Ding Dong Dream Cake : A Decadent, Chocolate-Lover’s Fantasy Brought to Life
Introduction
If you grew up sneaking Hostess Ding Dongs from the pantry after school, this Ding Dong Dream Cake will hit you right in the nostalgic sweet spot. Imagine a super-moist, rich chocolate cake layered with fluffy vanilla cream and wrapped in a glossy, fudgy ganache that melts on your tongue. It’s everything you loved as a kid—only better, richer, and made with love from scratch.
This recipe was born from a craving that boxed snacks couldn’t satisfy. One bite in, and I knew this would be a forever favorite. Whether it’s a birthday, a potluck, or a weeknight pick-me-up, this cake brings smiles and second helpings every single time.
Why You’ll Love This
Pure nostalgia with a gourmet twist – It tastes like your favorite childhood treat, only deeper, fudgier, and fresher.
That filling! – Light, creamy, vanilla whipped filling balances the chocolate like a dream.
Easy to bake and assemble – No fancy tools required, just heart and a sweet tooth.
Crowd-pleaser approved – It disappears fast, especially with chocolate lovers around.
Make-ahead friendly – Tastes even better the next day after chilling.
Who Fell in Love With It
My brother-in-law—who claims he “doesn’t like cake”—went back for thirds. I watched in disbelief as he scraped the ganache off his plate with a spoon, eyes wide. “This isn’t cake,” he said. “This is a whole experience.” That’s the Ding Dong Dream Cake effect: it turns skeptics into believers.
What Makes It Special
Dutch-processed cocoa powder – Deep, dark chocolate flavor and gorgeous color.
Buttermilk – Adds tender crumb and subtle tang.
Homemade whipped cream filling – Silky and airy, like a cloud of vanilla heaven.
Real butter and heavy cream – For that ultra-smooth, glossy ganache topping.
Optional espresso powder – Intensifies the chocolate without tasting like coffee.
Making It Happen
Start by baking two round chocolate cakes. The batter will be thick and glossy, almost like brownie batter—that’s a good sign. As the cakes bake, your kitchen will fill with that rich, cocoa-laced aroma. Let the cakes cool completely before assembling.
While they cool, whip up the filling: a blend of butter, powdered sugar, marshmallow fluff, and vanilla extract, whipped until light and creamy. Once your cakes are cooled, spread the filling thick between the layers.
Finally, warm up heavy cream and pour it over chopped semi-sweet chocolate to create a luscious ganache. Let it sit, then stir until smooth. Pour it slowly over the cake, letting it drip naturally down the sides. Chill until set.
You Must Know
Use room temperature ingredients for a smoother batter and better rise.
Chill before slicing – It helps the filling set and keeps the ganache neat.
Don’t overbake – Moisture is key. Test with a toothpick that comes out with a few moist crumbs.
Level your cake layers – For that clean, bakery-style finish.
Ganache too thick? Add a splash of warm cream to loosen it.
Serving Ideas
Serve slices with a cold glass of milk, hot coffee, or a sweet dessert wine like port. Add fresh raspberries or a scoop of vanilla bean ice cream for extra flair.
Make It Different
Gluten-Free? Use a 1:1 gluten-free flour blend.
Dairy-Free? Sub almond milk and vegan butter for the batter; coconut cream works great in the ganache.
Extra Chocolate? Add mini chocolate chips to the filling.
Peanut Butter Twist? Swirl peanut butter into the filling or ganache for a Reese’s vibe.
Sheet Cake Style – Bake in a 9×13″ pan for easy serving and potlucks.
Storage & Reheating
Store the cake covered in the fridge for up to 5 days. The flavors intensify with time! For the best texture, let it sit at room temp 15–20 minutes before serving. Freezes well (unfrosted) for up to 2 months. Wrap tightly.
Dream Cake Success Tips
Cool cakes completely before filling to prevent a melted mess.
Chill the cake at least 1 hour before slicing for clean layers.
Use high-quality chocolate for ganache—you’ll taste the difference.
Don’t rush the ganache. Let it sit 5 minutes before stirring for smoothness.
Use an offset spatula for easy spreading and layering.
Frequently Asked Questions
1. Can I make the cake ahead of time?
Absolutely! It’s even better the next day once the flavors meld and ganache sets.
2. What if I don’t have buttermilk?
No worries—just add 1 tablespoon vinegar or lemon juice to 1 cup of milk and let it sit 5 minutes.
3. Can I use a boxed cake mix?
Yes! Use a devil’s food mix for convenience. The magic is in the filling and ganache.
4. How do I get smooth ganache?
Use finely chopped chocolate, pour warm cream over it, let sit, then stir gently until silky.
5. Is the filling stable at room temp?
It’s best chilled, but can sit out 2–3 hours without issue if the room isn’t too warm.
📋 Recipe Card: Ding Dong Dream Cake
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Category: Dessert
Difficulty: Moderate
Cuisine: American
Yield: 10–12 slices
Ingredients
For the Chocolate Cake:
2 cups all-purpose flour
¾ cup Dutch-processed cocoa powder
2 tsp baking soda
½ tsp baking powder
½ tsp salt
2 cups sugar
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup hot water (with 1 tsp espresso powder, optional)
For the Cream Filling:
½ cup unsalted butter, softened
1 jar (7 oz) marshmallow creme
1½ cups powdered sugar
1 tsp vanilla extract
2–3 tbsp heavy cream (as needed for texture)
For the Ganache:
1 cup heavy cream
8 oz semi-sweet chocolate, chopped
1 tbsp butter (optional, for shine)
Instructions
Make the Cake:
Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
Whisk dry ingredients together in one bowl. In another, mix sugar, buttermilk, oil, eggs, and vanilla. Combine with dry mix. Stir in hot water. Batter will be thin.
Divide into pans and bake 28–32 minutes. Cool completely.Prepare the Filling:
Beat butter until creamy. Add marshmallow creme, vanilla, and powdered sugar. Whip until fluffy, adding cream as needed.Assemble the Cake:
Place one cake layer on a plate. Spread filling evenly. Top with second layer. Chill 15 minutes.Make the Ganache:
Heat cream until steaming. Pour over chopped chocolate and let sit 5 minutes. Stir until smooth. Add butter for shine if desired.Finish:
Pour ganache over cake. Smooth top and let it drip down the sides. Chill until set.
Notes
For easier slicing, use a serrated knife.
Keep the ganache warm if it thickens too much while working.
Let cake sit at room temp before serving for the best flavor.
Tools You’ll Need
2 round cake pans
Mixing bowls
Electric mixer
Offset spatula
Cooling rack
Serrated knife
Allergy Info
Contains: dairy, gluten, eggs
Can be made dairy-free and gluten-free with substitutions.
Nutrition Disclaimer:
Nutritional information will vary based on exact ingredients used. Always consult packaging or a registered dietitian for specific dietary needs.
