If you love moist chocolate cake with a creamy center, this Ding Dong Cake recipe is for you. Inspired by the classic snack cake, this homemade version delivers rich flavor, soft texture, and a dreamy filling that makes every bite unforgettable.
Key Takeaways
- Homemade version of a classic treat: This Ding Dong Cake recipe recreates the beloved snack cake with better flavor and fresher ingredients.
- Moist chocolate cake base: Made with cocoa powder, buttermilk, and oil for a tender, rich crumb that stays soft for days.
- Vanilla cream filling: A light, fluffy whipped cream center mimics the iconic filling found in store-bought Ding Dongs.
- Simple ingredients, big results: No fancy tools needed—just pantry staples and basic baking skills.
- Perfect for parties or gifting: These cakes are crowd-pleasers at birthdays, potlucks, or as a sweet surprise for loved ones.
- Customizable and fun: Add chocolate drizzle, sprinkles, or even a cherry on top to make them your own.
- Easy storage and make-ahead friendly: Assemble ahead of time or store leftovers in the fridge for up to 5 days.
📑 Table of Contents
What Is Ding Dong Cake?
If you’ve ever torn open a shiny silver wrapper to reveal a soft chocolate cake with a sweet white center, you’ve met the Ding Dong. This nostalgic snack has been a favorite for decades, and now you can make a homemade version that tastes even better. Our Ding Dong Cake recipe brings all the joy of the original—plus extra love, fresh ingredients, and none of the preservatives.
Unlike store-bought versions, this cake is made from scratch with real vanilla, quality cocoa, and a light, airy cream filling. It’s not just a dessert—it’s a fun baking project that delivers big smiles. Whether you’re recreating childhood memories or introducing a new generation to this classic treat, this recipe is simple, satisfying, and totally worth the effort.
Why You’ll Love This Ding Dong Cake Recipe
Let’s be honest—most of us have eaten a Ding Dong straight from the package. But making them at home? That’s next-level delicious. This recipe gives you full control over flavor, texture, and sweetness. Plus, there’s something deeply satisfying about creating a beloved treat from scratch.
One of the best parts? The cake is incredibly moist thanks to buttermilk and oil, which keep it tender for days. The filling is light and not overly sweet—more like a whipped cream dream than the dense frosting you might expect. And because it’s homemade, you can adjust ingredients to suit your taste. Want a richer chocolate flavor? Add a pinch of espresso powder. Prefer it less sweet? Reduce the sugar slightly. It’s your kitchen, your rules.
Perfect for Any Occasion
These Ding Dong Cakes aren’t just for solo snacking. They’re ideal for birthdays, school events, or even as a thoughtful homemade gift. Wrap them individually in parchment paper and tie with a ribbon for a charming treat. Or serve them at a party alongside other crowd-pleasers like Funfetti Cake or Strawberry Cheesecake Cake.
Ingredients You’ll Need
Don’t worry—you probably already have most of these ingredients in your pantry. Here’s what goes into this delicious Ding Dong Cake recipe:
- All-purpose flour: The base of the cake. For best results, use cake flour if you have it—it gives a softer texture.
- Cocoa powder: Use unsweetened, high-quality cocoa for rich chocolate flavor.
- Baking soda and baking powder: These help the cake rise and stay fluffy.
- Salt: Enhances all the flavors.
- Sugar: Granulated sugar sweetens the cake without making it too heavy.
- Eggs: Bind the ingredients and add structure.
- Buttermilk: Adds moisture and a slight tang that balances the sweetness.
- Vegetable oil: Keeps the cake moist longer than butter alone.
- Vanilla extract: For that classic cake flavor.
- Hot water: Helps bloom the cocoa powder for deeper chocolate taste.
For the filling:
- Powdered sugar
- Heavy whipping cream
- Vanilla extract
- A pinch of salt
Optional for topping:
- Semi-sweet chocolate chips
- Butter
- Sprinkles or crushed nuts
Step-by-Step Instructions
Ready to bake? This Ding Dong Cake recipe is easier than you think. Follow these steps for perfect results every time.
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease it. You’ll be making individual cakes, so space them out—about 3 inches apart works well.
2. Mix the Dry Ingredients
In a large bowl, whisk together 1 ½ cups flour, ¾ cup cocoa powder, 1 ½ tsp baking soda, 1 tsp baking powder, and ½ tsp salt. Set aside.
3. Combine Wet Ingredients
In another bowl, beat 1 cup sugar and 2 eggs until light and fluffy. Add ½ cup buttermilk, ⅓ cup vegetable oil, and 2 tsp vanilla extract. Mix until smooth.
4. Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Then, slowly pour in ½ cup hot water while mixing. The batter will be thin—that’s normal! It helps create a tender crumb.
5. Bake the Cakes
Drop rounded tablespoons of batter onto the prepared baking sheet. Bake for 10–12 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
6. Make the Filling
While the cakes cool, whip 1 cup heavy cream with ¼ cup powdered sugar, 1 tsp vanilla, and a pinch of salt until stiff peaks form. Be careful not to over-whip.
7. Assemble the Ding Dongs
Once cooled, use a small knife or melon baller to cut a small well in the center of each cake. Spoon or pipe the whipped cream into the center. You can also slice the cake in half horizontally and sandwich the cream between the layers.
8. Optional Chocolate Glaze
Melt ½ cup chocolate chips with 1 tbsp butter in the microwave or over a double boiler. Drizzle over the top of each cake. Add sprinkles if desired.
Tips for Success
Baking should be fun, not stressful. Here are a few tips to make sure your Ding Dong Cake turns out perfectly:
- Don’t overmix the batter: Stir just until combined to avoid a tough cake.
- Use room temperature ingredients: Eggs and buttermilk mix more smoothly when not cold.
- Chill the cream before whipping: Cold cream whips faster and holds its shape better.
- Let cakes cool completely: Warm cakes will melt the filling.
- Store properly: Keep assembled cakes in the refrigerator in an airtight container.
Make-Ahead and Storage
You can bake the cakes up to 2 days ahead and store them in an airtight container at room temperature. The filling should be made fresh, but you can whip the cream and store it (uncovered) in the fridge for a few hours before assembling.
Assembled Ding Dong Cakes stay fresh in the fridge for up to 5 days. Just bring them to room temperature for 10–15 minutes before serving for the best texture.
Creative Variations and Serving Ideas
Once you’ve mastered the classic version, feel free to get creative! Here are a few fun twists:
- Chocolate-filled: Add a dollop of chocolate ganache inside instead of vanilla cream.
- Berry twist: Fold fresh raspberries or strawberries into the whipped cream.
- Minty fresh: Add a drop of peppermint extract to the filling and top with crushed candy canes.
- Mini version: Use a mini muffin tin to make bite-sized Ding Dongs perfect for parties.
Serve these with a glass of cold milk, a scoop of vanilla ice cream, or alongside a cup of coffee. They also pair beautifully with Coffee Cake on a dessert platter.
Final Thoughts
This Ding Dong Cake recipe is more than just a dessert—it’s a celebration of flavor, nostalgia, and homemade joy. Whether you’re baking for a special occasion or just because, these little cakes are sure to impress. With a moist chocolate base, creamy center, and optional chocolate glaze, they deliver all the fun of the original with the warmth of something made with love.
So preheat that oven, gather your ingredients, and get ready to enjoy a treat that’s as fun to make as it is to eat. Once you try this recipe, you might never go back to the store-bought version again.
Frequently Asked Questions
Can I make Ding Dong Cake without buttermilk?
Yes! You can substitute buttermilk with a mix of ½ cup milk and ½ tbsp lemon juice or vinegar. Let it sit for 5 minutes before using.
How do I prevent the cakes from sticking to the pan?
Use parchment paper and lightly grease it. Avoid using too much oil, which can cause the cakes to spread too thin.
Can I freeze Ding Dong Cakes?
You can freeze the baked cakes (unfilled) for up to 3 months. Thaw at room temperature and add fresh filling before serving.
What if my filling is too runny?
Make sure your cream is very cold and don’t over-whip. If it’s still runny, chill it in the fridge for 15 minutes before using.
Can I use a different frosting?
Absolutely! Try cream cheese frosting or chocolate buttercream if you prefer a richer filling.
How many cakes does this recipe make?
This recipe makes about 12–15 individual Ding Dong Cakes, depending on how large you scoop the batter.