This is the most important structural step: splitting the cake layers. Once the cakes are completely cool, I use a long, serrated knife to carefully slice each cake layer in half horizontally, creating four thin layers total. I place my hand gently on top of the cake and slowly turn it, using a sawing motion with the knife to create an even split. I place the bottom half of one cake on my serving plate or cake stand. I spread about one-third of the cream cheese filling evenly over this layer, going right to the edges. I repeat this process, stacking another cake layer and more filling, until I have three layers of filling and all four cake layers are stacked.
Now, for the signature chocolate shell. I give the can of frosting a good stir to make it smooth. If it seems thick, I’ll warm it slightly by placing the opened can in a bowl of warm water for a few minutes, which makes it easier to spread. Using my offset spatula, I apply a thin “crumb coat” of chocolate frosting all over the assembled cake—top and sides. This seals in any crumbs. I pop the cake in the fridge for 15 minutes to set this coat. Then, I apply the remaining frosting in a thick, smooth layer all over the cake, creating that iconic, shiny Ding Dong exterior. I garnish the top with sprinkles or chocolate shavings if I like.
Pro Tips for Best Results
For the absolute smoothest cream cheese filling, ensure your cream cheese and butter are at true room temperature—I leave mine out for 2 hours. If you try to beat cold cream cheese, it will be lumpy. If you’re in a pinch, you can cut the block into small chunks and microwave at 50% power for 10-second bursts, but be careful not to melt it.
To get perfectly even cake layers for splitting, I use a simple tool: a pack of toothpicks. I insert toothpicks around the side of the cake at the midpoint to use as a visual guide before I start cutting with my serrated knife. This helps me keep the knife level as I rotate the cake. It’s a small trick that makes a big difference in your final presentation.
For a professional-looking, smooth chocolate finish on your frosting, dip your offset spatula in a glass of very hot water, wipe it dry, and then gently smooth the frosting. The warm metal glides beautifully and melts the surface just enough to eliminate any spatula marks, giving you that glossy, store-bought look.
Common Mistakes to Avoid
The number one mistake is trying to split or frost a warm cake. If the cake is even slightly warm, the cream cheese filling will melt and ooze out, and the layers can slide or tear. I made this error once, and it was a delicious but sloppy mess. Let the cakes cool completely on a wire rack, which can take a few hours.
Don’t use cold ingredients for the filling. As I mentioned, cold cream cheese and butter will never whip up to that light, fluffy consistency. You’ll end up with a dense, heavy layer that can make the cake difficult to slice and won’t have that signature creamy texture we’re after.(See the next page below to continue…)