Ding Dong Cake

Ding Dong Cake

Greetings and salutations to all of you, lovely readers, at “Life with Dianaluis”!Indulge in a nostalgic treat with the irresistible Ding Dong Cake, a homemade version of the beloved snack cake. This decadent dessert features layers of moist devil’s food cake, a luscious cream filling, and a rich chocolate ganache, capturing the essence of the classic Ding Dong but with a gourmet twist. Perfect for any special occasion or as a delightful weekend project, this cake is sure to satisfy your chocolate cravings and bring smiles to everyone who takes a bite. Whether you’re recreating a childhood favorite or discovering it for the first time, the Ding Dong Cake is a guaranteed crowd-pleaser that combines simplicity with pure indulgence. Let’s dive into the recipe and start baking this heavenly treat!


For the Cake:
– 1 box of devil’s food cake mix (plus ingredients listed on the box)
– 1 cup of water
– 1/2 cup of vegetable oil
– 3 large eggs

For the Cream Filling:
– 1/2 cup of unsalted butter, softened
– 1/2 cup of shortening
– 1 cup of granulated sugar
– 3/4 cup of evaporated milk
– 1 teaspoon of vanilla extract

For the Ganache:
– 1 cup of heavy cream
– 12 ounces of semi-sweet chocolate chips


1. Make the Cake:
– Preheat your oven to 350°F (175°C).
– Prepare two 9-inch round cake pans by greasing and lightly flouring them, or lining them with parchment paper.
– In a large bowl, mix the devil’s food cake mix, water, vegetable oil, and eggs until well combined.
– Evenly fill the cake pans with the batter.
– Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
– After letting the cakes cool in the pans for ten or so minutes, move them to a wire rack to finish cooling.

2. Prepare the Cream Filling:
– In a large mixing bowl, beat the butter and shortening together until smooth and creamy.
– Add the sugar gradually while mixing the mixture until it becomes fluffy and light.
– Slowly add the evaporated milk and continue to beat until the filling is smooth.
– Mix in the vanilla extract.

3. Assemble the Cake:
– If needed, level the tops of the cakes once they have cooled fully.
– Spread the cream filling on top of one of the cake layers.
– Place the second cake layer on top, pressing down gently to ensure it sticks.

4. Make the Ganache:
– Bring the heavy cream to a simmer in a small saucepan over medium heat.
Put the chocolate chips in a basin that can withstand heat.
– Pour the hot cream over the chocolate chips and let it sit for 5 minutes to melt the chocolate.
– Stir the mixture until smooth and glossy.

5. Frost the Cake:
– Pour the ganache over the top of the assembled cake, letting it drip down the sides.
– Use a spatula to smooth the ganache over the cake if necessary.

6. Chill and Serve:
– Refrigerate the cake for at least 30 minutes to set the ganache.
– Slice and serve. Enjoy your delicious Ding Dong Cake!

Feel free to add any decorations or sprinkles on top for extra flair!

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