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+ servings

Ding Dong Cake

This moist chocolate cake has a creamy filling and is topped with a chocolate ganache. It's like eating a Hostess Ding Dong....but better!
5 from 7 votes
Course Dessert
Servings 24
Calories 321 kcal



  • 2 c flour
  • 2 c sugar
  • ¾ c cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoon baking soda
  • ½ c vegetable oil
  • 1 c buttermilk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 c hot coffee


  • 5 tablespoon flour
  • 1 c milk
  • ½ c shortening
  • ½ c butter
  • 1 c sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla

Ganache Topping

  • c semi-sweet chocolate chips
  • ½ c heavy whipping cream
  • 2 tablespoon corn syrup


Make the Cake

  • Preheat oven to 350°F.
  • Grease two 9x13 pans and line the bottom with parchment paper.
  • Add flour, sugar, cocoa powder, salt, baking powder and baking soda to your mixing bowl (I use a stand mixer with the whisk attachment). Stir until combined.
  • In a separate medium bowl, whisk together the oil, buttermilk, eggs and vanilla. Once combined, add in the coffee slowly so you don't cook the eggs.
  • Pour the wet ingredients into the dry ingredients and stir slowly until combined. Then mix on high for two minutes, scraping the sides halfway through.
  • Distribute the batter evenly between the two prepared pans and bake for 20-25 minutes, or until a toothpick comes out clean. (A few moist crumbs sticking to the toothpick is fine, but you don't want it gooey)
  • Cool cakes for a few minutes. Run a butter knife around the outside of each pan, and turn the cakes out onto a cooling rack and carefully remove parchment paper. Let cool completely.

Make the Filling

  • In a saucepan, mix flour and milk with a whisk. Bring to a boil, stirring constantly, until thick. Remove from the heat and let cool.
  • In a large bowl (or stand mixer with a whisk attachment), beat the shortening, butter, sugar, salt and vanilla until fluffy.
  • Add the cooled milk mixture and beat until smooth.
  • Place one of the cakes back into the pan, spread filling over the cake and top with the other cake layer.

Make the Ganache Topping

  • Place chocolate in a medium sized bowl.
  • In a microwave safe bowl (or glass liquid measuring cup), heat the heavy whipping cream in 15 second increments until it's very hot but NOT boiling.
  • Pour the cream over the chocolate chips and let sit for two minutes.
  • Add the corn syrup and stir until smooth and glossy. Pour over the cake and spread with a spoon.
  • Refrigerate cake for at least 2 hours to let everything set. Enjoy!



Serving: 1sliceCalories: 321kcalCarbohydrates: 40gProtein: 2gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 33mgSodium: 197mgPotassium: 46mgFiber: 1gSugar: 31g
Tried this recipe?Follow me at @dancearoundthekitchen.kelsey and let me know how you liked it!