Make a larger version of the classic snack cake in your own kitchen! This yummy chocolate ding dong cake recipe features moist chocolate cake, a fluffy vanilla cream filling and an easy chocolate icing to make the perfect copycat treat.
If you love ding dongs, you are going to love this recipe. Instead of getting a little chocolate treat, you get an entire cake!
There is something nostalgic about Hostess cupcakes. I think it is likely because they were lunchbox staples for so many of us when we were kids.
So it is fun to make a giant version now for a special dessert. It is perfect for birthday celebrations, holidays and more.
Making Giant Hostess Ding Dong Snack Cakes
You want to start with a decadent chocolate cake. You can use your favorite box mix or make it homemade.
Or use your favorite tips for making a semi-homemade chocolate cake starting with a chocolate cake. Try stirring in a little sour cream or use milk instead of water if you prefer.
Then bake it in two round cake pans. I like using 8-inch cake pans for a taller cake, but you can certainly use 9 inch pans if you prefer.
While the cake is baking, start on the creamy filling. The filling recipe a lot like a whipped frosting, make much like you make very much like a boiled milk frosting.
You start by making a paste out of flour and milk. Cook it until it is thick and bubbly, then let it cool completely. I usually chill it in the refrigerator for at least 10 minutes to make sure it is good and cool.
Then beat together shortening, butter and sugar until it is fluffy. You will want to use a stand mixer if you have one or a hand mixer if you don’t. It would be hard to mix enough air into the mixture by hand.
While you would usually use the paddle attachment to make frostings, this is a great time to break out the balloon whisk. Now add some vanilla and the cooled milk mixture and really whip some air into the mixture.
After about 10 minutes on high, the sugar granules should be dissolved and the frosting should be really fluffy. Spread it on the bottom layer of cake and then place the second layer on top.
Now it is time to make an easy chocolate ganache icing. Start by melting together some chocolate and butter.
Once the chocolate is melted and smooth, whisk in some powdered sugar and vanilla. Then add just enough hot water to make a smooth pourable icing.
You want it to be able to be easily spread over the top of the cake without running all over the place. You can try to spread the icing on the sides of the cake, but I usually just let it drip as it likes.
I kind of like seeing some of the filling peeking through. It gives you a sneak peak of what is to come and gets your taste buds excited before you even have a fork in your hand.
That’s all it takes. Allow the icing to set up before serving.
For the prettiest slices, you may want to chill the cake for a bit to allow the cream layer to firm up a bit as well. However, it tastes best served at room temperature.
You can always cut the cake while it is cold and allow it to sit for a bit before serving. Or slice and plate as individual slices will come to room temperature more quickly.
What is ding dong filling made from?
This filling is made much like ermine frosting. It uses a boiled milk and flour mixture along with butter, shortening, vanilla and sugar to make a really fluffy whipped filling.
What kind of chocolate cake should I use for this recipe?
This easy ding dong cake recipe can be made with your favorite chocolate cake mix if you would like. Deviled food cake is a good option, but any rich chocolate cake will do. I have also made it with a chocolate crazy cake recipe because I find that cake batter almost as easy to whip up as cake mix and it is super moist and delicious.
Can I freeze leftover Ding Dong cake?
Yes! Just chill the cake for a bit to firm up the filling. Then wrap individual pieces in plastic wrap and place inside a freezer bag then put in the freezer for up to 3 months. Pull out a slice or two later, unwrap and allow to sit at room temperature for 30 minutes before eating.
More Fun Nostalgic Dessert Recipes
If you like this recipe, you will also enjoy a chocolate whoopie pie. They are another way to get the combination of chocolate flavor and a creamy filling in a fun handheld package.
Oatmeal cream pie bars are another larger twist on a classic lunchbox snack. The chewy oatmeal cookie base goes wonderfully with the marshmallow fluff buttercream.
Dirt pudding jars are a childhood favorite treat that is sure to become an instant favorite again. Crushed Oreos, creamy pudding, cool whip and cream cheese make such a delicious no bake dessert!
Did you make this great recipe? Please leave a review in the recipe card below!
- 1 chocolate cake baked in two 8 or 9-inch round cake pans*
- 1/2 cup milk
- 1 Tablespoon flour
- 1/4 cup shortening
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1/2 teaspoon vanilla extract
- 1/3 cup semi-sweet chocolate
- 4 Tablespoons butter
- 1 cup powdered sugar
- 3/4 teaspoon vanilla extract
- 3 Tablespoons hot water
- Bake and cool cakes according to the recipe/box.
- Whisk together cold milk and flour in a small saucepan until it is combined. Cook over medium-low heat until it forms a thick paste, stirring frequently. Cool to room temperature.
- In your mixer cream together shortening, butter and sugar. Add cooled milk paste and beat on high for 10 minutes. Be sure to scrape the sides and bottom of the bowl with a rubber spatula a few times along the way.
- Place one layer of cake on the cake plate and spread the fluffy filling just to the edge of the cake. Top with the remaining cake.
- For icing, melt together chocolate and butter. Whisk in powdered sugar and vanilla. Add 2 to 3 Tablespoons of hot water, a teaspoon at a time, beating constantly until you get a consistency that is still relatively thick, but flows easily when poured. Spread over the top of the cake, allowing glaze to run down the sides.
Feel free to use a mix, but I whipped up a devilishly good chocolate cake.
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Amount Per Serving: Calories: 285Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 34mgSodium: 128mgCarbohydrates: 33gFiber: 1gSugar: 29gProtein: 1g
All nutritional information is estimated and will depend on the exact ingredients you use.