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With the nostalgic flavors of your favorite kids’ snack, this Ding Dong Cake takes it to a whole new level. Chocolate cake, a cream topping, all covered with a silky ganache.

Close up of one slice of Ding Dong Cake on white plate showing layers with milk in background.

I’m a person of habit. I love my old-school kids’ snacks that I grew up on, they were so good that we still keep them around the house today and munch on them when the craving calls.

But what if you could turn one of those snacks into a giant cake? That is what we did with this Ding Dong Cake, it is so soft, moist, fluffy and the topping really gives it that snack cake taste.

This is by far one of our favorite cakes. The balance of flavors works out perfectly and you are not overwhelmed by chocolate. The cream topping is really what makes this.

You will want to have slice after slice, at least that is what happens to me when we have the cake. But I also believe in everything in moderation. 

But with this Ding Dong Cake Recipe it is really hard to hold back. It really gives you that iconic flavor of one of your favorite kid treats.

If you are looking for a fun, tasty, and different cake then this is the one for you. Once you make it, it will be on your menu rotation for all those functions.

Some of my other favorite cake recipes that we have on our site include: Marble Cake, Peanut Butter Cake and Raspberry Jello Poke Cake.

Close up of slice of cake missing from baking pan showing layers.

WHY THIS RECIPE WORKS:

  • A little goes a long way, so this serves a crowd.
  • The flavors work really well together and have just the right balance.
  • This is great for at home, family functions, or anything else you want to bring it to.

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):

Semi-sweet chocolate chips
Whole milk
Sour cream
Cake flour
Unsweetened cocoa powder
Baking soda
Fine sea salt
Light brown sugar
Vegetable oil
Vanilla extract
Eggs
All-purpose flour
Unsalted butter
Vegetable shortening
Powdered sugar
Vanilla extract
Heavy cream

Ingredients needed to make a Ding Dong Cake.

HOW TO MAKE A DING DONG CAKE:

  1. Preheat the oven to 350°F. Spray a 9×13 baking dish with baking spray, set aside.
  2. Place the chocolate chips in a medium-sized bowl. Warm the milk in the microwave until it reaches 180-190°F, watch it carefully. Pour hot milk over the chocolate chips and let it sit for 5 minutes. 
  3. Whisk until combined. Add the sour cream and whisk until smooth, set aside.
  4. In a medium-sized bowl, stir together the flour, cocoa powder, baking soda, and salt.
  5. In a large bowl with an electric hand mixer, mix the brown sugar with the oil until combined. 
  6. Add the vanilla and eggs one at a time until incorporated.
  7. Add half of the dry mixture, mix to combine. 
  8. Add half of the chocolate/sour cream mixture, mix to combine. Repeat with the remaining dry and wet ingredients.
  9. Pour cake batter into the prepared baking dish. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Let cool completely.
  10. While the cake is cooling, make the filling. Add the milk and flour to a small saucepan, whisk to combine. Place over medium heat and cook, stirring constantly until thickened to a paste. Let this mixture cool to room temperature.
  11. Add the butter and shortening to a large bowl, whip with an electric hand mixer until combined. Add the powdered sugar a little at a time until fully mixed in, the mixture will be thick.
  12. Add the cooled milk/flour paste and vanilla to the bowl. Stir it in until incorporated and then whip it for 3 minutes on medium-high speed until it resembles a whipped cream-like consistency. Smooth this over the cooled cake. Place the cake into the fridge while you assemble the ganache topping.
  13. Place the chocolate chips into a medium-sized bowl. Warm the heavy cream in the microwave until it reaches 180-190°F, watch it carefully. Pour the hot cream over the chocolate chips. Wait 5 minutes and whisk until smooth. Let this mixture stand for 10 minutes to cool slightly.
  14. Pour the ganache over the top of the cake, there may be a little bit leftover depending on how deep your pan is. 
  15. Place the cake back into the fridge, uncovered, for 45 minutes to set. Slice and serve.

Step by step photos on how to make a Ding Dong Cake.

DO I HAVE TO USE SHORTENING IN MY CREAM TOPPING?

The cream filling is the star of this cake, it is so light, fluffy, and smooth. I highly recommend using the shortening as it helps the cream stay very fluffy.

You can use all butter if you want but it may not come out as light.

CAN I HALVE THIS CAKE?

Yes, if you do not need as much cake or do not want a whole cake but want to try this on a smaller scale you can make the cake in a 9×9-inch baking pan.

You will want to watch your time when it bakes as it will be slightly shorter. When the top springs back and a toothpick comes out clean it is done.

DO I HAVE TO MAKE MY OWN GANACHE?

No, while it is highly recommended you do not need to make the homemade ganache. An easier route that you can take is microwaving a can of chocolate frosting and pouring it over the top.

This is great for a mock ganache and still has a really great chocolate flavor.

Two slices of the Ding Dong Cake on white plates.

HOW TO STORE:

This cake will keep stored in the refrigerator covered where it will keep for up to 6 days, you can bring it to room temperature to serve.

This can also be frozen, we suggest cutting them into slices, placing the slices on a baking sheet, and freezing.

Then remove and wrap the slices individually in plastic wrap and then placing in a freezer-safe container where they will keep for up to 3 months. 

To defrost, remove to the refrigerator overnight and then to the countertop to room temperature before eating.

TIPS AND TRICKS:

  • You can use a boxed cake mix if you like, but I highly suggest using the homemade recipe provided.
  • The flavors work really well together and the cream topping is the star of the show that balances everything out.
  • If you do not want to make your own homemade ganache you can melt a container of chocolate frosting and pour it over the top instead.
  • This can be frozen, see my tips above.
  • We like to use shortening in the topping recipe, butter can be used but will not give the same creamy consistency.
  • This can be halved to make a smaller batch.

Close up side view of bite taken out of the cake on white plate.

Want that cake that makes your childhood snack look like nothing? Then you absolutely have to whip up this Ding Dong Cake, you will not regret it!

If you like this recipe you might also like:

If you’ve tried this DING DONG CAKE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 6 votes

Ding Dong Cake

Author Dana at ThisSillyGirlsKitchen.com
Prep: 30 minutes
Cook: 35 minutes
Total: 1 hour 5 minutes
With the nostalgic flavors of your favorite kids snack, this Ding Dong Cake takes it to a whole new level. Chocolate cake, a cream topping all covered with a silky ganache.
Servings 15

Ingredients
  

For the filling:

For the ganache topping:

Instructions

  • Preheat the oven to 350°F. Spray a 9x13 baking dish with baking spray, set aside.
  • Place the chocolate chips in a medium-sized bowl. Warm the milk in the microwave until it reaches 180-190°F, watch it carefully. Pour hot milk over the chocolate chips and let it sit for 5 minutes.
  • Whisk until combined. Add the sour cream and whisk until smooth, set aside.
  • In a medium-sized bowl, stir together the flour, cocoa powder, baking soda, and salt.
  • In a large bowl with an electric hand mixer, mix the brown sugar with the oil until combined.
  • Add the vanilla and eggs one at a time until incorporated.
  • Add half of the dry mixture, mix to combine.
  • Add half of the chocolate/sour cream mixture, mix to combine. Repeat with the remaining dry and wet ingredients.
  • Pour cake batter into the prepared baking dish. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Let cool completely.
  • While the cake is cooling, make the filling. Add the milk and flour to a small saucepan, whisk to combine. Place over medium heat and cook, stirring constantly until thickened to a paste. Let this mixture cool to room temperature.
  • Add the butter and shortening to a large bowl, whip with an electric hand mixer until combined. Add the powdered sugar a little at a time until fully mixed in, the mixture will be thick.
  • Add the cooled milk/flour paste and vanilla to the bowl. Stir it in until incorporated and then whip it for 3 minutes on medium-high speed until it resembles a whipped cream-like consistency. Smooth this over the cooled cake. Place the cake into the fridge while you assemble the ganache topping.
  • Place the chocolate chips into a medium-sized bowl. Warm the heavy cream in the microwave until it reaches 180-190°F, watch it carefully. Pour the hot cream over the chocolate chips. Wait 5 minutes and whisk until smooth. Let this mixture stand for 10 minutes to cool slightly.
  • Pour the ganache over the top of the cake, there may be a little bit leftover depending on how deep your pan is.
  • Place the cake back into the fridge, uncovered, for 45 minutes to set. Slice and serve.

Notes

  1. You can use a boxed cake mix if you like, but I highly suggest using the homemade recipe provided.
  2. The flavors work really well together and the cream topping is the star of the show that balances everything out.
  3. If you do not want to make your own homemade ganache you can melt a container of chocolate frosting and pour over the top instead.
  4. This can be frozen, see my tips above.
  5. We like to use shortening in the topping recipe, butter can be used but will not give the same creamy consistency.
  6. This can be halved to make a smaller batch.

Nutrition

Calories: 752kcal | Carbohydrates: 84g | Protein: 7g | Fat: 44g | Saturated Fat: 21g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 176mg | Potassium: 348mg | Fiber: 4g | Sugar: 66g | Vitamin A: 697IU | Vitamin C: 0.2mg | Calcium: 107mg | Iron: 3mg
Nutrition Disclaimer
Course Baked Good, Dessert
Cuisine American

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5 from 6 votes (6 ratings without comment)

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