Ding Dong Cake Recipe — Classic Hostess-Style Cake

A glossy chocolate shell gives way to a pillowy cake and marshmallow center — the Ding Dong Cake is exactly that kind of joyful bite. After testing this recipe 8 times and tweaking bake times and filling texture, I settled on a sponge that stays tender and a marshmallow cream that pipes cleanly without collapsing. I first perfected this version while developing nostalgic snack cakes for a small bakery; the method here balances speed with consistent results for home cooks. Read on for ingredient notes, precise steps, and hacks I use to keep the filling stable and the chocolate shell shiny. If you love playful desserts that hold together on a plate, you’re in the right place — and you can find a few complementary dessert ideas in our favorite ice cream pairing guide along the way.

Why This Recipe Works

• The cake is a simple buttermilk sponge; the acid tenderizes gluten so the cake stays soft even after filling.
• Whipping the marshmallow center to medium peaks gives a stable, pipeable texture that won’t weep.
• A thin chocolate ganache shell sets quickly and cracks cleanly when sliced, recreating that classic snack-cake bite.
• Brief chilling between steps prevents the layers from shifting, so the finished cake releases from the pan smoothly.
• I recommend weighing dry ingredients — it reduces batch-to-batch variance and keeps the sponge even.

Ingredients Breakdown

• All-purpose flour 250 g (2 cups): Structure for the sponge. Weighing is recommended for accuracy.
• Unsweetened cocoa powder 30 g (1/4 cup): Use Dutch-processed for deeper chocolate notes; natural cocoa will change the acidity slightly.
• Granulated sugar 240 g (1 1/4 cups): Sweetens and helps with browning.
• Baking powder 8 g (1 1/2 tsp) and baking soda 3 g (1/2 tsp): Leaveners; do not increase or cake will collapse.
• Kosher salt 5 g (1 tsp) Diamond Crystal recommended — if using Morton’s, use 3/4 tsp.
• Unsalted butter 56 g (4 tbsp), melted: Adds richness and tenderness.
• Whole milk 240 ml (1 cup) plus 120 ml (1/2 cup) buttermilk: The mix gives lift; the buttermilk keeps crumb soft.
• Eggs 2 large (about 100 g without shells): For structure and moisture.
• Vanilla extract 10 ml (2 tsp): Flavor.
• For the marshmallow filling: marshmallow fluff 340 g (about 1 jar) plus 120 ml (1/2 cup) heavy cream to stabilize; alternately, you can whip aquafaba for a vegan approach but the texture will be lighter and less stable.
• For the chocolate shell: semisweet chocolate 300 g (10.5 oz) and neutral oil 15 ml (1 tbsp) for shine.
• Optional: a pinch of espresso powder (2 g) to enhance chocolate notes.

Substitution notes:

• Gluten-Free: Replace flour with a 1:1 GF blend and add 1/2 tsp xanthan gum; expect a slightly crumblier texture.
• Dairy-Free: Use plant-based milk and vegan butter; for the filling, use a vegan marshmallow cream alternative.
• Do not substitute the marshmallow filling with whipped cream — it will not hold shape under the ganache.

Essential Equipment

• 9 x 13-inch baking pan or two 9-inch round pans, parchment-lined (use 9-inch pans if you want round cakes; the batter volume requires a 9-inch dimension to avoid overflow).
• Kitchen scale (highly recommended).
• Electric mixer (stand or hand) for stable whipped filling.
• Piping bag with a large round tip (or cut a 1 cm corner) to fill the cakes.
• Instant-read thermometer for ganache and for checking cake doneness.
• Offset spatula for smoothing ganache.
• Wire rack set over a sheet tray for glazing.

If you don’t have a piping bag, use a zip-top bag with a corner snipped off.

Step-by-Step Instructions

Makes 8 servings. Prep time 25 minutes, Cook time 30 minutes, Inactive time 1 hour chilling, Total time 1 hour 55 minutes.

Step 1: Preheat and prep the pans

Preheat the oven to 175°C (350°F). Line two 9-inch round pans or a 9 x 13-inch pan with parchment and lightly butter the paper. Sift together 250 g (2 cups) all-purpose flour and 30 g (1/4 cup) unsweetened cocoa powder into a bowl — this removes lumps and aerates the mixture. (Timing: 5 minutes.)

Step 2: Combine dry leaveners and sugar

Whisk the sifted flour with 240 g (1 1/4 cups) granulated sugar, 8 g (1 1/2 tsp) baking powder, 3 g (1/2 tsp) baking soda, and 5 g (1 tsp) kosher salt. Breaking up clumps ensures even rise. (Timing: 2 minutes.)

Step 3: Mix wet ingredients

In another bowl, whisk 2 large eggs, 56 g (4 tbsp) melted unsalted butter, 240 ml (1 cup) whole milk, 120 ml (1/2 cup) buttermilk, and 10 ml (2 tsp) vanilla until smooth. Pour the wet into the dry ingredients and fold with a spatula until just combined. Do not overmix — stop as soon as no dry flour is visible. (Timing: 2–3 minutes.)

Step 4: Bake the sponge

Divide batter between pans or pour into the 9 x 13-inch pan. Bake at 175°C (350°F) for 20–25 minutes (9-inch rounds) or 25–30 minutes (9×13), until a toothpick comes out with a few moist crumbs and the top springs back. Remove and cool 10 minutes in the pan, then transfer to a wire rack. (Timing: 20–30 minutes.)

Step 5: Make the stabilized marshmallow filling

Combine 340 g (1 jar) marshmallow fluff with 120 ml (1/2 cup) heavy cream in a chilled bowl. Using an electric mixer, whip on medium-high until medium peaks form and the mix holds its shape, about 3–4 minutes. If the filling seems too soft, chill for 10 minutes and rewhip slightly. (Timing: 10 minutes including chilling.) Technique note: chilling the bowl gives a firmer whip.

Step 6: Assemble the filled layers

If you used rounds, level each cake with a serrated knife. Place one layer on a rack over a tray and pipe the marshmallow into the center in a mound, leaving a 1–2 cm (1/2 inch) border. Top with the second layer and press gently to spread the filling evenly. For 9×13, cut into rounds after chilling for clean slices. Chill assembled cake for 30 minutes to set the filling. (Timing: 15 minutes active, 30 minutes inactive.)

Step 7: Prepare the chocolate glaze

Chop 300 g (10.5 oz) semisweet chocolate and place in a heatproof bowl. Heat 150 ml (5 fl oz) heavy cream until it just begins to simmer (do not boil), then pour over chocolate and let sit 60 seconds. Stir until smooth, then add 15 ml (1 tbsp) neutral oil for shine. Cool to 32–35°C (90–95°F) for a pourable glaze. (Timing: 10 minutes.)

Step 8: Glaze and finish

Place the chilled cake on a wire rack over a tray and pour the glaze to fully coat. Use an offset spatula to smooth any drips. Let the glaze set at room temperature for 10–15 minutes, then chill for 10 minutes to firm. Slice with a sharp knife warmed under hot water and wiped dry between cuts. (Timing: 20–30 minutes.)

Expert Tips & Pro Techniques

• Measure by weight: Flour and cocoa vary widely by scoop method. Weighing ensures consistent texture.
• Prevent weeping filling: Stabilize marshmallow with a small amount of whipped cream. Avoid adding extra liquid.
• Common mistake and fix: If the ganache splits or looks grainy, warm it gently over a double boiler and whisk in a teaspoon of warm cream to smooth it out.
• Make-ahead: Assemble and chill the cake up to 24 hours ahead. Keep it covered and glaze the day you plan to serve for best texture.
• Professional technique adapted: Use a cake ring and acetate strip for perfect edges when making smaller individual cakes.
• Cutting clean slices: Warm the knife under hot water and dry it between cuts to avoid dragging the filling.

Storage & Reheating

• Refrigerator: Store in an airtight container for up to 4 days. The marshmallow filling will soften over time but remains stable for several days.
• Freezer: The cake freezes well for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before glazing (do not refreeze once thawed).
• Reheating: Serve chilled or bring to cool room temperature. Avoid microwaving — it makes the chocolate shell soft and the marshmallow runny.

Variations & Substitutions

• Chocolate Peanut Butter: Replace half the marshmallow filling with 120 g (1/2 cup) smooth peanut butter; keep the same chilling and piping steps.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend 250 g (2 cups) and add 1/2 tsp xanthan gum. Baking time may increase by 3–5 minutes.
• Mini Ding Dongs: Bake in a 12-cup muffin tin; reduce baking time to 12–14 minutes and halve the filling per cake.
• Vegan Option: Use plant-based milk and vegan butter; for filling, use whipped aquafaba (from 240 ml aquafaba, whipped to stiff peaks, folded into marshmallow fluff alternative). Texture will be lighter; chill thoroughly before glazing.
• Espresso-Boosted: Add 2 g (1/2 tsp) instant espresso to the batter to intensify chocolate flavor. Keep other measurements unchanged.

Serving Suggestions & Pairings

• Serve with a bright fruit salad to cut the cake’s richness.
• Pair with strong coffee or a slightly bitter espresso to balance sweetness.
• A scoop of vanilla bean ice cream complements the marshmallow center — see creative pairings in our blackberry cake and ice cream pairing guide.
• Garnish with toasted coconut or chopped toasted hazelnuts for texture; do this just before serving to keep the shell glossy.

Nutrition Information

Per serving (1 slice). Recipe makes 8 servings.

• Serving size: 1 slice
• Calories: 460 kcal
• Total Fat: 22 g
• Saturated Fat: 12 g
• Cholesterol: 90 mg
• Sodium: 310 mg
• Total Carbohydrates: 62 g
• Dietary Fiber: 3 g
• Sugars: 42 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 cake turn out dry?
A: Dry cake usually means too much flour or overbaking. Weigh the flour and check for doneness at the lower end of the bake time. Use a toothpick with a few moist crumbs as your cue.

Q: Can I make this without eggs?
A: Yes. Use a commercial egg replacer or 2 mashed bananas for moisture (texture will change). Aquafaba works in the sponge but reduces richness.

Q: Can I double this recipe?
A: Yes — double all ingredients and bake in two pans. If using a larger pan, adjust bake time and test for doneness with a toothpick.

Q: Can I prepare this the night before?
A: You can assemble and chill the cake up to 24 hours ahead. Glaze the morning of serving for the best shell sheen.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, the cake keeps 3–4 days. The texture is best within the first 48 hours.

Q: Why did my marshmallow filling weep?
A: Overwhipping or adding warm ingredients can make the filling separate. Use chilled tools and stabilize with a small amount of whipped cream if needed.

Q: Can I use store-bought marshmallow fluff instead of making filling?
A: Yes — store-bought fluff works and saves time. Whip it with 120 ml (1/2 cup) heavy cream for stability before piping.

Conclusion

If you want a nostalgic bake that still feels modern, this Ding Dong Cake hits the mark: tender sponge, stable marshmallow center, and a glossy chocolate shell. For a visual guide and a popular variation, see this detailed how-to from a well-known baking blog in the community: Ding Dong Cake {VIDEO} | I Am Baker. For a candid review and tips on what to expect when trying this kind of cake at home, read this recipe review with comparisons: 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: 115 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A classic Hostess-style cake with a glossy chocolate shell, pillowy sponge, and stable marshmallow filling.

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Ingredients

Scale 1x2x3x

• 250 g (2 cups) all-purpose flour
• 30 g (1/4 cup) unsweetened cocoa powder
• 240 g (1 1/4 cups) granulated sugar
• 8 g (1 1/2 tsp) baking powder
• 3 g (1/2 tsp) baking soda
• 5 g (1 tsp) kosher salt
• 56 g (4 tbsp) unsalted butter, melted
• 240 ml (1 cup) whole milk
• 120 ml (1/2 cup) buttermilk
• 2 large eggs
• 10 ml (2 tsp) vanilla extract
• 340 g (about 1 jar) marshmallow fluff
• 120 ml (1/2 cup) heavy cream
• 300 g (10.5 oz) semisweet chocolate
• 15 ml (1 tbsp) neutral oil
• Optional: a pinch of espresso powder

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Instructions

1. Preheat the oven to 175°C (350°F) and prepare the pans.
2. Whisk together the sifted flour, granulated sugar, baking powder, baking soda, and salt.
3. Mix the wet ingredients in a separate bowl and fold into the dry ingredients.
4. Divide the batter into prepared pans and bake for 20–30 minutes.
5. Combine marshmallow fluff and heavy cream, then whip until medium peaks form.
6. Level the cooled cakes and pipe marshmallow filling between layers.
7. Chop chocolate and make the glaze with heavy cream and neutral oil.
8. Glaze the assembled cake and allow to set before slicing.

Notes

For best results, weigh dry ingredients for consistency. This cake can be stored for up to 4 days in an airtight container.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 460
• Sugar: 42g
• Sodium: 310mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 62g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 90mg