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!
Love this recipe. I’ve made it several times, always a hit.
– mary
This recipe was originally published in May 2018. I updated the recipe notes and images in November 2025.
Growing up my mom would buy 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. Today’s Ding Dong Cake is just that, only….bigger!
Aimee’s Recipe Notes
Taste & Texture: Fudgy double chocolate layer cake with creamy vanilla ermine frosting filling, covered in rich chocolate ganache.
Ease to Make. I call this one moderate. While the steps are clear, the filling and the ganache require a bit of patience and precise cooling.
Top Tip: Don’t skip cooling the filling before spreading over the cake. It needs to be thick enough to hold shape.
Storage: keep this cake in a cake saver at room temperature for up to one week. Or use my guide showing how to freeze cake.
Cake Ingredients
Scroll down to the recipe card for a complete list of ingredients with measurements.
- Unsalted Butter– provides a rich base to this chocolate cake recipe. I always use unsalted butter in my baking, because brands vary with the amount of salt in their sticks of butter. If you must use salted butter, omit the extra kosher salt from the cake batter.
- Coffee- brewed coffee enhances the chocolate flavor while adding moisture to the cake. Use water if preferred, but just note that the coffee doesn’t make the cake taste like coffee.
- Milk- using whole milk or make our buttermilk substitute to give this cake a rich flavor and soft crumb.
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.
Tips and Tricks
- Use good chocolate- high quality chocolate chips or baking bars make the best ganache. Smooth and extra glossy.
- Control the ganache temperature- Pour it while it is still fluid, but not hot. It should flow and spread easily, without melting the filling.
- Make ahead- Bake cake layers a day early and wrap tightly.
- Shortcut idea- Use a boxed Devil’s food mix for a quick start. The filling and ganache make it taste fully homemade.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section below!
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Ding Dong Cake Recipe
Ingredients
For the cake:
- ½ cup unsalted butter softened to room temperature
- 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 to room temperature
- 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
- Use good chocolate- high quality chocolate chips or baking bars make the best ganache. Smooth and extra glossy.
- Control the ganache temperature- Pour it while it is still fluid, but not hot. It should flow and spread easily, without melting the filling.
- Make ahead- Bake cake layers a day early and wrap tightly.
- Shortcut idea- Use a boxed Devil’s food mix for a quick start. The filling and ganache make it taste fully homemade.
- 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.
Video
Nutrition
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. Or try the vanilla version of this Raspberry Zinger 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!
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 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!
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!
So happy to hear it 🙂
We saw this recipe and decided to make it. It actually came out great. The Ganache perfectly firmed up in the refrigerator. Really great filling. I used a rectangular pan so next time I’ll buy 2 round pans. Mine looked nothing like hers but was delicious!
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 ☺️
My dad loves ding dongs, made him this copycat ding dong cake for his birthday and it was honestly one of the best cakes I ever made!
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.
So glad it was a hit!
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.
Good Recipe. Cake is good. I cooked the milk & flour too long and it got too thick. Didn’t blend completely with the butter and sugar but was still relatively creamy. The ganache was thin, runny, and way too much for this cake. I let it set, then poured another layer. Used the rest on ice cream. Will make again and use less heavy cream.
I made this cake yesterday and it has now become my family’s favorite cake! I have to admit the milk and flour part seemed weird when I was doing it but let me tell you that cream tastes just like ring ding or Ho Ho cake cream! Thanks for the great recipe!! 💖💖
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!
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.
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?
No that is definitely not normal.
This is worth the effort, I added 1 tsp vanilla and 1 tsp cinnamon because when I tried the batter, I thought the coffee flavor was strong, but I have never added coffee to cake before to bring out the chocolate, but it was a yummy addition, family all liked it, thanks.
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!
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.
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.
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.
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 🤔
There’s a keto version on Pinterest. I pinned it, but haven’t tried it yet.
Granulated sugar for the frosting?
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.
This cake is amazing👍😀 everyone loved it and wants me to make it again👏👏👏👏👏👏
This is delicious!!! Question: How should I store what is left? In the fridge or not? Thanks!
I think it will be better to put it in the refrigerator.
Good luck!!
My filling is too still thin after mixing for 15 minutes, what can I do to thicken it
What did you do to thicken it? How did it turn out?
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?
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.
Susan, could I have your filling and frosting recipe?
Yes me too!
Hello, can I see your filling recipe?