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A side-view slice of a Ding Dong Cake on a white plate, highlighting the thick marshmallow cream center. (Ding Dong Cake Recipe)

Ding Dong Cake Recipe: The Ultimate Homemade Hostess Copycat

A nostalgic and decadent Ding Dong Cake Recipe featuring moist dark chocolate sponge, a cloud-like marshmallow cream filling, and a luxurious semi-glossy dark chocolate ganache glaze. Perfect for parties and chocolate lovers.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Sponge
  • 2 cups All-Purpose Flour 250g
  • ¾ cup Dutch-Processed Cocoa Powder 75g
  • 2 cups Granulated Sugar 400g
  • 1.5 tsp Baking Powder
  • 1.5 tsp Baking Soda
  • 1 tsp Fine Sea Salt
  • 1 cup Full-Fat Buttermilk 240ml
  • ½ cup Vegetable Oil 120ml
  • 2 large Eggs Room temperature
  • 1 cup Hot Coffee 240ml
Marshmallow Filling
  • 1 cup Unsalted Butter 225g, softened
  • 7 oz Marshmallow Fluff 198g
  • 1.5 cups Powdered Sugar 180g
  • 1 tsp Vanilla Extract
Ganache Glaze
  • 8 oz Dark Chocolate 225g, chopped
  • 1 cup Heavy Whipping Cream 240ml
  • 1 tbsp Light Corn Syrup Optional for shine

Equipment

  • 2 8-inch round cake pans
  • 1 Stand Mixer

Method
 

Bake the Cake
  1. Whisk flour, cocoa, sugar, baking powder, baking soda, and salt.
  2. Mix in eggs, buttermilk, oil, and vanilla. Stir in hot coffee last.
  3. Pour into pans and bake at 350°F (175°C) for 30-35 minutes until a toothpick comes out clean.
Prepare Filling & Assembly
  1. Cream butter, then add marshmallow fluff, powdered sugar, and vanilla until fluffy.
  2. Spread a thick layer of marshmallow cream on the first cake layer and top with the second.
Finish with Ganache
  1. Pour hot cream over chopped chocolate. Let sit for 5 minutes, then whisk until smooth.
  2. Pour the ganache over the cake, allowing it to drip naturally down the sides.

Notes

Ensure cakes are completely cool before filling.
Use a hot knife for clean slices.