Ding Dong Cake
Indulge in the decadent layers of a homemade Ding Dong Cake, a show-stopping dessert that transforms a beloved snack into an elegant treat. With its rich, moist chocolate cake layers filled with a creamy marshmallow buttercream center and topped with a luxurious chocolate ganache, every bite feels like pure nostalgia upgraded. This easy-to-follow recipe combines simple pantry staples like cocoa powder, flour, and sugar with indulgent ingredients such as marshmallow fluff and heavy cream to create a bakery-quality cake perfect for any celebration. Whether you’re hosting a party or treating yourself, this irresistible Ding Dong Cake will delight both kids and adults alike while satisfying all your chocolate cravings.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cups cocoa powder (unsweetened)
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter (room temperature)
- 3 cups powdered sugar
- 1 jar (7 oz) marshmallow fluff
- 2 tablespoons heavy cream
- 1.5 cups semi-sweet chocolate chips
- 1 cup heavy cream (for ganache)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well combined.
Carefully stir in the boiling water. The batter will be thin, but this is normal.
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the filling, beat the butter in a mixing bowl using an electric mixer until creamy and smooth.
Gradually add powdered sugar, mixing well after each addition. Add marshmallow fluff and 2 tablespoons of heavy cream. Beat the mixture until fluffy and smooth.
Spread the filling evenly over one cake layer, then top with the second cake layer. Refrigerate while you prepare the ganache.
For the ganache, heat 1 cup of heavy cream in a small saucepan over medium heat until it begins to simmer. Do not boil.
Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth and glossy.
Allow the ganache to cool slightly, then pour it over the top of the cake, letting it drip down the sides.
Refrigerate the cake for 1-2 hours or until the ganache is set. Slice and serve!
Nutrition Facts
Calories |
9000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 399.3 g | 512% | |
| Saturated Fat | 246.1 g | 1230% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 5461 mg | 237% | |
| Total Carbohydrate | 1403.9 g | 511% | |
| Dietary Fiber | 89.6 g | 320% | |
| Total Sugars | 1030.5 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 830 mg | 64% | |
| Iron | 44.2 mg | 246% | |
| Potassium | 3637 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
