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Ding Dong Cake Recipe
Maya

Ding Dong Cake

This homemade Ding Dong Cake is a nostalgic dessert layered with moist chocolate cake, fluffy cream filling, and rich chocolate icing — just like the classic snack cake, but even better fresh from your kitchen.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box chocolate cake mix (baked as directed)
  • 8 oz cream cheese, softened
  • 3 cups powdered sugar
  • 0.5 cup margarine or butter, softened
  • 8 oz Cool Whip, thawed
  • 16 oz can chocolate icing
  • 2 tbsp milk

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Cooling rack
  • serrated knife

Method
 

  1. 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.
  2. In a large mixing bowl, beat softened cream cheese, powdered sugar, and butter until creamy. Fold in Cool Whip gently until combined.
  3. 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.
  4. In a small bowl, mix canned chocolate icing with 2 tablespoons milk until smooth. Spread evenly over the cake.
  5. Refrigerate for at least 1 hour before serving. Slice and enjoy chilled for the best texture.

Notes

Chill before serving for the best flavor and texture. You can also use chocolate ganache instead of canned frosting for a richer finish. Store leftovers covered in the refrigerator for up to 4 days.