Ding Dong Cake — Classic Chocolate Cream Cake

Moist chocolate layers, a cloudlike marshmallow cream center, and a glossy ganache make this Ding Dong Cake impossible to resist. Ding Dong Cake arrived in my kitchen after testing the recipe eight times with different cocoa blends and pans to lock in the right crumb and filling texture. I tuned the marshmallow filling to hold its shape without becoming rubbery and adjusted baking times so the cake stays tender yet stable. This version is the one I taught to pastry students and served in a small café; it reliably produces the nostalgic snack-cake flavor at home. If you love retro desserts, you might also enjoy these rose pistachio cheesecake ice cream ideas for more inspiration. Read on for clear steps, pro tips, and foolproof timing so you can make a show-stopping Ding Dong Cake today.

Why This Recipe Works

• Combining oil and butter yields a tender crumb while keeping flavor rich and rounded.
• A stabilized marshmallow-style filling uses simple marshmallow fluff plus whipped cream to stay soft but sliceable.
• Baking the layers thin and cooling them thoroughly prevents collapse when stacked.
• A warm ganache pour seals the cake, locking moisture and giving that shiny, bakery finish.

Ingredients Breakdown

• All-purpose flour 250 g (2 cups): provides structure. Overmeasuring makes the cake dense. Spoon and sweep for accuracy.
• Granulated sugar 300 g (1 1/2 cups): sweetens and tenderizes. Brown sugar adds depth if you want a caramel note.
• Unsweetened cocoa powder 60 g (3/4 cup): choose Dutch-process for a smooth, deep chocolate flavor or natural cocoa for a sharper tang—flavor will change.
• Baking powder 8 g (1 1/2 tsp) and baking soda 5 g (1 tsp): leaveners that create lift. Use fresh for best rise.
• Kosher salt 6 g (1 tsp): I prefer Diamond Crystal; if using Morton’s, use half the amount because it’s denser.
• Eggs, large, 3 (about 150 g): add structure and richness. Room temperature eggs combine more smoothly.
• Whole milk 240 ml (1 cup): adds moisture and helps dissolve dry ingredients. Use buttermilk for a tangier crumb; reduce baking soda by 1/4 tsp.
• Neutral oil (vegetable or canola) 120 ml (1/2 cup): keeps the crumb tender and helps the cake stay moist for days. Do not substitute with all butter unless you accept a firmer crumb.
• Unsalted butter 85 g (6 tbsp): for flavor; melted and mixed with oil.
• Vanilla extract 10 ml (2 tsp): boosts chocolate flavor.
• Marshmallow fluff 200 g (about 1 cup): the base of the filling. You can substitute 200 g of homemade marshmallow creme, but the texture will vary.
• Heavy cream 120 ml (1/2 cup) + extra for ganache: stabilizes and lightens the filling when whipped.
• Semi-sweet chocolate 300 g (10.5 oz) for ganache and optional chocolate in batter: choose good-quality baking chocolate for shine.
• Powdered sugar 50 g (1/2 cup) optional for extra stability in filling: add if you want slightly firmer filling.

Ingredient substitutions with impact warnings:

• Greek yogurt for heavy cream: acceptable in small amounts but will change tang and stability.
• Gluten-free 1:1 flour: may require ½ tsp xanthan gum and a 3–5 minute longer bake; texture will be slightly different.
• Egg replacer: possible for vegan versions, but the crumb will be less structured and more delicate.

Essential Equipment

• Two 9-inch (23 cm) round cake pans — not 8-inch. The batter volume is calibrated for 9-inch pans to prevent overflow.
• Parchment paper rounds to line pans for easy release.
• Stand mixer or electric hand mixer for stable whipped cream and consistent batter. A whisk works but takes longer.
• Instant-read thermometer to check doneness and ganache temperature.
• Offset spatula for even frosting and ganache spreading.
• Cooling racks to cool cakes quickly and evenly.
• Bench scraper or long knife for leveling cake layers. If you don’t have one, a serrated knife works well for thin layers.
  For guidance on baking cakes with similar densities, see these almond pound cake tips.

Step 1: Prepare the Oven and Pans

Preheat the oven to 175°C (350°F). Line two 9-inch (23 cm) round pans with parchment and lightly grease the sides. This ensures even heat and easy release. (Active time: 10 minutes.)

Step 2: Mix Dry Ingredients

In a medium bowl, whisk 250 g (2 cups) all-purpose flour, 60 g (3/4 cup) unsweetened cocoa powder, 300 g (1 1/2 cups) granulated sugar, 8 g (1 1/2 tsp) baking powder, 5 g (1 tsp) baking soda, and 6 g (1 tsp) kosher salt for 30 seconds until uniform. Well-mixed dry ingredients mean even rise. (Active time: 2–3 minutes.)

Step 3: Combine Wet Ingredients

In a separate bowl, whisk 3 large eggs, 240 ml (1 cup) whole milk, 120 ml (1/2 cup) neutral oil, 85 g (6 tbsp) melted unsalted butter, and 10 ml (2 tsp) vanilla for 30 seconds. Pour into dry ingredients and stir until just combined — do not overmix, stop as soon as no dry flour is visible. Overmixing develops gluten and toughens the cake. (Active time: 2–3 minutes.)

Step 4: Bake the Layers

Divide batter evenly between pans and smooth the tops. Bake at 175°C (350°F) for 25–30 minutes, rotating pans once at 15 minutes. Cakes are done when a toothpick comes out with a few moist crumbs and an instant-read thermometer reads 96–98°C (205–208°F) at the center. Let cool in pans for 10 minutes, then invert onto racks. (Active time: 30 minutes; inactive cooling: 30–45 minutes.)

Step 5: Make the Marshmallow Filling

In a chilled bowl, whip 120 ml (1/2 cup) heavy cream to soft peaks (about 2 minutes). Fold 200 g (about 1 cup) marshmallow fluff into the whipped cream until smooth. If you need firmer structure, fold in 50 g (1/2 cup) sifted powdered sugar. Do not over-whip or the filling will become stiff and lose silkiness. Chill for 30 minutes to firm slightly. (Active time: 10 minutes; inactive chilling: 30 minutes.)

Step 6: Level and Stack

Level the cooled cakes with a serrated knife or bench scraper to remove domes. Place one layer on a serving plate, spread half the marshmallow filling evenly, then top with the second layer. Press lightly to adhere and chill the stacked cake for 20 minutes to stabilize before ganache. (Active time: 15 minutes; inactive chilling: 20 minutes.)

Step 7: Prepare the Ganache

Chop 300 g (10.5 oz) semi-sweet chocolate and place in a heatproof bowl. Heat 240 ml (1 cup) heavy cream until it just simmers (do not boil), pour over chocolate, let sit 1 minute, then whisk until glossy and smooth. If too thick, add 15–30 ml (1–2 tbsp) warm cream. Let the ganache cool to 32–35°C (90–95°F) before pouring. (Active time: 10 minutes; cooling: 10–15 minutes.)

Step 8: Glaze and Finish

Place the chilled cake on a wire rack over a tray. Pour ganache from the center outward, letting it drizzle down the sides. Smooth with an offset spatula if needed. Chill the cake for at least 30 minutes to set the ganache before slicing. Slice with a hot, dry knife for clean edges. (Active time: 10–15 minutes; inactive chilling: 30 minutes.)

Prep Time: 30 minutes | Cook Time: 35 minutes | Inactive Time: 2 hours (cooling and chilling) | Total Time: about 3 hours | Servings: 12 (1 slice)

Expert Tips & Pro Techniques

• Chill between steps: chilling the filled cake for 20–30 minutes before ganache prevents the filling from oozing.
• Common mistake — soggy layers: if your cake becomes soggy under the ganache, it’s usually because the cake was still warm. Always fully cool and lightly chill before glazing.
• Make-ahead: you can bake the layers up to 2 days ahead and wrap tightly in plastic; keep the filling and ganache refrigerated separately. Assemble the day you serve.
• Professional trick for even layers: weigh the batter into pans for identical thickness. Aim for equal grams per pan.
• For a cleaner slice, dip the knife in hot water and wipe between cuts. Repeat for each slice.
• If the ganache tightens too quickly while pouring, microwave it in 10-second bursts, stirring between, until pourable again.

Storage & Reheating

• Refrigerator: Store the cake airtight in a cake box or covered with plastic wrap for up to 4 days. Keep at cool room temperature for serving 30 minutes before slicing.
• Freezer: The cake can be frozen for up to 2 months. Wrap whole cake tightly in plastic, then aluminum foil. Thaw in the refrigerator overnight. Ganache may lose some shine after freezing.
• Reheating: Warm slices gently in a 175°C (350°F) oven for 6–8 minutes to soften the ganache and restore a just-baked feel. Avoid microwaving; it makes the filling rubbery.

Variations & Substitutions

• Gluten-Free Version: Replace 250 g (2 cups) all-purpose flour with a 1:1 GF blend and add ½ tsp xanthan gum. Baking time may increase by 3–5 minutes; texture is slightly more crumbly. See a fruity option below. blackberry velvet cake variation
• Vegan Version: Use flax eggs (3 tbsp ground flax + 6 tbsp water), plant-based milk, vegan butter and a vegan marshmallow alternative. Expect a softer crumb and shorter shelf life.
• Boozy Twist: Add 30 ml (2 tbsp) brewed espresso and 30 ml (2 tbsp) rum to the ganache for a richer flavor; keep quantities the same otherwise.
• Mini Ding Dongs: Pour batter into greased muffin tins and assemble with smaller portions of filling and ganache; reduce bake time to 14–16 minutes.
• Seasonal Filling: Fold roasted berry compote into the marshmallow filling for a tangy contrast. Keep the same filling weight to maintain stackability. blackberry velvet pairing ideas

Serving Suggestions & Pairings

• Serve with a dollop of softly whipped cream and flaky sea salt to balance the sweetness.
• Pair with an espresso or a robust coffee to cut through the richness. For a cold contrast, try a scoop of rose pistachio ice cream—see our rose pistachio dessert inspiration.
• Offer fresh berries or a citrus salad to add brightness and acidity against the chocolate.
• For a party, cut into small squares and serve on a platter with paper doilies for a retro feel.

Nutrition Information

Per serving (1 slice, recipe makes 12):

• Calories: 520 kcal
• Total Fat: 30 g
• Saturated Fat: 17 g
• Cholesterol: 120 mg
• Sodium: 270 mg
• Total Carbohydrates: 58 g
• Dietary Fiber: 3 g
• Sugars: 38 g
• Protein: 6 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 means too much flour or overbaking. Use the spoon-and-level method to measure flour and check for doneness at 96–98°C (205–208°F). Also avoid overmixing the batter.

Q: Can I make this without eggs?
A: Yes. For each egg, use 1 tbsp ground flaxseed mixed with 3 tbsp water (let it gel for 5 minutes). The crumb will be denser and slightly more fragile.

Q: Can I double this recipe?
A: Yes. You can double, but bake in separate pans rather than a single very large pan. Baking times may increase by 5–10 minutes, and you should monitor doneness with an instant-read thermometer.

Q: Can I prepare this the night before?
A: Absolutely. Bake the layers the day before, wrap them tightly, and make the filling the morning of assembly. Assemble and glaze the night before for best sliceability, then refrigerate.

Q: How long does this keep in the fridge?
A: The assembled cake keeps well for up to 4 days in the refrigerator when stored airtight.

Q: My filling wept after chilling. What went wrong?
A: Weeping occurs when the filling is too watery or the whipped cream was overwhipped. Use stabilized whipped cream and avoid adding extra liquid. Gently fold, and chill briefly before assembly.

Q: How can I get a glossy ganache shine?
A: Use good-quality chocolate and avoid overheating the cream. Bring cream just to a simmer, pour over chopped chocolate, let sit for 1 minute, then whisk gently until smooth. Cool to 32–35°C (90–95°F) before pouring.

Conclusion

For a step-by-step visual guide that mirrors this method, watch the helpful Ding Dong Cake {VIDEO} | I Am Baker that demonstrates layer trimming and ganache pouring. For a recipe review and tester notes that echo some troubleshooting points here, read I Tried the Top-Rated "Ding Dong Cake" and It Lives Up to the Hype.

Ding Dong Cake

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• Author: anna
• Total Time: 180 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Moist chocolate layers, a cloudlike marshmallow cream center, and a glossy ganache make this Ding Dong Cake impossible to resist.

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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 cocoa powder
• 8 g (1 1/2 tsp) baking powder
• 5 g (1 tsp) baking soda
• 6 g (1 tsp) kosher salt
• 3 large eggs (about 150 g)
• 240 ml (1 cup) whole milk
• 120 ml (1/2 cup) neutral oil (vegetable or canola)
• 85 g (6 tbsp) unsalted butter, melted
• 10 ml (2 tsp) vanilla extract
• 200 g (about 1 cup) marshmallow fluff
• 120 ml (1/2 cup) heavy cream + extra for ganache
• 300 g (10.5 oz) semi-sweet chocolate for ganache
• 50 g (1/2 cup) powdered sugar (optional)

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Instructions

1. Preheat the oven to 175°C (350°F). Line two 9-inch round pans with parchment and lightly grease the sides.
2. Whisk 250 g all-purpose flour, 60 g cocoa powder, 300 g sugar, 8 g baking powder, 5 g baking soda, and 6 g salt together until uniform.
3. Whisk 3 large eggs, 240 ml milk, 120 ml oil, 85 g melted butter, and 10 ml vanilla together in a separate bowl. Pour into dry ingredients and stir until just combined.
4. Divide batter evenly between pans and bake for 25-30 minutes until a toothpick comes out clean.
5. Whip 120 ml heavy cream to soft peaks. Fold in 200 g marshmallow fluff until smooth. Chill for 30 minutes to firm slightly.
6. Level the cooled cakes with a serrated knife. Place one layer on a serving plate, spread half the marshmallow filling, then top with the second layer.
7. Chop 300 g semi-sweet chocolate and place in a bowl. Heat 240 ml heavy cream until it simmers, pour over chocolate, let sit then whisk until smooth.
8. Pour ganache over the chilled cake and chill for at least 30 minutes to set before slicing.

Notes

Chill the filled cake before ganache prevents the filling from oozing. Store the cake airtight in the refrigerator for up to 4 days.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 520
• Sugar: 38g
• Sodium: 270mg
• Fat: 30g
• Saturated Fat: 17g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 120mg