The Ultimate Homemade Ding Dong Cake

Craving that iconic childhood treat, the Ding Dong cake, but wishing for a version that tastes even better than what you remember from Hostess? Look no further! This comprehensive guide reveals the ultimate copycat Ding Dong Cake recipe, featuring decadent chocolate cake layers, an incredibly generous and fluffy vanilla cream filling, all enveloped in a rich, glossy chocolate ganache. Whether you’re a seasoned baker ready to tackle a recipe from scratch or prefer the convenience of a cake mix, we’ve got you covered with easy-to-follow, step-by-step instructions that guarantee a show-stopping dessert.

Do you remember the sheer delight of opening your school lunchbox to discover a classic Hostess or Little Debbie’s snack cake? For many, these sugary treasures, like Hostess cupcakes or the beloved Little Debbie’s oatmeal cream pies, were reserved for special occasions like field trips. Paired with a frosty can of Big Red, finding one of these treats meant you had truly hit the lunch jackpot. That nostalgic joy is precisely what we aim to recreate and elevate with this homemade Ding Dong cake.

Today, this Ding Dong cake recipe has become a highly requested centerpiece for birthday celebrations and special gatherings in our home. It’s a truly heavenly chocolate layer cake, featuring an exceptionally thick and perfectly fluffy vanilla cream filling that will transport you straight back to your happiest childhood memories. Get ready to hit the ultimate cake jackpot!

Crafting Your Homemade Ding Dong Cake: A Step-by-Step Guide

Creating this irresistible layered Ding Dong cake is a rewarding three-part process: baking the chocolate cake layers, preparing the signature fluffy cream filling, and crafting the luxurious chocolate ganache. Each component is crucial to achieving that authentic, nostalgic flavor and texture, but don’t worry – we’ll walk you through every step with ease.

Our preferred method involves baking the chocolate cake layers from scratch, which offers superior flavor, texture, and the flexibility to adapt it for dietary needs, such as gluten-free. For those seeking a gluten-free option, detailed adaptations are provided within the full recipe card below. Making the homemade cake, whether regular or gluten-free, is surprisingly simple. All the dry and wet ingredients come together in one bowl in under five minutes, before being poured into two 9-inch layer pans and baked to perfection. If time is a concern, or you simply prefer a shortcut, instructions for using a convenient store-bought cake mix are also included.

While your cake layers are baking and cooling, you’ll move on to preparing the distinctive cream filling. This component also requires time to cool, so planning ahead is key to a smooth baking process. Finally, you’ll mix together the simple, yet decadent, two-ingredient chocolate ganache. Like the filling, the ganache needs a bit of time to cool and thicken to the ideal consistency before it’s elegantly poured over your assembled cake.

Below, we’ll delve into each of these components in more detail, addressing common questions and providing expert tips for assembly, ensuring your homemade Ding Dong cake is nothing short of spectacular.

The Secret to Authentic Ding Dong Cake Filling: Ermine Frosting

One common complaint about commercially bought Ding Dongs, Ho Hos, or Twinkies is the often-skimpy layer of cream filling. Our homemade Ding Dong cake boldly addresses this issue, featuring a deliciously thick layer of filling that not only remedies the scarcity but also perfectly mimics the nostalgic taste and texture of the original. This isn’t just any cream filling; it’s the authentic taste you remember.

Many recipes for Ding Dong cake fillings might call for cream cheese or marshmallow fluff. While these ingredients certainly create delicious frostings, they simply don’t capture the unique, old-fashioned flavor of the iconic Ding Dong snack cake. The true secret to our copycat recipe lies in using a classic ermine frosting, also known as boiled milk frosting or cooked flour frosting. This type of frosting is also a popular choice for gluten-free whoopie pies, precisely because it delivers that familiar, airy texture and subtly sweet vanilla flavor that is synonymous with the traditional Ding Dong.

While making ermine frosting involves a couple of distinct steps, rest assured it’s actually quite straightforward. The most crucial tip for success is to ensure all your ingredients are at room temperature before you begin mixing. This step prevents lumps and ensures your frosting whips up into a smooth, incredibly fluffy consistency. Follow these steps for the perfect ermine filling:

1. Cook the Base: In a saucepan, whisk together half and half (or whole milk) with flour. Cook this mixture over medium heat, stirring constantly, until it becomes very thick, resembling the consistency of pudding. This typically takes about 3-5 minutes. Once thickened, remove it from the heat, stir in vanilla extract, and set it aside to cool completely to room temperature. This cooked mixture will become very thick as it cools.
2. Cream Butter and Sugar: Once the cooked milk mixture has cooled, in a separate mixing bowl, beat together softened unsalted butter and granulated sugar until the mixture is very light and fluffy. This process takes approximately 3 minutes, transforming the butter and sugar into an airy, pale base.
3. Whip to Perfection: Finally, add the completely cooled flour-and-milk mixture to the butter-and-sugar mixture. Beat on high speed for 5-7 minutes until the filling transforms into a light, incredibly fluffy consistency, similar to whipped cream. This extended beating time is essential for incorporating air, removing any slight graininess from the sugar, and achieving that signature, cloud-like Ding Dong filling texture.

You can prepare this delightful Ding Dong cake filling using either an electric hand mixer or a stand mixer. While a stand mixer can make the process a bit easier due to the prolonged beating required, either piece of equipment will yield fantastic results, provided you follow the steps carefully and allow sufficient beating time.

Simplified Baking: Using a Cake Mix for Your Ding Dong Cake

If you’re short on time or prefer a more straightforward approach, simplifying this Ding Dong cake recipe by using a quality cake mix is an excellent option. You can choose your favorite store-bought chocolate cake mix or devil’s food layer cake mix – just be sure it yields enough batter for two 9-inch layers. Opting for a premium cake mix can still deliver a delicious base for your homemade Ding Dong cake.

To use a cake mix, simply prepare it according to the package directions. Ensure your two 9-inch cake pans are properly prepared by greasing them, lining the bottoms with parchment paper cut to size, and then greasing the parchment. This extra step helps prevent sticking and ensures your cake layers release cleanly, which is crucial for a beautifully assembled cake. Pour the prepared batter evenly into the two pans.

Bake the cakes according to the time and temperature specified on the cake mix package for a layer cake. To check for doneness, insert a toothpick into the center of each cake; it should come out clean. Once baked, allow the cakes to cool in their pans for about 5 to 10 minutes before carefully inverting them onto a wire rack. Let them cool completely before you begin filling and frosting. A fully cooled cake is essential for preventing the filling and ganache from melting or sliding off.

Creating the Perfect Glossy Chocolate Ganache

The crowning glory of our Ding Dong cake is its rich, glossy chocolate ganache. What makes this component truly remarkable is its simplicity, requiring just two essential ingredients: high-quality heavy cream and semi-sweet chocolate chips. When combined correctly, these two ingredients create a luscious, pourable chocolate coating that sets beautifully.

Begin by measuring your semi-sweet chocolate chips and placing them into a heat-proof bowl. Next, gently warm the heavy cream in a small saucepan over medium heat. Watch it carefully; you want it to just begin bubbling around the edges and simmer gently, without coming to a rolling boil. Alternatively, you can heat the cream in the microwave, but exercise caution. The stovetop method often provides more controlled heating, reducing the risk of the cream boiling or overheating, which could cause the chocolate to burn and the mixture to separate, resulting in a grainy or oily ganache.

Once the cream is perfectly warmed, slowly pour it over the chocolate chips in the heat-proof bowl. Resist the urge to stir immediately! Let the hot cream sit on top of the chocolate for 2 to 3 minutes. This crucial resting period allows the heat from the cream to gently soften the chocolate, ensuring a smooth melt. After resting, stir the mixture gently from the center outwards until it is completely smooth and homogeneous. It should look beautifully glossy and inviting.

At this stage, your ganache will likely be quite runny. It needs time to cool down and thicken to the ideal pourable, yet coating, consistency. Allow the ganache to sit at room temperature for approximately 20 to 30 minutes, stirring it occasionally. This cooling period is vital to ensure it’s thick enough to drape elegantly over the cake without running off too quickly, providing that signature Ding Dong finish.

Elevate Your Ganache: Salted Chocolate Perfection

This Ding Dong cake recipe was initially inspired by Bon Appetit’s sophisticated salted caramel Ding Dong cake, which features a complex homemade salted caramel sauce blended with bittersweet chocolate. While undoubtedly delicious, that version is quite laborious and time-consuming.

Fortunately, we’ve developed a brilliant shortcut to capture that same irresistible salted chocolate ganache flavor without the extensive extra steps or time commitment! To transform your simple chocolate ganache into a gourmet salted chocolate ganache, simply prepare it as described above. Once the chocolate and cream are fully combined and smooth, stir in 1 teaspoon of fine sea salt or fleur de sel. These types of salt offer a cleaner, brighter salty note that perfectly complements and enhances the sweetness of the chocolate.

The addition of salt creates a delightful contrast, highlighting the depth of the chocolate and adding an extra layer of complexity that elevates the entire cake experience. However, if you’re not a fan of “salted” desserts or prefer the classic, unadulterated chocolate flavor, feel free to omit the salt and stick with the traditional, equally delicious ganache.

Assembling Your Ding Dong Masterpiece

Now that your cake layers are cooled, your fluffy cream filling is ready, and your luscious ganache has reached the perfect consistency, it’s time for the most exciting part: assembling your homemade Ding Dong cake. Follow these steps carefully to ensure a stunning and delicious result:

1. Prepare Your Base: Place the first chocolate cake layer, top-side down, onto your chosen cake platter or serving plate. For a neat finish, tuck strips of parchment paper or wax paper under the edges of the cake. These “catch” drips and excess ganache, keeping your serving plate clean.
2. Add the Cream Filling: Generously spread all of the prepared cream filling over the bottom cake layer. Use an offset spatula to gently smooth the filling right to the edges, creating a beautiful, even layer that will be visible when sliced.
3. Place the Top Layer: Carefully place the second cake layer, again top-side down, directly onto the cream filling. Gently press down on the top layer to ensure the filling spreads completely to the edges and the cake layers are level. Use your offset spatula to smooth any filling that may have squeezed out the sides.
4. Chill to Set: Refrigerate the assembled cake for at least 30 minutes. This chilling period allows the filling to firm up slightly, making the cake more stable and easier to frost with ganache. Use this time to prepare and cool your ganache if you haven’t already.
5. First Ganache Layer (Crumb Coat): For a perfectly smooth and professional ganache finish, pour a thin layer of the cooled ganache over the top of the cake, reserving at least half for the second coat. Use an offset spatula or the back of a spoon to gently smooth the ganache over the top and down the sides of the cake. Don’t worry if the cake isn’t completely covered at this point; this layer acts as a crumb coat, sealing in any loose crumbs.
6. Second Chill and Ganache Layer: Return the cake to the refrigerator for 5 minutes. This brief chill allows the first ganache layer to set slightly, preventing it from mixing with the second coat. Then, repeat the process with the remaining ganache, ensuring the top and sides are fully and evenly covered for that signature glossy finish.
7. Final Touches and Chill: If you opted for salted chocolate ganache, sprinkle a little extra fine sea salt or fleur de sel on top for a beautiful garnish and an extra burst of flavor. Gently slide out the parchment or wax paper strips from underneath the cake. Refrigerate the cake for another 10-15 minutes to allow the ganache to set completely before slicing and serving. This ensures clean cuts and a stable cake.

Essential Tips for Ding Dong Cake Success

Achieving a bakery-worthy Ding Dong cake at home is entirely possible with a few key techniques and considerations. Keep these important tips in mind for a truly successful and delicious result:

• Parchment Paper is Your Friend: Always line the bottom of your cake pans with parchment paper. This simple step guarantees that your delicate cake layers will release easily from the pans without sticking or tearing, ensuring perfectly flat surfaces for assembly.
• Strategic Chilling: After assembling the cake layers with the cream filling, refrigerate the cake to allow the filling to set. This makes the cake much more stable and easier to handle when applying the ganache. Use this cooling time efficiently to prepare and cool your ganache.
• Upside-Down Layers: For the smoothest and most even cake layers, always place them top-side down when assembling. The bottom of the cake, which was against the pan, is typically flatter and creates a more professional finish.
• Patience with Ganache: Allow your chocolate ganache sufficient time (20-30 minutes) to cool and thicken before pouring it over the cake. Ganache that is too warm or thin will simply run off the cake, instead of forming a beautiful, even coating.
• Salted Ganache Variation: To create that delightful salted chocolate ganache, stir 1 teaspoon of fine sea salt or fleur de sel into the hot cream and chocolate mixture as you combine it. This provides a fantastic flavor contrast.
• Two-Layer Ganache for Smoothness: For an impeccably smooth and professional frosting finish, apply the ganache in two thin layers. Refrigerate the cake for just 5 minutes between layers to allow the first coat to set before adding the second. This technique helps to eliminate crumbs and ensures a flawless appearance.
• Re-warming Ganache: If your ganache becomes too thick or begins to set while you’re frosting, you can gently re-warm it. Heat it on very low heat, stirring constantly, just until it becomes pourable again. Be careful not to overheat, as this can cause it to separate.

Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

★★★★★

4.64 stars (33 ratings)

Ding Dong Cake Recipe {Better than Hostess!}

Melissa Erdelac

Yield: 12

Prep Time: 30 mins

Cook Time: 35 mins

Total Time: 2 hrs 5 mins

This best Ding Dong Cake recipe is a perfect copycat of the Hostess version, featuring moist chocolate cake, abundant fluffy cream filling, and rich chocolate ganache. Make it from scratch or with a cake mix!

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Ingredients

Cake:

• 2 cups (250 g) all-purpose flour, for gluten-free adaptation, Cup4Cup gluten-free flour is highly recommended
• 2 cups (400 g) granulated sugar
• ¾ cup (64.5 g) unsweetened cocoa powder
• 2 teaspoons (2 teaspoons) baking powder
• 1 ½ teaspoons (1.5 teaspoons) baking soda
• 1 teaspoon (1 teaspoon) salt
• 1 teaspoon (1 teaspoon) espresso powder, optional
• 1 cup (244 g) milk
• ½ cup (112 g) vegetable or canola oil
• 2 (2) large eggs
• 2 teaspoons (2 teaspoons) vanilla extract
• 1 cup (250 g) boiling water

Chocolate Ganache:

• 2 cups (255.15 g) semi-sweet chocolate chips
• 1 ⅓ cups (357 g) heavy cream
• 1 teaspoon Fleur De Sel (or fine sea salt), optional

Filling:

• 5 Tablespoons (5 Tablespoons) flour, for gluten-free adaptation, Cup4Cup gluten-free flour was used
• 1 cup (242 g) half and half or whole milk
• 1 teaspoon (1 teaspoon) vanilla extract
• 1 cup (227 g) (2 sticks) unsalted butter, softened
• 1 cup (200 g) granulated sugar

Instructions

Cake:

1. Preheat oven to 350º F (175°C). Prepare two 9-inch cake pans by spraying with cooking spray, lining the bottoms with cut-to-size parchment paper, and then spraying the parchment. Set aside.
2. In a large bowl, add all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, salt, and (optional) espresso powder. Whisk thoroughly to combine all dry ingredients. If using a stand mixer, use the paddle attachment and mix until just combined.
3. Add milk, vegetable or canola oil, large eggs, and vanilla extract to the dry flour mixture. Mix on medium speed until all ingredients are well combined and the batter is smooth. Reduce the speed to low and slowly pour in the boiling water into the cake batter. Once the water is fully incorporated, increase the speed to high and mix for 1 minute to ensure a well-aerated batter.
4. Distribute the cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
5. Remove the cakes from the oven and allow them to cool in their pans for 10 minutes. After 10 minutes, carefully invert the cakes onto a wire rack to cool completely to room temperature before proceeding with the filling and ganache.

Filling:

1. 
   In a medium saucepan, whisk together the flour and half and half (or whole milk). Cook this mixture over medium heat, whisking constantly, until it becomes very thick, reaching the consistency of pudding. This process should take approximately 3-5 minutes. Remove the saucepan from the heat and stir in the vanilla extract. Set the mixture aside to cool completely to room temperature. The mixture will continue to thicken significantly as it cools.
2. 
   In a separate mixing bowl, using an electric mixer or stand mixer, beat together 1 cup of softened unsalted butter and 1 cup of granulated sugar until the mixture is very light, pale, and fluffy, which takes about 3 minutes. Once the flour and milk mixture has cooled completely to room temperature, add it to the butter and sugar mixture. Beat on high speed for approximately 7 minutes, until the filling is exceptionally light and fluffy, resembling whipped cream. This extended beating time is crucial for creating a smooth texture and removing any potential graininess from the sugar, ensuring a truly ethereal filling.

Ganache:

1. Place the semi-sweet chocolate chips into a heat-proof bowl. In a small saucepan, gently warm the heavy cream over medium heat until it just begins to bubble around the edges and simmers gently.
   Heating the heavy cream in the microwave is an option, but the stovetop method often offers more precise temperature control. Avoid boiling or overheating the cream, as this can scorch the chocolate and cause the ganache mixture to separate, resulting in an undesirable texture.
2. Slowly pour the hot cream over the chocolate chips in the bowl. Allow the cream to sit undisturbed for 2-3 minutes; this allows the chocolate to soften effectively. After resting, stir the mixture gently until it is completely smooth and beautifully glossy. If you are making salted chocolate ganache, stir in the 1 teaspoon of sea salt or fleur de sel at this stage.
3. At this point, the ganache will be quite fluid. It needs time to cool and thicken to the ideal pourable consistency for coating the cake. Let the ganache sit at room temperature for 20-30 minutes, stirring occasionally, before you pour it over the assembled cake.

Assembly:

1. Place the first cooled cake layer, top-side down, onto a cake platter or your chosen serving plate. To keep your plate clean and catch any drips, carefully tuck strips of parchment paper or wax paper under the edges of the cake.
2. Spread all of the prepared cream filling evenly over the bottom cake layer. Use an offset spatula to smooth the filling right to the very edges of the cake.
3. 
   Carefully place the second cake layer, top-side down, onto the cream filling. Gently press down on the top cake layer to ensure the filling spreads all the way to the edges and the cake layers are even. Use an offset spatula to smooth any filling that may have seeped out the sides.
4. Refrigerate the assembled cake for at least 30 minutes. This chilling period helps the cream filling to set, creating a more stable cake for the ganache application. Use this time to ensure your ganache is prepared and has cooled to the proper consistency.
5. For a perfectly smooth ganache finish, pour approximately half of the cooled ganache over the top of the cake. Use an offset spatula to gently spread the ganache over the top and down the sides. It’s okay if the cake isn’t completely covered at this point; this initial layer acts as a crumb coat, sealing in any loose cake particles. Reserve the remaining ganache for the second coat.
6. Return the cake to the refrigerator for 5 minutes. This brief chill allows the first layer of ganache to set slightly. Then, apply the second layer of ganache, ensuring the top and sides of the cake are completely and evenly coated for a uniform, glossy finish.
7. If desired, lightly sprinkle additional sea salt or fleur de sel on top of the cake immediately after the second ganache layer for a decorative touch and enhanced flavor. Carefully and gently remove the parchment or wax paper strips from under the cake. Refrigerate the cake for another 10-15 minutes to allow the ganache to set completely before slicing and serving.
8. If you do not plan to serve the cake within 6 hours, it should be refrigerated. However, be aware that the cream filling will solidify significantly when chilled, losing its light and fluffy texture. For optimal flavor and texture, set the cake out at room temperature for at least 5-6 hours before serving to allow the filling to soften and return to its heavenly consistency.

Notes

Important Tips To Remember

• Line the bottom of your cake pans with parchment paper to ensure easy release of the cake layers.
• Assemble the cake layers with the filling and refrigerate to allow it to set before applying ganache. Prepare and cool the ganache during this chilling time.
• Placing the cake layers top-down ensures a flatter, more even surface for your cake.
• Allow the ganache to cool and thicken for 20-30 minutes before pouring it over the cake for the best coating.
• To make “salted” chocolate ganache, simply add 1 teaspoon of fine sea salt or fleur de sel to the hot chocolate and cream mixture and stir until dissolved.
• For a perfectly smooth, professional ganache finish, pour the ganache in two layers, chilling the cake for 5 minutes in between each application.
• If the ganache becomes too thick while you are frosting, gently re-heat it on very low heat, stirring constantly, until it becomes pourable again.

Storing and Serving

Since the cream filling contains butter, the Ding Dong cake should be refrigerated if you do not plan to serve it within 6 hours of assembly.
The cake does not necessarily need to be covered while refrigerated, unless you have a cake dome. You can simply place the entire cake in the refrigerator.
However, this is a very important detail to remember! The cream filling will firm up and lose its wonderfully light, fluffy, and heavenly texture when cold.
For the absolute maximum tastiness and optimal texture, remember to take the cake out of the refrigerator and let it sit at room temperature for at least 5-6 hours before slicing and serving!
Chocolate Cake adapted from Add a Pinch

Calories: 808kcal,
Carbohydrates: 90g,
Protein: 8g,
Fat: 48g,
Saturated Fat: 31g,
Cholesterol: 110mg,
Sodium: 572mg,
Potassium: 437mg,
Fiber: 5g,
Sugar: 63g,
Vitamin A: 969IU,
Vitamin C: 1mg,
Calcium: 130mg,
Iron: 4mg

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