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–+ servings

Ding Dong Cake

This Copycat Ding Dong Cake recipe is the upgrade your childhood favorite deserves. It starts with two layers of moist chocolate cake (no dry crumbs here) stacked with a thick, fluffy marshmallow cream filling. The whole thing gets covered in a rich chocolate ganache that sets up just like the bakery kind. It tastes exactly like the original snack cake but fresher and way better. You can even bake it as a sheet cake if you need to feed a crowd fast.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 SLICES

Ingredients
  

Chocolate cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup neutral oil
  • 2 teaspoons vanilla extract
  • 1 cup hot coffee or hot water

Cream filling

  • ½ cup unsalted butter softened
  • 1 ½ cups marshmallow creme
  • 1 ½ cups powdered sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 3 tablespoons heavy cream

Chocolate ganache

  • 10 ounces semi-sweet chocolate chips or chopped chocolate
  • 1 cup heavy cream
  • 1 tablespoon corn syrup optional

Instructions
 

  • Preheat the oven to 350°F. Grease two 9-inch cake pans, line with parchment, grease again, and dust with cocoa powder.
  • Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  • Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
  • Slowly pour in hot coffee (or hot water) while mixing on low. Mix just until combined.
  • Divide batter between pans. Bake 28–35 minutes, until a toothpick comes out with a few moist crumbs. Cool 15 minutes in pans, then cool completely on a rack.
  • Make the filling. Beat butter until smooth. Add marshmallow creme and beat until fluffy. Add powdered sugar, vanilla, and salt and beat again. Add heavy cream and beat 2–3 minutes until light.
  • Assemble. Level cakes if needed. Spread filling over the first layer, leaving a ½-inch border. Add the second layer. Chill 20–30 minutes.
  • Make ganache. Place chocolate in a bowl. Heat cream until steaming. Pour over chocolate, rest 2 minutes, then whisk smooth. Stir in corn syrup if using. Cool 10–15 minutes until slightly thickened.
  • Pour ganache over the chilled cake and spread gently. Refrigerate 30 minutes to set before slicing.

Notes

Chill the filling for 15 minutes if it feels too soft to spread cleanly.
A cold cake helps ganache set faster and keeps the layers neat.
Store covered in the fridge up to 5 days. Let slices sit out 10–15 minutes before serving for the best texture.
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