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Ding Dong Cake

A rich and fluffy chocolate cake layered with a sweet marshmallow filling and a decadent chocolate ganache, reminiscent of classic American desserts.
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Prep Time 30 minutes
Cook Time 32 minutes
Total Time 1 hour 2 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Use a higher protein flour for better structure.
  • 2 cups granulated sugar Consider substituting with monk fruit sweetener or coconut sugar for a healthier version.
  • 3/4 cup unsweetened cocoa powder Dutch-processed cocoa provides a deeper flavor.
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon fine salt
  • 2 large eggs, room temperature Substitute with flax eggs for vegan version.
  • 1 cup buttermilk, room temperature Almond or soy milk can be used for vegan.
  • 1/2 cup vegetable oil Avocado oil is a healthier option.
  • 2 teaspoons vanilla extract
  • 1 cup hot coffee or hot water Coffee enhances flavor but can be replaced with hot water.
For the Filling
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable shortening Coconut oil can be used for vegan.
  • 2 cups powdered sugar
  • 1 jar marshmallow crème (7 ounces) Can be replaced with whipped cream or buttercream.
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon fine salt
  • 2 to 4 tablespoons heavy cream Adjust for desired consistency.
For the Ganache
  • 1 1/2 cups semi-sweet chocolate chips Dark chocolate can be used for a richer flavor.
  • 3/4 cup heavy cream
  • 1 tablespoon light corn syrup (optional) Enhances shine.
  • 1 teaspoon vanilla extract
  • Pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and prepare two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Add the eggs, buttermilk, vegetable oil, and vanilla extract; beat until smooth and creamy.
  4. Gradually mix in the hot coffee or water to thin the batter to a pourable consistency.
  5. Divide the batter equally between the prepared pans. Bake for 26-32 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for 10 minutes before transferring them to cooling racks.
Filling Preparation
  1. For the filling, beat the softened butter and shortening together until fluffy and light.
  2. Gradually mix in the powdered sugar, followed by vanilla and salt. Add marshmallow crème and mix until completely incorporated, adjusting the consistency with heavy cream as needed.
Assembly
  1. Level the cooled cake layers. Spread a generous amount of filling on top of the first layer, then place the second layer on top.
  2. Chill the assembled cake for at least 45 minutes to allow the filling to firm up.
Ganache Preparation
  1. For the ganache, heat the heavy cream until steaming, then pour it over the chocolate chips. Let it sit for a minute before stirring until smooth.
  2. If using, add the corn syrup, vanilla, and salt to enhance the shine and flavor.
Final Assembly
  1. Pour the ganache over the chilled cake, spreading it evenly to the edges. Chill again until set and the ganache firms up.
  2. Slice and serve, optionally with a scoop of ice cream or fresh berries on the side.

Notes

Store leftover Ding Dong Cake in an airtight container in the refrigerator for up to 5 days. Wrap it tightly in plastic wrap and foil to freeze for up to 3 months. For an elegant presentation, serve on a cake stand garnished with fresh berries and a dusting of powdered sugar.