Tips, variations, and ideas
This Ding Dong Cake is very forgiving and easy to customize:
- For a richer top layer, swap the canned icing and milk for a simple chocolate ganache made from melted chocolate chips and heavy cream, similar to other Ding Dong copycat recipes.
- Add a splash of vanilla extract to the filling for a subtle flavor boost, which some cream filling recipes suggest.
- Use butter instead of margarine for a slightly richer filling; both work, but butter gives a more traditional cream cheese frosting flavor.
- Make it more “grown up” by using a dark chocolate cake mix and a dark chocolate frosting.
Storage and make-ahead
Because of the cream cheese and whipped topping in the filling, this cake should be stored in the refrigerator. Place it in an airtight container or cover the pan tightly. Most Ding Dong Cake recipes note that it keeps well in the fridge for about 3–4 days, and some say up to 4–5 days if well covered.
The cake actually slices more neatly and tastes even better on the second day, as the layers have more time to set. For best results, you can make it a day ahead, chill overnight, and serve the next day.
Freezing is possible: some sources suggest Ding Dong–style cakes can be frozen for up to about 2–3 months if tightly wrapped, then thawed in the refrigerator before serving, though the texture of the cream layer may soften slightly.
FAQs
Can I use a different pan size?
This version is written for a 9×13 pan, which is standard for semi-homemade Ding Dong Cakes and easy to slice for a crowd. You could adapt the concept to two round pans and build a layer cake, but baking times and slicing method will change.
Does it have to be refrigerated?
Yes. Because the filling contains cream cheese and whipped topping, it should be stored covered in the refrigerator. Most recipes recommend up to about 4 days for best quality.
Can I use homemade chocolate cake instead of a mix?
Absolutely. Many Ding Dong Cake recipes use scratch chocolate cake layers; you can swap your favorite 9×13 chocolate cake recipe for the boxed mix and keep the filling and topping the same.
Can I replace Cool Whip with homemade whipped cream?
You can, but whipped cream is less stable than Cool Whip and may deflate or weep over time. For a cake meant to be chilled and stored, whipped topping is usually recommended for better structure and shelf life.
Ding Dong Cake brings all the nostalgia of a classic snack cake into an easy, shareable dessert that’s perfect for parties, potlucks, and family celebrations. Add this recipe to your dessert rotation, encourage your readers to pin or save it for later, and invite them to put their own spin on it—whether that’s a richer ganache, a scratch cake base, or a fun garnish on top.