Ding Dong Cake is a rich, decadent dessert inspired by the famous Hostess Ding Dongs snack. This cake is well-known for its layered chocolate structure, filled with cream, and topped with a smooth, glossy chocolate coating. First introduced by Hostess in the 1960s, Ding Dongs quickly became a popular treat due to their irresistible combination of chocolate and cream.
The full-size version of Ding Dong Cake takes the nostalgic flavors of the original snack and transforms them into a more indulgent dessert, ideal for birthdays, holidays, or any celebration. Its versatility makes it a favorite among home bakers, offering the flexibility to customize fillings and toppings while maintaining the core elements that make it so delicious.
What is Ding Dong Cake Made Of?
Ding Dong Cake is composed of three main components:
- Chocolate cake layers
- Cream filling
- Chocolate ganache or frosting
Each component plays an important role in balancing the flavors and textures. Below, we’ll dive into the details of each.
Chocolate Cake Layers
The chocolate cake layers serve as the foundation of Ding Dong Cake. They should be moist, soft, and full of rich chocolate flavor. To achieve this, bakers commonly use a combination of the following ingredients:
- Flour: Provides structure and holds the cake together.
- Cocoa powder: Adds the deep chocolate flavor.
- Sugar: Sweetens the cake and helps maintain moisture.
- Eggs: Bind the ingredients and add richness.
- Baking powder/baking soda: Leavening agents that allow the cake to rise and become fluffy.
- Oil or butter: Keeps the cake moist. Oil is often preferred for an extra tender texture.
- Buttermilk or milk: Adds moisture and a subtle tang, balancing the sweetness.
You can make the cake from scratch using these ingredients or opt for a boxed cake mix if you’re short on time. While boxed mixes offer convenience, a homemade version gives you more control over the texture and flavor. Adding coffee or espresso to the batter can enhance the chocolate flavor without making the cake taste like coffee. This is a common trick in many chocolate cake recipes.
To ensure the cake layers are light and fluffy yet rich, you’ll want to avoid overmixing the batter. Overmixing can result in a dense, tough cake. Instead, mix until the ingredients are just combined for the best results.
Cream Filling
The cream filling is what gives Ding Dong Cake its signature taste and texture. It acts as a light, sweet contrast to the dense, rich chocolate layers. There are a few options for cream filling:
- Whipped cream: A classic choice, made by whipping heavy cream with powdered sugar and vanilla. It is light and airy, offering a refreshing contrast to the cake’s richness.
- Buttercream: A richer option, made by blending butter, powdered sugar, and vanilla extract. Buttercream provides a thicker, sweeter filling that stands up well to the dense cake layers.
- Marshmallow fluff: This sticky, sweet filling mimics the original Ding Dong snack’s filling. Made from marshmallow cream, it offers a nostalgic flavor and texture.
For those looking for a twist, you can incorporate flavors like coffee, caramel, or fruit preserves into the cream filling. Adding a bit of flavoring can create a unique taste without overpowering the main ingredients.
The key to the perfect cream filling is maintaining a light and fluffy texture. If you prefer a less sweet version, you can adjust the sugar to taste. Additionally, make sure the filling is chilled before spreading it between the cake layers, as this helps it maintain its structure.
Ganache or Chocolate Coating
The final step in creating Ding Dong Cake is the chocolate coating, which is usually a ganache or chocolate frosting. This coating gives the cake its polished, glossy look and provides an extra layer of chocolate richness. Let’s explore the two most common options:
- Chocolate ganache: This is the preferred option for many bakers because of its smooth, glossy finish. Ganache is made by heating heavy cream and pouring it over chopped chocolate. The chocolate melts, and you stir it until it becomes smooth and glossy. Some recipes add butter for extra shine and richness. Once the ganache is prepared, pour it over the cake, allowing it to drip down the sides for a professional finish.
- Chocolate frosting: A thicker and sweeter option. Frosting is made by mixing cocoa powder, butter, powdered sugar, and milk. It’s easier to spread than ganache and adds a sweeter, creamier finish. Frosting can be piped for a decorative look or simply spread over the entire cake for a rustic finish.
For a twist, you can add flavors like espresso or liqueurs to the ganache or frosting, giving the chocolate an extra layer of complexity. Whether you opt for ganache or frosting, the goal is to fully coat the cake and create a rich, decadent exterior that complements the creamy filling and moist cake layers.
Variations of Ding Dong Cake
Ding Dong Cake is versatile, and there are several exciting variations that allow you to experiment with flavors. Here are some popular options:
Peanut Butter Ding Dong Cake
If you love the combination of chocolate and peanut butter, this variation is perfect. You can add peanut butter to the cream filling or use it as an additional layer between the cake and ganache. Here’s how:
- Whip peanut butter into the cream filling: This creates a smooth, nutty flavor that complements the chocolate layers.
- Spread peanut butter between the cake layers: For an extra boost of flavor, add a thin layer of peanut butter before adding the cream filling.
The combination of chocolate and peanut butter is always a winner, and this version of Ding Dong Cake is sure to be a hit with peanut butter fans.
Salted Caramel Ding Dong Cake
For those who enjoy the sweet and salty combination, salted caramel is a fantastic addition to Ding Dong Cake. Here’s how you can incorporate it:
- Drizzle salted caramel over the ganache: Add a generous drizzle of salted caramel sauce over the top of the cake for a decorative and flavorful touch.
- Mix caramel into the cream filling: For an unexpected twist, swirl salted caramel into the cream filling for a gooey surprise between the layers.
This variation adds depth and sophistication to the traditional recipe, making it perfect for more refined palates.
Coffee-Infused Ding Dong Cake
For coffee lovers, adding coffee to Ding Dong Cake enhances the chocolate flavor and adds complexity. Here are a couple of ways to do it:
- Add brewed coffee or espresso to the cake batter: This intensifies the chocolate flavor without making the cake taste like coffee.
- Infuse the ganache with espresso: For a bolder taste, add a shot of espresso to the ganache.
The coffee-infused variation creates a rich, mocha-like flavor that is perfect for more sophisticated tastes. It pairs especially well with whipped cream or buttercream fillings.
How to Make Ding Dong Cake: A Step-by-Step Guide
Making Ding Dong Cake at home is easy and rewarding. Whether you’re using a boxed cake mix for convenience or creating the cake from scratch, the process is straightforward. Follow these step-by-step instructions to ensure a moist, flavorful cake with creamy filling and a glossy chocolate ganache.
Preparation of Chocolate Cake
To start, gather all the ingredients for the chocolate cake. You have two options: a homemade cake from scratch or using a boxed mix.
Ingredients for a Homemade Chocolate Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (or substitute with regular milk and a tablespoon of vinegar)
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot water or brewed coffee (optional, for richer chocolate flavor)
Steps to Prepare the Cake:
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper to prevent sticking.
- Combine the dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, and salt) in a large mixing bowl. Sift them together to remove any lumps.
- Add the wet ingredients (buttermilk, oil, eggs, and vanilla) and mix until smooth. If using hot water or coffee, add it slowly while mixing. The batter will be thin, but that’s normal—it ensures a moist cake.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Once done, remove the cakes and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
If you’re using a boxed cake mix, follow the instructions on the box, and then proceed to the next steps.
Making the Cream Filling
Once your cake layers are cooling, prepare the cream filling. Here’s a step-by-step guide to making the perfect light and fluffy filling.
Ingredients for Cream Filling:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Steps for Making the Filling:
- Chill a mixing bowl and beaters in the freezer for 10 minutes. This will help the cream whip faster.
- Pour the heavy whipping cream into the chilled bowl. Beat with an electric mixer on medium speed until the cream starts to thicken.
- Add the powdered sugar and vanilla extract. Continue beating on high speed until stiff peaks form. Be careful not to overbeat, as this could turn the cream into butter.
- Refrigerate the cream until you’re ready to assemble the cake.
For a twist, you can add flavors like peanut butter, marshmallow fluff, or even caramel to the cream filling. Just fold them in gently to keep the filling light and fluffy.
Making the Ganache Coating
The ganache gives the Ding Dong Cake its iconic smooth and glossy finish. This chocolate coating adds both flavor and visual appeal.
Ingredients for Chocolate Ganache:
- 1 cup heavy cream
- 1 ½ cups semi-sweet chocolate chips
- 2 tablespoons butter (optional, for extra shine)
Steps for Making Ganache:
- Heat the cream in a small saucepan over medium heat until it just begins to simmer. Do not let it boil.
- Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes to melt the chocolate.
- Stir the mixture until it becomes smooth and glossy. If you want a shinier ganache, add the butter and stir until fully melted and incorporated.
- Let the ganache cool slightly. It should still be pourable but not too runny.
Assembling the Ding Dong Cake
Now that all the components are ready, it’s time to assemble the cake.
- Level the cake layers: If the cake layers have domed tops, use a serrated knife to level them off. This will help the layers stack evenly.
- Spread the cream filling: Place one cake layer on a serving plate. Spread a generous layer of cream filling over the top, using a spatula to create an even layer.
- Add the second layer: Gently place the second cake layer on top of the filling, pressing down slightly to secure it in place.
- Pour the ganache: Slowly pour the ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to smooth the ganache if needed.
- Let the ganache set: Allow the cake to sit at room temperature for 30 minutes to an hour, or refrigerate it to speed up the process.
Once the ganache has set, the cake is ready to serve!
Serving and Storing Ding Dong Cake
Serving Tips:
- Portion size: Ding Dong Cake is rich, so smaller slices are ideal. Serve with a scoop of ice cream or a dollop of whipped cream to balance the flavors.
- Garnishing: For an extra touch, you can garnish the cake with chocolate shavings, caramel drizzle, or even a sprinkle of sea salt for a sophisticated twist.
Storing the Cake:
- Refrigeration: If you’re not serving the cake immediately, it can be stored in the refrigerator for up to 3 days. Make sure to cover it with plastic wrap or place it in an airtight container to prevent it from drying out.
- Freezing: Ding Dong Cake freezes well. Wrap the cake tightly in plastic wrap, then cover it with aluminum foil before placing it in the freezer. It can be frozen for up to 2 months. To serve, thaw the cake in the refrigerator overnight, then allow it to come to room temperature before slicing.
Tips and Notes About Ding Dong Cake
| Tips and Notes | Details |
|---|---|
| Can I use a boxed cake mix? | Yes! You can use a boxed chocolate cake mix for convenience. Follow the box instructions, then proceed with the filling and ganache steps. |
| Best type of cream filling? | Whipped cream is light and refreshing. Buttercream is richer and sweeter. Marshmallow fluff is nostalgic and sweet, like the original snack. |
| How long does Ding Dong Cake last? | Stored in the refrigerator, Ding Dong Cake stays fresh for up to 3 days. Make sure it’s covered to prevent it from drying out. |
| Can I freeze Ding Dong Cake? | Yes, wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator before serving. |
| Creative variations | Add peanut butter to the cream, drizzle salted caramel on the ganache, or infuse the cake with coffee for a flavor twist. |
| Portion size | Ding Dong Cake is rich, so smaller slices are recommended. |
| Serving suggestions | Serve with ice cream or whipped cream, or garnish with chocolate shavings, caramel drizzle, or a sprinkle of sea salt for a sophisticated touch. |