the Ding Dong Cake, a whimsical twist on the classic cream-filled chocolate cakes! To craft this delightful confection, we’ll layer moist chocolate cake with a luscious cream filling and enrobe it in a glossy chocolate ganache. Let’s whisk together a recipe just for you!

For the Chocolate Cake:

  • 1 and 3/4 cups all-purpose flour
  • 1 and 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup warm water
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract

For the Cream Filling:

  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon confectioners’ sugar
  • 1 jar (7 ounces) marshmallow creme

For the Chocolate Ganache:

  • 1 cup heavy cream
  • 8 ounces semisweet chocolate, chopped


  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, mix together the dry ingredients. Add the eggs, buttermilk, warm water, oil, and vanilla, and beat until smooth.
  3. Divide the batter between the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
  4. Let the cakes cool, then slice each layer horizontally to create four thin layers.
  5. For the cream filling, whip the heavy cream, vanilla, and sugar until stiff peaks form, then fold in the marshmallow creme.
  6. Spread the cream filling between the cake layers, then chill the stacked cake while you make the ganache.
  7. For the ganache, heat the cream until hot but not boiling, and pour over the chopped chocolate. Let it sit for a few minutes, then stir until smooth.
  8. Pour the ganache over the chilled cake, smoothing it out to cover the entire cake.
  9. Chill the cake until set, and then it’s ready to serve!

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