Ding Dong Cake (Homemade Chocolate Snack Cake) – Rich, Nostalgic & Irresistible

This one’s for the kid in all of us. Remember those chocolatey snack cakes with the creamy white center from Hostess? Those iconic Ding Dongs inspired this indulgent, homemade version—only bigger, richer, and so much better.

This Ding Dong Cake layers ultra-moist chocolate cake with a silky, whipped vanilla filling (made from classic ermine frosting) and finishes with a glossy, fudgy chocolate ganache. It’s nostalgic, decadent, and guaranteed to steal the spotlight at any gathering.

Why You’ll Love This Ding Dong Cake

Deep, rich chocolate flavor with a soft, tender crumb
Light, not-too-sweet filling that melts in your mouth
Smooth chocolate ganache for a bakery-style finish
Perfect make-ahead dessert—even better the next day
Showstopping presentation with simple techniques

What Is Ding Dong Cake?

Ding Dong Cake is a homemade layer cake inspired by classic snack cakes, featuring fluffy chocolate layers, a whipped vanilla filling, and a smooth ganache coating. The filling uses ermine frosting, an old-fashioned cooked frosting that’s silky, less sugary, and incredibly stable—perfect for this cake.

Ingredients You’ll Need

For the Chocolate Cake

1¾ cups all-purpose flour
1 cup granulated sugar
1 cup light brown sugar (packed)
¾ cup unsweetened cocoa powder
1½ tsp baking soda
¾ tsp salt
½ cup unsalted butter, melted
½ cup neutral oil (vegetable or canola)
2 large eggs + 1 egg yolk
2 tsp vanilla extract
1 cup buttermilk (room temperature)
½ cup hot coffee (or hot water)

For the Ermine Filling Base

1 cup granulated sugar
5 tbsp all-purpose flour
¼ tsp salt
1 cup whole milk

For the Filling

1 cup unsalted butter, softened
1 tsp vanilla extract
Cooled filling base

For the Chocolate Ganache

8 oz semi-sweet chocolate, chopped
1 cup heavy cream

How to Make Ding Dong Cake

Step 1: Make the Filling Base

In a saucepan, whisk together sugar, flour, and salt. Slowly add milk, whisking until smooth. Cook over medium heat, stirring constantly, until thick like pudding. Transfer to a bowl, cover the surface, and cool completely.

Step 2: Bake the Cake Layers

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

Whisk together flour, sugars, cocoa, baking soda, and salt. Add melted butter and oil, mixing until smooth. Stir in eggs, yolk, and vanilla.

Mix in buttermilk, then carefully stir in hot coffee until the batter is smooth.

Divide evenly between pans and bake for 33–35 minutes, until a toothpick comes out with moist crumbs. Cool completely.

Step 3: Whip the Filling

Beat softened butter until light and fluffy. Gradually add the cooled filling base, one spoonful at a time. Add vanilla and whip until smooth and airy.

Chill for 15–20 minutes.

Step 4: Make the Ganache

Combine chocolate and cream in a heatproof bowl. Microwave in 25-second intervals, stirring until smooth. Let cool until thick but spreadable.

Step 5: Assemble the Cake

Level cake layers if needed. Place one layer on a serving plate and spread all the filling evenly on top.

Add the second layer and gently press. Smooth any excess filling around the sides.

Chill for 15 minutes, then cover the cake with ganache. Chill again before slicing.

Pro Tips for Success

Let the filling base cool completely before mixing with butter
Use hot coffee to deepen the chocolate flavor
Don’t skip chilling—it helps the cake hold its shape
If ganache thickens too much, warm it briefly to loosen

Variations & Ideas

Cupcakes: Bake for ~17 minutes and fill individually
Extra chocolatey: Add chocolate chips to the batter
Sweeter filling: Swap with buttercream or marshmallow frosting
Layered dessert: Turn into a sheet cake with filling in the middle

Storage & Make-Ahead Tips

Refrigerate covered for up to 5 days
Let sit at room temperature for 10–15 minutes before serving
Flavor and texture improve after 24 hours

Frequently Asked Questions

Do I need to refrigerate it?
Yes, due to the butter-based filling.

Why use ermine frosting?
It’s smooth, light, and less sweet—perfect for balancing the rich cake.

What if the filling looks curdled?
Keep whipping! If needed, chill briefly and try again.

Recipe Summary

Prep Time: 45 minutes
Cook Time: 35 minutes
Chill Time: 45 minutes
Total Time: ~2 hours
Yield: 12 servings
Difficulty: Intermediate

Final Thoughts

This Ding Dong Cake takes everything you loved about childhood treats and transforms it into a rich, bakery-worthy dessert. It’s indulgent without being overwhelming, nostalgic yet elevated—and absolutely unforgettable.