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Ding Dong Cake

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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

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.

Ding Dong Cake

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.

Ding Dong Cake

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. 
Ding Dong Cake
  • Other optional decorations: Whipped cream, chocolate sprinkles, and shaved chocolate.
ding dong cake

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.
Ding Dong Cake

FAQs

Absolutely! This cake actually tastes even better the next day after the flavors have melded together. Just store it covered in the fridge and let it sit at room temperature for a few minutes before serving.

Keep the cake covered in the refrigerator for up to 5 days. You can also freeze individual slices for a quick and indulgent treat later!

Definitely! If you prefer a sweeter ganache, swap out the dark chocolate for milk chocolate or a mix of both.

Ding Dong Cake
ding dong cake long pin
Ding Dong Cake

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

  1. Bake the chocolate fudge cake according to package instructions in a 9x13” baking pan. Allow the cake to cool completely.

For the Cream Filling:

  1. 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. 
  2. Evenly spread over the cooled chocolate fudge cake. Set aside.

For the chocolate ganache:

  1. Add the chopped dark chocolate to a small heat safe mixing bowl.
  2. In a small saucepan, heat the heavy cream over medium until it just starts to boil.
  3. Pour the hot heavy cream over the chopped chocolate, cover with plastic wrap and let stand for 3 minutes.
  4. 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.
  5. 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)

  1. If decorating with ding dongs, cut the ding dongs into quarters and lightly press into the ganache before allowing the ganache to set. 
  2. 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:

12

Serving Size:

1

Amount Per Serving: Calories: 347Total Fat: 30gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 66mgSodium: 114mgCarbohydrates: 20gFiber: 0gSugar: 18gProtein: 2g

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