Classic Ding Dong Chocolate Cake

This Ding Dong Cake brings the nostalgic joy of the classic Hostess snack into a beautiful homemade dessert. With rich chocolate cake, fluffy creamy filling, and a shiny chocolate ganache topping, this cake captures all the best parts of a Ding Dong in a single layer. It’s a treat that’s fun to make and just as fun to eat, perfect for anyone craving a chocolatey, creamy delight that feels both familiar and special.

I first made this for a family gathering, and everyone kept asking for the recipe because it tastes just like the real thing, only better. The creamy middle is unlike any frosting I’ve made before, and it really steals the show.

Ingredients

• Semi sweet chocolate chips: the base for both cake and ganache choose good quality for best flavor
• Whole milk: warms the chocolate and adds richness use full fat for the creamiest texture
• Sour cream: adds moisture and tang to the chocolate cake making it tender
• Cake flour: keeps the cake light and fluffy if you only have all purpose flour sift well before use
• Cocoa powder: use Dutch processed if possible for a smoother chocolate flavor
• Baking soda: helps the cake rise and adds a slight tenderness
• Fine sea salt: enhances all the chocolate flavors
• Light brown sugar: adds moisture and a hint of caramel flavor
• Vegetable oil: keeps the cake moist and tender
• Vanilla extract: adds depth and rounds out the chocolate flavors
• Eggs: provide structure and richness
• All purpose flour: balances the cake texture when combined with cake flour
• Unsalted butter: for the smooth filling and rich ganache
• Vegetable shortening: key to a fluffy and stable cream filling
• Powdered sugar: sweetens and stabilizes the filling
• Heavy cream: melts chocolate for the luscious ganache topping

Instructions

Preheat and Prepare Pan:

Preheat your oven to 350°F. Lightly spray a 9 by 13 inch baking dish with baking spray to prevent sticking and set it aside.

Melt Chocolate with Milk:

Place your semi sweet chocolate chips in a medium bowl. Warm whole milk in the microwave until it reaches about 180 to 190 degrees Fahrenheit. Pour the hot milk carefully over the chocolate chips and let it sit undisturbed for 5 minutes. Whisk until smooth and fully combined. Incorporate sour cream by whisking it into the chocolate mixture until smooth then set this aside.

Mix Dry Ingredients:

In a medium bowl whisk together cake flour cocoa powder baking soda and fine sea salt until evenly combined. This dry mix ensures your cake batter is uniform.

Combine Wet Ingredients:

In a large bowl use an electric mixer to beat the light brown sugar and vegetable oil together until the mixture is well combined and slightly thickened. Add vanilla extract and then the eggs one at a time making sure each is fully mixed before adding the next.

Incorporate Dry and Chocolate Mixtures:

Add half of the dry flour mixture to the wet ingredients and mix just until combined. Pour in half of the chocolate and sour cream mixture and stir until smooth. Repeat with the remaining dry ingredients followed by the remaining chocolate mixture mixing until everything is homogenous.

Bake the Cake:

Pour the prepared cake batter evenly into your greased baking dish. Place the dish on the middle rack of the oven and bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before the next step.

Make the Cream Filling Base:

In a small saucepan whisk together milk and all purpose flour until smooth. Place over medium heat and stir constantly until thickened to a paste like consistency. Remove from heat and let this cool to room temperature.

Whip Butter and Shortening:

In a large mixing bowl use an electric mixer to beat the unsalted butter and vegetable shortening until well combined and creamy.

Add Powdered Sugar and Paste:

Gradually add powdered sugar to the butter mixture beating until fully incorporated and thick. Pour in the cooled milk and flour paste along with vanilla extract. Beat on medium high speed for about 3 minutes until the mixture resembles whipped cream in lightness and texture.

Spread Cream Filling:

Evenly spread the fluffy cream filling over the cooled chocolate cake layer. Place the cake in the refrigerator to chill while making the ganache.

Prepare Ganache:

Put the semi sweet chocolate chips in a medium bowl. Warm the heavy cream in the microwave to about 180 to 190 degrees Fahrenheit. Pour the hot cream over the chocolate chips and let it sit for 5 minutes then whisk smoothly. Allow the ganache to cool slightly for 10 minutes so it thickens a bit.

Top Cake with Ganache:

Pour the ganache evenly over the cream covered cake surface. Depending on your pan’s depth there might be some ganache left over. Return the cake uncovered to the refrigerator for about 45 minutes to allow the topping to set properly.

Slice and Serve:

Once set slice your Ding Dong Cake and serve chilled or at room temperature for optimal flavor and texture.

My favorite ingredient here is the cream filling made with shortening and butter. It creates such a luscious and airy center that perfectly balances the dense moist chocolate cake. Whenever I make this cake for my family the cream layer always gets the most compliments and brings back memories of those nostalgic childhood snack cake moments.

Storage Tips

To keep your Ding Dong Cake fresh wrap it tightly with plastic wrap or store in an airtight container in the fridge. Leftovers taste just as good for days after baking. Avoid leaving the cake uncovered to prevent the filling from drying out.

Ingredient Substitutions

If you cannot find cake flour all purpose flour sifted well works fine though the texture will be slightly less delicate. You can substitute the vegetable shortening in the filling with all butter if you prefer but expect a denser cream that will not hold its light fluffiness quite as well. For ease storebought chocolate frosting can be used instead of homemade ganache heated gently and poured on the cake for a quick topping.

Serving Suggestions

This cake pairs beautifully with a scoop of vanilla ice cream or a simple fresh berry compote. A hot cup of coffee or milk rounds out the perfect nostalgic dessert experience. Serve chilled or at room temperature according to your preference.

Chill the cake before slicing to get clean pieces and serve chilled or at room temperature. Enjoy a nostalgic chocolatey treat.

FAQs About This Recipe

→ What makes the filling light and fluffy?

The filling combines butter, shortening, powdered sugar, and a milk-flour paste whipped together, which creates a smooth, airy cream that stays fluffy thanks to vegetable shortening.

→ Can I use a cake mix instead of homemade batter?

Yes, cake mix is a convenient alternative and works well, especially chocolate varieties like dark fudge, though homemade batter enhances freshness.

→ How long should the cake set before serving?

Refrigerate the assembled cake for at least 45 minutes to allow the filling and ganache topping to firm up for cleaner slicing.

→ Is it possible to substitute all-purpose flour for cake flour?

All-purpose flour can be used but sifting is recommended to maintain a lighter texture similar to cake flour’s effect.

→ How do I store leftover cake to keep it fresh?

Store leftovers covered in the refrigerator for up to 6 days or freeze slices individually wrapped in plastic and foil for 2-3 months.