A nostalgic dessert reinvented, this Ding Dong Cake brings back the flavors of the classic treat with a moist chocolate base and a creamy, whipped center that melts into every bite.
With a rich filling layered between fluffy chocolate cake and topped in glossy ganache-style frosting, this recipe is indulgent, simple, and perfect for gatherings or weekend baking fun.
What You’ll Need for This Decadent Ding Dong Cake
Chocolate cake mix – The foundation for the moist, rich layers that echo the flavor of the classic snack cake.
Cream cheese – Adds creamy tang and stability to the fluffy filling, keeping it from being too sweet.
Powdered sugar – Sweetens the filling just enough without making it gritty or overpowering.
Margarine – Helps create a smooth, spreadable texture in the cream filling.
Cool Whip – Lightens the filling into a mousse-like texture that contrasts beautifully with the dense cake.
Chocolate frosting – A shortcut ganache that provides a glossy, rich topping.
Milk – Loosens the frosting into a pourable consistency for easy spreading.
Let’s Make It! Ding Dong Cake Recipe Steps
Begin by baking the chocolate cake mix according to package directions in a 9×13-inch pan. Once baked, allow it to rest for 10 minutes before turning it out onto a cooling rack.
When the cake is completely cool, slice it horizontally to create two even layers. Place the bottom layer back into the original pan.
For the filling, beat softened cream cheese, powdered sugar, and margarine until fluffy. Gently fold in the Cool Whip until fully combined. Spread this dreamy layer evenly over the bottom half of the cake in the pan.
Carefully place the top cake layer over the filling. In a separate bowl, stir chocolate frosting with a splash of milk to thin it slightly. Spread this rich topping over the entire surface of the cake.
Refrigerate the cake for at least 1 hour before serving for clean slices and the perfect chilled texture.
Tips & Sweet Twists for a Classic Favorite
To add a deeper chocolate flavor, consider swapping the boxed cake mix for devil’s food or chocolate fudge varieties. The richer the cake, the more it mimics the original Ding Dong flavor.
For a festive spin, mix a few mini chocolate chips or crushed Oreos into the cream filling. A layer of ganache made from real chocolate and cream can also replace the canned frosting for an extra-luxurious finish.
Letting the cake chill fully before slicing is key—it helps the filling firm up and makes for tidy squares. Use a serrated knife for clean cuts, wiping the blade between slices.
Keep It Fresh: Storing Your Ding Dong Cake
Store Ding Dong Cake covered in the refrigerator for up to 4 days. The cool temperature keeps the whipped filling firm and the frosting glossy.
If you’d like to freeze it, slice the cake into individual portions, wrap tightly in plastic wrap, then place in a freezer-safe container. Thaw in the fridge overnight before enjoying again.
Want help with a homemade ganache or a scratch version of the cake?
Ding Dong Cake
Ingredients
- 1 container whipped topping Cool Whip
- 1 box chocolate cake mix prepared according to package directions
- 3 cups powdered sugar
- 2 tablespoons milk
- 1 can chocolate frosting
- 1 stick margarine softened
- 1 package cream cheese softened
Instructions
- Prepare the chocolate cake as instructed on the box and bake until done. Allow the cake to rest in the pan for 10 minutes before carefully turning it out onto a cooling rack. Once completely cooled, slice the cake horizontally into two even layers. Return the bottom half of the cake to the original pan. In a mixing bowl, combine the softened cream cheese, margarine, and powdered sugar, blending with a mixer until smooth. Gently fold in the whipped topping until fully incorporated. Evenly spread this filling mixture over the cake layer in the pan, then place the remaining cake half on top to sandwich the filling. In a small bowl, blend the canned chocolate frosting with the milk until smooth and spreadable. Spread this glaze evenly over the top layer of the cake. Refrigerate the cake until ready to serve.