If you’re on the hunt for a showstopping dessert that’s both nostalgic and entirely irresistible, Chocolate Ding Dong Cake is about to become your new sweet obsession. Imagine layers of impossibly moist chocolate cake sandwiching a billowy, cloud-like marshmallow cream filling, all blanketed in a shiny, rich chocolate ganache. This stunning treat captures the magic of a classic childhood snack cake, but in an utterly decadent, homemade way that will make you the hero of any party—or simply your own kitchen!
Ingredients You’ll Need
Ingredients You’ll Need
What I love most about Chocolate Ding Dong Cake is how the simplest ingredients come together to create something downright magical. Each element—cake, creamy filling, and glossy ganache—relies on key pantry staples to deliver its signature texture and unforgettable flavor, so don’t skip a thing!
- Chocolate Cake Mix (1 box): The ultimate shortcut for irresistibly moist and indulgent chocolate layers—just add eggs, oil, and water (or coffee for extra richness!).
- Eggs, Oil, and Water (as directed on box): These bring the boxed mix to life, creating light, fluffy layers—hot coffee is a secret upgrade for deeper flavor.
- Unsalted Butter (1/2 cup, softened): The foundation for a smooth, creamy filling bursting with melt-in-your-mouth richness.
- Vegetable Shortening (1/2 cup): The key to that classic, fluffy cream filling texture that holds its shape and tastes bakery-fresh.
- Powdered Sugar (1 cup): Brings delicate sweetness and structure to the cream, for the ultimate nostalgic bite.
- Marshmallow Creme (1 7-ounce jar): The star ingredient for that fluffy, dreamy Ding Dong filling.
- Vanilla Extract (1 teaspoon): Ties everything together and amplifies the marshmallow flavor.
- Milk (1–2 tablespoons, as needed): Helps adjust the consistency of your cream to spreadable, pillowy perfection.
- Heavy Cream (1 cup): Forms the magic base for ganache, lending a silky-smooth texture that sets beautifully over the cake.
- Semi-Sweet Chocolate Chips (1 1/2 cups): Melt into the heavy cream for an ultra-glossy, decadent chocolate ganache dome.
How to Make Chocolate Ding Dong Cake
Step 1: Prep and Bake the Cake Layers
Start by preheating your oven to 350°F and lining two 9-inch cake pans with parchment paper and a spritz of nonstick spray—this helps your cake layers pop out with ease. Prepare the chocolate cake mix according to the package instructions (don’t forget, swapping in hot coffee for water really ups the chocolate intensity if you want to go all out!). Divide the batter evenly between the pans and bake until a toothpick comes out mostly clean, about 25-30 minutes. Let the cakes cool completely in their pans for easy handling, then gently run a knife around the edges and turn them out onto racks. If the tops are domed, trim them flat for a perfect stacking later—no shame in a snack break with the trimmings!
Step 2: Make the Creamy Marshmallow Filling
While the cake cools, it’s time for the most delightful part: that iconic dreamy cream! Beat softened butter and vegetable shortening together until luxuriously light and fluffy—this combo gives the center lift and that authentic cloud-like texture. Add the powdered sugar and beat until smooth, then scrape in the marshmallow creme and vanilla, mixing until no streaks remain. If the mixture is too thick, drizzle in the milk a tablespoon at a time until it glides easily yet holds its shape. You want that swoopable texture that makes you want to lick the spoon (go ahead—I won’t tell!).
Step 3: Assemble the Layers
Once your cakes are completely cool, place one layer, flat-side down, on your serving plate. Spread the marshmallow filling generously over the top, leaving about half an inch from the edge—this keeps it from squishing out when you add the second layer. Carefully top with the second cake, gently pressing it down to nestle everything together. The anticipation builds!
Step 4: Make the Chocolate Ganache
Prepare for chocolate drama! In a small saucepan or a microwave, heat your heavy cream until it’s just steaming—don’t let it boil. Pour it over a bowl filled with semi-sweet chocolate chips and let it sit for a minute to melt. Stir gently until you have a lusciously smooth and glossy ganache. Allow it to cool just a bit; it should be pourable but not runny, like chocolate lava. Get ready for the crowning glory.
Step 5: Glaze and Chill
Set the cake on a wire rack over a baking sheet if you want to catch extra ganache, or just pour directly if you’re feeling bold. Pour the ganache over the cake, nudging it gently to coax gorgeous drips down the sides—so satisfying to watch! Chill the Chocolate Ding Dong Cake for at least 30 minutes to set the ganache, so you get beautiful, shiny slices that hold together perfectly with each cut.
How to Serve Chocolate Ding Dong Cake
Garnishes
Take this already-spectacular cake over the top by adding playful garnishes! Try a flurry of chocolate curls, a sprinkle of cocoa powder, or even a classic zigzag of piped white icing—just like the snack cakes you grew up loving. Fresh berries or a swirl of whipped cream can cut through the richness, making every slice look as good as it tastes.
Side Dishes
Chocolate Ding Dong Cake is truly the star of the show, but it pairs wonderfully with a scoop of vanilla bean ice cream or a glass of ice-cold milk. For a fancier twist, serve with a drizzle of raspberry sauce or a side of fresh fruit salad. These sides balance out the sweetness and create a full-on dessert experience that feels luxe and special.
Creative Ways to Present
For birthdays or dinner parties, try slicing the cake into generous wedges and serving each atop a swirl of chocolate or raspberry sauce. If celebration is in the air, add festive candles or fun sprinkles. For a nostalgic touch, slip a mini flag with each slice or tuck a surprise chocolate inside the marshmallow layer. However you serve it, Chocolate Ding Dong Cake always steals the show!
Make Ahead and Storage
Storing Leftovers
Store leftover Chocolate Ding Dong Cake covered in the refrigerator for up to 4 days. I like to place plastic wrap or an airtight cake dome over the cake to keep every layer moist and creamy. Trust me, sneaking a chilled slice straight from the fridge is a treat in itself!
Freezing
If you somehow have leftover cake or want to prep ahead, you can absolutely freeze individual slices or even the whole cake. Wrap slices well in plastic wrap, then foil, and stash them in an airtight container. They’ll keep for up to 2 months—just thaw overnight in the fridge before enjoying.
Reheating
While Chocolate Ding Dong Cake is delicious straight from the fridge, bringing it to room temperature before serving gives you that soft, luscious texture and lets the ganache get glossy again. If you’d like your cake a little warmer, pop a slice in the microwave for just 10 seconds; it tastes nearly like a fresh-baked treat!
FAQs
Can I use homemade chocolate cake instead of a box mix?
Absolutely! If you have a favorite scratch-made chocolate cake recipe, go for it. The box mix just makes things quicker and delivers a reliably fluffy result, but homemade cake layers will work beautifully in this recipe.
What’s the best way to get smooth cake layers for stacking?
Let your cakes cool completely, then use a long serrated knife to level the tops if they’re domed. You can even chill the layers for 20-30 minutes before assembling—this makes them firmer and easier to handle (plus, way less crumbly!).
Can I make Chocolate Ding Dong Cake in advance?
Yes! In fact, Chocolate Ding Dong Cake tastes even better after chilling for several hours or overnight. Just keep it well covered in the fridge, and let it sit at room temp for a bit before slicing for the best texture.
How do I keep the ganache from running everywhere?
Let your ganache cool just until it thickens but is still pourable—about 10-15 minutes at room temperature. Pour slowly over the center of the cake and gently nudge it to the edges; chilling the assembled cake helps everything set up beautifully.
Can I make this recipe dairy-free?
With a little tweaking, yes! Use a dairy-free cake mix, replace the butter with plant-based margarine, and use coconut cream and dairy-free chocolate chips for the ganache. The result will still be ultra-rich and delicious!
Final Thoughts
There’s just something magical about sharing a homemade Chocolate Ding Dong Cake—it’s pure comfort, nostalgia, and celebration in every slice. If you haven’t tried baking it yet, now’s the time to treat your friends, your family, or yourself to this joyful dessert. One bite, and I promise it’ll become your go-to chocolate party cake, too!
Print
Chocolate Ding Dong Cake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of a homemade Chocolate Ding Dong Cake. Layers of moist chocolate cake sandwich a luscious cream filling, all topped with a glossy chocolate ganache. This recipe will satisfy any chocolate lover’s cravings!
Ingredients
For the cake:
- 1 box chocolate cake mix (plus ingredients listed on the box – usually eggs, oil, and water)
For the cream filling:
- 1/2 cup unsalted butter (softened)
- 1/2 cup vegetable shortening
- 1 cup powdered sugar
- 1 (7-ounce) jar marshmallow creme
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
For the chocolate ganache:
- 1 cup heavy cream
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F. Prepare cake pans with parchment paper and nonstick spray. Mix and bake the chocolate cake according to package instructions. Let cakes cool completely.
- Make the cream filling: Beat butter and shortening until fluffy. Add powdered sugar, marshmallow creme, and vanilla. Adjust consistency with milk if needed.
- Assemble the cake: Place one cake layer, spread filling, top with the second layer.
- Prepare the ganache: Heat cream, pour over chocolate chips, stir until smooth. Let cool slightly.
- Finish the cake: Pour ganache over the top of the cake. Chill before slicing.
Notes
- For a richer cake, use hot coffee instead of water in the cake mix.
- The cake can be made a day ahead and stored in the fridge for best results.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 43g
- Sodium: 370mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
