Get ready to indulge in a nostalgic treat that brings back childhood memories with every bite! This Ding Dong Cakerecipe transforms a simple box chocolate cake into a magnificent layered dessert, complete with a creamy, fluffy filling and a rich chocolate frosting. It’s an incredibly easy and fun way to recreate a beloved classic, perfect for birthdays, celebrations, or anytime you crave a taste of pure comfort and chocolatey bliss.
Why I Love This Recipe
This Ding Dong Cake recipe is a true celebration of easy indulgence, and I absolutely adore it! What I love most is how effortlessly it takes a basic chocolate cake mix and elevates it into a multi-layered, incredibly satisfying dessert. The genius is in slicing the cake in half horizontally to create space for that luscious, creamy cream cheese and Cool Whip filling. This filling is so light, airy, and perfectly sweet, providing a wonderful contrast to the rich chocolate cake. And that final touch of thinned store-bought chocolate icing makes it smooth, shiny, and undeniably reminiscent of the iconic snack cake. It’s a quick, clever, and absolutely delicious dessert that always earns rave reviews and brings a huge smile to everyone’s face.
Ingredients
Here’s what you’ll need to create this delicious Ding Dong Cake:
For the Cake Base:
- 1 box chocolate cake mix (plus ingredients required on the box, typically eggs, oil, water)
For the Creamy Filling:
- 1 package (8 oz) cream cheese, softened
- 3 cups powdered sugar (confectioners’ sugar)
- 1 stick (1/2 cup) margarine, softened (or unsalted butter)
- 1 container (8 oz) Cool Whip, thawed
For the Chocolate Topping:
- 1 container (16 oz) chocolate icing (store-bought, canned)
- 2 tablespoons milk (whole or 2%)
Swaps and Notes
- Chocolate Cake Mix: Use your favorite brand and flavor of chocolate cake mix (Devil’s food, dark chocolate, etc.). Bake as directed on the box.
- Cream Cheese: Ensure it’s completely softened to room temperature for a smooth, lump-free filling. Full-fat cream cheese is recommended for richness.
- Powdered Sugar (Filling): Sift to prevent lumps in the creamy filling.
- Margarine (Filling): The recipe calls for margarine, which can give a specific texture. Unsalted butter, softened, can be used as a substitute for a richer flavor.
- Cool Whip: Thawed Cool Whip is essential for the light, airy texture of the filling. Do not use homemade whipped cream, as it will not be stable enough.
- Chocolate Icing (Topping): A standard 16 oz can of store-bought chocolate frosting works perfectly.
- Milk (for Topping): A small amount of milk thins the canned frosting, making it easier to spread smoothly and giving it a more “glaze-like” finish.
Directions
Let’s get this delicious Ding Dong Cake assembled and chilled!
- Bake Cake: Preheat your oven and prepare the chocolate cake mix according to the package directions (usually calling for water, oil, and eggs). Bake in a 9×13-inch baking pan (or the size specified on your cake mix box). Once the cake is done (a toothpick inserted into the center comes out clean), remove it from the oven and let it sit in the pan for about 10 minutes. Then, carefully turn the cake out onto a wire rack to cool completely. This is crucial for slicing and assembling.
- Slice Cake: Once the cake is completely cooled, carefully slice the cake horizontally in half to create two thin layers. You can use a long serrated knife or a cake leveler for this. Place one half of the cake back into the bottom of the original 9×13-inch pan.
- Prepare Creamy Filling: In a large mixing bowl, beat the 1 package softened cream cheese and 1 stick softened margarine (or butter) together with an electric mixer until smooth and creamy. Gradually add the 3 cups powdered sugar, beating until well combined and fluffy. Gently fold in the 1 container of thawed Cool Whip until just combined and the filling is light and airy.
- Assemble Filling: Spread the prepared creamy filling evenly over the cake layer already in the pan. Gently place the other cake layer on top of the filling, aligning it carefully.
- Prepare Chocolate Topping: In a medium bowl, take the 1 container of chocolate icing. Add 2 tablespoons of milk and stir it up very well with a spoon or whisk until the icing is smooth and has a thinner, more pourable (but still spreadable) consistency.
- Frost & Chill: Evenly spread the thinned chocolate icing over the top of the assembled cake. Keep the cake in the fridge for at least 2-4 hours to allow the filling to set and the flavors to meld.
- Serve: Once chilled, cut into squares and serve cold.
Tips for Success
- Cool Cake Completely: This is the most crucial step! Do not attempt to slice or fill a warm cake, or it will crumble and the filling will melt.
- Softened Ingredients for Filling: Ensure cream cheese and margarine (or butter) are at room temperature for a smooth, lump-free filling.
- Gently Fold Cool Whip: Overmixing Cool Whip can deflate it. Fold it in gently until just combined.
- Thinning Frosting: Add milk to the canned chocolate frosting one tablespoon at a time, stirring well, until you reach a smooth, spreadable consistency that’s not too thick but not too runny.
- Chill Time: Allow ample time for the cake to chill in the fridge. This sets the filling and makes for clean slices.
- Clean Slices: For neat cuts, use a sharp knife warmed under hot water and wiped dry between slices.
Serving Suggestions and Pairings
This Ding Dong Cake is a decadent dessert on its own, perfect for:
- Birthday Parties: A fun and nostalgic centerpiece.
- Potlucks & Picnics: Easy to transport and always a crowd-pleaser.
- Family Gatherings: A comforting and universally loved treat.
- Coffee or Milk: The perfect accompaniment to balance the sweetness.
- For other incredible chocolate desserts that are perfect for sharing, consider our Texas Sheet Cake Recipe or our These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
Storage and Leftover Tips
This cake stores well due to the fillings!
- Refrigeration: Store any cooled and frosted leftover Ding Dong Cake, covered tightly with plastic wrap or in an airtight cake carrier, in the refrigerator for up to 3-4 days.
- Serving Temperature: While it needs to be stored in the fridge, bringing it out 15-20 minutes before serving can soften the cake slightly for a more tender bite.
- Freezing: This cake freezes surprisingly well! Once fully assembled and chilled, you can freeze it. For best results, freeze uncovered until the frosting is firm, then wrap the entire pan (if freezer-safe) or individual slices tightly in plastic wrap, then foil. Freeze for up to 1-2 months. Thaw in the refrigerator overnight before serving.
More Recipes You Will Love
If you loved the rich, chocolatey, and nostalgic nature of this cake, you’ll definitely want to explore some of our other fantastic, fuss-free dessert recipes:
- For another incredibly indulgent chocolate treat, try our These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
- If you’re a brownie enthusiast, you can’t go wrong with The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made A Lot).
- For a delightful no-bake fall dessert, our This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat is a winner.
- And for a classic, crowd-pleasing dessert, don’t miss This Big Family Banana Pudding Is My Favorite Classic Dessert To Feed A Crowd.
- For a refreshing summer treat, our This Easy Ice Cream Sandwich Cake Is My Favorite No-Bake Summer Dessertis a must-try.
Final Thoughts
This Ding Dong Cake recipe is a brilliant solution for bringing a truly comforting, flavorful, and incredibly satisfying dessert to your table with ease. It’s perfect for any occasion that calls for a touch of chocolatey nostalgia and homemade charm, promising a slice of pure joy with every bite!
Give this recipe a try and let this delightful cake become a new family favorite! What’s your favorite childhood snack cake you’d love to recreate? Share your ideas and feedback in the comments below!
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