This post may contain affiliate links. Please see my disclosure policy
Ding Dong Cake – this is a rich chocolate cake that is a copycat of the classic Hostess Cupcake! It has the creamy filling, chocolate cake and topped with a decadent chocolate ganache.
When I was a kid one of my aunts always brought Ho Ho Cake or Ding Dong Cake to get togethers. Being that I am a huge chocolate lover, it was one of my favorites. That chocolate ganache with the creamy filling is just so darn good.
I have never been a huge fan of the Hostess cupcake because I think the chocolate tastes a little waxy. Obviously you don’t get that with the homemade version, and the chocolate cake is so rich and chocolate-y. If you like the original you are going to LOVE this one!
We were more of a Little Debbie fan in our house when I was growing up. Which is why these Cosmic Brownies are still one of my favorites. But the hostess cupcakes always looked so good I wanted to like it. But there was just something about the cake that didn’t taste chocolate-y enough and the frosting kind of waxy.
So when my aunt started making this, I was all over it. It was an actual chocolate cake with real chocolate for the topping. So much better than any store bought kind for sure.
What You’ll Need
- Flour
- White Sugar
- Cocoa Powder
- Baking Soda
- Baking Powder
- Salt
- Buttermilk
- Eggs
- Vegetable Oil
- Vanilla Extract
- Hot Water
- Whole Milk
- Butter
- Semi Sweet Chocolate Chips
- Heavy Cream
I get it, the ingredient list is long. But you have 3 separate components to make, and trust me is it worth it! You can also work in stages by baking the cake one day. And then making the filling and assembling it the next.
I solved the problem of the cake from the original by using my favorite Chocolate Cake Recipe. It is super chocolate-y, rich, and almost fudgy.
How To Make Ding Dong Cake
- Start by making the cake. Whisk together all of the dry ingredients in a bowl. Whisk together all of the wet ingredients (minus the water) in a bowl, and slowly mix them together. Stir in the hot water at the end. Pour into 2 8-inch cake pans and bake until they are cooked through.
- Once the cakes have baked let them cool completely before you start making the cream filling.
- To make the cream filling whisk together milk and flour until there are no lumps and it is completely smooth. Pour into a saucepan and heat over medium heat until it is thick like pudding. You want to stir the entire time, it takes time, but you are looking for the consistency of pudding.
- Once the filling is thick remove it from the heat and stir in the vanilla extract. Then let it COOL. You want it to be completely cooled or it will melt the butter in the next step.
- Once the mixture is cool start creaming your butter and sugar together for 4-5 minutes. You want the mixture to be super light and fluffy. Slowly pour in the milk mixture and keep mixing until it is the consistency of a whipped cream frosting. Don’t worry if it separates at first and appears to curdle, keep going! Once you get past that stage it comes together and forms a whipped frosting.
- To assemble the cake place one cake on a plate or serving platter, then spread the cream filling over the top. Place the second cake over the filling. Then you just pour over your ganache (separate instructions below) and let it set up!
To Make Chocolate Ganache
Normally when making a ganache I like to heat the heavy cream and then stir in the chocolate until it melts. But because this is such a large amount, the instructions are just a little bit different.
- Pour chocolate chips and heavy cream into a microwave safe bowl. Heat for 1 minute.
- Remove from the microwave and stir until everything is smooth and completely melted.
- Pour over cake long the top and down the sides.
The Cream Filling
You don’t want to mix the cream filling together ahead of time, wait until you are ready to assemble the cake. it will set up and not spread easily if you make it ahead of time. My grandma always called this Boiled Milk Frosting. I even have a separate recipe card from her with this recipe. So if you want to use it as frosting on a cake or cupcake you definitely can!
How To Get Cake Not To Stick To The Pans
My Number One Tip is to use parchment paper. They sell rounds that are already cut, but those seem like a waste to me because I don’t bake enough cakes. So I just take a piece of parchment paper, but the cake pan over it, use a pencil and trace the outline of the pan. Then take a scissors and cut just inside that line.
Place the parchment round in your and and then grease or use baking spray to spray the rest of the pan. That is the fool-proof way to not have the cake stick to the bottom of the pan!
Storage
I like to store this cake in the fridge. I just think it lasts longer and holds together better, but that isn’t necessary. If you do store it in the fridge, let slices come to room temperature before serving.
Yes, you can also freeze cake. It is easiest and you get the best results if you freeze individual slices. Just wrap them tightly in plastic wrap and place in an airtight container. Then just let them thaw in the fridge before serving.
You can can also freeze just the cake portion before you assemble. Wrap the cake in plastic wrap and store in the freezer until you are ready to assemble. Let the cake thaw in the fridge and come to room temperature before you assemble and frost.
More Tasty Chocolate Dessert Recipes
- Air Fryer Cake
- Texas Sheet Cake Cookies
- Death By Chocolate Pie
- Nutella Cupcakes
- Brownie Cookies
- Chocolate Tofu Pudding
- French Silk Pie
- Flourless Chocolate Cake
Ding Dong Cake
Ingredients
Cake
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 2 whole large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup hot water
Filling
- 5 Tablespoons all-purpose flour
- 1 cup whole milk
- 1 teaspoon vanilla extrat
- 1 cup butter, softened
- 1 cup granulated sugar
Ganache
- 12 oz semi-sweet chocolate chips
- 1 1/4 cup heavy cream
Instructions
To Make The Cake
- Preheat oven to 350°F. Prepare 2 8-inch, round cake pans with parchment rounds (instructions in post above) or by greasing well and coating with flour. Set aside.
- Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well blended.
- In a separate bowl whisk together buttermilk, eggs, vegetable oil and vanilla until well combined.
- Pour the milk mixture into the flour mixture and stir until mixed.
- Pour in hot water and mix until well combined.
- Divide the batter evenly among the prepared baking pans.
- Bake for 25-27 minutes until a tester comes out clean.
- Remove from oven and let cool in pans for 10 minutes, before turning onto a wire rack to cool completely.
To Make Cream Filling
- Whisk together milk and flour until there are no lumps and it is completely smooth.
- Pour into a saucepan and heat over medium heat until it is thick like pudding, stirring frequently.
- Be patient, this will take a few minutes. But you want it to be the consistency of pudding.
- Once the filling is thick remove it from the heat and stir in the vanilla extract. Then let it COOL completely.
- Once it is cool cream butter and sugar together for 4-5 minutes until it is light and fluffy.
- Slowly pour in the milk mixture and keep mixing until it is the consistency of a whipped cream frosting. Don't worry if it separates at first and appears to curdle, keep going! Once you get past that stage it comes together and forms a whipped frosting.
To Make Ganache
- Pour heavy cream and chocolate chips into a microwave safe bowl.
- Heat for 60 seconds.
- Remove and stir until completely melted and smooth.
To Assemble Cake
- Place on cake on a plate or serving platter. Spread the cream filling evenly over the cake.
- Place the second cake over the filling.
- Pour the chocolate ganache over the cake and spread evenly over the top and down the sides.
- Let the ganache set for about an hour before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I created a fun group on Facebook,and I would love for you to join us! It’s a place where you can
share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!
Be sure to follow me on Instagram and
tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS
recipes YOU make!
Be sure to follow me on my social media, so you
never miss a post!
Facebook | Twitter | Pinterest | Instagram
Did you know there is a Dinners,
Dishes, and Desserts SHOP? Lots of different E-Books for sale. Or you can buy me a
coffee to say thanks!
.
Okay I am all about this flavor!
Oh wow! This looks like the perfect ding dong cake!! I am so excited to try this! YUM!
I am in love with this cake! It looks and sounds AMAZING!!
Craving for this right now! Perfect dessert!
I am drooling over this cake! It looks amazingly delicious!
It looks awesome! I do need a bit of help… I am in need of high altitude (over 6200 ft) instructions for the cake or the cake will turn into a giant brownie (). Thank you for your help.
What kind of help do you need? At altitude you usually add about 2 Tablespoons of flour for each cup called for in a recipe. So if 2 cups are called for, use 2 1/4 cup. And you also increase the liquid by about 1/4 cup. Whatever alterations you normally made when baking, you would use those in the cake portion of this recipe.
I made this and everything went great but the filling. Never got fluffy and was separated. I did use margarine instead of butter could that of been the problem? Mine was runny no matter how long I mixed.
You need to use real butter, margarine has way more water and way less fat and will not act the same way in a recipe like this.