Ding Dong Cake Recipe

Ding Dong Cake

The Spruce / Kristina Vanni

Prep: 40 mins
Cook: 35 mins
Total: 75 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
929 Calories
55g Fat
108g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 929
% Daily Value*
Total Fat 55g 71%
Saturated Fat 23g 114%
Cholesterol 58mg 19%
Sodium 533mg 23%
Total Carbohydrate 108g 39%
Dietary Fiber 4g 13%
Total Sugars 75g
Protein 7g
Vitamin C 0mg 1%
Calcium 45mg 3%
Iron 4mg 22%
Potassium 205mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you love the iconic Hostess Ding Dongs, you will swoon for this over-the-top dessert. Instead of a single serving experience, this is a full-sized cake that has major wow factor. Between thick layers of moist chocolate cake is a decadent creme filling that tastes just like the original. The entire cake is then draped in a rich layer of shiny chocolate ganache. The dessert tastes familiar but better than the store-bought version and will be a hit at any gathering.


For the Chocolate Cake:

  • 3 cups all-purpose flour

  • 2 cups granulated sugar

  • 6 tablespoons unsweetened cocoa powder

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 2 cups lukewarm water

  • 3/4 cup vegetable oil

  • 2 tablespoons white vinegar

  • 1 teaspoon vanilla extract

For the Creme Filling:

  • 2 cups confectioners' sugar, divided

  • 1/2 cup vegetable shortening

  • 1/4 cup butter, softened

  • 1 pinch salt

  • 1 teaspoon meringue powder

  • 1 1/2 tablespoons water

  • 1/2 teaspoon vanilla extract

For the Chocolate Ganache:

Steps to Make It

  1. Gather the ingredients. Preheat oven to 375 F. Grease and flour 2 (8-inch) round cake pans and set aside.

    Gather the ingredients for Ding Dong Cake
    The Spruce / Kristina Vanni
  2. To make the cake, sift together the flour, sugar, cocoa powder, baking soda, and salt into the bowl of an electric mixer.

    Combine the dry ingredients for the cake
    The Spruce / Kristina Vanni
  3. Add the water, oil, white vinegar, and vanilla extract. Beat until well blended. Note: the mixture will be on the thin side.

    Mix the dry and wet ingredients
    The Spruce / Kristina Vanni
  4. Pour the batter into the prepared pans. Bake for about 30 minutes or until a tester inserted in the center comes out clean.

    Bake the Ding Dong Cake
    The Spruce / Kristina Vanni
  5. Remove the pans from oven and place on wire racks to cool for 10 minutes. Turn out of pan and cool completely before filling and frosting.

    Cool the Ding Dong Cakes
    The Spruce / Kristina Vanni
  6. Prepare the creme filling. In a stand mixer, beat 1 1/2 cups of the powdered sugar, shortening, butter, and salt until smooth and fluffy. 

    Make the creme filling
    The Spruce / Kristina Vanni
  7. In a separate bowl, combine the remaining 1/2 cup powdered sugar, meringue powder, water, and vanilla extract. Stir with a fork. 

    Mix the filling ingredients
    The Spruce / Kristina Vanni
  8. Add the meringue powder mixture to the mixture in the stand mixer. Beat 5 minutes or until light and fluffy.

    Beat the creme filling
    The Spruce / Kristina Vanni
  9. Place one of the chocolate cake layers on a cake stand or serving platter. Top with the creme filling and spread all the way to the edges. Top with the other cake layer. Chill until ready to top with ganache.

    Assemble the Ding Dong Cake
    The Spruce / Kristina Vanni
  10. Prepare the ganache. In a microwave-safe bowl, heat the chocolate chips, heavy cream, and corn syrup in 30-second intervals. Stir after each interval until the chocolate chips are completely melted and the ganache is smooth. 

    Make the ganache
    The Spruce / Kristina Vanni
  11. Pour the ganache over the cake, allowing it to coat the top and drip down the sides. There will be enough ganache to repeat this process up to three or four times. Allow each layer to cool and set slightly before pouring on the next layer. This will allow for a thick coating of ganache to cover the entire cake. Clean up any excess chocolate with a paper towel. Allow the cake to firm and set in the refrigerator before serving. 

    Pour ganache over Ding Dong Cake
    The Spruce / Kristina Vanni
  12. Slice, serve and enjoy.