Make this homemade Ding Dong Cake with moist chocolate cake, creamy vanilla filling, and glossy chocolate ganache—simple and nostalgic.

So, real talk: I wasn’t planning to make a Ding Dong Cake. Not even a little bit. I was actually having one of those “I’ve got nothing in the fridge but somehow still spent $100 at the store” kind of days. You know the ones. I was standing in the kitchen, trying to convince myself a handful of grapes counted as dinner, when I spotted a box of cocoa and half a stick of butter just sitting there like they wanted to be part of something.

this recipe

Out of nowhere, I remembered those Hostess Ding Dongs we used to get in our school lunches. Mine was always slightly squished by the time I got to it—warm from sitting next to an ice pack that didn’t really do its job. But I loved them. That shiny chocolate coating, that fluffy white center. It felt like the most indulgent, grown-up treat my 9-year-old self could imagine.

So, with zero intention of making anything remotely responsible for dinner, I baked this cake. And it brought me back. Like, way back. It tasted like comfort, like after-school cartoons and sticky fingers, like the days when dessert didn’t need a reason. Just because.

Why You’ll Love This Ding Dong Cake Recipe?

Okay, I’m not gonna lie—this cake is kind of ridiculous. But in the best way. The layers are rich and chocolatey but not too heavy. That’s thanks to the brewed coffee in the batter (which, I know, sounds weird, but I promise you don’t actually taste coffee—just more chocolate). Then there’s the cream filling. It’s not frosting. It’s not whipped cream. It’s somewhere in between—a fluffy, light-as-air center that balances everything out. And don’t even get me started on the ganache. It’s shiny, it’s messy, it’s beautiful chaos. And it makes the whole thing feel like a celebration.

Is it perfect? No. Sometimes the layers slide a bit, sometimes the ganache drips unevenly, sometimes the filling gets squished out the sides. But honestly? That’s part of the charm. It’s homemade, and it tastes like it. In a world full of overly polished, Instagram-ready desserts, this cake feels like a deep breath and a good laugh.

Ingredient Notes:

Here’s the thing—I’m not here to convince you to buy fancy ingredients. This Ding Dong Cake recipe uses everyday stuff, and that’s part of what makes it great. Let me break it down like we’re standing in your kitchen, chatting while the butter softens.

• Butter – Unsalted is best. Soft, not melted. If yours is still fridge-firm, microwave it for five seconds. Then probably five more, because we always think five will be enough.

• Granulated Sugar – Plain old white sugar. It sweetens and helps create that lovely crumb in the cake.

• Eggs – I try to bring them to room temp. Do I always remember? Nope. Hasn’t ruined the cake yet.

• All-Purpose Flour – The reliable kind. If you scoop it straight from the bag, we’re still friends… just maybe don’t tell the baking police.

• Cocoa Powder – Dark cocoa adds that extra-rich flavor. Regular is fine too—don’t overthink it.

• Coffee + Milk – I promise the coffee just makes the chocolate deeper. It’s not gonna turn your cake into a mocha monster. But if you’re really not into it, I’ve got swaps later.

• Cream Filling Ingredients (flour, milk, sugar, butter, vanilla) – I know flour in a filling sounds sketchy. But this is an old-school trick that works. It makes the creamiest, most stable filling without being greasy or too sweet.

• Chocolate Chips + Heavy Cream – That’s all you need for ganache. Two ingredients. No need to complicate it.

How To Make Ding Dong Cake?

Don’t worry. This isn’t one of those ten-step bakes that leaves you crying into a sink full of dishes. Just take it one piece at a time. Maybe put on some music, wear your fluffiest socks, light a candle if you’re feeling fancy.

Step 1: Bake the Chocolate Cake Layers
Preheat your oven to 350°F. Grease two 9-inch pans and line them if you don’t feel like playing “Will this stick?”

Mix up your dry stuff—flour, cocoa, baking powder, baking soda, salt. Then combine the coffee and milk in a measuring cup. It’ll look like muddy water, and that’s okay.

Cream the butter and sugar together for a solid five minutes. I mean it—don’t skimp. Then beat in the eggs, one at a time.

Now start adding the dry ingredients and coffee-milk mix, alternating like a dance: dry, wet, dry, wet, dry. Mix until fluffy but don’t overdo it. Pour the batter into the pans and bake for 25 minutes. Let them cool in the pans for 10 (go check your email or stare into the fridge), then flip them onto racks to cool completely.

Step 2: Make the Cream Filling
In a saucepan, whisk together flour and milk. Cook over medium heat, stirring constantly. It’ll go from “this is doing nothing” to “OMG it’s pudding” pretty quick. Take it off the heat, stir in vanilla, and set it aside to cool. And I mean cool. If it’s warm when you add it to the butter, it’s gonna get weird.

Once it’s cooled, beat the butter and sugar until fluffy. Then slowly add that thick, cooled pudding mix. Beat until it looks like whipped cream and you want to stick your face in it. (You’ll resist. But barely.)

Step 3: Make the Ganache
Toss chocolate chips and heavy cream into a bowl. Microwave for a minute. Stir. Microwave a little more if needed. Stir again until smooth and glossy. Try not to eat it with a spoon… or do. No judgment here.

Step 4: Assemble Like You’re on a Baking Show (But With Lower Stakes)
Place one cake layer on your plate. Slather that dreamy cream filling all over. Top with the second cake layer. Try to center it. Or don’t. Life’s short.

Pour the ganache over the top and let it drip down the sides like a chocolate waterfall. Use a spatula to nudge it where you want. Let it sit for 15-ish minutes before slicing—or stick it in the fridge if you’re too impatient to wait.

Storage Options:

Keep it in the fridge, covered. It actually gets better the next day—the cream sets, the ganache firms up a bit, and everything just melts together. It’ll last up to four days, but let’s be honest… it probably won’t.

Freezing? Eh. I wouldn’t. The texture gets a little weird. But if you’re just freezing the cake layers ahead of time, that totally works.

Variations and Substitutions:

Because rules are meant to be bent, especially in the kitchen:

• Don’t like coffee? Use hot water and a splash of vanilla instead. Not quite the same, but still delicious.

• More filling? Double it and use the extra to pipe little rosettes on top. Or just eat it with a spoon. I support both.

• Cupcake version – Make them mini! Hollow out the center, pipe in the cream, and spoon ganache over the top. Tiny Ding Dongs!

• Berry twist – Add a thin layer of raspberry jam between the cake and filling. Game. Changer.

• Salted ganache – Sprinkle a bit of sea salt on top of the ganache before it sets. It’ll make you feel like a chocolatier.

What to Serve with Ding Dong Cake?

Honestly? A fork. But if you want to make it feel like a thing, here are some pairings:

• Coffee – Obviously. Cold brew, espresso, leftover from the batter… anything goes.

• Cold milk – Like you’re 8 years old again. It just hits different with chocolate cake.

• Fresh berries – A little tart to balance the sweet. Bonus points for Instagram aesthetic.

• Vanilla ice cream – Because cake and ice cream is a universal love language.

Frequently Asked Questions:

Can I make this Ding Dong Cake Recipe ahead of time?
Totally. It’s even better after a night in the fridge. Everything settles and the flavors blend like a good playlist.

Do I have to use ganache?
Nope! If you’re more of a frosting person, go for it. But the ganache gives it that “snack cake on steroids” vibe.

Is that filling really made with flour?
Yes. I know it sounds off. But it’s old-school magic. You won’t taste it, I swear—it just makes the filling super light and whipped.

So that’s it. My very nostalgic, a little messy, and completely delicious Ding Dong Cake Recipe. It’s not perfect, but that’s kind of the point. It’s comfort food with frosting. A little uneven, a little over-the-top, and absolutely what I needed when I made it. Maybe it’s what you need, too.

If you try it, let me know. Seriously. Tag me, DM me, send me a pic. I wanna see your ganache drips and cream squishes and all the beautifully imperfect chaos. Can’t wait to hear what you think. 

And hey—if you sneak a bite at midnight straight from the fridge?

We’re officially best friends.

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Ding Dong Cake Recipe

Prep Time 1 hour hr

Cook Time 25 minutes mins

Total Time 1 hour hr 25 minutes mins

Indulge in the ultimate chocolate delight. With this Ding Dong Cake! Moist chocolate layers. A light and fluffy cream filling. And a luscious ganache. Come together to create a dessert. That's both decadent and delightful. Whether it’s a special occasion. Or just a treat. To satisfy your chocolate cravings. This cake promises to impress. The addition of brewed coffee. Enhances the rich cocoa flavor. While the creamy filling. Adds a delightful contrast. To the deep chocolate taste. It’s a showstopper cake. That's surprisingly easy to make. And each bite will transport you. To dessert heaven.

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16 Servings

Ingredients

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For the cake:

• ½ c unsalted butter softened
• 1 ½ c granulated sugar
• 2 large eggs
• 1 ½ c all-purpose flour
• ½ c unsweetened dark chocolate cocoa powder
• ½ tsp kosher salt
• 1 tsp baking soda
• ½ tsp baking powder
• ½ c strong brewed coffee cooled
• ½ c milk

For the cream filling:

• 5 tbsp all-purpose flour
• 1 c milk
• 1 tsp vanilla extract
• 1 c unsalted butter softened
• 1 c granulated sugar

For the ganache:

• 12 oz semi-sweet chocolate morsels
• 1 ¼ c heavy whipping cream

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Instructions

 

For the cake:

1. Preheat your oven to 350°F. Spray two 9-inch cake pans with baking spray. And set aside.
2. Mix the flour, cocoa, salt, baking soda, and baking powder in a bowl.
3. Combine cooled coffee with milk. In a measuring cup.
4. Beat butter and sugar in a large bowl. With an electric mixer for 5 minutes. Add eggs one at a time. Beating well after each addition.
5. Gradually add dry ingredients alternately with the coffee/milk mixture. Beginning and ending with the dry ingredients. Beat for an additional 2-3 minutes. Until the batter is fluffy.
6. Divide the batter between the prepared pans and bake for 25 minutes. Cool in pans for 10 minutes. Then invert onto a wire rack to cool completely.

For the cream filling:

1. In a small saucepan, whisk flour and milk until smooth. Cook over medium heat, whisking constantly. Until the mixture thickens like pudding. Remove from heat. Stir in vanilla. Let it cool completely.
2. Beat butter and sugar in a mixing bowl. Until light and fluffy. Gradually add the cooled milk mixture. Beating until it reaches the texture of whipped cream.

For the ganache:

1. Combine chocolate morsels. And heavy cream in a microwave-safe bowl. Heat for 1 minute. Then stir until smooth. If needed, heat for an additional 15-30 seconds. Set aside to cool slightly.

To assemble:

1. Place one cake layer on a serving plate. Spread all the cream filling over the top. Place the second cake layer on top.
2. Pour the ganache over the cake. Using an offset spatula. To spread it evenly over the top and sides. Allow to set for about 15 minutes before serving.

Notes

To make this Ding Dong Cake gluten-free. You'll need to make a few substitutions. That will still keep the texture. And flavor on point. Replace the all-purpose flour. In both the cake and the filling. With a gluten-free flour blend. That includes xanthan gum for structure. Ensure your baking powder and baking soda. Are gluten-free certified. For the cake mix. Follow the recipe as usual. But pay close attention. To the consistency of your batter. Gluten-free flours can absorb liquid differently. So you might need to adjust the amount of coffee. Or milk slightly. With these changes. You’ll have a rich, moist, and indulgent gluten-free Ding Dong Cake. That everyone can enjoy!

Audrey

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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