Ding Dong Cake (Homemade Chocolate Snack Cake)

Rich, Nostalgic & Completely Irresistible

If you grew up loving the classic chocolate snack cakes from Hostess, then this homemade Ding Dong Cake will instantly take you back in time — but even better. This version is richer, more decadent, and made entirely from scratch.

It features:

• Deep, moist chocolate cake layers
• A fluffy marshmallow-style cream filling
• A silky, glossy chocolate ganache coating

It’s the perfect celebration cake, potluck dessert, or nostalgic weekend baking project.

 Ingredients

For the Chocolate Cake

• 1¾ cups (220g) all-purpose flour
• ¾ cup (75g) unsweetened cocoa powder
• 2 cups (400g) granulated sugar
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs (room temperature)
• 1 cup (240ml) whole milk
• ½ cup (120ml) vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) hot brewed coffee (or hot water)

Why coffee? It enhances the chocolate flavor without making the cake taste like coffee.

For the Cream Filling

• 1 cup (226g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 1 jar (7 oz / 200g) marshmallow fluff
• 1 teaspoon vanilla extract
• Pinch of salt

This filling mimics the classic cream center found in snack cakes — light, fluffy, and not overly sweet.

For the Chocolate Ganache

• 1 cup (240ml) heavy cream
• 7 oz (200g) dark chocolate, finely chopped

For best results, use good-quality chocolate (60–70% cocoa).

 Step-by-Step Instructions

Step 1: Prepare the Cake Pans

1. Preheat oven to 350°F (175°C).
2. Grease two 9-inch round cake pans.
3. Line bottoms with parchment paper.
4. Lightly dust with cocoa powder (not flour — this prevents white marks).

Step 2: Make the Chocolate Cake Batter

1. In a large bowl, whisk together:
   • Flour
   • Cocoa powder
   • Sugar
   • Baking powder
   • Baking soda
   • Salt
2. Add:
   • Eggs
   • Milk
   • Oil
   • Vanilla
3. Beat on medium speed for about 2 minutes until smooth.
4. Slowly pour in the hot coffee while mixing on low speed.
   The batter will be thin — this is completely normal.

Step 3: Bake

1. Divide batter evenly between pans.
2. Bake for 30–35 minutes.
3. A toothpick inserted in the center should come out clean or with a few moist crumbs.
4. Let cakes cool in pans for 10 minutes.
5. Transfer to a wire rack and cool completely before assembling.

Important: Do not frost a warm cake — the filling will melt.

 Make the Cream Filling

1. Beat softened butter for 3–4 minutes until pale and fluffy.
2. Gradually add powdered sugar. Beat until smooth.
3. Add marshmallow fluff, vanilla, and salt.
4. Beat another 2–3 minutes until light and airy.

The texture should be fluffy but stable enough to spread thickly.

 Assemble the Cake

1. Place one cake layer on a serving plate.
2. Spread all the cream filling evenly on top (it will be thick).
3. Place second cake layer on top.
4. Press gently to level.

For cleaner edges, refrigerate for 20–30 minutes before adding ganache.

 Make the Ganache

1. Heat heavy cream in a saucepan just until it begins to simmer (do not boil).
2. Pour hot cream over chopped chocolate in a bowl.
3. Let sit for 2 minutes.
4. Stir slowly from the center outward until smooth and glossy.

If ganache seems too thin, let it cool slightly before pouring.

 Finish the Cake

1. Pour ganache over the center of the cake.
2. Use a spatula to gently push it toward the edges so it drips naturally.
3. Refrigerate for 30–60 minutes until set.

The result? A shiny, bakery-style chocolate finish.

 Expert Tips for the Best Ding Dong Cake

Use room temperature ingredients for smoother batter.
Don’t overbake — moist cake is key.
Chill before slicing for clean layers.
For extra nostalgia, decorate with a white swirl on top.

 Storage Instructions

• Refrigerate up to 4 days in an airtight container.
• Let sit at room temperature 20 minutes before serving.
• Can be frozen (without ganache) up to 2 months.

 Variations

Mini Ding Dong Cakes:
Bake in cupcake pans and fill centers with cream.

Extra Chocolate Version:
Add chocolate chips to batter.

Whipped Cream Filling:
Substitute half the butter with stabilized whipped cream for a lighter texture.

 Why You’ll Love This Cake

• Deep, rich chocolate flavor
• Light, fluffy center
• Smooth, glossy topping
• Tastes like a gourmet version of the classic Hostess treat
• Perfect for birthdays, gatherings, or chocolate cravings