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–+ servings
A delicious homemade Ding Dong Cake with chocolate layers and cream filling
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5 from 1 vote

Ding Dong Cake

A nostalgic dessert featuring layers of moist chocolate cake with a creamy filling and topped with chocolate fudge frosting.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Easy
Servings: 8 servings

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Cake Pans
  • Spatula
  • Wire Rack

Ingredients

Cake Ingredients

  • 1 package chocolate fudge cake mix (15.25 oz)
  • 1/2 cup butter softened
  • 2/3 cup shortening (such as Crisco)
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup evaporated milk

Frosting Ingredients

  • 1 can chocolate fudge frosting (16 oz)

Instructions

  • Step 1: Bake the cake. Prepare the chocolate fudge cake mix according to the box directions (usually with water, oil, and eggs). Pour the batter into two round cake pans (8 or 9 inch), lightly greased and floured. Bake as directed, typically for about 25-30 minutes at 350°F, or until a toothpick inserted in the center comes out clean. Let cakes cool completely in pans for about 10 minutes, then remove to a wire rack.
  • Step 2: Make the creamy filling. While cakes cool, cream together the softened butter and shortening using an electric mixer until light and fluffy (about 2-3 minutes). Gradually add sugar and beat until well combined. Add vanilla extract and mix. Finally, add evaporated milk a little at a time, beating well after each addition until the filling is fluffy and smooth.
  • Step 3: Assemble the cake. Place one cake layer on a serving plate. Spread the creamy filling evenly over the cake, reaching just to the edges. Carefully place the second cake layer on top, making a “sandwich” with the filling in the middle.
  • Step 4: Frost with chocolate fudge frosting. Open the can of chocolate fudge frosting and, using a spatula or an offset knife, spread a thick, even layer over the top and sides of the cake. Make sure the whole cake is covered for that classic Ding Dong look.
  • Step 5: Chill (optional but recommended). For best results, refrigerate the assembled cake for at least 1 hour before serving. This helps the filling set up and makes slicing easier!

Notes

Store leftover Ding Dong Cake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices tightly wrapped for up to 2 months.