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Just when you recollect chocolate cake can't get better, we stuff it with creamy marshmallow filling and top with a silky chocolate frosting. This homemade Ding Dong Cake is the ultimate child-friendly dessert (that adults volition adore, too).

Ding dong cake on a marble cake stand.

Before you ask the question I know you're thinking, I'll commitment the respond: Ding Dongs don't have the white squiggle icing. Hostess Cupcakes do. But the moment I saw this nostalgic chocolate dessert recipe on the cover for the cookbook Marbled, Swirled, and Layered my friend and brilliant baker Irvin Lin, I knew I demand not modify a matter about its playful chocolate topping.

Afterward the tough "research" of trying information technology fourth dimension and time again in the Culinary Hill test kitchen, I decided to double the marshmallow filling and chocolate icing to amp upwardly the richness of this chocolate recipe even more than. Get large or go home, correct? And big is the mode to get when yous piece and serve this Homemade Ding Dong Cake.

Tabular array of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step by step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Ding Dong Cake Recipe

Recipe ingredients

Labeled ingredients for ding dong cake.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Dutch-process cocoa powder: Dutch-candy cocoa lends a darker color and slightly richer flavor, but natural cocoa volition also work.
  • Buttermilk: You'll need 1 cup from a carton. Alternatively, to make your ain buttermilk, for every 1 cup of whole or 2% milk, stir in 1 tablespoon fresh lemon juice or vinegar. Allow the mixture stand up for 10 minutes, and so proceed with the chocolate cake recipe.
  • Freshly brewed coffee: 1 cup of brewed and cooled coffee helps accentuate the chocolate flavor in the cake batter.
  • Light corn syrup: This helps the white squiggle score its easy-pipage consistency.

Step by step instructions

Make the cake:

  1. Preheat the oven to 350 degrees. Coat the sides, bottom, and middle of a tube pan with a removable bottom with cooking spray. Line the bottom of the pan with a round piece of parchment newspaper with a hole cut out in the centre. Set the pan on a rimmed baking sheet.
A tube pan with a piece of parchment paper in the bottom.
  1. In a big bowl, whisk together the the flour, cocoa powder, both sugars, baking powder, baking soda, and common salt until uniformly combined. Set aside.
Dry and wet ingredients for ding dong cake batter next to each other in bowls.
  1. In a medium bowl, beat together the eggs, buttermilk, coffee, oil, and vanilla. Brand a well in the centre of the dry out ingredients and pour the liquid into the well. Stir with a large spatula until a soft concoction forms.
Chocolate cake batter in a clear bowl.
  1. Pour into the prepared blistering pan (it should but come nearly one-third upwardly the side of the pan).
Chocolate cake batter in a tube pan.
  1. Bake until a toothpick inserted in the center comes out make clean, 50-55 minutes. Let the cake absurd in the pan for at least 3 hours, or upwards to overnight.
Chocolate cake in a tube pan.

Make the filling:

  1. In the bowl of an electrical mixer, add butter and vanilla extract and crush until creamy. Add the marshmallow creme (or fluff) and beat out until incorporated.
White filling for ding dong cake.
  1. Remove the cake from the cake pan and prepare it with the rounded side up. To create a tunnel for the filling, using a small dent knife, cut a curved rectangle, 2 inches long and one inch wide, into the superlative of the cake, following the curve of the cake. Repeat working around the cake, cutting out rectangular pieces to brand a continuous tunnel. Set the block pieces right next to where they were cut so they can be put back when the time comes.
Ding dong cake with a well dug out for white cream.
  1. Once the tunnel has been cutting around the entire cake, fill it slightly but over halfway with the marshmallow filling. Any extra fluff may be reserved for some other use.
Ding dong cake before being decorated.
  1. Cutting off one-half of each rectangular piece of the cake from the rough side. Place the removed block pieces in the tunnel over the marshmallow filling to plug up the cake. Repeat all the way around the cake.
Chocolate cake with a metal tube in the middle.
  1. Turn the cake over then the "apartment"side of the cake is up, and the plugged side is on the bottom, and identify on a baking rack set over a rimmed baking sheet.
Chocolate cake on a cooling rack.

Make the frosting:

  1. In a medium saucepan over medium heat, add the powdered carbohydrate, milk, corn syrup, and vanilla and stir to combine. Cook, stirring constantly, until the saccharide dissolves and the mixture starts to bubble on the sides of the pan.
Chocolate glaze in a silver saucepan.
  1. Reduce the heat to depression and add the chocolate, stirring until the frosting is smooth. Chop-chop spoon the warm frosting over the cake. The frosting will begin to harden and chaff immediately as it cools (if this becomes a problem, spoon as much equally you can where you want it, and wet your fingers and use them to smooth out the frosting).
Someone pouring chocolate glaze over a ding dong cake.

To make the squiggle icing:

  1. In a small bowl, add the powdered sugar, milk, and corn syrup and mix until a thick paste forms. Scrape it into a pastry handbag with a small round tip or a zip-top purse and cutting off a corner.
White frosting in a piping bag.
  1. Make some exam squiggles on a piece of newspaper to become the feel of it.
Someone practicing white piping swirls on a brown piece of parchment paper.
  1. Squeeze squiggle loops over the top of the iced cake.
A ding dong cake on a marble cake stand.

Recipe tips and variations

  • Yield: This recipe makes 1 luscious chocolate block with 12 slices (depending on how you cut it).
  • Storage: Store any extra block at room temperature for upwards to 4 days.
A ding dong cake on a marble cake stand with one slice removed.

Recipe FAQs

What type of pan is best for this chocolate cake recipe?

A bundt pan volition exercise, but the ideal vessel is a circular tube pan similar y'all might use for Angel Nutrient Cake.

Practise I really need to let the cake to absurd later on baking?

Don't skip this footstep; information technology's essential then the filling doesn't ooze out and the frosting won't melt off. At least three hours of remainder time in the pan (ideally overnight) is platonic.

A slice of ding dong cake on a gray plate.

Chocolate Cream Pie

With a homemade graham cracker crust and a flossy, no-bake filling, this frozen Chocolate Cream Pie is the ultimate make-ahead dessert!

View Recipe

More than chocolate favorites

Block and Cupcake Recipes

Flourless Chocolate Cake

Ding Dong Block

Just when you think chocolate cake can't get better, nosotros stuff it with creamy marshmallow filling and top with a silky chocolate frosting. This homemade Ding Dong Cake is the ultimate kid-friendly dessert (that adults will adore, likewise).

Prep Fourth dimension 15 mins

Cook Fourth dimension four hrs 5 mins

Total Fourth dimension four hrs twenty mins

Servings 12 servings

Course Dessert

Cuisine American

Calories 915

For the cake:

  • 2 cups all-purpose flour
  • 1 loving cup Dutch-procedure cocoa pulverization
  • 1 1/ii cups granulated sugar
  • 1/two loving cup dark brown saccharide packed
  • i 3/four teaspoons baking pulverization
  • 1 teaspoon baking soda
  • i teaspoon kosher salt
  • 3 eggs
  • 1 loving cup buttermilk
  • 1 cup freshly brewed coffee cooled and lukewarm
  • ane/4 cup vegetable oil
  • ii teaspoons vanilla extract

For the filling:

  • one loving cup butter (2 sticks) room temperature
  • 4 teaspoons vanilla excerpt
  • 12 or 13 ounces store-bought marshmallow creme or fluff (size varies past brand)

For the frosting:

  • 4 cups powdered carbohydrate sifted
  • 1/ii cup whole milk
  • iv teaspoons light corn syrup
  • ii teaspoons vanilla extract
  • half dozen ounces 60% cacao night bittersweet chocolate

For the squiggle icing:

  • i cup powdered sugar sifted
  • ii teaspoons whole milk
  • 2 teaspoons light corn syrup

To make the cake:

  • Preheat the oven to 350 degrees. Glaze the sides, bottom, and center of a tube pan with a removable bottom with cooking spray. Line the bottom of the pan with a round piece of parchment paper with a pigsty cut out in the heart. Fix the pan on a rimmed baking sail.

  • In a large basin, whisk together the the flour, cocoa powder, both sugars, baking pulverization, baking soda, and common salt until uniformly combined. Prepare aside.

  • In a medium bowl, beat together the eggs, buttermilk, coffee, oil, and vanilla. Brand a well in the center of the dry ingredients and pour the liquid into the well. Stir with a large spatula until a soft batter forms.

  • Pour into the prepared baking pan (information technology should merely come well-nigh i-third up the side of the pan). Bake until a toothpick inserted in the center comes out clean, 50-55 minutes. Allow the cake cool in the pan for at to the lowest degree 3 hours, or upwardly to overnight.

To make the filling:

  • In the bowl of an electric mixer, add butter and vanilla extract and vanquish until flossy. Add the marshmallow creme (or fluff) and shell until incorporated.

  • Remove the block from the cake pan and set up it with the rounded side up. To create a tunnel for the filling, using a pocket-size dent knife, cut a curved rectangle, 2 inches long and i inch wide, into the superlative of the block about halfway between the center hole and the outside edge of the block, following the curve of the cake.

  • Cut into the cake nigh two-thirds deep, and use the knife to lift the rectangle out from the cake. If the hole isn't deep enough, use the knife to scrape out more cake, but don't cut all the style through to the bottom.

  • Repeat working around the block, cut out rectangular pieces to brand a continuous tunnel. Fix the cake pieces right next to where they were cut and so they can be put back when the time comes.

  • Once the tunnel has been cutting around the unabridged cake, fill it slightly only over halfway with the marshmallow filling. Whatever extra fluff may be reserved for some other use.

  • Cut off half of each rectangular piece of the cake from the rough side. Place the removed cake pieces in the tunnel over the marshmallow filling to plug up the cake. Repeat all the way around the cake.

  • Plough the block over so the "flat"side of the block is upward, and the plugged side is on the bottom, and place on a baking rack prepare over a rimmed baking sheet.

To make the frosting:

  • In a medium saucepan over medium heat, add the powdered carbohydrate, milk, corn syrup, and vanilla and stir to combine. Cook, stirring constantly, until the saccharide dissolves and the mixture starts to bubble on the sides of the pan.

  • Reduce the heat to low and add together the chocolate, stirring until the frosting is smooth. Quickly spoon the warm frosting over the cake. The frosting will begin to harden and chaff immediately as it cools (if this becomes a problem, spoon every bit much as you can where you lot want it, and wet your fingers and use them to smooth out the frosting).

To make the squiggle icing:

  • In a pocket-sized basin, add together the powdered sugar, milk, and corn syrup and mix until a thick paste forms. Scrape it into a pastry bag with a minor circular tip or a zip-acme bag and cut off a corner.

  • Brand some test squiggles on a piece of newspaper to get the experience of it, so squeeze squiggle loops over the top of the iced cake.

  1. Dutch-process cocoa powder: Dutch-processed cocoa lends a darker colour and slightly richer flavour, but natural cocoa will also work.
  2. Buttermilk: You'll need i cup from a carton. Alternatively, to brand your own buttermilk, for every ane loving cup of whole or ii% milk, stir in 1 tablespoon fresh lemon juice or vinegar. Let the mixture stand for 10 minutes, then go along with the chocolate block recipe.
  3. Freshly brewed coffee: i loving cup of brewed and cooled coffee helps accentuate the chocolate season in the cake concoction.
  4. Light corn syrup: This helps the white squiggle score its easy-piping consistency.
  5. Yield: This recipe makes i luscious chocolate cake with 12 slices (depending on how you cut it).
  6. Storage: Shop whatever actress cake at room temperature for up to 4 days.

Serving: 1 slice Calories: 915 kcal Carbohydrates: 167 k Protein: seven yard Fat: 29 g Saturated Fat: 15 k Polyunsaturated Fat: 4 g Monounsaturated Fatty: 8 one thousand Trans Fat: 1 g Cholesterol: 86 mg Sodium: 520 mg Potassium: 302 mg Fiber: 4 g Carbohydrate: 130 yard Vitamin A: 590 IU Calcium: 112 mg Iron: 3 mg

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Meggan Hill

I'grand the Executive Chef and head of the Culinary Hill Exam Kitchen. Every recipe is adult, tested, and approved just for you.

I'm the Executive Chef and caput of the Culinary Colina Test Kitchen. Every recipe is developed, tested, and approved only for you.

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