Here is a detailed, step-by-step recipe for a rich and decadent Ding Dong Cake — inspired by the classic chocolate snack cake with creamy filling and chocolate ganache coating.

Ding Dong Cake

Ingredients

For the Chocolate Cake

1 box (15.25 oz) chocolate cake mix
Ingredients listed on the box (usually eggs, oil, and water)
OR use your favorite homemade chocolate cake recipe

Bake in two 9-inch round cake pans.

For the Cream Filling

8 oz (225 g) cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1 (8 oz) container whipped topping (such as Cool Whip), thawed

For the Chocolate Ganache Topping

1 cup semi-sweet chocolate chips
3/4 cup heavy whipping cream
1 tablespoon butter (optional, for shine)

Step-by-Step Directions

Step 1: Prepare the Cake

Preheat oven according to cake mix directions (usually 350°F / 175°C).
Grease and flour two 9-inch round cake pans.
Prepare cake batter according to package instructions.
Divide batter evenly between the two pans.
Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

Important: Cakes must be completely cool before adding filling.

Step 2: Make the Cream Filling

In a large bowl, beat softened cream cheese and butter together until smooth and fluffy (about 2–3 minutes).
Gradually add powdered sugar, beating until well combined.
Mix in vanilla extract.
Gently fold in whipped topping until light and creamy.
Refrigerate filling for 20–30 minutes to firm up slightly.

Step 3: Assemble the Cake

Place one cake layer on a serving plate.
Spread the cream filling evenly over the top.
The layer should be thick and smooth.
Place the second cake layer on top.
Refrigerate for 30–45 minutes before adding ganache.
This helps prevent sliding.

Step 4: Make the Chocolate Ganache

Place chocolate chips in a heatproof bowl.
Heat heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
Pour hot cream over chocolate chips.
Let sit for 2–3 minutes.
Stir gently until smooth and glossy.
Stir in butter for extra shine if desired.
Allow ganache to cool for 5–10 minutes until slightly thickened but still pourable.

Step 5: Frost with Ganache

Pour ganache over the center of the cake.
Use a spatula to gently spread it to the edges, allowing it to drip slightly down the sides.
Refrigerate for at least 1 hour to set.

Step 6: Serve

Remove from refrigerator 15–20 minutes before serving for best texture.
Slice with a sharp knife, wiping between cuts for clean slices.

Storage

Store covered in refrigerator for up to 4 days.
Best served slightly chilled.
Can be frozen (wrapped tightly) for up to 2 months.

Optional Variations

Add mini chocolate chips to the filling for extra texture.
Use dark chocolate for a richer ganache.
Make as a 9×13 sheet cake for easier serving.