If you grew up loving Hostess Ding Dongs, this homemade Ding Dong Cake will instantly transport you back to childhood. It’s a rich, moist chocolate cake layered with fluffy cream filling and topped with smooth chocolate glaze—just like the iconic snack cake, but even better.
This easy dessert recipe is perfect for birthdays, potlucks, or whenever you want a show-stopping cake that’s simple to make. With a boxed cake mix shortcut and a luscious cream filling, you’ll have a bakery-quality dessert without the fuss.
Why You’ll Love This Recipe
- Better than the Original: Tastes just like the classic snack cake but homemade and fresher.
- Crowd-Pleaser: Perfect for birthdays, holidays, or family gatherings.
- Easy Shortcut Recipe: Uses a box cake mix but elevates it with homemade filling and glaze.
- Rich & Indulgent: Moist chocolate cake, creamy vanilla filling, and decadent chocolate topping.
About the Ingredients
Chocolate Cake Mix
This is the foundation of the cake, providing a quick and reliable base that’s moist and delicious.
Cream Cheese
Softened cream cheese adds a rich, tangy undertone to the filling, balancing the sweetness.
Powdered Sugar
This sweetens the cream filling and helps to stabilize it, ensuring a smooth texture.
Margarine or Butter
Used to create a creamy, smooth filling that pairs perfectly with the cake layers.
Cool Whip
This adds a light, airy texture to the filling, mimicking the classic Ding Dong center.
Chocolate Icing
Canned icing is a convenient way to finish the cake with a smooth, fudgy glaze.
Milk
Milk thins the chocolate icing to make it pourable and easy to spread.
Tips & Tricks
Cool Cake Completely
Ensure the cake is fully cooled before assembling to prevent the filling from melting.
Use a Serrated Knife
A serrated knife helps slice the cake into layers without tearing.
Stabilize the Filling
Chill the filling for 20 minutes for a firmer texture before assembling the cake.
Pro Tips
- Substitute milk for water in the cake mix for a richer flavor.
- Warm the icing slightly before adding milk for a smooth glaze.
- Chill the cake before slicing for cleaner cuts.
Step-by-Step Instructions
Prepare and Bake the Cake
Preheat your oven and prepare the cake batter as per package instructions. Bake in a 9x13-inch pan until a toothpick inserted comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
Make the Cream Filling
In a large mixing bowl, beat the softened cream cheese, powdered sugar, and butter until creamy and smooth. Gently fold in the Cool Whip until fully combined.
Assemble the Cake
Using a serrated knife, slice the cooled cake horizontally into two even layers. Place the bottom layer back in the pan, spread the cream filling over it, and then carefully place the top layer over the filling.
Prepare the Chocolate Glaze
In a small bowl, combine the canned chocolate icing with 2 tablespoons of milk, stirring until smooth. Spread the glaze evenly over the top of the cake.
Chill and Serve
Refrigerate the assembled cake for at least 1 hour before serving. This allows the filling to set and the flavors to meld. Slice and serve chilled for the best texture.
Delicious Variations
Peanut Butter Twist
Add ½ cup of peanut butter to the filling for a nutty, Reese’s-inspired twist.
Double Chocolate Delight
Fold mini chocolate chips into the filling for an extra chocolatey indulgence.
Ding Dong Cupcakes
Bake the cake mix in cupcake tins, slice them in half, and fill each with cream for individual servings.
How to Store Ding Dong Cake
Refrigerator
Store covered in the fridge for up to 4 days to maintain freshness.
Freezer
Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Room Temperature
Not recommended due to the cream filling. Always refrigerate.
Reheating
Enjoy chilled; no reheating necessary.
Frequently Asked Questions
Can I use homemade chocolate frosting instead of canned?
Yes! A homemade ganache made with chocolate chips and heavy cream works beautifully.
Do I have to slice the cake into layers?
Not necessarily—you can spread the filling on top of the cake and then add the glaze. The layered version, however, looks and tastes more authentic.
Can I use whipped cream instead of Cool Whip?
Yes, but stabilize it with powdered sugar or gelatin so it holds up in the cake.
What’s the best way to cut neat slices?
Chill the cake first, then use a sharp knife dipped in hot water and wiped dry between slices.
How long can I store the cake?
Store the cake in the refrigerator for up to 4 days, or freeze for longer storage.