If you’ve ever daydreamed about transforming classic snack cakes into swoon-worthy showstoppers, Ding Dong Cake is your wish come true. This stunning dessert captures everything you love about the nostalgic favorite, but with an irresistibly rich, creamy filling layered inside fluffy chocolate cake and sealed with glossy ganache. From birthdays to potlucks, it’s the kind of decadent treat that has everyone sneaking an extra slice. Whether you’re a longtime Ding Dong devotee or just a lover of all things creamy and chocolatey, this cake transforms simple ingredients into something truly unforgettable.
Ingredients You’ll Need
There’s magic in the simplicity of these ingredients! Each one plays an important role in giving Ding Dong Cake its uniquely soft, rich, and luscious texture. You’ll find easy pantry staples alongside a few creamy must-haves that guarantee every bite is pure chocolate bliss.
- Devil’s Food Cake Mix: The deep cocoa flavor and fluffy crumb make this the perfect canvas for the creamy filling and chocolate ganache.
- Ingredients Listed on Cake Mix: Follow your box instructions carefully to ensure the cake turns out moist and airy.
- Heavy Whipping Cream (1 cup for filling, 3/4 cup for ganache): Adds exceptional richness and helps whip the filling to pillowy perfection, while making the ganache silky smooth.
- Cream Cheese (8 oz, softened): Offers that classic tang and creamy texture in the filling—make sure it’s at room temperature for best results.
- Granulated Sugar (1/2 cup): Sweetens the filling just enough to keep things balanced but never overpowering.
- Whipped Topping (8 oz): Folding this in creates a light, dreamy filling reminiscent of the original Ding Dong snack cake.
- Semi-Sweet Chocolate Chips (1 1/2 cups): They melt into a glossy, not-too-sweet ganache that blankets the cake beautifully.
How to Make Ding Dong Cake
Step 1: Prepare and Bake the Cake
Start by preheating your oven to 350°F (175°C), then grease and line two 9-inch round pans with parchment. Prepare the devil’s food cake mix according to the box directions—this ensures reliability and speed. Split the batter evenly between the pans and bake for 25 to 30 minutes, or until a toothpick comes out clean. Let those cakes cool all the way; you want the layers completely chill before assembly for the best Ding Dong Cake texture later on.
Step 2: Whip Up the Signature Filling
While the cakes are cooling, get out your mixer. Beat softened cream cheese and sugar together until it’s ultra smooth, then pour in one cup of heavy whipping cream, letting the mixture get light and fluffy. Gently fold in the whipped topping, taking care not to deflate all that beautiful volume. This creamy filling is what lifts Ding Dong Cake from good to unforgettable.
Step 3: Assemble Your Cake Layers
Place one cooled cake layer on your platter or cake stand. Spread the cream filling evenly across, all the way to the edges—don’t worry if it seems a little generous, that’s the best part! Set the second cake layer on top and press gently to secure. Pop the whole cake into the fridge for at least 30 minutes. Chilling helps set the filling and ensures easy ganache spreading later.
Step 4: Make the Chocolate Ganache
About 10 minutes before your cake is done chilling, warm 3/4 cup heavy cream until just simmering, either on the stove or in the microwave. Pour it over the chocolate chips in a heatproof bowl and let it sit for a minute or two—no stirring right away! Afterward, stir until everything is melted, shiny, and smooth. Give it a few minutes to cool and thicken slightly; this way, your Ding Dong Cake gets that glorious, seamless ganache finish.
Step 5: Ganache Time and Chill
Pour the cooled ganache over your chilled cake, using a spatula to nudge it over the sides for a dramatic, bakery-worthy look. The whole cake should be enveloped in glossy chocolate. Refrigerate until the ganache is set, and—if you can resist—leave it to chill until you’re ready to serve. The hardest part is waiting!
How to Serve Ding Dong Cake
Garnishes
A simple dusting of cocoa powder takes the classic Ding Dong Cake look up a notch, but you can also shower it with chocolate curls or delicate sprinkles for a festive effect. For something truly extra, a dollop of whipped cream or a handful of chocolate shavings will make every slice look like a celebration.
Side Dishes
Ding Dong Cake is rich, so balance it with a scoop of vanilla ice cream or a spoonful of tangy berries like raspberries or strawberries. The fresh, bright flavors help cut through the chocolate and cream, creating a dessert plate worthy of any dessert table.
Creative Ways to Present
Try slicing the cake into mini squares for party platters, layering pieces in individual jars for a twist on trifle, or turning it into adorable cupcake versions. Ding Dong Cake is just as charming (and decadent) any way you serve it—so don’t be afraid to get creative if you’re serving a crowd or looking for a fun spin.
Make Ahead and Storage
Storing Leftovers
Keep leftover Ding Dong Cake covered in the fridge for up to four days. Refrigeration helps the cream filling and ganache maintain their structure, and honestly, the cake tastes even fudgier the next day. Just slice and savor with a tall glass of cold milk!
Freezing
If you want to make Ding Dong Cake ahead for a special event, it freezes beautifully. Wrap slices (or even the whole cake) tightly in plastic wrap and foil, then freeze for up to two months. Thaw slices overnight in the fridge before serving—just be sure to let it warm up a little for the very best texture.
Reheating
Ding Dong Cake is best enjoyed chilled straight from the fridge, but if you prefer a slightly warmer, softer bite, you can microwave a slice for just 10-15 seconds. This takes the chill off and slightly softens the ganache, making every bite melt-in-your-mouth delicious.
FAQs
Can I make Ding Dong Cake with homemade chocolate cake instead of a boxed mix?
Absolutely! If you have a favorite scratch-made chocolate cake recipe, go for it. It adds a personal touch and takes the flavor to the next level. Just make sure the cake layers are fully cooled and not too delicate so they hold up to the creamy filling.
Is there a way to make Ding Dong Cake gluten-free?
Yes! Simply swap the devil’s food cake mix for a gluten-free chocolate cake mix and double-check that your whipped topping and chocolate chips are certified gluten-free. The cake will still deliver all that classic, crave-worthy flavor—just without the gluten.
Can I use a different frosting instead of ganache?
Of course! While the shiny ganache is traditional for Ding Dong Cake, you could also use a classic chocolate buttercream or a simple chocolate glaze if you’re looking for a different texture or flavor.
How can I tell when my cake layers are done baking?
Insert a toothpick into the center of each cake—if it comes out clean or with just a few moist crumbs, you’re good to go. Avoid overbaking so your cake layers stay soft and moist for that perfect bite.
What’s the best way to get clean, pretty slices?
Dip a long, sharp knife in hot water and wipe it dry between cuts. This neat little trick helps the blade glide through the ganache and filling for impressive, bakery-worthy slices every time!
Final Thoughts
Ding Dong Cake has a way of making every chocolate lover smile. It’s rich, nostalgic, and sure to impress anyone lucky enough to grab a fork. Whether you’re baking for a special occasion or just a Tuesday night treat, give this cake a try—you’ll be coming back for that second slice sooner than you think!
Print
Ding Dong Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the decadent delight of Ding Dong Cake, a luscious layered chocolate cake filled with a creamy, sweet filling and topped with a rich ganache. This recipe is a must-try for any chocolate lover!
Ingredients
For the Cake:
- 1 box devil’s food cake mix (plus ingredients listed on the box)
For the Filling:
- 1 cup heavy whipping cream
- 8 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1 (8 oz) tub whipped topping (like Cool Whip)
For the Ganache:
- 1 1/2 cups semi-sweet chocolate chips
- 3/4 cup heavy cream
Instructions
- Prepare the Cake: Preheat the oven to 350°F (175°C). Prepare cake pans. Mix and divide batter. Bake and cool cakes.
- Make the Filling: Beat cream cheese and sugar. Whip cream and fold in whipped topping. Spread on cake.
- Chill: Refrigerate assembled cake for 30 minutes.
- Prepare the Ganache: Heat cream, pour over chocolate chips, stir until smooth. Pour over chilled cake.
- Set: Refrigerate cake until ganache is set.
Notes
- For a richer flavor, use homemade chocolate cake.
- Freeze the cake briefly before adding ganache for quicker setting.
Your email address will not be published. Required fields are marked *