Easy Copycat Ding Dong Cake

This Easy Ding Dong Cake is as much fun to eat as it is to say! A delicious chocolate cake recipe that’s perfect for Valentines Day, potlucks, BBQs or anytime you need a chocolate fix.

ding dong cake

Ding Dong Cake: An Easy Chocolate Cake Recipe!

Most of us remember what a treat it was to get Hostess treats growing up. Sweet little packages of cupcakes, cakes and pies! This is a take on the Hostess Ding Dong Snack Cakes! You are in for the ultimate chocolate treat with this one! So perfect for surprising your family and friends during Holidays and parties.

Try my Funfetti Bundt Cake recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.

What Is A Ding Dong Cake?

A Ding Dong Cake is a play on the popular Hostess Ding Dong Snack Cakes that consist of a moist chocolate cake with a creamy filling inside and covered with a chocolate ganache. This dessert is loved by all. Perfect for your next upcoming party!

ding dong cake

Ding Dong Cake Ingredients

  • Devil’s Food Cake Mix
  • Canola Oil
  • Heavy Whipping Cream
  • 4 Large Eggs
  • Sour Cream
  • Instant Chocolate Pudding Mix
  • Semi-Sweet Chocolate Chips
  • Corn Syrup
  • Marshmallow Cream
  • Butter
  • Vanilla

ding dong cake

How To Make A Ding Dong Cake

  1. Preheat oven to 350 degrees F. and spray two 9 inch cake pans generously with cooking spray. Place cake mix, eggs, oil, whipping cream, sour cream and pudding mix into a large mixing bowl or stand mixer. Beat until well combined. Cake mix will be thick. Divide batter between the two cake pans and bake for 25-28 minutes or until a toothpick comes out clean. Remove pans from oven and let cool completely. Use a plastic knife to loosen edges of cake. When cool, flip pans to remove cakes. Use long serrated knife to cut top of one of the cakes if not straight. I removed a thin top layer to make bottom cake flat. Place flat cake on top of a cake stand.

Ding Dong Cake Filling and Ganache

  1. To prepare filling, place butter, marshmallow cream and vanilla into a large mixing bowl or stand mixer. Beat until smooth and well combined. Place most of filling on cake that’s on the cake stand. Spread evenly, leaving a 1 inch border. Carefully top with second cake layer.
  2. To prepare ganache, place chocolate chips over a double boiler to melt. Stir until melted and smooth. Slowly stir in heavy cream until combined and smooth. Stir in corn syrup until smooth.
  3. Carefully pour desired amount of ganache over top of cake letting some drip down sides. I had some extra ganache left over. Serve cake slices at room temperature.

ding dong cake

Your cake batter will be very thick, divide into two parts for your cake pans.

ding dong cake

Transfer half of the cake batter into two generously greased cake pans and use a spoon to spread to edges of pan. Bake for 25-30 minutes or until a toothpick comes out clean from centers. Remove from oven and let cool for 30 minutes. Right when you remove cakes from oven, take a plastic knife and run around edges to loosen cake. I find this helps cakes to flip when cooled a little nicer.

ding dong cake

Flip cakes onto a large piece of parchment paper right side up.

ding dong cake

I take a long serrated knife to cut off top of one of the cakes so that the bottom layer is completely flat without any slight rise in the center. Snack on the piece that you cut off, it’s delicious.

ding dong cake

How to Make a Ding Dong Cake Filling

You are going to LOVE this creamy sweet filling. I used my hand mixer to beat 2 sticks of softened salted butter, vanilla and two 7 ounce jars of marshmallow cream until creamy and well combined. Take a little taste, it’s smooth and perfectly sweet without being too sweet.

ding dong cake

Spread filling over bottom cake layer that you cut the top layer off. Leave a small 1/4-1/2 inch border around edges, so that when you put the top cake layer on top, the filling won’t fall over the edge.

ding dong cake

Carefully place second cake on top of filling layer.

ding dong cake

How To Make Chocolate Ganache

I like to set up a double boiler, meaning you boil water in a sauce pan then reduce the heat to medium-low, place a heat proof bowl over the top of the water and add your chocolate. Stir until melted. Slowly stir in the heavy cream and corn syrup until smooth. I also like to let my ganache cool for 10-15 minutes so it thickens slightly before pouring over my cake. This will prevent the chocolate from running over the edges too quick. You want a nice controlled pour with the ganache just the right thickness. Be patient and let it cool for a good 15 minutes, stirring often to keep it smooth.

ding dong cake

When the chocolate ganache is at the right consistency (not too thin, not too thick) carefully pour in small amounts to start. I take a spoon to help cover the top and push some of the chocolate over the edges to get the look in the finished photos. By pouring small amounts of ganache at a time, it’s easiest to achieve the dripping chocolate on the sides look.

ding dong cake

How To Serve A Ding Dong Cake

Serve the cake in slices on individual plates with some fresh whipped cream, ice cream and even the leftover chocolate ganache you have left. Warm ganache in microwave as needed. It’s nice to drizzle over individual slices if desired.

How To Store A Ding Dong Cake

Cover your leftover cake with foil or plastic wrap in the refrigerator for 3-5 days.

Can You Freeze Ding Dong Cake?

If you’d like to freeze your cake, wrap individual slices in plastic wrap and place into a Ziplock bag or airtight tupperware container for a couple of months in the freezer. Thaw to room temperature before enjoying.

ding dong cake

Easy Ding Dong Cake

This Easy Ding Dong Cake is as much fun to eat as it is to say! A delicious chocolate cake recipe that's perfect for potlucks, BBQs and anytime you need a chocolate fix.
Course: Dessert
Cuisine: American
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings: 12
Calories: 486kcal
Author: Jenny
Cost: $15
Print Pin Rate

Equipment

  • Oven
  • cake pan
  • saucpan
  • mixing bowl
  • electric mixer

Ingredients

  • 1 Devil's Food Cake Mix
  • 4 large eggs
  • 1/2 cup canola oil
  • 1/2 cup heavy whipping cream
  • 1/2 cup sour cream
  • 3.4 ounce box instant chocolate pudding mix

Filling

  • 2 sticks salted butter softened
  • two 7 ounce containers marshmallow cream
  • 1 teaspoon pure vanilla extract

Ganache

  • 1 cup semi-sweet chocolate chips
  • 3/4 cup heavy whipping cream
  • 1 tablespoon corn syrup

Instructions

  • Preheat oven to 350 degrees F. and spray two 9 inch cake pans generously with cooking spray. Place cake mix, eggs, oil, whipping cream, sour cream and pudding mix into a large mixing bowl or stand mixer. Beat until well combined. Cake mix will be thick. Divide batter between the two cake pans and bake for 25-28 minutes or until a toothpick comes out clean. Remove pans from oven and let cool completely. Use a plastic knife to loosen edges of cake. When cool, flip pans to remove cakes. Use long serrated knife to cut top of one of the cakes if not straight. I removed a thin top layer to make bottom cake flat. Place flat cake on top of a cake stand.
  • To prepare filling, place butter, marshmallow cream and vanilla into a large mixing bowl or stand mixer. Beat until smooth and well combined. Place most of filling on cake that's on the cake stand. Spread evenly, leaving a 1 inch border. Carefully top with second cake layer.
  • To prepare ganache, place chocolate chips over a double boiler to melt. Stir until melted and smooth. Slowly stir in heavy cream until combined and smooth. Stir in corn syrup until smooth. For best results, let ganache cool for 10-15 minutes before pouring over cake. Stir often to keep smooth, I like my ganache to thicken slightly to make the best drips over the top of the cake.
  • Carefully pour desired amount of ganache over top of cake letting some drip down sides. I had some extra ganache left over. Serve cake slices at room temperature.

Nutrition

Calories: 486kcal | Carbohydrates: 44g | Protein: 6g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 95mg | Sodium: 390mg | Potassium: 256mg | Fiber: 2g | Sugar: 27g | Vitamin A: 511IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 3mg
Keywords: best chocolate cake, best chocolate cake recipe, chocolate cake, ding dong cake, easy chocolate cake recipe, how to make a ding dong cake, valentine's day cake, valentine's day dessert

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ding dong cake

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Picky PalateWelcome to my online kitchen! You'll usually find me with a cookie in one hand & a salad in the other. It's all about the balance :) The recipes you'll see are my creations. Enjoy!

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