Ding Dong Cake
Ding Dong Cake features two layers of moist chocolate cake filled with a fluffy marshmallow cream and topped with a glossy bittersweet chocolate ganache. This homemade version of the classic snack cake is perfect for celebrations and can be made ahead for easy entertaining.
Equipment
- Two 8-inch round cake pans
- Parchment paper
- Stand mixer or hand mixer
- Mixing bowls
- Wire rack
- Offset spatula
Ingredients
- 2 cups all-purpose flour 250g
- 1 cup Dutch-process cocoa powder sifted, 100g
- 1 cup buttermilk room temperature, 240ml
- 1 cup boiling water 240ml
- 1/2 cup vegetable oil 120ml
- 7.5 oz marshmallow fluff 213g, one standard jar
- 1 cup unsalted butter softened, 225g
- 8 oz bittersweet chocolate finely chopped, 225g
- 1 cup heavy whipping cream at least 36% fat, 240ml
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans, line with parchment paper, and grease again.
- In a medium bowl, whisk sifted cocoa powder and boiling water until smooth. Set aside to cool slightly.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, oil, eggs, and vanilla until combined.
- Add wet ingredients to dry ingredients; stir until just combined. Mix in cocoa mixture until smooth.
- Divide batter evenly between prepared pans. Bake 25-30 minutes, until a toothpick inserted in center comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- For filling, beat softened butter in a stand mixer until creamy. Add marshmallow fluff and beat on high until light and fluffy, about 3 minutes.
- Place one cooled cake layer on a serving plate. Spread marshmallow filling evenly over top, leaving a small border. Top with second cake layer.
- For ganache, place finely chopped chocolate in a heatproof bowl. Heat heavy cream until just simmering, then pour over chocolate. Let sit 2 minutes, then stir until smooth.
- Pour ganache over top of cake, letting it drip down sides. Smooth with an offset spatula if needed. Chill at least 1 hour before slicing.
Notes
Storage: Store covered in the refrigerator for up to 5 days. The ganache stays firm when cold.
Reheating: Not recommended; serve chilled or at room temperature for best texture.
Best Tips: Sift cocoa powder twice for a smooth batter. Cool cake layers completely before filling to prevent melting.
Variations: Use milk chocolate for a sweeter ganache, or add 1/2 cup peanut butter to the filling for a nutty twist.