Ding Dong Cake

If you love the classic chocolate snack cake with that soft, fluffy center and a shiny chocolate coating, this Ding Dong cake is going to make you very happy. It’s rich without being heavy, sweet without being sugary, and it has that bakery-style finish that looks like you spent all afternoon on it.

The best part is how each bite hits in layers. First the tender chocolate cake, then the creamy vanilla filling, and finally that smooth ganache that sets up into the prettiest slice.

WHAT IS DING DONG CAKE?

Ding Dong cake is a homemade, shareable version of the packaged treat—chocolate cake with a light vanilla cream filling and a chocolate coating. Instead of individual snack cakes, you bake it as a layer cake, slice it like a dessert, and serve it at the table like the star it is.

It’s the kind of cake that feels special but still familiar. The flavors are classic. The texture is the whole point.

YOU WILL LOVE THIS DING DONG CAKE

COZY AND CLASSIC: Chocolate cake and vanilla cream never go out of style, and this one nails that nostalgic snack-cake vibe.

SHOWSTOPPER LOOK: That glossy chocolate topping sets up smooth and gorgeous, and nobody needs to know it was easy.

MAKE-AHEAD FRIENDLY: The cake actually slices better after it chills, which means it’s perfect for parties and holidays.

I love how this cake turns simple pantry ingredients into something that feels like a bakery dessert. And once you cut that first slice and see the cream layer, it’s hard not to sneak a second piece.

DING DONG CAKE INGREDIENTS

This cake comes together in three parts: the chocolate cake, the vanilla cream filling, and the ganache topping. Each one matters, and when they stack together, the final result is exactly what you want—soft cake, fluffy center, and that chocolate “shell” on top.

You’ll need:

For the chocolate cake (two 9-inch layers)

• 2 cups (250g) all-purpose flour

• 2 cups (400g) granulated sugar

• ¾ cup (75g) unsweetened cocoa powder

• 2 teaspoons baking powder

• 1½ teaspoons baking soda

• 1 teaspoon fine salt

• 2 large eggs, room temperature

• 1 cup (240ml) buttermilk, room temperature

• ½ cup (120ml) vegetable oil

• 2 teaspoons vanilla extract

• 1 cup (240ml) hot coffee (or hot water)

For the creamy vanilla filling

• ½ cup (113g) unsalted butter, softened

• ½ cup (95g) vegetable shortening

• 2 cups (240g) powdered sugar

• 1 (7-ounce/198g) jar marshmallow crème

• 2 teaspoons vanilla extract

• ¼ teaspoon fine salt

• 2 to 4 tablespoons heavy cream (as needed for texture)

For the chocolate ganache topping

• 1½ cups (255g) semi-sweet chocolate chips

• ¾ cup (180ml) heavy cream

• 1 tablespoon light corn syrup (optional, for extra shine)

• 1 teaspoon vanilla extract

• Pinch of salt

INGREDIENT NOTES THAT MAKE A DIFFERENCE

Buttermilk: This keeps the cake tender and soft with a gentle tang that makes the chocolate taste deeper.

Hot coffee: Coffee doesn’t make the cake taste like coffee. It just boosts the cocoa flavor and makes the crumb taste richer.

Marshmallow crème: This gives the filling that snack-cake texture—light, fluffy, and stable enough to slice cleanly.

Corn syrup: Totally optional, but it makes ganache look extra glossy and helps it set with a smooth finish.

HOW TO MAKE DING DONG CAKE

This recipe is easiest if you break it into a few simple stages: bake, cool, fill, chill, then glaze. Don’t rush the cooling and chilling steps. That’s where clean slices and pretty layers happen.

Here is how you make it:

STEP ONE: Prep the pans and oven

Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment. Lightly dust with cocoa powder (it keeps the outside from looking floury).

PRO TIP:
Parchment is your insurance policy. The cakes release cleanly, and you won’t lose the top to the pan.

STEP TWO: Mix the dry ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until everything looks evenly blended.

STEP THREE: Add the wet ingredients (except coffee)

Add the eggs, buttermilk, oil, and vanilla. Mix until the batter looks smooth and glossy. It will be fairly thick at this point.

STEP FOUR: Pour in the hot coffee

Slowly stream in the hot coffee while mixing. The batter will loosen and become very pourable. That’s normal.

OUR RECIPE DEVELOPER SAYS
Use hot liquid, not warm. The heat helps bloom the cocoa so the chocolate flavor tastes deeper and more intense.

STEP FIVE: Bake

Divide the batter evenly between the pans. Bake for 26 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

PRO TIP:
If the cakes are even slightly warm, the filling will melt and slide. Cool completely before assembling.

STEP SIX: Make the vanilla cream filling

In a mixing bowl, beat the softened butter and shortening until smooth and fluffy, about two minutes. Add the powdered sugar, vanilla, and salt, then beat again until creamy.

Add the marshmallow crème and beat until fully combined and light. If it feels too thick to spread, add heavy cream one tablespoon at a time until the filling is fluffy but still holds its shape.

What you’re looking for: spreadable, smooth, and stable. It should not be runny.

STEP SEVEN: Level the cakes (optional but helpful)

If your layers baked with a dome, use a serrated knife to level the tops. A flat surface makes a cleaner filling layer and keeps the cake from sliding.

STEP EIGHT: Fill and stack

Place one cake layer on a serving plate or cake stand. Spread the filling evenly over the top, going almost to the edge. Add the second layer on top and press gently to set it.

STEP NINE: Chill

Refrigerate the assembled cake for at least 45 minutes (60 is even better). This firms up the filling so the ganache goes on neatly.

PRO TIP:
Chilling before glazing is the trick for a clean, bakery-style look.

STEP TEN: Make the ganache

Place the chocolate chips in a heat-safe bowl. Heat the heavy cream until it’s just steaming and starting to bubble at the edges (don’t boil it hard).

Pour the hot cream over the chocolate chips. Let it sit for two minutes, then stir slowly from the center outward until smooth. Stir in the corn syrup (if using), vanilla, and a pinch of salt.

If the ganache looks a little thin, let it sit for 5 to 10 minutes to thicken slightly before pouring.

STEP ELEVEN: Glaze the cake

Pour the ganache over the chilled cake and gently nudge it toward the edges with a spoon or offset spatula. Let it drip naturally down the sides, or smooth it for a cleaner finish.

Return the cake to the fridge for 20 to 30 minutes so the topping can set.

TROUBLESHOOTING THIS CAKE

Ganache too thick: Let it sit at room temperature for a few minutes, or stir in 1 to 2 teaspoons warm cream.

Ganache too thin: Let it stand 10 minutes to thicken, or add a small handful of extra chocolate chips and stir until smooth.

Filling sliding out: The cake likely wasn’t chilled long enough, or the filling was too loose. Chill longer and use less cream next time.

Cake layers dry: Overbaking is the usual cause. Pull the cakes when a toothpick shows moist crumbs, not a perfectly clean stick.

DING DONG CAKE SUBSTITUTIONS AND ADDITIONS

CAKE MIX: Want to speed things up? Use two 9-inch layers from a boxed devil’s food cake mix. Let them cool completely before filling.

COCOA POWDER: Natural or Dutch-process both work here. Dutch-process gives a darker color and slightly smoother chocolate flavor.

SHORTENING: You can replace shortening with more butter, but the filling will be softer and less stable. If you do all butter, plan on extra chilling time.

MARSHMALLOW CRÈME: If you can’t find it, you can make a thick vanilla buttercream instead. The texture won’t be quite the same, but it will still be delicious.

EXTRA CHOCOLATE: Add ½ cup mini chocolate chips between the filling and top layer for a little crunch.

PEPPERMINT TWIST: Swap vanilla for peppermint extract in the filling (start with ¼ teaspoon) and sprinkle crushed peppermint on the ganache.

HOW TO SERVE

This cake slices best when it’s slightly chilled. The filling stays neat, the ganache holds its shape, and each slice looks clean.

Serve it as-is, or add one simple extra:

• A scoop of vanilla ice cream

• Fresh berries on the side

• A dusting of cocoa powder on the plate

• A little whipped cream (especially nice if serving after dinner)

If you’re serving this for a party, slice it straight from the fridge, then let the slices sit 10 minutes on the plate. That little warm-up makes the cake texture extra soft and plush.

HOW TO STORE DING DONG CAKE

MAKE AHEAD: You can bake the cake layers a day ahead. Wrap them tightly in plastic wrap once cooled and keep them at room temperature. Make the filling and ganache the next day, assemble, and chill.

IN THE FRIDGE: Store the cake covered in the refrigerator for up to four days. The ganache helps seal in moisture, so it stays soft longer than you’d expect.

IN THE FREEZER: You can freeze the fully assembled cake or individual slices. Wrap tightly in plastic wrap, then foil, and freeze for up to two months. Thaw overnight in the refrigerator.

SERVING AFTER FREEZING: Let thawed cake sit at room temperature for 15 to 20 minutes before serving so the crumb softens.

DING DONG CAKE FAQS

Can I make this as a 9×13-inch cake?
Yes. Bake in a greased 9×13-inch pan at 350°F (175°C) for about 30 to 38 minutes. Cool completely. Spread filling on top and pour ganache over. You’ll lose the “sandwich” look, but it’s still that same flavor combo.

Do I have to use coffee?
No. Hot water works fine. Coffee just deepens the chocolate flavor.

Why does my ganache look dull?
Dull ganache usually comes from overheating or stirring too aggressively. Heat the cream gently, let it sit on the chips before stirring, and stir slowly. Corn syrup also helps with shine.

Can I use milk instead of heavy cream for ganache?
Heavy cream is best for a smooth set and rich texture. Milk can work in a pinch, but the topping will be thinner and softer.

How do I get super clean slices?
Chill the cake, then use a long knife dipped in hot water and wiped dry between cuts. It makes the ganache cut like a dream.

DING DONG CAKE RECIPE

A rich chocolate layer cake filled with fluffy vanilla cream and topped with a smooth chocolate ganache that sets beautifully.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 28 minutes mins

Total Time 53 minutes mins

Course cake, Dessert

Cuisine American

Servings 12

Ingredients

  

1x2x3x

Chocolate Cake

• 2 cups 250g all-purpose flour
• 2 cups 400g granulated sugar
• ¾ cup 75g unsweetened cocoa powder
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon fine salt
• 2 large eggs room temperature
• 1 cup 240ml buttermilk, room temperature
• ½ cup 120ml vegetable oil
• 2 teaspoons vanilla extract
• 1 cup 240ml hot coffee (or hot water)

Vanilla Cream Filling

• ½ cup 113g unsalted butter, softened
• ½ cup 95g vegetable shortening
• 2 cups 240g powdered sugar
• 1 7-ounce/198g jar marshmallow crème
• 2 teaspoons vanilla extract
• ¼ teaspoon fine salt
• 2 to 4 tablespoons heavy cream as needed

Chocolate Ganache

• 1½ cups 255g semi-sweet chocolate chips
• ¾ cup 180ml heavy cream
• 1 tablespoon light corn syrup optional
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

 

• Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line with parchment, grease again, and dust with cocoa powder.
• Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
• Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
• Slowly pour in hot coffee (or hot water) while mixing until batter is thin and pourable.
• Divide batter between pans. Bake 26 to 32 minutes, until a toothpick comes out with moist crumbs. Cool 10 minutes in pans, then cool completely on a rack.
• Beat butter and shortening until fluffy. Mix in powdered sugar, vanilla, and salt. Add marshmallow crème and beat until light. Add heavy cream 1 tablespoon at a time only if needed to reach a spreadable, stable texture.
• Level cake layers if needed. Place one layer on a plate, spread filling evenly, then top with second layer.
• Chill assembled cake at least 45 minutes.
• Place chocolate chips in a bowl. Heat heavy cream until steaming and bubbling at the edges, then pour over chips. Rest 2 minutes, then stir until smooth. Mix in corn syrup (optional), vanilla, and salt.
• Pour ganache over chilled cake and spread gently to the edges. Chill 20 to 30 minutes to set before slicing.

Notes

• Chill time matters. The filling sets, the ganache spreads better, and the slices look clean.
• If the ganache thickens before you pour, let it sit at room temp a few minutes and stir again.
• For extra neat slices, use a hot, dry knife and wipe between cuts.
• Store covered in the fridge up to four days, or freeze tightly wrapped up to two months.