Copycat Hostess Ding Dong Cake

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan or 8×8-inch square pan.
2. Prepare Cake Batter: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, combine sugar, milk, oil, egg, and vanilla extract. Gradually mix the dry ingredients into the wet ingredients until just combined. Slowly add boiling water, mixing carefully until smooth—the batter will be thin.
3. Bake Cake: Pour the batter into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
4. Prepare Filling: In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
5. Assemble Cakes: Once the cake has cooled, cut it into rectangles or rounds, depending on your desired Ding Dong shape. Slice each piece horizontally to create a pocket for the filling. Pipe or spoon the whipped cream filling into the center of each piece and press the top gently back into place.
6. Make Chocolate Glaze: In a small saucepan over low heat, melt the chocolate chips with butter, stirring until smooth and glossy.
7. Glaze Cakes: Dip each filled cake into the chocolate glaze, ensuring complete coverage. Place on a parchment-lined tray and allow the glaze to set at room temperature, or chill briefly to speed up the process.
8. Serve: Enjoy your homemade Ding Dong cakes with a cold glass of milk or a cup of coffee for the ultimate nostalgic treat.

Recipe Details

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8–10
Difficulty: Medium

Variations & Substitutions

• For a lighter filling, use whipped coconut cream instead of heavy cream.
• Add a teaspoon of espresso powder to the cake batter for a subtle mocha flavor.
• Use dark chocolate or milk chocolate for the glaze to suit your preference.

Serving Suggestions