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This Ding Dong Cake will take you back to your childhood! A classic chocolate and cream treat turned into a moist and layered cake. Fun, easy and delicious! A CHOCOLATE TREAT TURNED INTO A CAKE If you are a fan of Hostess Ding Dong snack cakes then you will absolutely adore this cake! This is a homemade chocolate cake with a creamy sweet layer and covered with a chocolate ganache. You absolutely are in heaven with each and every bite of this recipe. Everything works so well together and really tastes like the real deal (but even better!) So if you are craving a unique but guaranteed amazing dessert, then you must make this Ding Dong Cake recipe. FREQUENTLY ASKED QUESTIONS What does this cake taste like? This cake is out-of-this world delicious, rich chocolate cake topped with super light and fluffy cream, and topped with a rich addictive ganache. You can’t get much better than this! The cream filling is the star of this cake. It is so light, fluffy, and smooth. I highly recommend using the shortening as it helps the cream stay very fluffy. You can use all butter if you want but it may not come out as light. Do I have to make my own ganache? While this really makes the cake, you can also use a can of chocolate frosting and remove the lid and foil and heat up in the microwave and pour over the cake itself. I do this for my Boston Cream Poke Cake and it still tastes great! Can I use a cake mix for Ding Dong Cake? Of course! If you do not want to go through all the trouble of making your own homemade cake you can absolutely use a mix. I really like the Duncan Hines dark chocolate fudge but you can use any chocolate flavor that you like. How long does this cake need to set up? You will want to refrigerate the cake for about 45 minutes for the topping to get harder and the filling to thicken slightly more. Can I use all-purpose flour instead of cake flour? While I think the cake flour keeps this cake light and fluffy, you could certainly substitute with all-purpose flour. Just make sure to sift or whisk the all-purpose flour well before using. How do I store leftovers? This can be stored covered in the refrigerator where it will keep for up to 6 days. If you want to freeze it, cut it into slices and then freeze the slices individually. Wrap in plastic wrap then freezer-safe foil. This should keep in the freezer for 2-3 months. To defrost, remove to refrigerator overnight then you can place on countertop to bring slightly to room temperature. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) HOW TO MAKE A DING DONG CAKE: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with baking spray, set aside. Place the chocolate chips in a medium-sized bowl. Warm the milk in the microwave until it reaches 180-190°F, watch it carefully. Pour hot milk over the chocolate chips and let it sit for 5 minutes. Whisk until combined. Add the sour cream and whisk until smooth, set aside. In a medium-sized bowl, stir together the flour, cocoa powder, baking soda, and salt. Set aside. In a separate large bowl with an electric hand mixer, mix the brown sugar with the oil until combined. Add the vanilla and eggs one at a time until incorporated. Add half of the dry flour mixture, mix to combine. Next, add half of the chocolate/sour cream mixture, mix to combine. Repeat with the remaining dry and wet ingredients until it’s all combined. Pour cake batter into the prepared baking dish. Bake on the middle rack for about 30-35 minutes until a toothpick inserted into the center comes out clean. Let cool completely. While the cake is cooling, make the filling.  Add the milk and flour to a small saucepan, whisk to combine. Place over medium heat and cook, stirring constantly until thickened to a paste. Let this mixture cool to room temperature. Add the butter and shortening to a large bowl, whip with an electric hand mixer until combined.  Add the powdered sugar a little at a time until fully mixed in, the mixture will be thick. Lastly, add the cooled milk/flour paste and vanilla to the bowl. Stir it in until incorporated and then whip it for 3 minutes on medium-high speed until it resembles a whipped cream-like consistency. Smooth this over the cooled cake. Place the cake into the fridge while you assemble the ganache topping. Place the chocolate chips into a medium-sized bowl or measuring cup. Warm the heavy cream in the microwave until it reaches 180-190°F, watch it carefully. Pour the hot cream over the chocolate chips. Wait 5 minutes and whisk until smooth. Let this mixture stand for 10 minutes to cool slightly. Pour the ganache over the top of the cake, there may be a little bit leftover depending on how deep your pan is. Place the cake back into the refrigerator, uncovered, for 45 minutes to set. Slice and serve. Enjoy! WANT MORE DELICIOUS RECIPES? No-Bake Twinkie Cake Swiss Roll Cake Suzy-Q Brownies Twinkie Poke Cake Easy Homemade Chocolate Cake Homemade Cinnamon Roll Cake Sock It To Me Cake Italian Cream Cake Chocolate Sheet Cake Southern Caramel Cake Originally published: March 2022Republished: September 2025 Print Ding Dong Cake (Single Layer) This Ding Dong Cake will take you back to your childhood! A classic chocolate and cream treat turned into a moist and layered cake. Fun, easy and delicious! Course DessertCuisine American Prep Time 30 minutes minutesCook Time 35 minutes minutesChill Time: 45 minutes minutesTotal Time 1 hour hour 50 minutes minutes Servings 15 Calories 753kcal Author Brandie Skibinski Ingredients4 ounces semi-sweet chocolate chips (measured by weight not volume, about 3/4 cup)½ cup whole milk¾ cup sour cream1 ½ cups cake flour (see notes below)½ cup unsweetened cocoa powder¾ teaspoon baking soda½ teaspoon fine sea salt1 ½ cup light brown sugar, packed½ cup vegetable oil2 teaspoons vanilla extract3 large eggsFor the filling:1 cup whole milk5 Tablespoons all-purpose flour½ cup unsalted butter, softened to room temperature½ cup vegetable shortening (Crisco)4 cups powdered sugar1 teaspoon vanilla extractFor the ganache topping:12 ounces semi-sweet chocolate chips12 ounces heavy cream InstructionsFor the cake:Preheat the oven to 350°F. Spray a 9×13-inch baking dish with baking spray, set aside.Place 4 ounces semi-sweet chocolate chips in a medium-sized bowl. Warm ½ cup whole milk in the microwave until it reaches 180-190°F, watch it carefully. Pour hot milk over the chocolate chips and let it sit for 5 minutes. Whisk until combined. Add ¾ cup sour cream and whisk until smooth, set aside. In a medium-sized bowl, stir together 1 ½ cups cake flour, ½ cup unsweetened cocoa powder, ¾ teaspoon baking soda and ½ teaspoon fine sea salt. Set aside. In a separate large bowl, with an electric hand mixer, mix 1 ½ cup light brown sugar, packed with ½ cup vegetable oil until combined. Add 2 teaspoons vanilla extract and 3 large eggs (one at a time) until incorporated. Add half of the dry mixture, mix to combine. Add half of the chocolate/sour cream mixture, mix to combine. Repeat with the remaining dry and wet ingredients. Pour cake batter into the prepared baking dish. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Let cool completely. While the cake is cooling, make the filling.For the filling:Add 1 cup whole milk and 5 Tablespoons all-purpose flour to a small saucepan, whisk to combine. Place over medium heat and cook, stirring constantly until thickened to a paste. Let this mixture cool to room temperature. Add ½ cup unsalted butter, softened to room temperature and ½ cup vegetable shortening to a large bowl, whip with an electric hand mixer until combined. Add 4 cups powdered sugar a little at a time until fully mixed in, the mixture will be thick. Add the cooled milk/flour paste and vanilla to the bowl. Stir it in until incorporated and then whip it for 3 minutes on medium-high speed until it resembles a whipped cream-like consistency. Smooth this over the cooled cake. Place the cake into the fridge while you assemble the ganache topping. For the ganache topping:Place 12 ounces semi-sweet chocolate chips into a medium-sized bowl. Warm 12 ounces heavy cream in the microwave until it reaches 180-190°F, watch it carefully. Pour the hot cream over the chocolate chips. Wait 5 minutes and whisk until smooth then stir in 1 teaspoon vanilla extract. Let this mixture stand for 10 minutes to cool slightly. Pour the ganache over the top of the cake, there may be a little bit leftover depending on how deep your pan is. Place the cake back into the fridge, uncovered, for 45 minutes to set. Slice and serve. Video Notes You can use a boxed cake mix, we like Dark Chocolate Fudge but you can use any that you like.  This can be frozen, see my tips above. You will want to chill this cake for 45 minutes after applying the ganache to set up. Cake flour is going to give you a lighter fluffier cake. You can use all purpose flour but I would encourage you to sift it.  NutritionCalories: 753kcal | Carbohydrates: 84g | Protein: 7g | Fat: 45g | Sodium: 185mg | Fiber: 4g | Sugar: 66g