This Copycat Hostess Ding Dong Cake recipe is a rich, decadent chocolate cake, with a creamy filling and chocolate ganache spread over the top! So easy, you’ll love it!
Why Make a Ding Dong Cake
Growing up my mom would buy us Little Debbie oatmeal cream pies and Hostess snacks for our lunch boxes. We never knew what she would come home with, but I always got a little giddy when a box of Ding Dongs were in the cabinet.
Two layers or chocolate cake with a cream filling, all coated in chocolate ganache.
Look familiar? Today’s Ding Dong Cake is just that, only….bigger!
How to Make a Ding Dong Cake
Bake the Cakes. Start by baking up two 9-inch chocolate cakes. I used my favorite chocolate cake recipe for this, so fudgy and perfect. If you choose to go with a boxed mix, make sure it’s a rich and fudgy version, like a Devil’s Food cake.
Cream Filling. Next you’ll make the cream filling. It’s a less sweet buttercream frosting, sometimes called Ermine frosting. A friend at our old church called it boiled milk frosting. But I think that sounds gross, so let’s call it cream filling.
You’ll first put your cold milk and flour in a small saucepan and whisk until the lumps are gone. Heat this up until thick, stirring the whole time. You want to keep stirring and heating until it becomes thick, almost like pudding. Be patient.
Once your milk mixture is thick, remove from heat and stir in the vanilla extract. COOL. Very important here. You don’t want this warm and melting your butter in the next step.
In a mixing bowl, cream your butter and sugar until light and fluffy, about 4 minutes. Slowly add in the COOLED milk mixture, beating until it resembles a thick whipped cream or frosting. Don’t be scared if it initially appears curdled, keep beating!
Assemble. Spread this thick layer of cream filling between your two cooled chocolate cake layers.
Cover in Ganache. Whip up some chocolate ganache (follow recipe instructions below) and pour it over the top and sides. Allow it set, and enjoy.
More Copycat Recipes
- Decadent and delicious, these Copycat Hostess Cupcakes are better than the original! Fudgy with a cream filling, just like the original!
- These Flourless Chocolate Cookies are a chewy cookie with a crunchy topping! You’ll love the rich chocolate flavor in a unique cookie! Move over Starbucks, we’ve got a copycat recipe on our hands!
- This easy chocolate sheet cake is a copycat of everyone’s favorite Hostess Snowball cake.
- Making Homemade Cracker Jack popcorn is super easy and delicious! Sweet and crunchy, this addictive caramel corn is better than the original!
- The BEST Red Velvet Cheesecake Cake recipe starts with two layers of homemade red velvet cake with a layer of cheesecake in the middle. Topped with delicious cream cheese frosting and white chocolate curls!
- Delicious, easy, copycat Twinkie Cake recipe made with yellow cake and sweet whipped cream filling. The perfect, not overly sweet, cake recipe!
- Remember Hostess Suzy Q’s? These Chocolate Whoopie Pies remind me of that classic treat! Or try our easy homemade hostess cupcakes next!
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Ding Dong Cake Recipe
Ingredients
For the cake:
- ½ cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 ½ cups all-purpose flour
- ½ cup unsweetened dark chocolate cocoa powder
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup strong brewed coffee cooled
- ½ cup milk
For the cream filling:
- 5 Tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup unsalted butter softened
- 1 cup granulated sugar
For the ganache:
- 1 bag semi-sweet chocolate morsels 12 ounce
- 1 ¼ cup heavy whipping cream
Instructions
For the cake:
- Spray two 9-inch cake pans with baking spray. Set aside. Preheat oven to 350°F.
- In a bowl, combine the flour, cocoa, salt, baking soda and baking powder. Set aside.
- In a measuring cup, combine cooled coffee with milk*. Set aside.
- In a large mixing bowl, beat butter and sugar for 5 minutes with an electric mixer. Beat in eggs, one at a time. Slowly add in dry ingredients and alternate with the coffee/milk mixture (about 3 additions of each).
- Once all the ingredients are added, beat cake mixture for about 2-3 minutes until fluffy (scraping down the sides of the bowl as needed).
- Divide cake batter into the two cake pans. Bake in oven for 25 minutes. Remove and allow to cool about 10 minutes in pan. Invert on a wire rack and cool completely.
For the cream filling:
- In a small saucepan, combine the flour with milk, whisking until lumps removed. Turn on medium heat and continue to whisk until mixture becomes thick, like a pudding.
- Remove from heat and stir in vanilla. Cool completely.
- In a mixing bowl, combine butter and sugar, beat until light and fluffy (about 4 minutes). Slowly add in the COOLED milk mixture, beating until combined. It may curdle slightly in the beginning, that’s okay, keep beating until it becomes the texture of whipped cream!
For the ganache:
- In a glass bowl (safe for the microwave) combine semi sweet chocolate with heavy cream. Heat for 1 minute. Remove from microwave and stir until smooth (you may need to heat for another 15-30 seconds). Do not over heat. Set aside while you begin to assemble the cake.
To assemble:
- Place first layer of cooled cake on a cake plate. Top it with ALL of the cream filling. Add the second layer of cake on top.
- Slowly pour the ganache over the cake, using an offset spatula to help cover the top and sides. Allow to set, about 15 minutes. Slice and enjoy!
Notes
- The coffee in the cake does NOT give it a coffee flavor, it just boosts the chocolate flavor. If you desire, you can replace the 1/2 cup of coffee with an additional 1/2 cup of milk instead (making the total amount 1 cup of milk)
- Freeze Cake. Wrap slices of cake in plastic wrap and slide into freezer safe ziploc bag or airtight container. Freeze for up to 3 months. Thaw in refrigerator and serve.
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Easy Cake Recipes
This Copycat Hostess Ding Dong Cake recipe is a rich, decadent chocolate cake, with a creamy filling and chocolate ganache spread over the top!
I made this for my Sons Birthday and it came out really well. The recipe for the filling was a bit intimidating at first as I had not made it before but came out perfect and was really easy.
I highly recommend that any chocolate lover try this recipe it is really,really good!
Love this recipe. I’ve made it several times, always a hit. Wanted to comment on some issues some bakers have had. First I use Pam baking spray with flour. Cakes come out of pan perfectly. I love the ganache topping, but wanted it more like a frosting, so after making the ganache I put it in the refrigerator to cool until it reaches spreading consistency, stirring a couple times while cooling.
Can you box cake mix instead of making from the recipe cause I’m not the best bakery
Thank you Barbara Cline
tweety53bc@hotmail.com
You can use a chocolate cake mix if you prefer 🙂
This recipe was good and not really hard to make. I have 2 grand daughters that do not eat dairy so it was a little challenging making this cake. I substituted the milk for extra creamy oat milk. I substituted the butter for plant based butter. Everyone loved it.
I was completing my student teaching in 1973. My supervising teacher went on vacation to Hawaii and left me with her students! (Today that wouldn’t happen! 😀). I was sure she would bring me something fun but instead she gave me a recipe very much like this saying it was a family treasure! I have never seen the filling recipe like mine before. I still make it for very special occasions! I’m going on a quilt retreat and believe I will make your recipe for that! Can’t wait!
THIS RECIPE IS FIRE!! Fun fact, my husband and I looked up the ingredients for No Name Cakes from MOD pizza.. we’ll never eat them again. I used organic 365 semi-sweet chocolate chips for the ganache and it was PERFECTION. My husband was thrilled.. thank you X-3000!! I’m such a fan.. what a great recipe!!
This is awesome to hear, and I completely agree. The best!