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Homemade Hostess Ding Dong Cake Recipe (Easy & Delicious!) - A Simple, Crowd-Pleasing Dessert

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Mix dry ingredients: In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt until evenly combined.
  3. Add wet ingredients (except coffee): Whisk in eggs, buttermilk, oil, and vanilla until smooth and thick.
  4. Add hot coffee: Slowly pour in hot coffee and whisk. The batter will be thin—that’s correct and ensures a moist crumb.
  5. 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.
  6. 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.
  7. 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.
  8. Chill: Refrigerate the layered cake for 20–30 minutes to firm up the filling.
  9. 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.
  10. 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.
  11. Serve: Slice with a warm knife for clean cuts. Enjoy slightly chilled or at cool room temperature.