Ding Dong Chocolate Cake

This Ding Dong Cake brings the nostalgic goodness of the classic Hostess treat right to your kitchen as a homemade single layer cake. Rich chocolate cake, a light and fluffy cream filling, and a luscious chocolate ganache top combine perfectly to deliver a fun and delicious dessert that everyone will love. It has become a favorite when I want a chocolate treat that feels special but is still doable on a weeknight.

I first made this on a rainy afternoon when I was craving childhood favorites and it quickly became a dessert my whole family requests for birthdays and special dinners.

Ingredients

• Semisweet chocolate chips: essential for the ganache and cake provide rich chocolate flavor choose goodquality chips for best taste
• Whole milk: warms the chocolate in your batter and ganache full fat adds creaminess
• Sour cream: keeps the cake moist and tender choose fresh for best results
• Cake flour: makes the cake tender and light if unavailable sift allpurpose flour before measuring
• Cocoa powder: intensifies the chocolate notes natural unsweetened works well here
• Baking soda: helps the cake rise and creates a tender crumb
• Fine sea salt: enhances all the flavors without leaving any gritty texture
• Light brown sugar: adds subtle molasses sweetness and moisture
• Vegetable oil: keeps the crumb soft and moist neutral flavor preferred
• Vanilla extract: lifts the chocolate and cream with aromatic warmth
• Eggs: bind the cake components and add moisture
• Allpurpose flour: gives structure but use with cake flour for best texture
• Unsalted butter: adds richness to the filling fresh and softened for easy mixing
• Vegetable shortening: keeps the cream filling light and fluffy
• Powdered sugar: sweetens the filling and smooths the texture

Instructions

Savor the Chocolate Base:

Preheat your oven to 350 degrees Fahrenheit. Grease a 9 by 13inch baking dish thoroughly with baking spray to prevent sticking. Place the semisweet chocolate chips in a medium bowl. Warm the whole milk in short bursts in the microwave until it reaches about 180 to 190 degrees Fahrenheit being careful not to scald it. Pour the hot milk over the chocolate chips and let it sit undisturbed for five minutes to soften and melt the chocolate. Whisk gently until smooth and creamy. Add the sour cream and whisk again until blended and silky. Set this mixture aside.

Mix the Dry Ingredients:

In a medium bowl combine the cake flour cocoa powder baking soda and salt. Whisk together to evenly distribute the leavening and cocoa powder and break up any lumps. This dry mix will balance moisture and provide the tender crumb.

Blend the Wet Ingredients:

In a large bowl use an electric hand mixer to beat together the light brown sugar and vegetable oil just until thoroughly combined. Add the vanilla extract and then the eggs one at a time mixing well between each addition to create a smooth mixture.

Combine Dry and Wet:

Add half of the flour mixture to the wet ingredients mixing on medium speed until just combined to avoid over mixing. Next add half of the chocolate and sour cream mixture and blend until even. Repeat with the remaining dry and wet ingredients alternately until the batter is smooth and uniform with no flour patches.

Bake the Cake:

Pour the batter evenly into the prepared pan and gently tap to level the surface. Place the pan on the middle rack and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Allow the cake to cool completely in the pan on a wire rack.

Prepare the Cream Filling:

In a small saucepan whisk together the whole milk and allpurpose flour until smooth with no lumps. Cook over medium heat stirring constantly until the mixture thickens to a paste like consistency. Remove from heat and let cool completely at room temperature.

Whip the Filling Base:

Beat the unsalted butter and vegetable shortening together in a large bowl using an electric mixer until combined and fluffy. Gradually add powdered sugar a little at a time while whipping continuously. The mixture will begin to thicken.

Finish the Cream Filling:

Add the cooled milk and flour paste and vanilla extract to the bowl. Beat on mediumhigh speed for about three minutes until the filling resembles a fluffy whipped cream texture. Spread this evenly over the cooled cake layer to form the creamy middle.

Make the Ganache Topping:

Place the semisweet chocolate chips in a medium bowl. Heat heavy cream in the microwave until it reaches 180 to 190 degrees Fahrenheit. Pour the hot cream over the chocolate chips and let them sit for five minutes to melt. Whisk the mixture gently until smooth and glossy. Let the ganache cool slightly for about ten minutes so it thickens enough to spread without soaking in.

Assemble and Chill:

Pour the ganache evenly over the creamfilled cake and smooth with an offset spatula. Refrigerate uncovered for at least 45 minutes to allow the ganache to set firm and the filling to stabilize. Slice and serve chilled or at room temperature.

The cream filling is my favorite part of this cake. It is surprisingly fluffy and smooth thanks to the shortening which I learned makes a huge difference in texture for frosting that tastes light rather than heavy. One family birthday I made this and watched my kids’ faces light up as they bit in and got all the classic Ding Dong memories but in cake form.

Storage Tips

To keep your Ding Dong Cake fresh cover it tightly with plastic wrap or an airtight lid and refrigerate for up to six days. For longer storage slice the cake then wrap each piece individually in plastic wrap followed by freezersafe foil before placing in the freezer. Thaw overnight in the refrigerator and let sit at room temperature for about 30 minutes before serving for best texture.

Ingredient Substitutions

If you prefer a dairyfree option use plantbased milk and vegan butter substitutes. For the shortening in the filling a blend of softened butter and coconut oil can work though the texture might be slightly different. You can substitute allpurpose flour for cake flour by measuring and sifting carefully but expect a slightly denser cake. Using storebought chocolate frosting warmed and poured over the cake can simplify the topping if you are short on time.

Serving Suggestions

This cake pairs beautifully with fresh berries or a dollop of fresh whipped cream for extra indulgence. Offer alongside a scoop of vanilla ice cream to contrast the rich chocolate. A cup of strong coffee or slightly bitter black tea helps balance the sweetness for a perfect dessert finish.

This homemade Ding Dong Cake captures classic nostalgic flavors with approachable techniques. Serve chilled or at room temperature for best texture.

Common Recipe Questions

→ What gives this cake its creamy filling?

The filling is made by whipping together butter, shortening, powdered sugar, and a milk and flour paste, creating a light and fluffy cream layer.

→ Can I substitute ingredients for the chocolate ganache?

Yes, you can use canned chocolate frosting warmed gently instead of making ganache, offering a convenient alternative with similar richness.

→ Is it possible to use a cake mix for the base?

Absolutely! Using a dark chocolate cake mix like Duncan Hines streamlines preparation while still delivering great flavor.

→ How long should the cake chill before serving?

Refrigerate the cake for at least 45 minutes so the ganache sets firmly and the filling thickens for optimal texture.

→ Can all-purpose flour replace cake flour in this cake?

All-purpose flour can be used as a substitute, though sifting or whisking it well helps maintain a lighter texture similar to cake flour.

→ What is the best way to store leftovers?

Keep leftovers covered in the refrigerator for up to six days, or freeze individual slices wrapped tightly for 2-3 months.