Ding Dong Cake is a homemade version of the classic snack cake, featuring two layers of moist, deep chocolate cake filled with a light and fluffy marshmallow cream and finished with a glossy, rich chocolate ganache. This cake takes about 30 minutes of hands-on prep, plus cooling and chilling time, making it a great make-ahead dessert for birthdays or gatherings. The combination of tender crumb, creamy filling, and silky ganache creates a nostalgic yet polished treat that looks as good as it tastes.

Why This Ding Dong Cake Works

This recipe delivers bakery-style results with straightforward techniques and everyday ingredients.

• Deep chocolate flavor: Blooming cocoa powder in boiling water intensifies the chocolate taste and keeps the cake extra moist.
• Light, creamy filling: Marshmallow fluff whipped with butter creates a smooth, stable filling that holds its shape between layers.
• Glossy ganache finish: A simple two-ingredient ganache sets to a shiny, fudgy coating that slices cleanly.
• Make-ahead friendly: The cake layers can be baked a day ahead, and the assembled cake chills well overnight.
• Nostalgic presentation: The classic round cake with a thick filling stripe and dark ganache top looks impressive on any dessert table.

Ingredients Notes

• All-Purpose Flour (2 cups / 250g): Provides structure without making the cake dense. Spoon and level for accuracy.
• Dutch-Process Cocoa Powder (1 cup / 100g, sifted): Sifting removes lumps and ensures a smooth batter. Dutch-process gives a darker color and mellower flavor.
• Buttermilk (1 cup / 240ml, room temperature): Adds tang and tenderness. Room temperature helps it blend evenly.
• Boiling Water (1 cup / 240ml): Blooms the cocoa, unlocking deeper chocolate notes and creating a thin, pourable batter.
• Vegetable Oil (1/2 cup / 120ml): Keeps the cake moist for days. Use a neutral oil like canola or grapeseed.
• Marshmallow Fluff (7.5 oz / 213g): The key to the classic Ding Dong filling. One standard jar is the perfect amount.
• Unsalted Butter (1 cup / 225g, softened): Creamed for the filling and used in the cake. Softened butter should hold a thumbprint but still be cool.
• Bittersweet Chocolate (8 oz / 225g, finely chopped): Chopping finely helps it melt smoothly into the ganache. Bittersweet balances the sweet filling.
• Heavy Whipping Cream (1 cup / 240ml, at least 36% fat): Higher fat content creates a richer, more stable ganache.

Before You Begin

• Bring ingredients to room temperature: Take out buttermilk, eggs, and butter about 30 minutes before starting for a smooth batter.
• Prepare pans: Grease two 8-inch round cake pans, line with parchment, and grease again. This prevents sticking.
• Preheat oven: Set to 350°F (175°C) so it’s ready when the batter is mixed.
• Chop chocolate finely: Even small pieces melt quickly and evenly for the ganache.

How to Make Ding Dong Cake

• Step 1 – Bloom the Cocoa: In a medium bowl, whisk the sifted cocoa powder with the boiling water until smooth. Let it cool slightly while you prepare the other ingredients.
• Step 2 – Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• Step 3 – Combine Wet Ingredients: In another bowl, whisk the buttermilk, oil, eggs, and vanilla until well blended.
• Step 4 – Make the Batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Add the cooled cocoa mixture and mix until the batter is smooth and thin.
• Step 5 – Bake the Layers: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
• Step 6 – Prepare the Filling: In a stand mixer, beat the softened butter until creamy. Add the marshmallow fluff and beat on high until light and fluffy, about 3 minutes. Scrape down the bowl as needed.
• Step 7 – Assemble the Cake: Place one cooled cake layer on a serving plate. Spread the marshmallow filling evenly over the top, leaving a small border. Top with the second cake layer, pressing gently.
• Step 8 – Make the Ganache: Place the finely chopped chocolate in a heatproof bowl. Heat the heavy cream until just simmering, then pour over the chocolate. Let sit for 2 minutes, then stir until smooth and glossy.
• Step 9 – Finish the Cake: Pour the ganache over the top of the cake, letting it drip down the sides. Use an offset spatula to smooth the top if needed. Chill the cake for at least 1 hour to set the ganache before slicing.

How to Know It’s Done

• Toothpick test: A toothpick inserted in the center of the cake should come out with a few moist crumbs, not wet batter.
• Spring back: The cake layers should spring back when lightly pressed in the center.
• Ganache set: The ganache is ready when it’s firm to the touch and doesn’t stick to your finger.
• Clean slices: After chilling, the cake should slice cleanly with the filling staying in place.

Nora’s Tips for Best Results

• Use a scale: Weighing flour and cocoa ensures consistent results every time.
• Don’t overmix: Stir the batter just until no dry streaks remain to keep the cake tender.
• Cool completely: Warm cake layers will melt the filling, so make sure they’re fully cooled.
• Chill before slicing: I always chill the assembled cake for at least an hour so the ganache sets and the layers stay neat.
• Room temperature serving: Let the cake sit at room temperature for 20 minutes before serving for the best texture.

Storage & Leftovers Tips

• Refrigerate: Store covered in the fridge for up to 5 days. The ganache stays firm when cold.
• Freeze whole cake: Wrap the unfrosted cake layers tightly in plastic and freeze for up to 2 months. Thaw overnight in the fridge before assembling.
• Freeze slices: Wrap individual slices in plastic and foil, then freeze for up to 1 month. Thaw in the fridge.
• Reheating not recommended: The filling and ganache are best served cold or at room temperature.
• Protect from odors: Keep the cake well-wrapped to prevent it from absorbing fridge smells.

Variations & Substitutions

• Milk chocolate ganache: Swap bittersweet chocolate for milk chocolate for a sweeter, milder topping.
• Peanut butter filling: Add 1/2 cup creamy peanut butter to the marshmallow filling for a nutty twist.
• Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Espresso boost: Add 1 teaspoon instant espresso powder to the boiling water for deeper chocolate flavor.
• Sheet cake version: Bake in a 9×13-inch pan for 30-35 minutes, then top with filling and ganache.

What to Serve With Ding Dong Cake

• Vanilla ice cream: A scoop of creamy vanilla ice cream balances the rich chocolate.
• Fresh berries: Raspberries or strawberries add a bright, tart contrast.
• Whipped cream: A dollop of lightly sweetened whipped cream lightens each bite.
• Hot coffee: A strong cup of coffee complements the deep chocolate notes.
• Glass of milk: The classic pairing for any chocolate cake.

FAQs