The first time I made a Ding Dong Cake, I was flooded with nostalgia. I wanted to capture that childhood joy of unwrapping a Hostess treat—the tender chocolate cake, the creamy white center, the shiny chocolate shell—but in a glorious, shareable cake form. My kitchen filled with the smell of rich chocolate baking, a scent that promised pure indulgence. The moment I sliced into the cooled cake and saw that perfect stripe of cream cheese filling, I knew I’d done it. That first bite was pure magic: moist cake, cool, tangy cream, and rich icing. It was a delicious trip down memory lane, made even better in my own kitchen.
Why You’ll Love This Recipe
You are going to love this recipe because it’s a stunning, nostalgic dessert that’s surprisingly straightforward to make. It takes the simple pleasure of a classic snack cake and transforms it into a show-stopping layer cake that’s perfect for birthdays, potlucks, or any celebration. The combination of moist chocolate cake, a tangy-sweet cream cheese filling, and a smooth chocolate icing is downright irresistible. It’s a guaranteed crowd-pleaser that looks incredibly impressive but cleverly uses a cake mix and pre-made icing to make your life easy. It’s pure, uncomplicated fun in cake form.
Ingredients
- 1 box (15.25 oz) chocolate cake mix (devil’s food or dark chocolate)
- Ingredients listed on cake mix box (typically eggs, oil, water)
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 (16 oz) can chocolate frosting (or 2 cups homemade chocolate frosting)
- Optional garnish: chocolate sprinkles, shaved chocolate, or a dusting of cocoa powder
Let’s talk ingredients. For the cake mix, I always choose a devil’s food or dark chocolate mix for the deepest flavor—it mimics that classic Ding Dong cocoa taste perfectly. The cream cheese and butter for the filling must be truly softened at room temperature; cold ingredients will leave you with a lumpy mess no matter how long you mix. I use a full-fat brick-style cream cheese. For the frosting, a high-quality canned chocolate frosting works wonderfully in a pinch (Duncan Hines or Betty Crocker are my go-tos), but a simple homemade ganache or buttercream takes it to the next level. Don’t skip the vanilla in the filling; it balances the tang of the cream cheese beautifully.
Equipment Needed
- 2 x 8-inch or 9-inch round cake pans
- Parchment paper
- Electric hand mixer or stand mixer
- Mixing bowls (one large, one medium)
- Wire cooling racks
- Offset spatula or butter knife
- Serrated knife or cake leveler
Step-by-Step Instructions
First, I preheat my oven to the temperature on the cake mix box (usually 350°F). I grease my two round cake pans, line the bottoms with parchment paper circles, and lightly grease the paper as well—this guarantees the cakes will come out perfectly. I prepare the cake batter exactly as the box directs in a large bowl, mixing until smooth. I divide the batter evenly between the two prepared pans and bake for the recommended time, until a toothpick inserted in the center comes out clean. The smell is incredible. I let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely. I peel off the parchment paper once they’re cool.
While the cakes cool, I make the dreamy cream cheese filling. In my medium bowl, I beat the softened cream cheese and softened butter together with my electric mixer until completely smooth and creamy, scraping down the bowl. I add the powdered sugar and vanilla extract and beat on low at first, then increase to medium-high, beating for 2-3 minutes until the filling is light, fluffy, and holds its shape. It should taste like the inside of your favorite cream-filled cake, but better. I set this aside.(See the next page below to continue…)