🍫 Amazing Ding Dong Cake with Marshmallow Filling
If you’re craving a nostalgic dessert that delivers rich chocolate flavor and creamy sweetness, this Amazing Ding Dong Cake with Marshmallow Filling is exactly what you need. Inspired by the classic snack cake, this homemade version is even more indulgent, with moist chocolate layers, a fluffy marshmallow cream center, and a silky chocolate ganache topping. It’s a guaranteed hit for birthdays, holidays, and anytime chocolate cake is calling your name.
❤️ Why You’ll Love This Ding Dong Cake
- Ultra-moist chocolate cake thanks to buttermilk and hot coffee
- Fluffy marshmallow filling that’s light, creamy, and nostalgic
- Smooth chocolate ganache for a bakery-style finish
- Perfect make-ahead dessert for parties and celebrations
- Classic flavors, made from scratch with simple pantry ingredients
This cake strikes the perfect balance between rich and sweet without being overwhelming, making it ideal for both kids and adults.
🧾 Ingredients You’ll Need
Chocolate Cake
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- ½ cup vegetable oil
- 1 cup buttermilk
- 1 cup hot coffee or boiling water
- 2 tsp vanilla extract
Marshmallow Filling
- 1 cup unsalted butter, softened
- 1½ cups marshmallow crème
- 2 cups powdered sugar
- 1 tsp vanilla extract
Chocolate Ganache
- 1½ cups semi-sweet chocolate chips
- 14 tbsp heavy cream
👩🍳 How to Make Ding Dong Cake (Step-by-Step)
Step 1: Bake the Chocolate Cake
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, oil, buttermilk, and vanilla. Mix until smooth. Slowly stir in the hot coffee or water. The batter will be thin—this is what makes the cake extra moist. Divide evenly between pans and bake for 30–35 minutes. Cool completely.
Step 2: Make the Marshmallow Filling
Beat the softened butter until light and fluffy. Add marshmallow crème and vanilla, mixing until smooth. Gradually beat in powdered sugar until fluffy and spreadable.
Step 3: Assemble the Cake
Place one cooled cake layer on a serving plate. Spread the marshmallow filling evenly over the top. Gently place the second layer on top.
Step 4: Prepare the Ganache
Heat the heavy cream until just steaming (not boiling). Pour over the chocolate chips and let sit for 2 minutes. Stir until smooth and glossy.
Step 5: Finish and Set
Pour ganache over the cake, letting it drip slightly over the edges. Chill for 20–30 minutes to set before slicing.
✨ Tips & Variations
- No coffee? Use boiling water instead—still rich and chocolatey
- Less sweet filling: Reduce powdered sugar by ½ cup
- Cupcake version: Bake as cupcakes and pipe filling inside
- Extra nostalgia: Add a thin chocolate layer over the filling before stacking
- Make ahead: Assemble the cake a day early and refrigerate
🍽️ Serving Ideas & Storage
Serve this Ding Dong Cake slightly chilled or at room temperature for the best texture. Pair it with a glass of milk or fresh berries for balance. Store leftovers covered in the refrigerator for up to 4 days.
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Amazing Ding Dong Cake with Marshmallow Filling
- Total Time: 1 hour 45 minutes
- Yield: 12–14 slices 1x
- Diet: Vegetarian
Description
This rich and nostalgic Ding Dong Cake has two ultra-moist chocolate layers, a fluffy marshmallow cream filling, and a smooth chocolate ganache topping—perfect for birthdays, celebrations, or anytime chocolate cravings hit.
Ingredients
Chocolate Cake
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1/2 cup vegetable oil
1 cup buttermilk
1 cup hot coffee (or boiling water)
2 tsp vanilla extract
Marshmallow Filling
1 cup unsalted butter, softened
1 1/2 cups marshmallow creme
2 cups powdered sugar
1 tsp vanilla extract
Chocolate Ganache
1 1/2 cups semi-sweet chocolate chips (or chopped chocolate)
14 tbsp heavy cream
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
3. Add eggs, vegetable oil, buttermilk, and vanilla; mix until smooth.
4. Slowly stir in hot coffee (or boiling water) until batter is thin and well combined.
5. Divide batter between pans and bake 30–35 minutes, until a toothpick comes out with a few moist crumbs.
6. Cool cakes in pans 10 minutes, then turn out onto a rack and cool completely.
7. Make filling: beat butter until fluffy, then beat in marshmallow creme and vanilla. Gradually mix in powdered sugar until smooth and spreadable.
8. Assemble: place one cake layer on a plate and spread filling evenly over the top. Add second layer.
9. Make ganache: heat heavy cream until steaming (not boiling). Pour over chocolate; rest 2 minutes, then stir until glossy.
10. Pour/spread ganache over the top (and sides if desired). Chill 20–30 minutes to set before slicing.
Notes
No coffee? Use boiling water instead.
For easier slicing, chill the cake 30–60 minutes and wipe your knife between cuts.
Store covered in the refrigerator up to 4 days; bring to room temp for 15 minutes before serving for the softest texture.
To make ahead: bake layers a day early, wrap well, and assemble the next day.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 52g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 85mg
🥗 Nutrition Facts (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~520 | 6g | 68g | 26g | 4g | 420mg |
💭 Final Thoughts
This Amazing Ding Dong Cake with Marshmallow Filling is proof that classic desserts never go out of style. Rich, fluffy, and deeply chocolatey, it’s the kind of cake that brings smiles with every bite. Whether you’re baking for a celebration or just because, this recipe deserves a permanent spot in your dessert rotation.