Indulge in layers of rich chocolate cake, creamy filling, and glossy chocolate icing with this easy-to-follow recipe. Perfect for celebrations or when you crave a nostalgic treat, this Ding Dong Cake brings all the joy of the beloved snack in a larger, shareable form!
Why You’ll Love This Recipe
Ding Dong Cake is a nostalgic dessert that captures all the indulgent flavors of the classic snack cake but on a larger, more decadent scale. This layered masterpiece combines moist chocolate cake, a fluffy cream cheese filling, and a rich, glossy chocolate icing for a dessert that’s sure to wow at any gathering. It’s simple to make using a boxed mix, yet the result is an elegant, show-stopping treat. Perfect for parties, potlucks, or just satisfying your chocolate cravings, this cake is a guaranteed crowd-pleaser!
Key Ingredients
Chocolate Cake Mix: Provides a quick and reliable base for the cake. Use your favorite brand, or choose a devil’s food mix for an extra chocolatey flavor.
Cream Cheese: Softened cream cheese creates a rich, tangy filling that balances the sweetness of the chocolate.
Powdered Sugar: sweetens the cream cheese filling to perfection, adding a smooth, velvety texture.
Margarine: Softened margarine (or unsalted butter) enhances the creaminess of the filling and ensures it’s spreadable.
Cool Whip: Folding in whipped topping gives the filling its light and fluffy texture. Substitute with homemade whipped cream if desired.
Chocolate Icing: Ready-to-use chocolate icing provides the classic Ding Dong Cake finish. Stirring in a splash of milk makes it easy to spread.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
1. Bake the Cake
Prepare the Cake Mix:
Preheat your oven as directed on the chocolate cake mix box.
Prepare the batter by mixing the cake mix with the specified amounts of water, eggs, and oil.
Bake the Cake:
Pour the batter into a 9×13-inch baking pan.
Bake according to the package instructions (typically 30-35 minutes) or until a toothpick inserted into the center comes out clean.
Cool the Cake:
Let the cake cool in the pan for 10 minutes to firm up slightly.
Transfer to a wire rack to cool completely.
Slice the Cake:
Once fully cooled, carefully cut the cake horizontally in half.
Place the bottom half back into the 9×13-inch pan to serve as the base layer.
2. Prepare the Creamy Filling
Mix the Cream Cheese Mixture:
In a large bowl, combine:
8 oz softened cream cheese
1 cup powdered sugar
1/2 cup softened margarine
Blend with an electric mixer until smooth and creamy.
Add the Whip:
Gently fold in 1 container of Cool Whip (or whipped topping).
Mix until fully combined and fluffy.
Spread the Filling:
Evenly spread the creamy mixture over the bottom cake layer in the pan.
Ensure it reaches the edges for full coverage.
Add the Top Layer:
Carefully place the top half of the cake over the filling.
Press gently to adhere and form the top layer.
3. Apply the Chocolate Icing
Prepare the Icing:
Open 1 container of chocolate icing.
To make it smoother, stir in 1 tablespoon of milk until fully incorporated.
Spread the Icing:
Pour the icing over the top cake layer.
Use a spatula to spread it evenly, covering the entire surface for a smooth, glossy finish.
4. Chill and Serve
Refrigerate the Cake:
Chill the assembled cake in the refrigerator for at least 1 hour.
This allows the flavors to meld and the icing to set properly.
Serve:
Slice and serve this rich, indulgent Ding Dong Cake chilled. Enjoy its layers of creamy filling and chocolate goodness!
Serving Suggestions
Ding Dong Cake is delicious on its own, but here are a few ideas to make it extra special:
Whipped Cream: Add a dollop of whipped cream on each slice for a creamy finishing touch.
Fresh Berries: Garnish with raspberries, strawberries, or cherries to add a burst of color and tartness.
Ice Cream Pairing: Serve alongside a scoop of vanilla or chocolate ice cream for a decadent treat.
Festive Flair: Sprinkle crushed candy canes, chocolate curls, or colorful sprinkles over the icing for a fun, holiday-themed version.
Storage Tips
Refrigerating
Store the Ding Dong Cake in the refrigerator, tightly covered with plastic wrap or foil, for up to 5 days. The cream cheese filling will stay fresh and creamy.
Freezing
For longer storage, wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. Thaw slices in the refrigerator overnight before serving.
Variations
Peanut Butter Twist: Mix a few tablespoons of creamy peanut butter into the filling for a peanut butter-chocolate flavor combo.
Mint Chocolate: Add a few drops of peppermint extract to the cream cheese filling for a refreshing twist.
Caramel Delight: Drizzle caramel sauce over the top before serving for an added layer of indulgence.
Double Chocolate: Sprinkle mini chocolate chips between the layers for extra chocolatey goodness.
Gluten-Free Option: Use a gluten-free chocolate cake mix to make the dessert accessible for everyone.
Conclusion
This Ding Dong Cake is the ultimate layered dessert, combining a fluffy cream filling with rich chocolatey layers for an irresistible treat. Its ease of preparation makes it perfect for beginners, while its impressive presentation will have everyone thinking you spent hours in the kitchen. Whether it’s for a special occasion or simply to satisfy a sweet tooth, this nostalgic favorite is guaranteed to disappear fast. Dive in and enjoy the chocolatey goodness—one bite, and you’ll be hooked!
Ding Dong Cake
Ingredients
- 1 box chocolate cake mix
- 1 package cream cheese softened
- 3 cups powdered sugar
- 1 stick margarine softened
- 1 container Cool Whip or whipped topping
- 1 container chocolate icing
- 1 tablespoon milk for icing
Instructions
- Preheat your oven according to the chocolate cake mix instructions. Prepare the batter as directed and bake in a 9×13-inch pan for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice the cake horizontally in half.
- In a large bowl, blend cream cheese, powdered sugar, and softened margarine with an electric mixer until smooth. Gently fold in the Cool Whip until fully combined. Spread the creamy filling evenly over the bottom half of the cake layer in the pan.
- Place the top half of the cake over the filling. Press gently to adhere and form the top layer.
- In a small bowl, combine the chocolate icing with 1 tablespoon of milk for a smoother texture. Spread the icing evenly over the top layer of the cake.
- Refrigerate the assembled cake for at least 1 hour to set. Slice and serve chilled for the best flavor and texture.
