Indulge in rich chocolate cake with creamy fillings and glossy chocolate icing on this easy and fail-proof recipe. Perfect for celebrations or a sudden hankering for nostalgia, this Ding Dong Cake brings your favorite snack in a much larger, shareable format!
Why You’ll Love This Recipe
It’s loaded with nostalgia’s taste but in a larger and much richer scale. Ding Dong Cake is a bigger, more extravagant version of the snack cake snacks in real life. Fluffy cream cheese filling, moist chocolate cake, and rich chocolate frosting makes this dessert will give guests something to talk about. It’s a straight-out boxed mix recipe to put together but looks fancy enough to be your showstopper. This is the cake for parties, potlucks, or anytime you want to indulge in chocolates-it’s a guaranteed winner!
Key Ingredients
Chocolate Cake Mix: A consistent and quick base for any cake. Whatever you love – with the devil’s food mix for the extra chocolate taste.
Cream Cheese : Cream cheese squelches any ache of tangy filling due to its soothing nature.
Powdered Sugar: Will add just the right amount of sweetness to balance out the whole pleasurable conflict of sweet, velvety filling.
Margarine or, unsalted butter: A bit of it helps keep the filling even smoother and will make sure it’s spreadable.
Cool Whip: Or, homemade whipped cream, lightens the filling, thereby making it the perfect consistency.
Chocolate Icing: Easy-to-use Choco-icing-for that classic Ding Dong Cake finish. A spoonful of milk will ease the spread of the icing.
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
The Ding Dong Cake is delicious like this, but here are some ideas to make it really sensational:
A good dollop of whipped cream on each slice would be lovely.
Top with fresh berries like raspberries, strawberries, cherries, etcetera, for a splash of color and tang.
Serve with a scoop of ice-cream, vanilla or chocolate, on the side; it’s a wonderful treat.
Festive Boosters – crushed candy canes, chocolate curls, or colorful sprinkles of the icing can be a fabulous holiday-themed version.
Storage Tips
Keeping
Dump the cake into the icebox in plastic wrap or foil, tightly packed for up to five days. The cream cheese filling remains fresh and creamy.
Freezing
Wrap each slice individually with cling film, put in a freezer-safe bag, and freeze for up to two months. Thaw it before use overnight in the refrigerator.
Variations
Peanut Butter Twist: Instead, mix a few tablespoons of creamy peanut butter into the filling for great flavor combos like peanut butter-chocolate.
Mint Chocolate: Add a few drops of peppermint extract with the cream cheese filling to give it an entirely new freshness.
Caramel Delight: Drizzle caramel sauce all over the top to add a second layer of indulgence.
Double Chocolate: For that extra added chocolate goodness sprinkle mini chocolate chips between the layers.
Gluten-Free Option: Instead, use gluten-free chocolate cake mix, making it an inclusive dessert for those avoiding gluten.
Conclusion
This cake looks so great with its fluffy cream filling in between rich layers of chocolate; it would be perfect for anybody who’s still undecided about baking or who finds presentation a bit of a challenge. An eye-grabber, nobody would know better than that a bit of time spent in the kitchen was all you’d need for much of Ding Dong Cake. Every I’ll surely want it there for whichever is that special, or just to have a sweet chill, as this dose of nostalgia wouldn’t keep it for long. Dig in with much layeredness-the chocolate’s quite seductive, one time, and you’re all 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.
