Copycat Ding Dong Cake
This Copycat Ding Dong Cake is a rich, fudgy homemade tribute to the iconic Hostess snack cake. Two layers of deep chocolate cake are filled with a pillowy marshmallow cream filling and coated in a glossy semi-sweet chocolate ganache. It's nostalgic, impressive, and wildly delicious.
Equipment
- Two 9-inch round cake pans
- Large mixing bowl
- Electric hand mixer or stand mixer
- Wire cooling rack
- Small saucepan
- Heat-safe mixing bowl
- Offset spatula
- Rimmed baking sheet
Ingredients
Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder dark or Dutch-process preferred
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee or hot water
Cream Filling
- 1/2 cup unsalted butter softened to room temperature
- 2 cups powdered sugar sifted
- 7 oz marshmallow creme one standard jar
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1 cup heavy cream
- 2 cups semi-sweet chocolate chips high quality recommended
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper circles.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined with no lumps.
- Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until smooth and glossy.
- Slowly pour in the hot coffee (or hot water) and stir until fully incorporated. The batter will be quite thin, which is normal and expected.
- Divide the batter evenly between the two prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- To make the cream filling, beat the softened butter with an electric mixer until light and fluffy, about 2 minutes. Gradually add the powdered sugar and beat until smooth. Add the marshmallow creme and vanilla extract and beat on high speed for 2 to 3 minutes until the filling is light, billowy, and increased in volume.
- To make the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Do not boil. Pour the hot cream over the chocolate chips in a heat-safe bowl and let sit undisturbed for 2 minutes. Whisk from the center outward until completely smooth and glossy. Allow the ganache to cool for 10 to 15 minutes until it thickens slightly but remains pourable.
- Place one fully cooled cake layer on a wire rack set over a rimmed baking sheet. Spread the cream filling evenly across the top surface all the way to the edges. Place the second cake layer on top and press down gently to level.
- Pour the cooled ganache over the top of the assembled cake. Use an offset spatula to guide the ganache evenly over the sides, letting gravity help with full coverage. Allow the ganache to set at room temperature for at least 30 minutes before transferring to a serving plate and slicing.
Notes
Use hot brewed coffee instead of hot water for a more intense chocolate flavor. Bring all refrigerated ingredients to room temperature before mixing for the smoothest batter. Cool cake layers fully before assembling to prevent the cream filling from melting. For cleaner slices, refrigerate the finished cake for 30 minutes before cutting. Leftovers keep well covered in the refrigerator for up to 5 days. Individual slices freeze well for up to 2 months.