Homemade Hostess Ding Dong Cake Recipe (Easy & Delicious!) – A Simple, Crowd-Pleasing Dessert
This Ding Dong Cake brings the nostalgic taste of the classic snack cake to your kitchen with layers of moist chocolate cake, fluffy cream filling, and a shiny chocolate ganache. It’s rich, indulgent, and surprisingly simple to pull off. You don’t need fancy tools—just a few bowls and a whisk.
The results taste bakery-level, but the steps are beginner-friendly. If you love chocolate and cream-filled treats, this one is a must-bake.
Why This Recipe Works
- Moist chocolate cake: Oil and buttermilk keep the cake tender and soft for days.
- Classic cream filling: A stabilized whipped cream-style filling stays fluffy and holds between layers.
- Glossy ganache: A simple chocolate ganache gives that signature Ding Dong look and melt-in-your-mouth finish.
- Make-ahead friendly: The cake sets beautifully in the fridge, making it great for parties.
What You’ll Need
- For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine salt
- 2 large eggs, room temperature
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, rested 5 minutes)
- 1 cup hot coffee (or hot water)
- 1/2 cup neutral oil (canola or vegetable)
- 2 tsp vanilla extract
- For the Cream Filling:
- 6 tbsp unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 jar (7 oz) marshmallow creme
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream (as needed)
- Optional stabilizer: 1 tbsp cornstarch or 1 tsp unflavored gelatin (bloomed) for a firmer set
- For the Ganache:
- 1 1/2 cups semi-sweet chocolate chips or chopped chocolate
- 1 cup heavy cream
- 1 tbsp unsalted butter (for extra shine)
- Pinch of salt
Step-by-Step Instructions
- Prep the pans: Heat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment.Lightly flour the sides.
- Mix dry ingredients: In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt until evenly combined.
- Add wet ingredients (except coffee): Whisk in eggs, buttermilk, oil, and vanilla until smooth and thick.
- Add hot coffee: Slowly pour in hot coffee and whisk. The batter will be thin—that’s correct and ensures a moist crumb.
- Bake: Divide batter between pans. Bake 28–32 minutes, or until a toothpick comes out with a few moist crumbs.Cool in pans 10 minutes, then transfer to a rack to cool completely.
- Make the filling: Beat butter until creamy. Add powdered sugar and beat until fluffy. Mix in marshmallow creme and vanilla.Add 2–3 tbsp heavy cream until spreadable. For extra stability, beat in cornstarch or mix in bloomed, cooled gelatin.
- Assemble layers: Place one cake layer on a plate. Spread the cream filling evenly, leaving a 1/2-inch border so it doesn’t squeeze out.Top with the second cake layer and gently press.
- Chill: Refrigerate the layered cake for 20–30 minutes to firm up the filling.
- Make ganache: Heat cream until steaming (not boiling). Pour over chocolate, add butter and a pinch of salt. Let sit 2–3 minutes, then stir until smooth and glossy.
- Glaze the cake: Set the chilled cake on a rack over a sheet tray.Pour ganache over the top, nudging it to drip down the sides. Smooth if needed. Chill 20–30 minutes to set.
- Serve: Slice with a warm knife for clean cuts.Enjoy slightly chilled or at cool room temperature.
Storage Instructions
- Refrigerate: Cover and refrigerate for up to 5 days. The ganache protects the cake from drying out.
- Freeze: Freeze slices, well wrapped, for up to 2 months. Thaw overnight in the fridge.
- Make ahead: Bake layers a day ahead; wrap tightly.Assemble and glaze the next day for best texture.
Health Benefits
- Portion control: Making it at home lets you cut smaller slices and balance treats in your week.
- Quality ingredients: You control the chocolate, oil, and sugar—no preservatives or artificial flavors.
- Possible swaps: Use avocado oil, reduce sugar slightly, or choose dark chocolate for a bit less sweetness.
Pitfalls to Watch Out For
- Runny filling: If it’s too soft, beat in a spoonful of powdered sugar or chill briefly before spreading.
- Cake sticking: Don’t skip parchment rounds. These layers are tender.
- Broken ganache: If it looks greasy or split, whisk in 1–2 tbsp warm milk, a little at a time, until smooth.
- Bulging layers: Leave a border when spreading filling and chill before glazing.
Variations You Can Try
- Double Chocolate Crunch: Stir crushed chocolate wafers into the filling for texture.
- Mint Ding Dong Cake: Add 1/2 tsp peppermint extract to the filling and use dark chocolate ganache.
- Peanut Butter Twist: Beat 1/3 cup creamy peanut butter into the filling and top with chopped peanuts.
- Gluten-Free: Use a 1:1 gluten-free flour blend and verify all ingredients are GF.
- Dairy-Light: Use dairy-free milk with lemon for “buttermilk,” dairy-free butter, and coconut cream for ganache.
FAQ
Can I bake this in a 9×13-inch pan?
Yes. Bake 32–38 minutes, cool completely, spread the filling on top, chill, then pour ganache over.
Slice into squares.
Do I have to use coffee in the batter?
No. Hot water works fine. Coffee simply deepens the chocolate flavor and doesn’t make the cake taste like coffee.
How do I keep the ganache shiny?
Use a little butter and avoid overheating.
Pour while still fluid and let it set in the fridge for a clean, glossy finish.
My filling oozes when I cut the cake. What went wrong?
It likely needed more chill time or a touch more structure. Add a spoonful of powdered sugar or cornstarch next time and chill longer before glazing.
Can I make cupcakes instead?
Absolutely.
Bake 18–22 minutes. Core each cupcake, fill with cream, top with the cake “plug,” then dip or spoon ganache over.
Wrapping Up
This Homemade Hostess Ding Dong Cake nails the classic taste with a tender chocolate crumb, fluffy cream center, and glossy ganache. It’s simple, make-ahead friendly, and always a hit.
Keep it classic or try one of the easy twists to make it your own. Either way, you’ll get that nostalgic, bakery-quality bite at home.
Homemade Hostess Ding Dong Cake Recipe (Easy & Delicious!) - A Simple, Crowd-Pleasing Dessert
Ingredients
Method
- Prep the pans: Heat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment. Lightly flour the sides.
- Mix dry ingredients: In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt until evenly combined.
- Add wet ingredients (except coffee): Whisk in eggs, buttermilk, oil, and vanilla until smooth and thick.
- Add hot coffee: Slowly pour in hot coffee and whisk. The batter will be thin—that’s correct and ensures a moist crumb.
- Bake: Divide batter between pans. Bake 28–32 minutes, or until a toothpick comes out with a few moist crumbs. Cool in pans 10 minutes, then transfer to a rack to cool completely.
- Make the filling: Beat butter until creamy. Add powdered sugar and beat until fluffy. Mix in marshmallow creme and vanilla. Add 2–3 tbsp heavy cream until spreadable. For extra stability, beat in cornstarch or mix in bloomed, cooled gelatin.
- Assemble layers: Place one cake layer on a plate. Spread the cream filling evenly, leaving a 1/2-inch border so it doesn’t squeeze out. Top with the second cake layer and gently press.
- Chill: Refrigerate the layered cake for 20–30 minutes to firm up the filling.
- Make ganache: Heat cream until steaming (not boiling). Pour over chocolate, add butter and a pinch of salt. Let sit 2–3 minutes, then stir until smooth and glossy.
- Glaze the cake: Set the chilled cake on a rack over a sheet tray. Pour ganache over the top, nudging it to drip down the sides. Smooth if needed. Chill 20–30 minutes to set.
- Serve: Slice with a warm knife for clean cuts. Enjoy slightly chilled or at cool room temperature.
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