Ding Dong Cake

Description

Ding Dong Cake is a homemade version of the popular snack cake, but with an extra dose of love and flavor! It’s made with two layers of soft chocolate cake, filled with a creamy, marshmallow-like filling, and topped with a smooth chocolate ganache. The combination of chocolate cake and creamy filling will remind you of the classic Ding Dong snack, but even better!

Ingredients

For the Cake:

1 box (15.25 oz) chocolate cake mix (or homemade chocolate cake recipe)
3 large eggs
1 cup water
½ cup vegetable oil
1 tsp vanilla extract

For the Cream Filling:

1 (7 oz) jar marshmallow crème
½ cup powdered sugar
½ cup heavy cream
1 tsp vanilla extract

For the Chocolate Ganache:

1 cup semi-sweet chocolate chips
½ cup heavy cream
1 tbsp unsalted butter

Instructions

Step 1: Prepare the Cake

Preheat the oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans (or line them with parchment paper).
Prepare the chocolate cake mix according to the package instructions (or use your favorite homemade recipe).
Pour the batter evenly into the prepared pans.
Bake according to the package instructions, usually 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 2: Make the Cream Filling

In a medium bowl, combine the marshmallow crème, powdered sugar, heavy cream, and vanilla extract.
Whisk until smooth and fluffy, forming a thick but spreadable filling.

Step 3: Prepare the Ganache

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil).
Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl.
Let the chocolate sit for 1-2 minutes, then stir until smooth and glossy.
Add the butter to the ganache and stir until fully melted and incorporated.

Step 4: Assemble the Cake

Once the cakes have cooled completely, place one cake layer on a serving plate.
Spread a generous layer of the marshmallow cream filling on top of the first cake layer.
Place the second cake layer on top, gently pressing it down.
Pour the chocolate ganache over the top of the cake, spreading it evenly over the sides and top.
Let the ganache set for 10-15 minutes before slicing.

Step 5: Serve and Enjoy

Slice and serve this rich, indulgent Ding Dong Cake, and enjoy the perfect combination of chocolate cake, creamy filling, and smooth ganache!

Nutrition (Per Slice – Approximate)

Calories: 380
Protein: 4g
Carbohydrates: 45g
Fat: 22g
Sugar: 32g
Fiber: 2g

Tips & Variations

Make it From Scratch: For a more decadent option, make your chocolate cake from scratch using cocoa powder and baking soda.
Flavored Ganache: Add a splash of vanilla or a little instant coffee to the ganache for added depth of flavor.
Fun Add-ins: For an extra treat, add crushed candy bars or chocolate chips to the filling for texture.
Serving Idea: Serve with whipped cream or a scoop of vanilla ice cream on the side for extra indulgence.

Saving & Storage

Refrigeration: Keep the cake in the refrigerator for up to 4-5 days. Cover the cake with plastic wrap or store in an airtight container to keep it fresh.
Freezing: You can freeze the cake (unfrosted or frosted) for up to 1 month. To thaw, leave it at room temperature for 1-2 hours before serving.