If you have a soft spot for nostalgic treats with a rich, chocolaty twist, the Ding Dong Cake Recipe is about to become your new favorite indulgence. This cake takes all the joy of the classic snack cake we loved growing up and transforms it into a show-stopping dessert with fluffy layers, a luscious marshmallow cream filling, and a decadent chocolate ganache glaze. Perfect for celebrations or whenever you need a little chocolatey comfort, this Ding Dong Cake Recipe brings warmth and smiles with every bite.
Ingredients You’ll Need
This cake is a delightful combination of simple, pantry-friendly ingredients that work together to create its irresistible taste and texture. Each component plays a vital role, from the rich cocoa powder giving depth to the layers to the marshmallow fluff that makes the filling so luxuriously light and creamy.
- 1 ¾ cups (220 g) all-purpose flour: Provides the structure needed for fluffy, tender cake layers.
- ¾ cup (65 g) unsweetened cocoa powder: Delivers that deep, chocolatey flavor essential to this dessert.
- 2 cups (400 g) granulated sugar: Sweetens the cake perfectly without overpowering the cocoa.
- 1 ½ teaspoons baking powder: Helps the cake rise beautifully for a light texture.
- 1 ½ teaspoons baking soda: Works alongside baking powder to give added lift and softness.
- 1 teaspoon salt: Balances the sweetness and enhances the chocolate notes.
- 2 large eggs, room temperature: Adds moisture and richness while helping bind the cake.
- 1 cup (240 ml) whole milk, room temperature: Keeps the cake tender and moist.
- ½ cup (120 ml) vegetable oil: Provides moisture and ensures the cake stays soft.
- 2 teaspoons vanilla extract: Infuses a warm, sweet aroma that complements the chocolate.
- 1 cup (240 ml) boiling water: Melts the cocoa, intensifying the chocolate flavor and thinning the batter for a perfect crumb.
- 1 cup (226 g) unsalted butter, softened: The base for the creamy frosting, adding smooth richness.
- 2 cups (250 g) powdered sugar: Sweetens and thickens the frosting to that perfect consistency.
- 1 jar (7 oz or 198 g) marshmallow fluff: The secret to that iconic, fluffy filling that’s both sweet and airy.
- 2 teaspoons vanilla extract: Enhances the filling’s flavor with warm notes.
- 1 cup (170 g) semi-sweet chocolate chips: Creates a glossy, decadent ganache topping.
- 1 cup (240 ml) heavy cream: Combines with chocolate chips to make the ganache rich and silky.
How to Make Ding Dong Cake Recipe
Step 1: Prepare and Mix the Cake Batter
Start by preheating your oven to 350°F (175°C) and getting your pans ready with grease and parchment paper. Then, whisk together the dry ingredients—flour, cocoa powder, sugar, baking powder, baking soda, and salt—until well combined. In a separate bowl, beat the eggs with milk, vegetable oil, and vanilla extract until smooth. Add the wet ingredients to the dry and mix. Now pour in the boiling water slowly; the batter will be thin, which is exactly what you want for a moist and tender cake.
Step 2: Bake the Cake Layers
Divide the batter evenly into the two prepared 9-inch pans. Bake for 30 to 35 minutes, watching closely for that perfect toothpick test—when it comes out clean, your cakes are ready! Let them cool in the pans for 10 minutes, then transfer them to wire racks to cool completely, which is crucial for the filling and frosting steps.
Step 3: Make the Marshmallow Cream Filling
While the cake cools, beat the softened butter until creamy. Gradually add powdered sugar, whipping until fluffy and light. Then mix in marshmallow fluff and vanilla extract for that iconic sweet, fluffy filling that truly makes the Ding Dong Cake Recipe stand out.
Step 4: Assemble the Cake
Place one cake layer on your serving plate and spread the marshmallow cream filling evenly on top. Add the second cake layer and press down gently to secure. Chill the cake for 15 to 20 minutes; this helps the filling set and makes the next step a breeze.
Step 5: Prepare and Add the Chocolate Ganache
Heat the heavy cream until it’s just about to simmer, then pour it over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2 minutes before stirring until glossy and smooth. Allow the ganache to cool slightly, then pour it over the cake, spreading it evenly and letting it drip deliciously down the sides. Chill again for 15 to 20 minutes to let everything set.
How to Serve Ding Dong Cake Recipe
Garnishes
To amp up the presentation, sprinkle some extra mini chocolate chips, chocolate shavings, or even a dusting of cocoa powder on top of the ganache. Fresh raspberries or a few toasted marshmallows add a playful touch and hint at the flavors inside.
Side Dishes
This cake pairs beautifully with fresh berries, a scoop of vanilla ice cream, or a light espresso to balance the sweet richness. A simple dollop of whipped cream can also complement the velvety textures, making every bite even more indulgent.
Creative Ways to Present
Try slicing the Ding Dong Cake Recipe into individual mini layers for a party platter, or serve it as cupcakes with piped marshmallow filling and a small ganache drizzle on top. Layer it into a trifle with whipped cream and berries for a stunning dessert twist.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Ding Dong Cake covered tightly in the refrigerator for up to 4 days. The flavors meld beautifully as it rests, but be sure to let the ganache come to room temperature before slicing to keep the perfect texture.
Freezing
This cake freezes well if wrapped securely in plastic wrap and placed in an airtight container. Freeze for up to 2 months and thaw overnight in the fridge. For best results, add the ganache fresh after thawing if you prefer it extra glossy and smooth.
Reheating
If you prefer your cake slightly warm, let it sit at room temperature for a bit, or warm individual slices gently in the microwave for 10 to 15 seconds. Avoid overheating to keep that luscious marshmallow filling intact and the ganache from melting away too fast.
FAQs
Can I use a different type of oil in this Ding Dong Cake Recipe?
Absolutely! While vegetable oil keeps the cake light and moist, you can substitute with canola or light olive oil without affecting the flavor significantly.
Is it necessary to use boiling water in the batter?
Yes, the boiling water enhances the cocoa’s ability to bloom, intensifying the chocolate flavor, and creates a thinner batter that produces a moist cake texture.
Can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend. Be sure it contains xanthan gum or add it separately to maintain the cake’s structure.
How long does the marshmallow cream filling last?
The filling is best used within a few days when stored in the refrigerator. It can start to lose its fluffiness and become a bit sticky if stored too long before assembly.
Can I prepare the ganache ahead of time?
You can make the ganache a day in advance and keep it refrigerated. When ready to use, gently warm and stir it until smooth before pouring over the cake.
Final Thoughts
This Ding Dong Cake Recipe is truly a beloved classic reborn in an easy-to-make, crowd-pleasing form that stays moist, fluffy, and decadently sweet. It’s the perfect way to surprise family or friends with a dessert that feels both nostalgic and special. Once you try it, it will quickly become a staple for birthdays, gatherings, or any day you just want a little chocolatey happiness on your plate. Go ahead, give it a whirl and watch the smiles start!
Print
Ding Dong Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Ding Dong Cake is a rich and decadent layered chocolate cake featuring moist cocoa-infused layers, a light and fluffy marshmallow cream filling, and a smooth, glossy chocolate ganache topping. Perfect for chocolate lovers, this cake combines classic baking techniques with indulgent frosting and ganache for a show-stopping dessert suitable for celebrations or any special occasion.
Ingredients
Cake Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- ¾ cup (65 g) unsweetened cocoa powder
- 2 cups (400 g) granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup (240 ml) whole milk, room temperature
- ½ cup (120 ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 ml) boiling water
Marshmallow Cream Filling
- 1 cup (226 g) unsalted butter, softened
- 2 cups (250 g) powdered sugar
- 1 jar (7 oz or 198 g) marshmallow fluff
- 2 teaspoons vanilla extract
Chocolate Ganache
- 1 cup (170 g) semi-sweet chocolate chips
- 1 cup (240 ml) heavy cream
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture until the batter is smooth and uniform.
- Incorporate Boiling Water: Gradually stir in the boiling water; the batter will become thin, which is normal and helps create a moist texture.
- Bake the Cakes: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- Prepare Marshmallow Cream Filling: In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar and continue mixing until fluffy.
- Add Marshmallow Fluff and Flavor: Mix in the marshmallow fluff and vanilla extract, beating until the filling is light and creamy.
- Assemble Cake Layers: Place one cake layer on a serving plate. Spread the marshmallow cream filling evenly over the top.
- Top with Second Layer and Chill: Place the second cake layer on top and gently press down. Chill the assembled cake for 15-20 minutes to firm the filling.
- Make the Ganache: Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer (do not boil).
- Combine Chocolate and Cream: Pour the hot cream over the chocolate chips and let sit for 2 minutes. Stir gently until the mixture is smooth and glossy. Allow the ganache to cool slightly to thicken before pouring.
- Glaze the Cake: Pour the ganache evenly over the chilled cake, using an offset spatula to spread it and allow it to drip down the sides beautifully.
- Set the Ganache: Refrigerate the cake for an additional 15-20 minutes to set the ganache. Slice and serve once set.
Notes
- Ensure all ingredients like eggs and milk are at room temperature for better batter consistency.
- Boiling water thins the batter but results in a moist cake; do not skip this step.
- Use good quality cocoa powder for a richer chocolate flavor.
- Cooling cakes completely before filling prevents the filling from melting.
- For firmer ganache, refrigerate longer if needed.
- Store leftover cake covered in the refrigerator for up to 4 days.
