Ding Dong Cake Recipe

If you’re a fan of the famous Hostess Ding Dong cakes, you’ll love this homemade version! This cake is moist, rich, and filled with a delicious creamy filling, all topped off with a smooth chocolate glaze. It’s a perfect treat for birthdays, parties, or any time you’re craving something sweet and indulgent.

Ingredients:

For the Cake:

1 box (15.25 oz) chocolate cake mix (or you can make your own from scratch)
1 cup water
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract

For the Cream Filling:

1 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract

For the Chocolate Glaze:

1/2 cup heavy cream
1 cup semi-sweet chocolate chips
2 tablespoons butter

Instructions:

Prepare the Cake:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
Make the Cake Batter: In a large bowl, combine the chocolate cake mix, water, vegetable oil, eggs, and vanilla extract. Mix until smooth and well combined.
Bake the Cake: Divide the batter evenly between the two prepared cake pans. Bake according to the package instructions (typically 25-30 minutes), or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Cream Filling:

Whip the Cream: In a large mixing bowl, beat the heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form. Add the vanilla extract and mix to combine.
Prepare the Filling: Once the cakes are cooled, spread a thick layer of the whipped cream filling on top of one of the cakes.

Assemble the Ding Dong Cake:

Stack the Cakes: Place the second cake on top of the whipped cream layer, gently pressing it down.

Make the Chocolate Glaze:

Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.
Add the Chocolate: Stir in the semi-sweet chocolate chips and butter, mixing until the chocolate is completely melted and smooth.
Pour the Glaze: Pour the chocolate glaze over the top of the stacked cake, allowing it to drip down the sides. Use a spatula to spread the glaze evenly if needed.

Chill and Serve:

Refrigerate: Allow the cake to chill in the fridge for at least 2 hours to let the chocolate set and the flavors meld together.
Serve: Once chilled, slice and serve this decadent Ding Dong Cake! Enjoy the moist cake, creamy filling, and rich chocolate topping.