This Ding Dong Cake is the ultimate family comfort food dessert — a soft, chocolatey cake filled with a luscious cream center and topped with smooth, glossy chocolate icing. Every bite melts in your mouth, balancing sweet vanilla cream with rich chocolate decadence. It tastes just like the classic Hostess snack cakes, only better — fresh, fluffy, and homemade.
Perfect for easy dinner dessert ideas, this cake requires no fancy techniques or complicated ingredients. It’s an affordable meal prep dessert that anyone can make, whether you’re baking for a family gathering, a potluck, or simply to treat yourself after a long day. This simple family recipe delivers bakery-quality flavor using pantry staples — proof that you can make an indulgent dessert at home without spending much time or money.
The combination of soft chocolate layers, creamy filling, and glossy ganache makes this cake irresistible to both kids and adults. It’s the kind of dessert that disappears quickly at any event — a true crowd-pleaser that’s rich, creamy, and nostalgic.
Why You’ll Love This Recipe
- Easy to Make: Uses a boxed cake mix for quick preparation — perfect for beginners.
- Budget-Friendly Dessert: All ingredients are simple, affordable, and available at any grocery store.
- Creamy & Chocolatey: Combines layers of moist cake, whipped filling, and fudgy icing.
- Perfect for Parties: A show-stopping dessert that serves a crowd beautifully.
- Family-Approved Comfort Food: Loved by both kids and adults, great for holidays or potlucks.
- Make-Ahead Friendly: Tastes even better after chilling overnight, perfect for meal prep recipes.
Ingredient Breakdown
Chocolate Cake Mix (1 box): The base of this recipe — quick, moist, and foolproof. Use any brand you love. The chocolate flavor pairs perfectly with the creamy filling.
Cream Cheese (8 oz, softened): Adds a tangy, rich flavor to the filling and helps create that signature smooth texture.
Powdered Sugar (3 cups): Sweetens the cream filling and balances the tang from the cream cheese.
Butter or Margarine (½ cup, softened): Adds creaminess and stability to the filling. Butter creates a richer flavor; margarine makes it slightly lighter.
Cool Whip (8 oz container, thawed): Gives the filling a light, airy texture similar to whipped cream, making the cake soft and cloud-like.
Chocolate Icing (16 oz can): Provides a glossy, fudgy topping. The pre-made icing saves time while delivering rich chocolate flavor.
Milk (2 tablespoons): Loosens the icing slightly for easy spreading, creating a smooth finish.
Pro Tips for Perfect Results
- Let the Cake Cool Completely: Never add the filling to a warm cake, or it will melt and lose texture.
- Use a Serrated Knife for Layering: Ensures clean, even cuts when slicing the cake into two layers.
- Soften the Cream Cheese: Room-temperature cream cheese blends smoothly for a lump-free filling.
- Whip the Filling Gently: Fold in the Cool Whip to maintain a light, fluffy consistency.
- Chill Before Serving: Refrigerating allows the layers to set, making the cake easier to slice and enhancing its flavor.
These easy baking tips for beginners ensure perfect results every time, even if this is your first homemade layered cake.
Ingredient Swaps or Variations
- Low-Carb Option: Use a sugar-free cake mix and sugar-free Cool Whip for a keto-friendly dessert.
- Gluten-Free Swap: Substitute with a gluten-free chocolate cake mix — great for those with sensitivities.
- Homemade Icing Option: Melt 1 cup chocolate chips with ½ cup heavy cream for a rich ganache alternative.
- Add a Flavor Twist: Try mint extract in the filling for a cool, refreshing variation or peanut butter for a Reese’s-style Ding Dong Cake.
- Make Cupcakes: Use the same batter and filling to make individual Ding Dong cupcakes — perfect for easy party dessert ideas.
These budget-friendly substitutions make this recipe adaptable for any diet or preference without sacrificing flavor.
How to Make Ding Dong Cake
- Bake the Cake: Preheat oven and prepare cake mix according to package directions. Pour into a 9×13-inch baking pan and bake until a toothpick comes out clean. Cool in the pan for 10 minutes, then remove and place on a cooling rack until completely cooled.
- Prepare the Cream Filling: Beat cream cheese, butter, and powdered sugar until creamy. Fold in Cool Whip gently until fully combined. The result should be fluffy, smooth, and light.
- Layer the Cake: Slice the cooled cake horizontally using a serrated knife. Place the bottom layer back in the pan. Spread the cream filling evenly across the surface, then carefully place the top cake layer back on.
- Add the Chocolate Icing: In a bowl, mix canned chocolate icing with milk until smooth. Spread evenly over the top layer.
- Chill and Serve: Refrigerate for at least 1 hour before slicing. Serve chilled for the best flavor and texture.
This step-by-step method ensures you get the perfect balance of creamy, fluffy filling and rich, moist chocolate cake in every bite.
Serving Suggestions
Serve this creamy chocolate dessert chilled, straight from the fridge, for the ultimate Ding Dong experience. Pair it with:
- A glass of cold milk or hot coffee: Balances the sweetness perfectly.
- Fresh berries or fruit compote: Adds a pop of freshness and color to the plate.
- Vanilla ice cream scoop: Turns this dessert into a decadent sundae-style treat.
- Dust of cocoa powder or chocolate shavings: For a bakery-style presentation.
This cake is ideal for birthdays, potlucks, or family gatherings. It’s also one of the best make-ahead desserts for holidays because it tastes even better after chilling overnight.
Make Ahead + Storage Tips
- Refrigerate: Store the cake covered in the fridge for up to 5 days. The filling stays creamy, and the cake remains moist.
- Freeze: For long-term storage, freeze slices individually wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge before serving.
- Meal Prep Tip: You can prepare the filling and bake the cake a day ahead, then assemble it the next morning.
- Leftover Hack: Use leftover cream filling as a dip for strawberries or spread on cookies for a quick treat.
These meal prep ideas and freezer storage tips make it easy to enjoy this dessert anytime you crave something sweet.
Cultural or Historical Notes
The inspiration behind the Ding Dong Cake comes from the iconic Hostess Ding Dongs, those nostalgic chocolate snack cakes with creamy centers that became a staple of American comfort food. This homemade version takes that beloved childhood treat and transforms it into a full-sized, bakery-style dessert perfect for sharing. The combination of flavors and textures celebrates classic American dessert traditions, blending convenience with indulgence.
Frequently Asked Questions (FAQ)
Can I make this Ding Dong Cake ahead of time?
Yes! In fact, it tastes even better the next day. Chill overnight to let the layers set for a cleaner cut and richer flavor.
Can I use homemade whipped cream instead of Cool Whip?
Absolutely. Use 2 cups of freshly whipped cream stabilized with a bit of powdered sugar for similar texture.
What’s the best way to slice the cake neatly?
Chill the cake for at least an hour before cutting, and use a serrated knife wiped clean between cuts for clean layers.
Can I make this cake healthier?
You can reduce sugar by using light cream cheese, sugar-free pudding mix, and sugar-free Cool Whip for a healthy dessert alternative.
Can I use a different type of cake mix?
Yes. Devil’s food or dark chocolate mixes both work beautifully for a deeper cocoa flavor.
Ding Dong Cake
Ingredients
Equipment
Method
- Preheat oven and prepare cake batter according to package directions. Bake in a 9×13-inch pan until done. Let cake cool in the pan for 10 minutes, then carefully remove onto a cooling rack. Cool completely.
- In a large mixing bowl, beat softened cream cheese, powdered sugar, and butter until creamy. Fold in Cool Whip gently until combined.
- Slice cooled cake horizontally into two layers using a serrated knife. Place the bottom layer back in the pan. Spread the cream filling evenly over the bottom layer. Place the top layer of cake over the filling carefully.
- In a small bowl, mix canned chocolate icing with 2 tablespoons milk until smooth. Spread evenly over the cake.
- Refrigerate for at least 1 hour before serving. Slice and enjoy chilled for the best texture.
