Ding Dong Cake (Chocolate Cream-Filled Cake)
🧾 Ingredients
For the cake:
1 box devil’s food cake mix
Ingredients required on the box (usually eggs, oil, and water)
For the filling:
8 oz (225 g) cream cheese, softened
1 piece (½ cup / 115 g) butter, softened
3 cups powdered sugar
1 tsp vanilla extract (optional but recommended)
For the chocolate topping (ganache):
1 cup semi-sweet chocolate chips
¾ cup heavy cream
👩🍳 Instructions
- Bake the Cake
Prepare the devil’s food cake mix according to package instructions.
Pour into two greased round cake pans (or a 9×13 pan if you prefer layers later).
Bake as directed on the box.
Let cakes cool completely before assembling. - Make the Cream Filling
In a bowl, beat together:
softened cream cheese
softened butter
Gradually add powdered sugar while mixing until smooth and fluffy.
Add vanilla extract if using.
Beat until light and creamy. - Assemble the Cake
Place one cake layer on a serving plate.
Spread the cream filling evenly over the top.
Add the second cake layer on top. - Make the Chocolate Ganache
Heat the heavy cream until just hot (not boiling).
Pour over chocolate chips.
Let sit 2–3 minutes, then stir until smooth and glossy. - Finish the Cake
Pour ganache over the top of the cake.
Let it drip down the sides for that classic look.
Chill in the fridge for at least 1 hour before slicing.
🍰 Tips for Best Results
Chill the filling slightly if it’s too soft before spreading.
Use a serrated knife for clean slices.
This cake tastes even better the next day after chilling!