If you’re the kind of person who grew up sneaking those nostalgic lunchbox treats, you’re going to fall head-over-heels for Ding Dong Cake. Imagine rich layers of devil’s food cake encasing a cloud-like vanilla cream and swaddled in decadent chocolate ganache—every bite a throwback to childhood, only better, because this homemade version tastes like pure love and chocolatey joy. It’s the ultimate party cake, the weeknight “just because” bake, and the crave-worthy dessert all at once.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed by how just a handful of easy-to-find ingredients come together to make something this magical. Each one is essential—building flavor, giving you that memorable texture, and bringing out those iconic chocolate-and-cream contrasts.
- Devil’s food cake mix: The deep chocolate flavor and fluffy texture make this the perfect foundation for Ding Dong Cake.
- Whole milk: Adds richness to the cream filling and helps it whip up extra smooth.
- All-purpose flour: Thickens the cream filling to that classic, almost marshmallowy texture.
- Unsalted butter (softened): Makes the filling rich and spreadable, and combines seamlessly with sugar.
- Granulated sugar: Sweetens the filling and balances the dark chocolate layers.
- Vanilla extract: Brings a note of warmth and complexity to the cream filling—don’t skip it!
- Heavy cream: Essential for creating a silky, glossy ganache that drapes perfectly over your cake.
- Semisweet chocolate chips: Melt down into that dreamy, fudgy ganache topping.
How to Make Ding Dong Cake
Step 1: Bake the Cake
Start by preparing your devil’s food cake mix as directed on the package, then divide the batter between two greased and floured 9-inch round pans. After baking (usual timing is 25–30 minutes), let those chocolatey layers cool completely—trust me, this step is worth the wait for perfect slicing and stacking later!
Step 2: Make the Cream Filling
In a small saucepan, continuously whisk the flour and milk over medium heat until you get a thick, smooth paste—this usually takes about five minutes. Set it aside to cool to room temperature; you want it entirely cool so the next step comes out fluffy, not runny. In a separate bowl, beat together the softened butter and sugar until light and creamy. Once the flour mixture is cool, add it (along with vanilla) to the butter and sugar, then beat on high for 3–5 minutes until it’s ultra fluffy and mousse-like.
Step 3: Assemble the Layers
Place one of your cooled cake layers on a serving platter and generously spread the cream filling right to the edges. Top it with your second cake layer, pressing gently. Now the hardest part—pop the whole thing in the fridge to chill while you move on to the ganache.
Step 4: Make the Ganache
Heat up the heavy cream in a saucepan until you see little bubbles forming around the edges (don’t let it fully boil). Pour that hot cream over your chocolate chips in a heatproof bowl. Let it stand for two minutes to melt the chocolate, then stir until it turns velvety and luscious.
Step 5: Cover and Chill
Once your ganache is smooth and slightly cooled, pour it over the chilled cake, letting it drip dramatically down the sides. Chill the finished Ding Dong Cake for at least an hour to set the layers—the anticipation is real, but the result is so worth it!
How to Serve Ding Dong Cake
Garnishes
A Ding Dong Cake is a showstopper with just its glossy ganache, but a sprinkle of shaved chocolate, a flurry of white chocolate curls, or even a few fresh berries makes every slice feel extravagant. For a party, try tiny piped rosettes of whipped cream or a dusting of cocoa powder for bakery vibes.
Side Dishes
Because this cake is so decadent, keep your sides simple—serve with a scoop of vanilla ice cream or a cup of fresh berries to brighten up all that rich chocolate. A strong cup of coffee or tall glass of cold milk never hurt either!
Creative Ways to Present
Unleash your creativity: serve Ding Dong Cake as a dramatic centerpiece on a cake stand, or turn it into adorable mini-cakes by using a round biscuit cutter after assembly (perfect for parties). You can even layer it in jars for a fun, portable treat. Stack slices on vintage plates for retro charm or add edible gold leaf for the wow factor!
Make Ahead and Storage
Storing Leftovers
Cover leftovers tightly and pop them in the fridge, where they’ll keep beautifully for up to four days. The filling stays fluffy and the ganache holds its shine—just be sure to cover the cut surfaces so the cake doesn’t dry out.
Freezing
Ding Dong Cake freezes like a dream. Wrap slices (or the whole cake) securely in plastic wrap and aluminum foil, then freeze for up to three months. Thaw overnight in the fridge and the cake will be just as delicious.
Reheating
There’s no need to reheat, but if you prefer your slice a little warm, let it sit at room temperature for 30 minutes before serving. This softens the ganache slightly and brings out those chocolate aromas—pure heaven!
FAQs
Can I use a homemade chocolate cake recipe instead of a box mix?
Absolutely! If you’ve got a favorite from-scratch chocolate cake recipe, go for it—just divide the batter between two 9-inch pans. The key is to keep the cake moist and tender so it pairs perfectly with the creamy filling and ganache.
What’s the secret to getting a super fluffy cream filling?
Make sure the flour-milk paste is fully cooled before mixing it into the butter and sugar. Beat everything together at high speed for several minutes; this whips air in and makes that filling light as a cloud.
How far ahead can I assemble Ding Dong Cake?
You can build the entire cake up to two days in advance—just keep it refrigerated. If you want the ganache ultra glossy, pour it on right before serving, but it sets beautifully even with overnight chilling.
Can I make Ding Dong Cake gluten-free?
Yes, swap the cake for a gluten-free chocolate cake mix and use a 1:1 gluten-free flour blend in the filling. All other ingredients should be naturally gluten-free—enjoy without worry!
What if I don’t have semisweet chocolate chips for the ganache?
You can substitute chopped semisweet or bittersweet chocolate bars, or even use milk chocolate for a sweeter topping. Just make sure you keep the chocolate-to-cream ratio the same for that perfect pourable consistency.
Final Thoughts
If you’re ready to channel the spirit of childhood treats in a seriously grown-up, homemade way, give Ding Dong Cake a try. Every layer is a surprise and a delight, perfect for sharing with your favorite people—or just saving all for yourself.
Print
Ding Dong Cake Recipe
- Total Time: 2 hours (including cooling and chilling)
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of Ding Dong Cake, a rich and creamy layered chocolate cake that is sure to please any chocolate lover. This recipe recreates the classic flavors of a beloved treat, perfect for special occasions or simply satisfying your sweet tooth.
Ingredients
For the cake:
- 1 box devil’s food cake mix (plus ingredients listed on the box)
For the cream filling:
- 1 cup whole milk
- 5 tablespoons all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
For the chocolate ganache:
- 1 cup heavy cream
- 8 ounces semisweet chocolate chips
Instructions
- Prepare the devil’s food cake: Follow the instructions on the box for the cake mix. Divide the batter between two greased and floured 9-inch round cake pans. Bake as directed and let cool.
- Make the cream filling: In a saucepan, whisk milk and flour until thickened. Let cool. In a bowl, beat butter and sugar until fluffy. Add the flour mixture and vanilla extract, beat until creamy.
- Assemble the cake: Place one cake layer on a plate, spread the cream filling, top with the second layer. Chill.
- Prepare the ganache: Heat cream until simmering, pour over chocolate chips. Stir until smooth. Cool slightly, pour over chilled cake. Chill before serving.
Notes
- Ensure the cream filling is fully cooled before mixing with butter and sugar for the best texture.
- This cake is rich and decadent, perfect for celebrations or chocolate enthusiasts.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38 g
- Sodium: 340 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
