Looking for the best Ding Dong Cake recipe? This copycat version is better than Hostess with chocolate cake layers, lots of fluffy cream filling, and covered in rich chocolate ganache. Learn how to make ding dong cake with a cake mix or from scratch with easy step-by-step instructions!

a fork going into a standing up piece of ding dong cake

Was there really anything better than opening your packed school lunch to find a Hostess or Little Debbie’s snack cake? 

When I was little, special treats like Hostess cupcakes or Little Debbie’s oatmeal cream pies were reserved field trip lunches. Those desserts, paired with a foil wrapped can of Big Red, meant I pretty much hit the epic lunch jackpot.

Now this ding dong cake recipe is heavily requested for birthday cake celebrations. We can’t get enough of this heavenly chocolate gluten-free layer cake filled with a thick layer of fluffy vanilla cream filling.

It tastes like you’ve hit the epic cake jackpot! 

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How to Make Easy Ding Dong Cake

Making layered ding dong cake is a three part process. First make and cool homemade chocolate cake layers or cake mix layers.

This recipe uses a two layer chocolate cake recipe made from scratch, but cake mix may be substituted. I prefer to make homemade cake so I can prepare it gluten free. Gluten free cake adaptations are included in the recipe card below.

Making the cake, regular or gluten free, is very simple though! All the ingredients are mixed together in one bowl in under 5 minutes. Pour the batter into two 9 inch layer pans and bake. 

If you prefer to make ding dong cake using a cake mix, instructions are also included in the recipe card.

While the cakes are baking and cooling, prepare the filling. The filling also needs time to cool, so plan ahead accordingly.

Lastly, mix together the two ingredient chocolate ganache. The ganache will also need time to cool and thicken before pouring over the cake.

Below I go into more detail about each component, answer any potential questions, and describe how the cake is assembled. 

a close up straight on shot of ding dong cake sliced on a cake stand

Ding Dong Cake Filling

A drawback of store bought Ding Dongs, Ho Hos, or Twinkies is the skimpy layer of cream filling. 😟Homemade ding dong cake solves that problem with a thick layer of identically tasting filling. 😋

Some ding dong cake recipes use cream cheese or marshmallow fluff in the cake filling. While, delicious, these flavors don’t mimic the taste of the nostalgic ding dongs. 

A filling commonly used in gluten-free whoopie pies, known as ermine frosting, has the familiar taste and texture of ding dongs. 

Making ermine filling involves a couple steps, but is actually quite easy. The biggest tip to remember is to make sure all the ingredients are room temperature before mixing!

  1. Whisk together half and half or whole milk with flour in a saucepan. Cook over medium heat until very thick, almost the consistency of pudding. Remove from heat, add vanilla, and set aside to cool completely.
  2. Once the boiled milk is cooled to room temperature, beat together softened butter and sugar until very light and fluffy. This will take about 3 minutes.
  3. Add the cooled milk mixture to the butter / sugar bowl and beat on high until the filling is the consistency of whipped cream. This takes 5-7 minutes.

Ding dong cake filling can be mixed with an electric mixer or stand mixer. Using a stand mixer is easier since there is so much mixing involved, but either equipment works!

Using a Cake Mix

Simplify ding dong cake recipe by using a cake mix instead. Use your preferred store bought chocolate cake mix or devil’s food layer cake.

Mix together the cake mix according to the package directions. Pour into two 9 inch prepared pans that are greased and lined with parchment paper cut to size on the bottom.

Bake according the time and temperature listed for layer cake. Once a toothpick inserted in the middle comes out clean, cool in the pans for 5 minutes. Turn cakes onto a wire rack to cool completely before filling. 

How to Make Chocolate Ganache

Making chocolate ganache requires only two ingredients – heavy cream and semi sweet chocolate chips.

Measure the chocolate chips into a heat proof bowl. Then warm the cream in a small saucepan until it starts to bubble around the edges and simmer gently.

The heavy cream may be heated in the microwave as well, but I find the stove top method more reliable. If the cream boils or overheats, it could burn the chocolate, which causes the mixture to separate. 

Slowly add the hot cream to the chocolate chip bowl. Let the cream sit for 2-3 minutes so the chocolate softens. Stir until completely smooth. 

At this point the mixture will be runny, so it needs time to cool and thicken. Let the ganache sit for 20 – 30 minutes, stirring occasionally, before pouring over the assembled cake.

Salted Chocolate Ganache

This recipe was initially inspired by Bon Appetit’s ding dong cake, which uses a homemade salted caramel sauce mixed with bittersweet chocolate.

While fantastic tasting, it’s complex and more laborious to make. Luckily I figured out a shortcut to mimic the salted chocolate ganache taste without the extra steps and time!

Prepare simple chocolate ganache, but add 1 teaspoon fine sea salt or fleur de sel to the hot mixture. 

If you aren’t a fan of “salted” desserts, omit the salt and stick with traditional ganache.

Assembling Time

image showing how to smooth filling in ding dong cake
  1. Place the bottom layer cake, top down, on a cake platter or serving plate. Tuck strips of parchment or wax paper under the cake edges to “catch” drips and excess ganache.
  2. Top the bottom layer with all the cream filling. Use an offset spatula to smooth to edges. 
  3. Place second cake layer, top down, onto filling. Press down gently so the filling pushes all the way to edge. Use an offset spatula to smooth sides. 
  4. Refrigerate cake for at least 30 minutes while ganache is prepared and cooled. 
  5. For a perfectly smooth frosting finish, pour a thin layer of ganache on top of the cake, reserving at least half. Smooth the ganache over the top and down the sides. Use offset spatula to pull the ganache around the cake sides. It doesn’t matter if the cake isn’t completely covered at this point. 
  6. Refrigerate the cake for 5 minutes for the ganache to harden and solidify.
  7. Repeat process with another layer of ganache, making sure top and sides are covered completely.
  8. If desired, sprinkle additional sea salt or fleur de sel on top of cake. Gently remove wax paper strips. Refrigerate for 10 minutes for ganache to set completely before cutting and serving.
overhead shot of ding dong cake with slices cut out

Important Tips To Remember

  • Line bottom of cake pans with parchment so layers release easily.
  • Assemble the cake layers with filling and refrigerate to set. During this time prepare and cool ganache.
  • Placing the cake layers top down makes the cake layers even and smooth on top.
  • Allow time for ganache to cool and thicken for 20-30 minutes before pouring over cake.
  • To make “salted” chocolate ganache add 1 teaspoon fine sea salt or fleur de sel to the hot mixture and stir.
  • For a perfectly smooth frosting finish pour ganache on in two layers, refrigerating for 5 minutes in between.
  • If the ganache becomes too thick between frosting layers, heat on very low heat until pourable again. 
a piece of hostess ding dong layer cake on a white plate with a piece taken out

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a fork going into a standing up piece of ding dong cake
4.64 stars (33 ratings)

Ding Dong Cake Recipe {Better than Hostess!}

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 12
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 2 hours 5 minutes
Best Ding Dong Cake recipe is a copycat hostess version with chocolate cake, fluffy cream filling, and chocolate ganache made from scratch or with cake mix!
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Ingredients
 

Cake:

Chocolate Ganache:

Filling:

Instructions
 

Cake:

  • Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with cooking spray, lining pans with cut-to-size parchment on bottom, and then spraying the parchment. Set aside.
  • In a large bowl add flour, sugar, cocoa, baking powder, baking soda, salt and (optional) espresso powder. Whisk to combine or, using your paddle attachment on stand mixer, mix until combined.
    2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 ½ teaspoons baking soda, 1 teaspoon salt, 1 teaspoon espresso powder
  • Add milk, oil, eggs, and vanilla to flour mixture. Mix on medium speed until well combined. Reduce speed to low and slowly add boiling water to the cake batter. Once the water is mixed in, increase to high speed and mix for 1 minute.
    1 cup milk, ½ cup vegetable or canola oil, 2 large eggs, 2 teaspoons vanilla extract, 1 cup boiling water
  • Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
  • Remove from the oven and cool in pans for 10 minutes. Turn cakes onto wire rack to cool completely.

Filling:

  • images showing how to make filling for ding dong cake
    In a medium saucepan whisk together flour and half and half. Cook over medium heat, whisking constantly, until very thick and the consistency of pudding. This will take about 3-5 minutes. Remove from heat and stir in vanilla. Set aside to cool completely. Mixture will become very thick.
    5 Tablespoons flour,, 1 cup half and half or whole milk, 1 teaspoon vanilla
  • images showing how to make filling for ding dong cake
    In a mixing bowl, beat together 1 cup softened butter and granulated sugar until very fluffy, about 3 minutes. Add cooled flour/milk mixture to butter/sugar mixture. Beat on high until light and fluffy, about 7 minutes. Beating the filling for a long time makes is fluffier and removes any potential graininess from the sugar. It should be the consistency of whipped cream.
    1 cup (2 sticks) unsalted butter, 1 cup granulated sugar

Ganache:

  • Place the chocolate chips into a heat proof bowl. Warm the heavy cream in a small saucepan until it starts to bubble around the edges and simmer gently.
    The heavy cream may be heated in the microwave as well, but I find the stove top method more reliable. If the cream boils or overheats, it could burn the chocolate, which causes the mixture to separate.
    2 cups semi sweet chocolate chips, 1 ⅓ cups heavy cream
  • Slowly add the hot cream to the chocolate chip bowl. Let the cream sit for 2-3 minutes so the chocolate softens. Stir until completely smooth. Stir in salt, if making salted chocolate ganache.
  • At this point the mixture will be runny, so it needs time to cool and thicken. Let the ganache sit for 20 – 30 minutes, stirring occasionally, before pouring over the assembled cake.

Assembly:

  • Place the bottom layer cake, top down, on a cake platter or serving plate. Tuck strips of parchment or wax paper under the cake edges to "catch" drips and excess ganache.
  • Top the bottom layer with all the cream filling. Use an offset spatula to smooth to edges. 
  • image showing how to smooth filling in ding dong cake
    Place second cake layer, top down, onto filling. Press down gently so the filling pushes all the way to edge. Use an offset spatula to smooth sides. 
  • Refrigerate cake for at least 30 minutes while ganache is prepared and cooled.
  • For a perfectly smooth frosting finish, pour a thin layer of ganache on top of the cake, reserving at least half. Smooth the ganache over the top and down the sides. Use offset spatula to pull the ganache around the cake sides. It doesn't matter if the cake isn't completely covered at this point. 
  • Refrigerate the cake for 5 minutes for the ganache to harden and solidify. Repeat process with another layer of ganache, making sure top and sides are covered completely.
  • If desired, sprinkle additional sea salt or on top of cake. Gently remove wax paper strips. Refrigerate for 10 minutes for ganache to set completely before cutting and serving. 
  • If not serving within 6 hours, refrigerate cake. However, the filling will solidify upon refrigeration and loses its light, fluffy texture.
    For maximum tastiness, remember to set the cake out at least 5-6 hours to come to room temperature before serving!

Notes

Important Tips To Remember
  • Line bottom of cake pans with parchment so layers release easily.
  • Assemble the cake layers with filling and refrigerate to set. During this time prepare and cool ganache.
  • Placing the cake layers top down makes the cake layers even and smooth on top.
  • Allow time for ganache to cool and thicken for 20-30 minutes before pouring over cake.
  • To make “salted” chocolate ganache add 1 teaspoon fine sea salt or fleur de sel to the hot mixture and stir.
  • For a perfectly smooth frosting finish pour ganache on in two layers, refrigerating for 5 minutes in between.
  • If the ganache becomes too thick between frosting layers, heat on very low heat until pourable again. 
Storing and Serving
Since the filling has butter in it, ding dong cake should be refrigerated if you aren’t planning on serving it within 6 hours. 
The cake does not need to be covered (unless you have a cake dome). Just pop the whole cake in the refrigerator.  
However, this is very important to remember! The filling will solidify upon refrigeration and lose its light, fluffy, and heavenly texture.
For maximum tastiness, remember to set the cake out at least 5-6 hours to come to room temperature before serving!
 
Chocolate Cake adapted from Add a Pinch
Calories: 808kcal, Carbohydrates: 90g, Protein: 8g, Fat: 48g, Saturated Fat: 31g, Cholesterol: 110mg, Sodium: 572mg, Potassium: 437mg, Fiber: 5g, Sugar: 63g, Vitamin A: 969IU, Vitamin C: 1mg, Calcium: 130mg, Iron: 4mg
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