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!

Remember Hostess Suzy Q’s? These Chocolate Whoopie Pies remind me of that classic treat!

Ding Dong Cake with one slice removed on a silver cake plate.

Why this Recipe Works

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.

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!

Slice of ding dong cake on white plate with cake platter in background.

Step by Step Instructions

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.

Slice of chocolate cake with cream filling and chocolate ganache.

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.

More Copycat Recipes

  • 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!

MORE Cake Recipes:

Yield: 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!


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 (12 oz) semi-sweet chocolate morsels
  • 1 ¼ cup heavy whipping cream


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!


*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 ½ cup of coffee with an additional ½ cup of milk instead (making the total amount 1 cup of milk)

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 462Total Fat: 28gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 92mgSodium: 198mgCarbohydrates: 50gFiber: 1gSugar: 37gProtein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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

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 April 30, 2021

Comments & Reviews

  1. The filling is terrible. Way too greasy and gritty. I tried adding more of the cooked flour and milk mixture to offset it. Still bad. I’m a VERY experienced baker and have made bombes, croissants, danishes, yeasted breads, créme patisserie, soufflés, cheesecakes,cookies,and so much more so it is not as if I don’t know what I’m doing. What a disappointment and waste of ingredients.

    1. I’m sorry it didn’t work out for you. Although many people have made it successfully, this might just be a taste and texture issue for you. It definitely should NOT be gritty.

  2. This cake was a huge hit! Made it for my husbands birthday, I did add a bit more vanilla to the cream as it seemed to have a strong butter taste, an extra teaspoon did the trick. I’ll definitely be making this again!

  3. I made this after a friend posted it on Facebook. Because I’ve tried other recipes from your blog I knew this would be good too! It EXCEEDED all expectations! It was a huge hit for my guests and my best friend’s guests since she also made the cake on the same day! Thanks so much!

  4. This recipe is amazing!! I actually made cupcakes instead of cake. Everyone who I shared with loved them! The cake is so chocolatey and moist. The cream filling is so light and tasty (it did not taste like flour like some others have said). And the ganache is the perfect topping. This is a definite keeper. Thank you so much ☺️

  5. I normally do not leave a reply because my project don’t always work out well. But this cake was TOTALLY AWESOME!!!! Thank you for sharing.

    1. Hi! How can I adjust the recipe to make a sheet cake? Say a 9×13? I’d like to make this for my son’s birthday, just want to make sure I have plenty to go around.

  6. Can I use Dutch processed cocoa for the cake? Is dark chocolate cocoa powder the same as alkalized? I can’t wait to make this for a birthday!

  7. I made this today. I mixed the water and flour together til smooth. Then heated in the pan on med high til it thickened and whisking the whole time. Took off the heat and let cool. Mixed it into the butter and skugar that I creamed with the mixer. Turned out perfect.

  8. I did EXACTLY like the filling recipe said and noticed after tasting a little before putting the cake together that the filling taste like flour!!! Is this normal?

  9. I did this, but for the filling I did 2 sticks salted butter; two 7 oz jars of marshmallow fluff and 1 tsp vanilla! Turned out great!

  10. I haven’t been able to eat Hostess or Little Debbie cakes since I found out that I have Celiac Disease. I made this recipe made with Bob Mills 1:1 Baking Flour and it is exactly like the cakes that I miss. I cut it up into small snack sizes and froze them separated with wax paper. I thoroughly followed the directions and had no problems. So glad I found your recipe on Pinterest. Thank you for sharing.

    1. Followed the receipe and my filling i had to throw away and make chocolate butter cream icing. It did not look like whip cream. It looked curdled i kept mixing it hoping it would get better after 12 mins on my kitchenaid i chucked it. The cake taste great.

      1. As others I had trouble with filling. Tasted like flour and wouldn’t thicken. I adding whipping cream to thicken and a little cream cheese. It’s in the fridge now we’ll see.

  11. Made this today and it was absolutely delicious! I’m trying to do low carb now, so I only had a bite (family ate the rest). It was fun to make and the directions were easy. Now to try to make this low carb & taste good 🤔

    1. Yes. I much prefer icing made with granulated sugar. Use bakers sugar, if you can find it. The sugar dissolves and is so much creamier.

  12. It turned out really good. I also had way too.much ganache. But I did find that the icon in the center tasted like flour. Did I do something wrong?

  13. I’ve been making this cake for years, my recipe is slightly different but still delicious & much requested. I’ve always used a Devil’s Food cake mix, my filling mixture is slightly different as is my chocolate frosting. Over all it is well worth the time to make. I have given this recipe away to so many.

    1. If cake is made the day before, should it be refrigerated? Should left overs be refrigerated?

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