Easy Ding Dong Cake is a semi-homemade chocolate sheet cake with a fluffy cream filling, made in a 13×9 inch pan. It’s nostalgic and tastes very similar to a Hostess Ding Dong.
Who doesn’t enjoy a gooey, chocolatey slice of cake? This Easy Ding Dong Cake layers a rich chocolate base with a smooth cream filling and a glossy fudge topping. Using a few store-bought shortcuts keeps this dessert simple to prepare without sacrificing that classic ding-dong flavor.
The method is semi-homemade: a boxed chocolate cake mix forms the base, a whipped cream-like filling is made from shortening, butter, evaporated milk, sugar and vanilla, and a can of chocolate fudge frosting becomes the shiny chocolate top. The result is a moist, nostalgic sheet cake perfect for family gatherings, potlucks, or an easy weekend treat.
Ingredients
This recipe comes together quickly thanks to a few store-bought helpers and a short list of pantry staples.
- Chocolate cake mix (15.25 oz package) — use a dark chocolate, devil’s food, or chocolate fudge mix for best results.
- Butter — 1/2 cup, softened.
- Shortening — 2/3 cup (such as Crisco). Shortening helps create a light, stable filling; you can substitute butter if necessary but texture will differ.
- Sugar — 3/4 cup.
- Vanilla extract — 2 teaspoons.
- Evaporated milk — 1/2 cup.
- Chocolate fudge frosting — 16 oz can (choose a darker frosting for the classic ding dong appearance).
How to make Easy Ding Dong Cake
Preheat and prepare the pan: grease a 13×9 inch baking pan with cooking spray or butter.
Make the cake: prepare the chocolate cake mix according to the package directions, using a 13×9 inch pan. If the box gives directions for 325°F, use that temperature; the lower heat helps reduce doming in the cake. Bake until a toothpick inserted in the center comes out clean, following the package time as a guide.
If the cake rises into a dome, you can either leave it (it will still taste great) or remove the cake from the pan and level it with a large serrated knife. Either way, allow the cake to cool completely before adding the filling.
Make the cream filling: in the bowl of a stand mixer or with a handheld mixer, combine the shortening, softened butter, sugar, evaporated milk, and vanilla. Beat on low to combine, then increase speed to medium-high and beat for about 15 minutes, until the mixture is light, smooth, and fluffy.
Spread the cream filling evenly over the completely cooled cake. An offset spatula or a rubber spatula works well to get a smooth surface.
Frosting the Ding Dong Cake
Remove the lid and foil seal from the frosting can. If any foil remains, scoop the frosting into a microwave-safe bowl — foil must never go into the microwave.
Warm the frosting so it becomes pourable: microwave the can or bowl for about 30 seconds, stir, then heat another 15 seconds if needed. You want a glossily pourable consistency, not thin and runny.
Pour the warmed frosting over the cream layer and spread gently to create an even chocolate top. Let the frosting set at room temperature for about 30 minutes to firm slightly before slicing, or refrigerate briefly if you prefer a quicker set.
Once the top has set, slice into squares and serve.
Frequently Asked Questions
Shortening creates a lighter, more stable filling that holds up under the chocolate topping. You can substitute butter if needed, but the texture will be slightly denser and softer.
Choose a dark chocolate, devil’s food, or chocolate fudge mix for a deeper chocolate flavor and darker appearance that resembles a classic ding dong.
Use a dark chocolate or fudge frosting for the top so the finished cake looks and tastes rich and chocolatey. Compare colors on the frosting labels if you want the darkest finish.
Make it ahead
This cake can be assembled up to 2 days before serving. After frosting, cover the pan tightly with aluminum foil or a pan lid and refrigerate. The cake will keep up to about five days before beginning to dry out; refrigeration can extend this to a week but for best texture plan for 1–2 days in advance.
Remove the cake from the refrigerator about one hour before serving so the filling and frosting soften slightly to the ideal texture.
Can I freeze Ding Dong Cake?
Yes. Cut the cake into individual slices, wrap each piece tightly in plastic wrap, and place wrapped slices in a freezer-safe container or bag. Freeze for up to 2 months. Thaw in the refrigerator overnight or on the counter for several hours before serving.
Recipe
Easy Ding Dong Cake
This semi-homemade chocolate sheet cake captures the nostalgic flavor of a Ding Dong using cake mix and canned frosting for a quick, delicious dessert.
Ingredients
- 1 (15.25 oz) package chocolate fudge cake mix
- 1/2 cup butter, softened
- 2/3 cup shortening
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 1/2 cup evaporated milk
- 1 (16 oz) can chocolate fudge frosting
Instructions
- Preheat oven and bake the cake mix in a greased 13×9 inch pan according to package directions, using 325°F if the box provides that option. Let the cake cool completely.
- Beat the butter, shortening, sugar, vanilla and evaporated milk on low to combine, then beat on medium-high for about 15 minutes until smooth and fluffy. Spread evenly over the cooled cake.
- Remove the foil seal from the frosting can. If foil remains, transfer frosting to a microwave-safe bowl. Warm the frosting briefly in the microwave until just pourable, stirring between short intervals.
- Pour and spread the frosting over the cream layer. Let set at room temperature for 2–3 hours or refrigerate about 45 minutes until firm. Slice and serve.
Notes
If any foil is left on the frosting can, do not microwave the can — scoop frosting into a microwave-safe bowl before warming.
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