“5 Irresistible Reasons the 🍫 Ding Dong Cake Is the Ultimate Retro Dessert You Need to Try”

For the Chocolate Ganache:

• 1 1/4 cups semi-sweet chocolate chips or chopped chocolate
• 1 cup heavy cream
• 1 tablespoon butter (optional, for shine)

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👨‍🍳 Instructions

Step 1: Bake the Chocolate Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
2. In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
4. Stir in the boiling water (the batter will be thin—don’t worry!).
5. Divide batter evenly between the prepared pans.
6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

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Step 2: Make the Cream Filling

This filling is the secret to that classic “Ding Dong” flavor—a light, not-too-sweet vanilla cream that sits between the rich chocolate cake layers.

1. In a small saucepan over medium heat, whisk together milk and flour until thickened like a roux (about 3–5 minutes). Stir constantly to avoid lumps.
2. Remove from heat and let cool completely.
3. In a large bowl, beat butter, shortening, and sugar until light and fluffy (about 3–4 minutes).
4. Add the cooled flour-milk mixture and vanilla. Beat on high speed for another 4–5 minutes until smooth and whipped.

You’ll end up with a fluffy, cloud-like filling that spreads easily and holds its shape.

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Step 3: Assemble the Cake

1. Place one cake layer on a serving plate or cake stand.
2. Spread all of the cream filling evenly over the top.
3. Place the second cake layer on top and press down gently.
4. Refrigerate for 30 minutes to firm up before applying the ganache.

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Step 4: Make the Chocolate Ganache

1. In a small saucepan, heat heavy cream until it just begins to simmer (do not boil).
2. Pour hot cream over the chocolate chips in a heatproof bowl.
3. Let sit for 2–3 minutes, then stir until smooth. Add butter for extra shine, if desired.
4. Let ganache cool for 5–10 minutes until slightly thickened but still pourable.

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Step 5: Glaze the Cake

1. Pour the ganache over the top of the cake, letting it drip slightly down the sides.
2. Use a spatula to smooth the top if needed.
3. Refrigerate again for 30–60 minutes, or until ganache is set.

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🍰 Serving & Storing

• Serve chilled or at room temperature.
• The cream filling firms up nicely in the fridge, making clean slices easier.
• Store covered in the fridge for up to 5 days. For best flavor, let slices sit at room temp for 10–15 minutes before serving.

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🔄 Variations & Tips

• Make it mini: Use a muffin tin to make Ding Dong cupcakes with cream centers.
• Add chocolate chips: Fold chocolate chips or chunks into the batter for extra texture.
• Swap fillings: Use marshmallow fluff, whipped ganache, or peanut butter cream instead.
• Go gluten-free: Sub your favorite 1:1 gluten-free flour blend.

Pro Tip: If you want the cake to truly mimic a Ding Dong, consider freezing the assembled cake slightly before adding the ganache—it makes the outer shell more like the classic snack!

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🥄 Why You’ll Love This Recipe

• Nostalgic flavor with a gourmet twist
• Crowd-pleasing layers: Moist chocolate cake, sweet vanilla cream, silky ganache
• Perfect for celebrations or casual treats
• Make-ahead friendly
• Customizable with simple swaps and additions

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📜 Final Thoughts

This Ding Dong Cake is a modern love letter to a classic American treat. It captures the essence of childhood snacktime but upgrades it with homemade richness and grown-up flavor. Whether you’re baking for a special occasion or just want something fun and familiar, this cake delivers on every level.

So go ahead—dust off that cake stand, gather your ingredients, and indulge in a little slice of chocolate-covered nostalgia. One bite, and you’ll see why this dessert never goes out of style.

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