over the cream filling on the cake and carefully spread evenly. Allow the chocolate ganache to set before slicing, about 15 minutes.
For decorating: (optional)
- If decorating with ding dongs, cut the ding dongs into quarters and lightly press into the ganache before allowing the ganache to set.
- Other optional decorations: Whipped cream, chocolate sprinkles, shaved chocolate.
Notes
Prep time: 25 Minutes
Cook time: 5 Minutes (for ganache)
Total time: 30 Minutes
Yields: 12 Servings
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 347Total Fat: 30gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 66mgSodium: 114mgCarbohydrates: 20gFiber: 0gSugar: 18gProtein: 2g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
