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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
Keyword 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
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 486kcal
Author Jenny
Cost $15


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


  • 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


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


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


  • 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.


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