⭐ Ding Dong Cake (Homemade Hostess-Style Dream Cake!)

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⭐ Ding Dong Cake (Homemade Hostess-Style Dream Cake!)

If you grew up loving those iconic chocolate snack cakes with the fluffy cream center, this Ding Dong Cake delivers pure nostalgia — only richer, softer, creamier, and far more indulgent. Moist chocolate cake, cloud-like cream filling, silky ganache… this is comfort baking at its best.

Why You’ll Love This Cake

  • Tastes like the classic Ding Dong — but fresher & better

  • Super-moist chocolate cake thanks to buttermilk + hot coffee

  • Light, fluffy filling that never collapses

  • Glossy ganache that sets soft and sliceable

  • Beginner-friendly — no fancy techniques

Ingredients

For the Chocolate Cake

  • 1 ¾ cups all-purpose flour

  • 1 ½ cups granulated sugar

  • ½ cup unsweetened cocoa powder

  • 1 tsp baking soda

  • 1 tsp baking powder

  • ½ tsp salt

  • 2 large eggs

  • 1 cup whole milk

  • ½ cup vegetable oil

  • 2 tsp vanilla extract

  • 1 cup hot water or hot coffee (for deeper chocolate flavor)

For the Cream Filling

  • 1 cup unsalted butter, softened

  • 1 cup granulated sugar

  • ⅓ cup whole milk

  • 1 tsp vanilla extract

  • 1 ½ cups marshmallow crème (Fluff)

For the Chocolate Ganache

  • 1 ½ cups semi-sweet chocolate chips

  • 1 cup heavy cream

  • 1 tbsp butter (optional for extra shine)

‍ How to Make Ding Dong Cake

1. Make the Chocolate Cake

  1. Preheat oven to 350°F (175°C). Grease a 9×13 pan and line with parchment.

  2. In one bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt.

  3. Add eggs, milk, oil, and vanilla. Beat until smooth.

  4. Pour in the hot water/coffee. Batter will be thin — perfect.

  5. Pour into pan and bake 30–35 minutes or until a toothpick comes out clean.

  6. Let the cake cool completely.

2. Make the Cream Filling

  1. Beat butter + sugar for 3–4 minutes until pale and fluffy.

  2. Add milk and vanilla, beat again.

  3. Mix in marshmallow crème until smooth.

  4. Spread the filling evenly over the cooled cake.

  5. Chill 20–30 minutes to firm the layer.

3. Make the Ganache

  1. Pour chocolate chips into a heatproof bowl.

  2. Heat the cream until just steaming.

  3. Pour over chocolate and let sit 2 minutes.

  4. Stir until smooth and glossy. Add butter if desired.

  5. Let cool 10–15 minutes until slightly thickened.

4. Finish the Cake

  1. Pour ganache over the chilled cream layer.

  2. Tilt pan so it spreads evenly.

  3. Refrigerate 1 hour before slicing.

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