Here is the complete recipe for Ding Dong Cake — a rich, nostalgic dessert inspired by the classic chocolate snack cake with a creamy filling.
—
Introduction
The Ding Dong Cake is a beloved homemade tribute to the iconic Hostess snack. Unlike its packaged inspiration, this cake is larger, fresher, and even more decadent. It features a moist, deeply chocolatey cake, a silky, whipped cream-like filling, and a glossy chocolate glaze that hardens slightly as it sets. Perfect for birthdays, potlucks, or simply reliving childhood memories, this cake is a showstopper that tastes even better than the original.
—
History
Hostess Ding Dongs first appeared in 1967 as a convenient, foil-wrapped chocolate cake with a creamy center. Over time, home bakers began creating larger, bakery-style versions to capture the same flavor without artificial preservatives. The “Ding Dong Cake” emerged as a popular layer cake or bundt cake in the 1970s and 80s, using instant pudding for moisture and a simple butter-shortening filling. Today, it remains a retro classic — proof that some recipes are too good to lose.
—
Benefits (The “Why Bake It”)
· Better than store-bought – No preservatives, and you control the quality.
· Feeds a crowd – Makes 12–16 generous slices.
· Freezer-friendly – Unfrosted cake layers freeze beautifully.
· Make-ahead dessert – Filling and glaze set overnight for perfect slicing.
· Emotional comfort – That nostalgic chocolate-cream flavor brings instant joy.
—
Nutrition (Per slice, approx. 1/12 of cake)
· Calories: 580
· Fat: 36g
· Saturated Fat: 13g
· Carbohydrates: 58g
· Sugar: 42g
· Protein: 6g
Note: High in sugar and fat — enjoy as an occasional treat.
—
Recipe
Ingredients
For the Chocolate Cake:
· 1 package (3.9 oz) instant chocolate pudding mix
· 1 ¼ cups water
· 4 large eggs
· ½ cup vegetable oil
· 1 cup milk
· ¼ cup all-purpose flour
· 1 cup white sugar
For the Cream Filling:
· ¾ cup shortening, divided
· ½ cup butter (1 stick), softened
· 2 teaspoons vanilla extract
· (The recipe calls for additional sugar/flour/milk in filling — but based on classic method: you will also need 1 cup milk, ¼ cup flour, 1 cup sugar – see instructions)
For the Chocolate Glaze:
· 4 oz semi-sweet chocolate, chopped
· 3 tablespoons butter
· 2 tablespoons light corn syrup (optional, for shine)
—
Methods & Instructions
1. Make the Cake
· Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans.
· In a large bowl, combine pudding mix, water, eggs, oil, milk, flour, and sugar. Beat with an electric mixer for 2 minutes until smooth.
· Divide batter evenly between pans. Bake 25–30 minutes, until a toothpick comes out clean.
· Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
2. Prepare the Cream Filling (Classic Ermine-Style)
· In a small saucepan, whisk ¼ cup flour with 1 cup milk. Cook over medium heat, stirring constantly, until thick (like pudding). Remove from heat. Cool completely to room temperature.
· In a separate bowl, beat ¾ cup shortening, ½ cup butter, 1 cup sugar, and 2 tsp vanilla until fluffy.
· Add the cooled flour-milk paste, one spoonful at a time, beating well after each addition until light and spreadable.
3. Assemble the Cake
· Place one cake layer on a serving plate. Spread all of the cream filling evenly over the top.
· Top with the second cake layer. Press gently.
4. Make the Glaze
· Melt chocolate, butter, and corn syrup (if using) in a double boiler or microwave in 20-second bursts. Stir until smooth.
· Pour glaze over the top of the cake, letting it drip down the sides. Spread gently if needed.
5. Set and Serve
· Refrigerate uncovered for 20 minutes to set the glaze, then cover loosely and chill at least 2 hours before slicing. Serve cold or at room temperature.
—
Formation & Structure
The cake gets its moist, tender crumb from instant pudding and oil. The filling — a cooked flour-milk paste beaten into creamed fat and sugar — creates a silky, “buttercream-like” texture without being overly sweet. The chocolate glaze seals in freshness and mimics the thin coating on a classic Ding Dong.
—
Lovers (Who Will Adore This Cake)
· Nostalgic adults who miss lunchbox treats
· Chocolate-craving kids of all ages
· Bakers looking for a “wow” dessert with familiar flavors
· Potluck heroes – this cake disappears fast
· Fans of retro recipes and Southern-style “cream pies”
—
Pro Tips (Methods for Success)
· Use full-fat milk and real butter for best taste.
· The filling must be completely cool before adding to the butter mixture, or it will melt and turn runny.
· For cleaner slices, chill the cake for 4 hours or overnight. Wipe your knife between cuts.
· Store covered in the refrigerator for up to 5 days.
—
Conclusion
The Ding Dong Cake is more than a dessert — it’s a time machine to childhood, wrapped in chocolate and cream. With its simple ingredients and showstopping appearance, this is one recipe you’ll want to pass down for generations. Don’t lose it — save it, bake it, and watch everyone fall in love.
—
Thank you for keeping this recipe alive!
Tag a friend who needs to try it, and leave a comment if you make it. 🍰