Ding Dong Cake

Here’s a decadent and nostalgic Ding Dong Cake recipe inspired by the famous Hostess snack cakes! It features rich chocolate cake layers, a fluffy marshmallow-cream filling, and a glossy chocolate ganache coating. Perfect for birthdays, holidays, or just indulgent weekends!

 DING DONG CAKE

🔹 Ingredients:

For the Chocolate Cake:

• 1¾ cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 2 cups granulated sugar

• 1½ tsp baking powder

• 1½ tsp baking soda

• 1 tsp salt

• 2 eggs

• 1 cup buttermilk

• ½ cup vegetable oil

• 2 tsp vanilla extract

• 1 cup hot coffee or hot water

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For the Cream Filling:

(Marshmallow Whip Style Filling)

• 1 cup unsalted butter, softened

• 1 cup marshmallow creme (like Marshmallow Fluff)

• 1½ cups powdered sugar

• 1 tsp vanilla extract

• 2–3 tbsp heavy cream or milk (adjust for consistency)

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For the Chocolate Ganache:

• 1 cup heavy cream

• 1½ cups semi-sweet chocolate chips or chopped chocolate

• 1 tbsp butter (for shine, optional)

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🔹 Instructions:

✅ Make the Chocolate Cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment).

2. Mix Dry Ingredients in a large bowl: flour, cocoa, sugar, baking powder, baking soda, and salt.

3. Add Wet Ingredients: eggs, buttermilk, oil, and vanilla. Beat until combined.

4. Add Hot Coffee/Water gradually while mixing. Batter will be thin — that’s good!

5. Pour into pans and bake 30–35 minutes or until a toothpick comes out clean.

6. Cool completely on wire racks.

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✅ Make the Cream Filling:

1. Beat butter until creamy.

2. Add marshmallow creme and vanilla; mix well.

3. Gradually add powdered sugar and beat until fluffy.

4. Add heavy cream 1 tablespoon at a time until light and spreadable.

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✅ Make the Ganache:

1. Heat cream in a saucepan until just about to boil.

2. Pour over chocolate in a bowl. Let sit 2 minutes.

3. Stir until smooth. Add butter if using for shine.

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✅ Assemble the Cake:

1. Level cakes if needed.

2. Spread the cream filling thickly over one cake layer.

3. Place second layer on top and gently press.

4. Pour ganache over the top, letting it drip down the sides.

5. Chill for 30–60 minutes before slicing for best results.

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🍰 Tips:

• You can freeze the cake layers ahead of time for easier frosting.

• For mini “Ding Dong” cupcakes, use the same recipe in a cupcake tin and pipe in filling.