Ding Dong Cake: Feel Like a Kid Again

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If you’re a fan of moist and chocolatey cakes filled with creamy goodness, you’re in for a treat! The delectable Ding Dong Cake is a play on an all-time classic, the Hostess Ding Dong, a tasty treat that has brightened up lunch boxes for years. Today let’s dive into the irresistible realm of Ding Dong Cake and get a glimpse of a real treat for your taste buds.

A Ding Dong Cake is reminiscent of the famous Hostess Ding Dong. It comprises two chocolate cake layers sandwiching a luscious cream filling, all coated in a smooth, velvety chocolate ganache. The result is a heavenly combination of flavors and textures that will have you reaching for seconds.

ding dong cake

Want to uncover the secrets behind this delectable dessert? The only way to do that is to take a deeper look at what a Ding Dong cake is, what type of flour works best for this creation, and then look at a delicious mouthwatering Ding Dong Cake recipe that will satisfy your sweet tooth. So, let’s get started!

When We Say Ding Dong Cake, What Are We Referring To?

The Ding Dong Cake, with its catchy name and irresistible flavors, has become an iconic treat beloved by many. To truly appreciate this delightful confection, let’s delve into its history and explore the intricate layers of this decadent dessert.


You can trace the origins of the Ding Dong Cake to the famous Ding Dong snack cake introduced by Hostess Brands in the 1960s. The snack cake was an instant hit, featuring a round, chocolate-coated cake filled with a sweet and creamy center. Inspired by the popularity of the snack, bakers and home cooks alike sought to recreate its delectable flavors in the form of a homemade cake.

Composition Of A Ding Dong Cake

It consists of three main components: layers of chocolate cake, creamy filling, and luscious chocolate ganache coating.

  • Chocolate Cake Layers: At the heart of the Ding Dong Cake are moist and tender chocolate cake layers. These layers provide a sturdy base that holds the indulgent filling and ganache. The cake is typically made with rich cocoa powder, giving it a deep chocolate flavor. 
  • Creamy Filling: The filling sets the Ding Dong Cake apart and makes it an absolute delight to bite into. The addition of vanilla extract adds a touch of warmth and depth to the filling.
  • Chocolate Ganache Coating: A rich and glossy chocolate ganache is poured over the cake to achieve that signature Ding Dong Cake appearance. The ganache creates a luscious and decadent exterior, enhancing the cake’s overall flavor and visual appeal. 

What Type Of Flour Do You Use When Making A Ding Dong Cake? 

When baking the perfect Ding Dong Cake, choosing a suitable flour is essential. For this recipe, we highly recommend using All-Purpose Flour. Renowned for its exceptional quality and consistency, All-Purpose Flour is a versatile option that yields excellent results in various baked goods, including cakes.

Understanding All-Purpose Flour

All-Purpose Flour is a principal ingredient in baking that offers versatility and consistent results across various recipes. It is a blend of hard and soft wheat varieties, meticulously milled to achieve a finely ground and uniform texture. This versatile flour balances protein content and gluten development, making it a suitable choice for your Ding Dong Cake.

The Best Ding Dong Cake Recipe

Now that we know the basics let’s dive into the best recipe floating around kitchens today. 

layers in chocolate cake

Ding Dong Cake Ingredients

For the chocolate cake:

  • 2 cups (250 g) all-purpose flour
  • ¾ cup (75 g) unsweetened cocoa powder
  • 1 ¾ cups (350 g) granulated sugar
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (236 ml) buttermilk
  • ½ (118 ml) cup vegetable oil
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup (236 ml) hot, freshly brewed coffee

For the cream filling:

  • ¾ cup (150 g) granulated sugar
  • ⅓ cup (42 g) all-purpose flour
  • 2 ½ cups (591 ml) whole milk
  • 2 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract

For the chocolate ganache:


For the chocolate cakes:

  1. The first thing you need to do is preheat your oven. The temperature required for this recipe is 350°F (175°C). 
  2. Then you grease and flour two 9-inch round cake pans in preparation.
  3. Combine the dry ingredients in a spacious mixing bowl: granulated sugar, cocoa powder, all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until well combined.
  4. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. With the assistance of an electric mixer, blend on medium speed for 2 minutes until the batter achieves a smooth and thoroughly mixed consistency.
  5. Gradually pour in the hot coffee while continuing to mix at low speed. The batter will be thin, but that’s perfectly normal.
  6. Divide the batter evenly among the greased and floured cake pans. Place them into the oven and leave them to bake for 30-40 minutes or until you can stick a toothpick into the center of the cakes and it emerges clean. 
  7. Take the cakes out of the oven, setting them on the counter to cool in their pans for 10 minutes. Once the 10 minutes is up, carefully transfer the cakes to a prepared wire rack to cool completely.

For the filling:

  1. Combine the whole milk, granulated sugar, all-purpose flour, and salt in a medium-sized saucepan. Whisk the ingredients together until well combined and no lumps remain.
  2. Place the saucepan containing the ingredients over medium heat and cook the mixture, stirring it continuously, until it thickens and comes to a gentle boil, typically about 5-7 minutes.
  3. Once the mixture is simmering, you can reduce the heat to low and cook it for 2-3 minutes, stirring continuously. This step ensures the flour is cooked thoroughly and eliminates the raw flour taste.
  4. Remove the saucepan from the heat and then transfer the mixture to a separate bowl. At this stage, you want to try and prevent skin from forming over the surface. The best way to avoid this is to cover the filling surface with plastic wrap, ensuring it makes direct contact. Allow the filling to cool thoroughly at room temperature.
  5. In another mixing bowl, beat the softened unsalted butter until creamy and smooth.
  6. Gradually add the cooled milk mixture to the butter. The best is to add only two tablespoons at a time, beating well after each addition. Continue beating until the filling is light, fluffy, and well combined.
  7. Stir in the pure vanilla extract and mix until fully incorporated.

For the ganache:

  1. Heat the ¾ cup of cream in a small saucepan until it simmers to make the chocolate ganache. 
  2. Once it’s simmering, remove it from the heat and pour it over the chocolate chips in a heatproof bowl. 
  3. Let the mixture sit for a minute before you stir it gently. Ensure all chocolate chips melt completely and the ganache is smooth and glossy.
  4. Pour the chocolate ganache over the assembled cake, allowing it to drizzle down the sides. Use a spatula or the back of a spoon to spread the ganache evenly over the top and sides of the cake, ensuring it is fully covered.

Before eating:

  1. For best taste results, refrigerate the Ding Dong Cake for at least 2 hours to allow the flavors to meld together and the ganache to set.
  2. Once chilled and set, slice the Ding Dong Cake and serve. You can store this cake in your refrigerator for up to 4 days.

Optional: For an extra indulgence, before serving, you can garnish your Ding Dong Cake with chocolate shavings or lightly dust it with powdered sugar.


Ding Dong Cake, with its rich chocolate layers, creamy filling, and velvety ganache, is a dessert that will transport you to chocolate paradise. Using All-Purpose Flour ensures a moist and tender cake that will have your taste buds singing. Don’t hesitate to indulge in this delightful treat for birthdays, special occasions, or whenever you crave a decadent chocolate experience. 

Another Fun Cake Option

Our article on unicorn cakes offers another fun cake option for special events.