★★★★

Ding Dong Cake

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!

This Copycat Hostess Ding Dong Cake recipe is a rich, decadent chocolate cake, with a creamy filling and chocolate ganache spread over the top!

Click HERE to save recipe to Pinterest!

I wish I could apologize for today’s chocolate insanity, but I’m not sorry. Sometimes you just need a little comfort food to get you through the day, the week, the month, the year. Am I right?

Growing up my mom would buy us Little Debbie snacks 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. Tell me you remember these treats? Honestly, they tasted just like HoHo’s but a different shape.

Two layers or chocolate cake with a cream filling, all coated in chocolate.

Look familiar? Today’s Ding Dong Cake is just that, only….bigger!

How to make a Ding Dong Cake:

This Copycat Hostess Ding Dong Cake recipe is a rich, decadent chocolate cake, with a creamy filling and chocolate ganache spread over the top!

Step 1: 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.

Step 2: 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. COOL. Very important here. You don’t want this warm and melting your butter in the next step.

Step 3: 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!

Step 4: Spread this thick layer of cream filling between your two cooled chocolate cake layers.

Step 5: Whip up some chocolate ganache (follow recipe instructions below) and pour it over the top and sides. Allow it set, and enjoy.

This Copycat Hostess Ding Dong Cake recipe is a rich, decadent chocolate cake, with a creamy filling and chocolate ganache spread over the top!

Can you freeze Ding Dong Cake?

Yes! 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.

Love today’s Copycat Hostess Ding Dong recipe? Here are some more copycat recipes I think you will love:

  • Decadent and delicious, these Copycat Hostess Cupcakes are better than the original! Fudgy with a cream filling, just like the original!
  • If you love those cute snack cakes from the grocery store, then these are going to tempt your taste buds! Homemade Little Debbie Snack Cakes
  • 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!
  • 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!

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This Copycat Hostess Ding Dong Cake recipe is a rich, decadent chocolate cake, with a creamy filling and chocolate ganache spread over the top!

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Ding Dong Cake recipe:

 

 

Yield: 12-16 servings

Ding Dong Cake recipe

Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes

This Copycat Hostess Ding Dong Cake recipe is a rich, decadent chocolate cake, with a creamy filling and chocolate ganache spread over the top!

Ingredients

For the cake:

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

For the cream filling:

  • 5 Tbsp all-purpose flour
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar

For the ganache:

  • 1 bag (12 oz) semi-sweet chocolate morsels
  • 1 1/4 cup heavy whipping cream

Instructions

For the cake:

  1. Spray two 9-inch cake pans with baking spray. Set aside. Preheat oven to 350°F.
  2. In a bowl, combine the flour, cocoa, salt, baking soda and baking powder. Set aside.
  3. In a measuring cup, combine cooled coffee with milk*. Set aside.
  4. 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).
  5. 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).
  6. 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:

  1. 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.
  2. Remove from heat and stir in vanilla. Cool completely.
  3. 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:

  1. 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:

  1. 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.
  2. 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)

Nutrition Information:

Yield:

16

Serving Size:

1 slice

Amount Per Serving: Calories: 462Total Fat: 28gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 92mgSodium: 198mgCarbohydrates: 50gFiber: 1gSugar: 37gProtein: 4g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Recipe originally published May 1, 2018

This Copycat Hostess Ding Dong Cake recipe is a rich, decadent chocolate cake, with a creamy filling and chocolate ganache spread over the top!

This Copycat Hostess Ding Dong Cake recipe is a rich, decadent chocolate cake, with a creamy filling and chocolate ganache spread over the top!

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on September 17, 2019

Comments & Reviews

  1. I’m planning to make this for my daughter’s birthday party. After it is assembled , is it best to store in the fridge? Or would it be OK to leave it out? How does the cream hold up over time? Any other storage tips from others who have already made it?

  2. I’ve now made this cake twice in less than a week for birthdays. This is a very tasty, moist cake, great recipe! I had made that filling for some other cake in the past but it is very good paired with this particular cake. My only complaint is that the first time I made it I had way too much ganache (though I guess I could have just eaten it all right then and there or chilled it to make truffles). The second time I cut it by 1/4th the amount of chocolate chips and cream and still had too much. That’s not really much of a problem, but a bit wasteful.

  3. Does this cake have to be refrigerated #leftovers?

    I want to make this on Friday and serve on Sunday. Does it have to in the fridge; or can it sit out in a cake saver?

    1. I think you could replace the all purpose with Namaste Gluten-free Flour mix…chocolate cake is super forgiving…it is a 1-1 ratio

  4. I took this cake to a Super Bowl party tonight and everyone went nuts. I would recommend making the cake from scratch with the recipe provided. it is more work but it is worth it. The cream filling was perfect…not too sweet and with a great texture. The chocolate ganache was ridiculously easy and possibly my favorite part of this perfect cake. Thank you for sharing!

  5. This was the best chocolate cake I have ever tasted! Very moist and flavorful! The cream filling is like the recipe my mom used to make for the filling for Whoopie Pies! I will definitely make this again! Thank you!!

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