Do not try to make the whipped cream filling ahead of time. I’ve tested this three different ways, and even stabilized whipped cream weeps and deflates over several hours. Make it right before you’re ready to assemble the cake. The ganache, however, can be made a few hours ahead and left at room temperature; just give it a gentle stir before using.
Skipping the parchment paper lining is a gamble with disaster. Even if you grease and flour your pans, chocolate cake is notoriously sticky and delicate. A round of parchment on the bottom is your guarantee that the layers will release in one beautiful piece. I simply trace the pan on the paper and cut it out—it takes 60 seconds and saves so much potential heartbreak.
Finally, when assembling, don’t skimp on creating a “dam” for the filling. After splitting your layers, pipe or spread a thick ring of the reserved ganache around the outer edge of the bottom cake layer before spooning the whipped cream in the center. This barrier prevents the soft filling from squishing out the sides when you add the top layer. I learned this trick after my first cake had creamy leakage everywhere!
Serving Suggestions
I like serving this cake at room temperature. The ganache is just set enough to slice cleanly, but the cake and filling inside are beautifully soft. I use a sharp, thin-bladed knife, dipping it in hot water and wiping it dry between each cut. This gives you those pristine, professional-looking slices with defined layers that make everyone gasp when you serve them.
For a simple yet stunning presentation, I often just top the cake with a few fresh raspberries or a dusting of cocoa powder. The deep brown of the cake against the bright red berries is gorgeous. If I’m feeling fancy, I’ll add some chocolate shavings or gold leaf flakes for a truly special occasion look. Remember, it already looks incredible with its glossy top and visible side layers, so you don’t need to overdo it.
In my house, a slice of this cake is perfect with a glass of cold milk, just like the original snack. For the adults, I love pairing it with a cup of strong black coffee or a glass of port. The bitterness of the coffee or the richness of the port cuts through the sweetness beautifully and makes the whole experience feel even more decadent.
Variations & Customizations
One of my favorite twists is adding a flavor to the whipped cream filling. A tablespoon of instant espresso powder dissolved in the vanilla makes a fantastic mocha cream. Or, you could fold in a quarter cup of very finely chopped toasted hazelnuts for a Nutella-like vibe. Just be sure any additions are completely cool and dry before mixing them into the cream, or you’ll deflate it.
For the cake itself, you can play with the cocoa. I once used a black cocoa powder (the kind used in Oreos) for half of the cocoa measure. It gave the cake an even darker, almost oreo-like color and a deeper flavor that was fantastic. You can also add a hint of spice—a half teaspoon of cinnamon or even a pinch of cayenne pepper can add a wonderful, subtle warmth that plays so well with chocolate.
If you’re not a fan of ganache, a classic chocolate buttercream is a delicious alternative. I make one with softened butter, powdered sugar, cocoa powder, a pinch of salt, and a splash of milk. It’s richer and sweeter than the ganache, creating a different but equally delicious dessert. I’ve also seen friends top it with a simple chocolate glaze or even a shiny mirror glaze for a modern, sleek finish.
How to Store, Freeze & Reheat
Because of the whipped cream filling, this cake must be stored in the refrigerator. I cover it with a cake dome or invert a large bowl over it, and it keeps beautifully for up to 3 days. The cake actually becomes even more moist as it sits, as the flavors have time to meld. The ganache will firm up in the fridge, so I let a slice sit on the counter for 15-20 minutes before serving to take the chill off.
You can freeze this cake successfully, but with a specific method. Freeze the unfilled, baked cake layers individually, wrapped tightly in plastic wrap and then foil, for up to 3 months. The whipped cream filling does not freeze well—it becomes watery and separates when thawed. The ganache can be frozen, but its texture can sometimes become slightly grainy.
Therefore, I recommend freezing the components separately. Thaw the cake layers overnight in the fridge, then make your filling and ganache fresh the day you want to assemble and serve. This ensures every element is at its absolute best. Do not try to freeze the fully assembled cake; the texture of the filling will be compromised, and you’ll be disappointed.
Conclusion
Baking this Ding Dong Cake has become one of my favorite kitchen rituals. It’s a recipe that feels like a gift—to myself for the joy of creating it, and to my friends and family who get to enjoy it. There’s something so special about recreating a beloved childhood flavor with your own two hands, and ending up with something even better. I hope you give it a try, embrace the process, and most importantly, share a slice with someone you love. Happy baking