Introduction
The Chocokate Ding Dong Cake is not just a dessert; it is an experience wrapped in rich chocolate, pillowy marshmallow creme, and clouds of real whipped cream. If you grew up unwrapping foil to reveal that perfect little round Hostess Ding Dong with its signature squiggle on top, this cake will transport you straight back to childhood while simultaneously blowing your adult taste buds away with how much better homemade can be. This is the giant, shareable, show-stopping version of the snack cake we all secretly (or not so secretly) adore. Moist chocolate cake layers sandwich an ethereal marshmallow filling stabilized just enough to hold its shape, all enveloped in a glossy, fudgy chocolate ganache that hardens into that iconic crackly shell when you slice it. One bite and you’ll hear the unmistakable “ding dong” of pure joy. This recipe takes the convenience of a boxed cake mix and elevates it into bakery-level indulgence with just a few extra homemade touches. Whether you’re making it for a birthday, a potluck, a school bake sale, or simply because Tuesday deserves cake, this beauty will steal the show every single time.
Origin and Cultural Significance
The original Hostess Ding Dong first appeared in 1967 as a chocolate-coated, cream-filled snack cake shaped like a hockey puck, though its roots trace back even further to the 1950s “King Dons” sold in the eastern United States. The name “Ding Dong” was chosen because the company thought the shape resembled a bell, and the playful onomatopoeia stuck. By the 1970s and 1980s, Ding Dongs were firmly embedded in American lunchbox culture alongside Twinkies, Ho Hos, and Sno Balls. They became symbols of convenience, nostalgia, and unapologetic sweetness during an era when processed snack cakes were peak after-school treats. Pop-culture references abound: from being name-dropped in movies like Matilda (where Bruce Bogtrotter famously devoured an entire chocolate cake) to appearing in countless sitcoms as the quintessential junk-food prize. The Ding Dong even survived Host+S bankruptcy scares in 2012, proving its enduring fanbase. Today, recreating Ding Dongs as full-sized cakes has become a viral phenomenon on platforms like TikTok, Instagram, and Pinterest, with bakers competing to make the tallest, gooiest, shiniest versions possible. The Chocokate Ding Dong Cake is the ultimate homage: it keeps the soul of the original while ditching preservatives, hydrogenated oils, and that slightly waxy factory coating for real butter, fresh cream, and premium chocolate. In doing so, it transforms a childhood guilty pleasure into an adult-worthy celebration cake that screams, “Yes, we can have it all.”
Cultural Significance Continued
Beyond nostalgia, the Ding Dong represents a uniquely American love affair with the combination of chocolate + marshmallow + cream. This holy trinity appears again and again in our dessert lexicon: Moon Pies, Mallomars, s’mores, Mississippi Mud Pie, even the ice-cream-truck favorite Chocolate Éclair bar. There is something primal and comforting about biting through a crisp chocolate shell into fluffy white filling; it triggers the same pleasure centers as roasted marshmallows over a campfire, but in convenient, year-round form. Making a giant Ding Dong cake has also become a form of culinary rebellion against diet culture: it is unapologetically rich, proudly indulgent, and refuses to be “skinny-fied” with applesauce substitutions or sugar-free nonsense. When you post a slice of this cake online, glistening under photography lights with that perfect ganache drip, you’re not just sharing dessert; you’re participating in a communal middle finger to restraint. It says, “Life is short. Eat the damn Ding Dong.”
Ingredients Quantity (for a 9-inch, 2-layer cake – serves 12-16)
Cake Layer:
1 box (15.25–16.5 oz) chocolate fudge or devil’s food cake mix (Duncan Hines, Betty Crocker, or Pillsbury all work beautifully)
- ingredients called for on the box (usually 3 large eggs, ½ cup vegetable oil, 1 cup water – check your specific brand)
Stabilized Marshmallow Filling:
1 cup (7 oz jar) marshmallow fluff or creme (Kraft Jet-Puffed is most common)
1 tbsp cornstarch
¼ cup cool water
Whipped Cream Layer:
2 cups cold heavy whipping cream (do not substitute half-and-half or milk)
½ cup powdered sugar (adds sweetness and stability)
2 tsp pure vanilla extract (or 1 vanilla bean, scraped)
Shiny Chocolate Ganache Coating:
1½ cups (9 oz) semi-sweet chocolate chips or chopped baking chocolate (Ghirardelli or Guittard recommended)
1 cup heavy cream
2 tbsp unsalted butter (for extra gloss and smoothness)
Optional but highly recommended: 1 tbsp light corn syrup for mirror-like shine
Optional Additions and Flavor Variations
For a mocha twist: replace ¼ cup of the water in the cake mix with cooled espresso or strong coffee.
For an adult version: add 1–2 tbsp coffee liqueur (Kahlúa) or bourbon to the ganache.
For peanut butter lovers: swirl ⅓ cup creamy peanut butter into the marshmallow filling.
For a cookies-and-cream vibe: fold ½ cup crushed Oreos into the whipped cream layer.
For a mint-chocolate version: add ½ tsp peppermint extract to the ganache and garnish with crushed candy canes.
For extra decadence: sprinkle mini marshmallows or chocolate shavings between layers before assembly.
For a gluten-free cake: use a gluten-free chocolate cake mix (King Arthur or Betty Crocker both work well).
Tips for Success (Read These Before You Start!)
- Use a 9-inch round cake pan with at least 2-inch tall sides (springform is ideal for easy release).
- Line the bottom with parchment paper and grease the sides generously so the cake releases cleanly.
- Let the cake cool COMPLETELY (at least 2–3 hours) before slicing in half; a warm cake will tear.
- To slice even layers, use a serrated knife and turn the cake as you cut, or use the dental-floss trick.
- Chill the whipped cream bowl and beaters for 10 minutes before whipping; cold equipment = faster, taller peaks.
- The cornstarch + water slurry is the secret to keeping marshmallow fluff from oozing out the sides; do not skip it.
- For the shiniest ganache, heat the cream just until it steams (do not boil) and let the mixture sit 3–4 minutes before stirring.
- Pour ganache over the cake while both are at cool room temperature; too hot and it will melt the cream, too cold and it will set too fast.
- Refrigerate the finished cake at least 4 hours (overnight is better) so the ganache sets into that signature “crack” when sliced.
- Use a hot, dry knife (dip in hot water, wipe dry) for perfect slices that show off the layers.
Full Step-by-Step Instructions
Step 1 – Bake the Cake
Preheat your oven according to the cake-mix box (usually 350°F for metal pans, 325°F for dark/nonstick). Grease a 9-inch round cake pan and line the bottom with parchment. Prepare the chocolate cake mix exactly as directed on the box (eggs, oil, water). Pour batter into the prepared pan and bake until a toothpick inserted in the center comes out clean or with a few moist crumbs (usually 28–35 minutes). Do not overbake; a slightly underdone center yields the fudgiest texture. Cool in the pan 15 minutes, then invert onto a wire rack, peel off parchment, and cool completely (at least 2–3 hours). You can speed this up by placing it in the fridge.
Step 2 – Make the Stabilized Marshmallow Filling
In a medium bowl, whisk together 1 tbsp cornstarch and ¼ cup cool water until completely smooth and no lumps remain. Add the entire 7 oz jar of marshmallow fluff and whisk vigorously until silky and glossy (about 1–2 minutes). The mixture will thin slightly at first, then thicken back up. Set aside at room temperature.
Step 3 – Whip the Cream
In a chilled bowl with chilled beaters, whip 2 cups cold heavy cream, ½ cup powdered sugar, and 2 tsp vanilla on medium-high speed until stiff peaks form (when you pull the beaters out, the peaks should stand straight up without flopping). Do not overwhip or you’ll get butter. Keep refrigerated until ready to assemble.
Step 4 – Slice and Fill the Cake
Once completely cool, use a long serrated knife to slice the cake horizontally into two even layers. Place the bottom layer cut-side up on a cardboard cake round or directly on your serving platter (a turntable helps immensely). Spread the entire stabilized marshmallow filling evenly over the bottom layer, leaving a ¼-inch border around the edge. Gently spread or pipe the whipped cream over the marshmallow layer, again leaving a small border. Place the top cake layer cut-side down, pressing gently to adhere. If any filling squeezes out the sides, scrape it off with an offset spatula for clean edges. Chill the filled cake 30–60 minutes to firm up.
Step 5 – Make the Shiny Chocolate Ganache
Place 1½ cups semi-sweet chocolate chips and 2 tbsp butter in a medium heatproof bowl. Heat 1 cup heavy cream in a small saucepan over medium heat until it just begins to steam and tiny bubbles appear around the edge (do not boil). Pour the hot cream over the chocolate and butter. Let sit undisturbed for 3 full minutes. Add 1 tbsp corn syrup if using, then slowly stir with a whisk or spatula starting from the center outward until completely smooth and glossy. The ganache should be pourable but not hot; let it cool 5–10 minutes if needed.
Step 6 – Glaze the Cake
Place the chilled cake (still on its cardboard round) on a wire rack set over a rimmed baking sheet to catch drips. Starting at the center, pour the ganache in a steady stream, letting it flow outward and over the edges. Use an offset spatula to gently nudge ganache over any bare spots on the sides. If you want the classic Ding Dong squiggle on top, reserve ¼ cup ganache, let it cool until thick, transfer to a piping bag with a small round tip, and pipe spirals or the iconic squiggle once the base coat has set for 10 minutes. Transfer the cake to the fridge immediately.
Step 7 – Chill and Serve
Refrigerate the cake at least 4 hours, preferably overnight. The ganache will set into a shiny, slightly firm shell that cracks beautifully when sliced. To serve, dip a sharp knife in hot water, wipe dry, and cut clean slices. The cake is richest at cool room temperature, so let slices sit out 10–15 minutes before devouring.
Description – What It Feels Like to Eat This Cake
Your fork breaks through the glossy chocolate shell with an audible snap, revealing three distinct layers of pure indulgence. First comes the fudgy, ultra-moist chocolate cake that melts on your tongue like brownie edges. Then the cloud-like whipped cream gives way to the sticky-sweet marshmallow creme that stretches just slightly before breaking, reminiscent of the most perfect roasted marshmallow you’ve ever had. The ganache reappears on the way out, coating your palate in rich, semisweet chocolate that lingers long after the bite is gone. Every forkful is the ideal ratio of cake to filling to coating, exactly like the original snack cake but magnified a hundredfold. It is cold yet comforting, sweet but not cloying, dense yet somehow ethereal. You will make involuntary happy noises. You will fight over the last slice. You will immediately start planning the next occasion to make it again.
Nutritional Information (per slice, based on 14 slices)
Calories: ~580 kcal
Total Fat: 38g (Saturated Fat: 22g)
Cholesterol: 115mg
Sodium: 380mg
Total Carbohydrates: 58g (Dietary Fiber: 2g, Sugars: 42g)
Protein: 5g
Yes, this is unequivocally a sometimes-food. But sometimes should happen more often than we admit.
Conclusion
The Chocokate Ding Dong Cake is more than dessert; it is a love letter to childhood, to convenience, to the sheer joy of chocolate and marshmallow together. It proves that with one box of cake mix and a handful of pantry staples, you can create something that looks and tastes like it came from the most decadent boutique bakery. It is forgiving for beginners yet impressive enough for seasoned bakers. It travels well, feeds a crowd, and somehow tastes even better the second day (if it lasts that long).
Recommendation
Make this cake the next time you need to say “I love you,” “Congratulations,” “I’m sorry,” or simply “Because it’s Thursday.” Make it for birthdays instead of grocery-store sheet cake. Make it for new neighbors. Make it when you’re sad and need a hug in dessert form. Make it when you’re happy and want to celebrate. Just make it. Your future self, licking ganache off your fingers at midnight, will thank you.
Embracing Healthful Indulgence
We live in a world that often equates “healthy” with deprivation, but true wellness includes joy, celebration, and the occasional (or not-so-occasional) slice of something outrageously delicious. This cake uses real cream, real butter, and real chocolate—no weird chemicals or fake sweeteners. It is indulgence with integrity. Savor it slowly. Share it generously. Let it remind you that taking pleasure in food is not a moral failing; it’s part of being fully, vibrantly human. So go ahead—ring that doorbell of happiness. Your Chocokate Ding Dong Cake is waiting. 💕😋