Ding Dong Cake Recipe — Soft Chocolate Ring Cake

The first bite gives you a soft chocolate crumb, a thin chocolate coating, and a cloud of marshmallow cream that makes this Ding Dong Cake impossible to forget. After testing this version eight times with different cocoa blends and pan sizes, I landed on a reliably tender cake and a stable marshmallow filling that holds up under a glossy ganache. I developed and refined the method while staging in pastry kitchens and testing at home, so the instructions are practical for home bakers but deliver bakery-quality results. Read on for ingredient science, precise steps, and tips that prevent common failures—then bake with confidence.

Why this recipe works

• The cake batter is a single-bowl, oil-based sponge that keeps crumbs tender and moist. Oil builds a more tender crumb than butter alone.
• Adding both hot coffee and Dutch-process cocoa deepens chocolate flavor without extra fat.
• The stabilized marshmallow filling uses gelatin for a pillowy texture that won’t weep at room temperature.
• A thin, warm ganache sets quickly to form a shiny, crack-free shell.
• Chilling between stages prevents the filling and ganache from sliding, making slicing neat and consistent.

Ingredients Breakdown

• Cake flour / all-purpose flour: 250 g (2 cups) all-purpose flour — provides structure. You can substitute 250 g (2 cups) cake flour for a softer crumb, but baking time may decrease 2–3 minutes.
• Granulated sugar: 300 g (1 1/2 cups) — sweetens and tenderizes. Do not reduce more than 10% or the cake will be dry.
• Unsweetened Dutch-process cocoa powder: 60 g (3/4 cup, lightly packed) — gives deep chocolate flavor. Natural cocoa will make the cake slightly more acidic; add 1/4 tsp baking soda if you use natural cocoa.
• Baking powder and baking soda: 10 g (2 tsp) baking powder + 2 g (1/2 tsp) baking soda — lift and balanced rise.
• Kosher salt: 8 g (1 1/2 tsp) Diamond Crystal or 1 tsp Morton’s — use Diamond Crystal for measured amounts; if using Morton’s, halve the quantity as it is denser.
• Eggs: 3 large eggs (about 150 g without shells) at room temperature — provide structure and richness.
• Neutral oil: 120 ml (1/2 cup) vegetable or canola oil — keeps crumb moist; do not swap for olive oil (flavor off).
• Whole milk: 240 ml (1 cup) at room temperature — hydrates the batter.
• Hot brewed coffee: 120 ml (1/2 cup) hot — enhances chocolate flavor; use hot but not boiling.
• Vanilla extract: 10 ml (2 tsp) — rounds flavor.
• Gelatin: 10 g (1 tbsp) unflavored powdered gelatin — stabilizes the marshmallow filling; for vegetarian option see Variations.
• Granulated sugar for filling: 200 g (1 cup) — makes the marshmallow sweet and stable.
• Light corn syrup: 60 ml (1/4 cup) — prevents crystallization of the filling.
• Unsalted butter for ganache: 60 g (4 tbsp) — adds shine and sets ganache to slicing consistency.
• Chocolate for ganache: 220 g (7.75 oz) bittersweet chocolate (60–70% cacao), chopped — quality affects final flavor. Use a good baking chocolate for best results.

Essential Equipment

• 9-inch (23 cm) round cake pan — the batter volume requires a 9-inch pan; an 8-inch pan will overflow.
• Stand mixer or hand mixer — for whipping the filling and combining batter.
• Digital scale — weigh dry ingredients for accuracy.
• Instant-read thermometer — for checking ganache temperature and gelatin bloom.
• Offset spatula — for spreading filling and ganache smoothly.
• Heatproof bowl and saucepan for a double boiler — for melting chocolate.
• Cooling rack and baking sheet lined with parchment — for chilling and catching drips.
• If you don’t have a 9-inch springform, use a 9-inch cake pan and line the bottom with parchment and leave the cake in the pan to cool slightly before turning out.

Step-by-Step Instructions

Prep Time: 30 minutes; Cook Time: 30 minutes; Inactive Time: 1 hour chilling; Total Time: about 2 hours including cool time. Servings: 12 (1 slice).

Step 1: Preheat and prepare the pan

Preheat the oven to 175°C (350°F). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment. This prevents sticking and helps release a clean, even cake. Allow the oven to fully preheat for 10 minutes.

Step 2: Whisk dry ingredients

In a large bowl, whisk together 250 g (2 cups) all-purpose flour, 60 g (3/4 cup) Dutch-process cocoa, 10 g (2 tsp) baking powder, 2 g (1/2 tsp) baking soda, 300 g (1 1/2 cups) granulated sugar, and 8 g (1 1/2 tsp) kosher salt. Breaking lumps ensures even rise and flavor.

Step 3: Combine wet ingredients

In a separate bowl, whisk 3 large eggs, 120 ml (1/2 cup) neutral oil, 240 ml (1 cup) whole milk, 120 ml (1/2 cup) hot brewed coffee, and 10 ml (2 tsp) vanilla until smooth. Pour the hot coffee in slowly and whisk to avoid cooking the eggs.

Step 4: Mix batter quickly and gently

Add the wet ingredients to the dry and stir until just combined, about 20–30 seconds. Do not overmix — stop as soon as no dry flour is visible. Overmixing develops gluten and will make the cake tough. Scrape into the prepared pan.

Step 5: Bake until set

Bake at 175°C (350°F) for 28–32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the top springs back. The internal temperature should be about 96–99°C (205–210°F) for a fully baked cake. Cool in the pan 10 minutes, then invert onto a rack to cool completely.

Step 6: Bloom gelatin for the marshmallow filling

Sprinkle 10 g (1 tbsp) powdered gelatin over 60 ml (1/4 cup) cold water and let bloom 5 minutes. This ensures gelatin fully hydrates for a stable filling.

Step 7: Make the marshmallow filling

In a saucepan, combine 200 g (1 cup) granulated sugar, 60 ml (1/4 cup) light corn syrup, and 60 ml (1/4 cup) water. Bring to a boil and cook until the syrup reaches 115°C (239°F) on an instant-read thermometer, about 6–8 minutes. With the mixer running on low, slowly pour the hot syrup into a bowl with two egg whites whipped to soft peaks. Add the bloomed gelatin and whip until glossy, thick, and cool, about 6–8 minutes. You should have a stable, spreadable marshmallow cream.

Step 8: Split cake and assemble

Using a serrated knife, slice the cooled cake horizontally into two even layers. Spread the marshmallow filling evenly on the bottom layer, leaving a 1 cm (1/2-inch) border to avoid overflow. Top with the second layer and press gently.

Step 9: Chill before ganache

Chill the assembled cake in the refrigerator for 45–60 minutes. Cooling firms the filling and prevents the ganache from sliding off. This inactive time is critical for a clean, even finish.

Step 10: Make and pour the ganache

Place 220 g (7.75 oz) chopped bittersweet chocolate and 60 g (4 tbsp) unsalted butter in a heatproof bowl. Heat 180 ml (3/4 cup) heavy cream to a simmer (not boiling) and pour over the chocolate. Let sit 1 minute, then stir until smooth. Cool to 32–35°C (90–95°F) before pouring. Pour the ganache in a slow, steady stream and spread with an offset spatula to coat. Chill briefly to set, 15–20 minutes.

Step 11: Slice and serve

Slice with a warm, dry knife for clean cuts. Serve at slightly chilled room temperature. The cake keeps its texture best when served within 24 hours of assembly.

Expert Tips & Pro Techniques

• Common mistake: soggy cake bottom from pouring warm ganache on a warm cake. Always chill the assembled cake 45–60 minutes and cool ganache to 32–35°C (90–95°F) before pouring.
• Use cooled hot coffee in the batter: hot coffee extracts flavor quickly. Add it just warm so it lifts the chocolate without cooking the eggs.
• Make-ahead: You can bake the cake layers a day ahead, wrap tightly in plastic, and refrigerate. Whip the filling and assemble the next day. The finished cake keeps 24 hours at best quality.
• Professional trick adapted for home: warm the serrated knife under hot water and dry it between slices to get bakery-clean edges.
• Avoid weeping filling: bloom gelatin properly and avoid overbeating the sugar syrup when making marshmallow cream.
• If you lack gelatin and need a vegetarian option, use agar-agar (see Variations); expect firmer texture and slightly different setting behavior.

Storage & Reheating

• Refrigerator: Store the cake in an airtight container or cake dome on a plate for up to 3 days. The ganache and marshmallow filling hold best chilled.
• Freezer: The fully assembled cake freezes okay for up to 1 month. Wrap slices tightly in plastic, then foil. Thaw overnight in the refrigerator before serving.
• Reheating: Do not microwave. If you prefer a slightly softer ganache, let slices sit at room temperature 20–30 minutes before serving. For a warm slice, place on a baking sheet and warm in a 175°C (350°F) oven for 6–8 minutes.

Variations & Substitutions

• Gluten-Free Version: Replace 250 g (2 cups) all-purpose flour with a 1:1 gluten-free flour blend (such as Bob’s Red Mill). Add ½ tsp xanthan gum if your blend lacks it. Baking time may increase by 3–5 minutes.
• Egg-Free / Vegan Option: Use a commercial egg replacer for the cake and swap whole milk for 240 ml (1 cup) unsweetened soy milk plus 1 tbsp apple cider vinegar. Replace gelatin in the filling with 6 g (1.5 tsp) agar-agar dissolved in 60 ml (1/4 cup) hot water; expect a slightly firmer set and shorter whip time.
• Layered Whoopie-Style: Instead of slicing the cake, bake smaller round layers (4–5 inches) and assemble like whoopie pies for handheld portions. Baking time will drop to 14–18 minutes.
• Boozy Twist: Add 30 ml (2 tbsp) bourbon to the marshmallow filling for an adult twist; reduce syrup water by 10 ml to compensate.
• Lighter Filling: Use stabilized whipped cream (200 ml / 3/4 cup heavy cream whipped with 1 tsp gelatin solution) instead of marshmallow for a less sweet finish; keep the cake chilled.

Serving Suggestions & Pairings

• Dust with flaky sea salt and serve with a strong black coffee or espresso to cut the richness.
• Pair with fresh raspberries or a raspberry coulis for bright acidity; it balances the chocolate and sweetness.
• Offer a scoop of vanilla or rose-pistachio ice cream for a special touch — it pairs beautifully with the marshmallow richness. See our twist on floral ice cream for inspiration: rose pistachio cheesecake ice cream.
• For a dramatic party centerpiece, stack two of these cakes and frost the sides with whipped ganache; recipe techniques from this blackberry layer guide help with tall cakes: blackberry velvet cake techniques.

Nutrition Information (per serving)
Serving size: 1 slice. Makes 12 servings.

• Calories: 430 kcal
• Total Fat: 24 g
• Saturated Fat: 12 g
• Cholesterol: 90 mg
• Sodium: 220 mg
• Total Carbohydrates: 52 g
• Dietary Fiber: 3 g
• Sugars: 34 g
• Protein: 5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my Ding Dong Cake turn out dry?
A: Dry cake usually comes from overbaking or overmixing. Check doneness at 28 minutes and remove when a few moist crumbs cling to a toothpick. Also do not overmix the batter once wet and dry ingredients combine.

Q: Can I make this without eggs?
A: Yes. Use a commercial egg replacer or a flax egg substitute for each large egg (1 tbsp ground flax + 3 tbsp water, let sit 10 minutes). Note: texture will be slightly denser; gelatin replacement is needed for the marshmallow filling in vegan versions.

Q: Can I double this recipe?
A: Yes. To double, mix in two bowls or a larger-capacity mixer and split batter into two 9-inch pans or three 9-inch pans for thinner layers. Baking time will be roughly the same per pan. Do not double in a single small pan.

Q: Can I prepare this the night before?
A: Absolutely. Bake the layers a day ahead and wrap them tightly. Whip the filling and assemble the next day. Chill the assembled cake at least 45 minutes before ganache for best results.

Q: How long does this keep in the fridge?
A: Store covered in the refrigerator for up to 3 days. The marshmallow filling and ganache keep well chilled, but quality is best within 48 hours.

Q: Why is my marshmallow filling weeping?
A: Weeping occurs when gelatin wasn’t properly bloomed or sugar syrup temperature was incorrect. Bloom gelatin fully in cold water before adding and heat the syrup to 115°C (239°F). Avoid overbeating the mixture once it cools.

Q: Can I use a different chocolate for the ganache?
A: Yes. A higher-cacao chocolate (70%+) will be less sweet and firmer when set; a milk chocolate will be sweeter and softer. Choose based on your desired balance.

Conclusion

If you want a visual guide, the I Am Baker Ding Dong Cake video shows a closely related assembly method that helps with layer slicing and ganache pouring. For a quick review and comparison of popular versions, read this hands-on take from The Kitchn’s Ding Dong Cake review to see how different techniques affect texture.

Ding Dong Cake

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• Author: anna
• Total Time: 120 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This soft chocolate ring cake features a tender crumb, a thin chocolate coating, and a cloud of marshmallow cream.

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Ingredients

Scale 1x2x3x

• 250 g (2 cups) all-purpose flour
• 300 g (1 1/2 cups) granulated sugar
• 60 g (3/4 cup) unsweetened Dutch-process cocoa powder
• 10 g (2 tsp) baking powder
• 2 g (1/2 tsp) baking soda
• 8 g (1 1/2 tsp) kosher salt
• 3 large eggs
• 120 ml (1/2 cup) neutral oil
• 240 ml (1 cup) whole milk
• 120 ml (1/2 cup) hot brewed coffee
• 10 ml (2 tsp) vanilla extract
• 10 g (1 tbsp) unflavored powdered gelatin
• 200 g (1 cup) granulated sugar for filling
• 60 ml (1/4 cup) light corn syrup
• 60 g (4 tbsp) unsalted butter for ganache
• 220 g (7.75 oz) bittersweet chocolate, chopped

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Instructions

1. Preheat the oven to 175°C (350°F) and prepare a 9-inch round cake pan.
2. Whisk together flour, cocoa, baking powder, baking soda, sugar, and salt in a large bowl.
3. Combine eggs, oil, milk, coffee, and vanilla in another bowl and mix until smooth.
4. Mix wet and dry ingredients until just combined, about 20–30 seconds.
5. Bake for 28–32 minutes or until a toothpick comes out with a few moist crumbs.
6. Bloom gelatin in cold water for the marshmallow filling.
7. Make marshmallow filling by heating sugar, corn syrup, and water until boiling, then incorporating whipped egg whites and gelatin.
8. Split the cooled cake into two layers and spread marshmallow filling between them.
9. Chill the cake in the refrigerator for 45–60 minutes.
10. Prepare ganache by pouring hot cream over chocolate and butter, stirring until smooth.
11. Pour ganache over the chilled cake and spread evenly.
12. Slice and serve the cake at slightly chilled room temperature.

Notes

Use an offset spatula for a smooth ganache finish and store leftovers in an airtight container.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 430
• Sugar: 34g
• Sodium: 220mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 90mg