Ding Dong Cake Recipe

If you’re on the hunt for a show-stopping dessert that brings nostalgic joy with every bite, this Ding Dong Cake Recipe is your ticket to chocolate heaven. Think moist, tender chocolate cake layers cuddling a fluffy marshmallow cream filling, all enveloped in a silky chocolate ganache. It’s a delightful twist on the beloved classic snack cake but elevated to a homemade masterpiece that’s sure to impress friends and family alike. Once you try this Ding Dong Cake Recipe, it’ll become a cherished staple in your dessert rotation.

Ingredients You’ll Need

The magic of this Ding Dong Cake Recipe comes from familiar ingredients that each have their moment to shine. They’re simple pantry staples, but together they create a cake with rich flavor, cloud-like texture, and that irresistible gooey marshmallow center.

• All-purpose flour: The foundation that gives the cake its perfect crumb and structure.
• Unsweetened cocoa powder: Infuses the cake with deep chocolate intensity and a beautiful dark color.
• Granulated sugar: Sweetens and helps create a tender crumb that melts in your mouth.
• Baking powder and baking soda: These work together to give the cake its lift and lightness.
• Salt: Balances sweetness and enhances all the rich chocolate notes.
• Eggs: Add moisture, bind the ingredients, and contribute to the cake’s fluffiness.
• Whole milk: Keeps the cake moist and brings a silky texture.
• Vegetable oil: Adds tenderness and keeps the cake soft for days.
• Vanilla extract: Brings warmth and rounds out the chocolate’s brightness.
• Boiling water: Makes the cocoa bloom, enhancing the chocolate flavor and thinning the batter for a perfect rise.
• Unsalted butter: For the luscious buttercream base of the marshmallow filling.
• Powdered sugar: Sweetens and smooths out the filling for that creamy cloud-like texture.
• Marshmallow fluff: The star of the show for the filling that adds the classic marshmallow creaminess.
• Semi-sweet chocolate chips: For the rich ganache topping that adds a glossy, decadent finish.
• Heavy cream: Blended with chocolate chips to create the silky ganache that crowns the cake.

How to Make Ding Dong Cake Recipe

Step 1: Prepare Your Pans and Oven

Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans then line the bottoms with parchment paper to ensure the cakes slide out easily once baked.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt. This creates the base flavor profile and ensures your leavening agents are evenly distributed.

Step 3: Add the Wet Ingredients

Whisk the eggs, whole milk, vegetable oil, and vanilla extract into the dry mixture, beating well until everything is smooth and combined. You’ll notice the batter looks rich and glossy before adding the boiling water.

Step 4: Stir in Boiling Water

Slowly incorporate the boiling water into your batter. Your batter will become thin and liquidy — this is totally normal and helps produce a moist cake with a tender crumb.

Step 5: Bake the Cake Layers

Pour the batter evenly into the prepared pans. Pop them into the oven and bake for 30 to 35 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let them cool in their pans briefly before transferring to wire racks.

Step 6: Prepare the Marshmallow Filling

Beat softened butter until smooth, then gradually add powdered sugar, mixing until fluffy. Fold in the marshmallow fluff along with vanilla extract until your filling is light, creamy, and perfect for spreading.

Step 7: Assemble the Cake

Place one cake layer on your serving plate and spread the marshmallow filling evenly over the top. Carefully lay the second cake layer on top, gently pressing down, then chill the whole cake for 15-20 minutes to let the filling set nicely.

Step 8: Make the Chocolate Ganache

Put the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream until just simmering, then pour over the chocolate. Let sit for two minutes before stirring until you get a smooth, glossy ganache. Allow it to cool slightly so it thickens but remains pourable.

Step 9: Top the Cake with Ganache

Pour the ganache over the chilled cake, spreading it delicately with an offset spatula and letting it drip charmingly down the sides. Chill again for 15-20 minutes to let the ganache set fully.

Step 10: Slice and Serve

Slice your masterpiece with a sharp knife and get ready to experience the magical combination of moist chocolate cake, marshmallow fluff, and silky ganache that only this Ding Dong Cake Recipe can deliver.

How to Serve Ding Dong Cake Recipe

Garnishes

While the Ding Dong Cake is stunning on its own, consider adding a few garnishes for an extra special touch. Fresh raspberries or strawberries offer a juicy contrast, a sprinkle of toasted coconut adds tropical flair, and a dusting of powdered sugar on the ganache gives it a charming, snow-kissed look.

Side Dishes

Pairing your Ding Dong Cake Recipe with simple sides can elevate the dessert experience. A scoop of vanilla bean ice cream or a dollop of freshly whipped cream balances the richness. For coffee lovers, a strong espresso or a creamy latte complements the chocolate perfectly.

Creative Ways to Present

Elevate your serving presentation by cutting the cake into bite-sized squares for a party platter, layering it in individual glass cups for a cake parfait, or arranging slices on a rustic wooden board with fresh fruit and nuts for a chic dessert spread that’s both inviting and impressive.

Make Ahead and Storage

Storing Leftovers

Leftover Ding Dong Cake should be stored in an airtight container in the refrigerator to keep the marshmallow filling and ganache fresh. It will stay delicious for up to 4 days, making it an excellent cake to prepare ahead or enjoy over a few days.

Freezing

If you want to save this Ding Dong Cake Recipe for even longer, you can freeze it. Wrap the entire cake tightly in plastic wrap then aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving to maintain that luscious texture.

Reheating

For the best texture, serve the cake chilled or at room temperature. If you prefer it slightly warm, place individual slices in a microwave-safe dish and heat on low power for 10-15 seconds—just enough to soften the ganache without melting the filling.

FAQs

Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for the best texture. Just make sure your cocoa powder is also gluten-free.

Is there a substitute for marshmallow fluff?

If marshmallow fluff isn’t available, you can make homemade marshmallow cream or use whipped cream with a touch of vanilla for a lighter filling, though it won’t have quite the same gooey texture.

Can I use milk chocolate instead of semi-sweet chocolate chips?

You can, but semi-sweet chocolate provides a nice balance to the cake’s sweetness. Milk chocolate will make the ganache sweeter and less intense, which might change the overall flavor slightly.

How do I prevent the ganache from being too runny?

Allow the ganache to cool slightly before pouring it over the cake. This helps it thicken so it spreads easily and stays in place. Refrigerating the cake after pouring also helps it set perfectly.

Can I make the cake layers a day ahead?

Definitely! Bake the layers and wrap them tightly in plastic wrap. Store at room temperature if you plan to assemble the next day or in the fridge for longer storage. Let the layers come to room temperature before assembling with the filling.

Final Thoughts

This Ding Dong Cake Recipe brings together everything we love about chocolate and marshmallow in one irresistible treat. Whether you’re baking for a celebration or just because, it’s a guaranteed crowd-pleaser with luscious layers and creamy filling that will have everyone asking for seconds. Don’t wait — dive into this comforting, nostalgic dessert and make some delicious memories!

Print