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Three different variations of Ding Dong Cakes: peanut butter filling, mint cream filling, and raspberry glaze topping, arranged on a rustic wooden cake stand, with vibrant toppings and natural lighting.

3 Shockingly Easy Ding Dong Cakes for Busy Bakers

Laura
Craving rich, chocolatey bliss? Discover the best Ding Dong Cake recipes, tips, and twists to wow your taste buds and impress every guest!
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 10
Calories 450 kcal

Ingredients
  

  • 1 box devil’s food cake mix Your favorite brand
  • 3 large eggs Room temperature preferred
  • 1 cup water Filtered
  • ½ cup vegetable oil Canola or sunflower oil works too
  • ½ cup unsalted butter Softened
  • 1 cup marshmallow creme Fluff brand or similar
  • 1½ cups powdered sugar Also known as confectioners’ sugar
  • 2 tbsp heavy cream For creaminess
  • 1 tsp vanilla extract Pure vanilla recommended
  • 1 cup heavy cream For richness
  • 8 oz semi-sweet chocolate chips Or chopped chocolate bar

Instructions
 

  • Prepare the Cake
    Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
    In a bowl, combine cake mix, eggs, water, and oil. Beat on medium speed for 2 minutes.
    Divide batter evenly into pans and bake for 30–35 minutes.
    Let cakes cool completely before filling.
  • Make the Cream Filling
    In a large bowl, beat butter until fluffy. Add marshmallow creme, powdered sugar, cream, and vanilla.
    Beat until light and creamy. Chill slightly for easier spreading.
  • Assemble the Cake
    Place one cake layer on a plate. Spread cream filling evenly over the top.
    Add the second layer of cake on top. Chill for 30 minutes to firm up.
  • Make the Ganache
    Heat heavy cream until just simmering. Pour over chocolate chips in a bowl.
    Let sit 2 minutes, then stir until smooth.
  • Frost the Cake
    Pour ganache over the cake, allowing it to drip down the sides.
    Refrigerate 15–30 minutes until ganache sets.
  • Serve & Enjoy
    Slice and serve chilled or at room temperature. Store leftovers in the fridge for up to 4 days.

Notes

Use room temperature ingredients for a smoother batter and creamier filling.
Chill the cake layers before assembling to prevent the filling from melting or sliding.
For clean slices, run a sharp knife under hot water and wipe between cuts.
Swap the box mix for a homemade chocolate cake base if you prefer from-scratch baking.
Let ganache cool slightly before pouring to avoid melting the cream filling.
Store the cake in the refrigerator for up to 4 days in an airtight container.
This cake can be made a day ahead and actually tastes better after chilling overnight.
Add a pinch of salt to the filling if you like a more balanced sweetness.
Want a twist? Use mint, peanut butter, or coffee extract in the filling for variation.
For a snack cake version, bake in a 9x13-inch pan and layer accordingly.
Keyword chocolate cake, cream-filled dessert, holiday treat, party cake, kid-friendly, comfort food, decadent, easy baking