There are some cakes that disappear quietly, and then there are cakes that somehow become the main event. This Ding Dong Cake with Cream Cheese Frosting belongs firmly in the second group.

I first made a version of this cake when I wanted something that felt like a giant, homemade chocolate snack cake. I had a serious craving for soft chocolate cake, creamy frosting, and that nostalgic bakery-style finish. The first attempt tasted fantastic, but I made the frosting too soft and nearly watched it slide right off the cake. Lesson learned: let the cake cool completely and give the frosting a little time to firm up before decorating.

Now I make this cake whenever I want something that feels special without requiring complicated decorating skills. The chocolate cake stays wonderfully moist, the cream cheese frosting adds a tangy sweetness, and that rich chocolate topping makes every slice look like it came from a bakery.

It works beautifully for birthdays, family dinners, potlucks, holidays, or those random weekends when you decide that a normal dessert simply won’t do.

Why You’ll Love This Recipe

• Rich and chocolatey: The cake has deep chocolate flavor without tasting overly heavy.
• Creamy frosting: Cream cheese frosting adds just enough tang to balance the sweet chocolate.
• No fancy decorating required: A smooth frosting layer and simple chocolate topping look gorgeous.
• Great make-ahead dessert: You can prepare the cake a day before serving.
• Crowd-friendly: One cake gives you plenty of generous slices for family gatherings and parties.

And honestly, there is something ridiculously satisfying about cutting into this cake and seeing those soft chocolate layers underneath the creamy frosting.

Ingredients You’ll Need

For the Chocolate Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1 cup strong brewed coffee, cooled slightly
• ½ cup vegetable oil
• 2 teaspoons pure vanilla extract

You can use hot water instead of coffee, but I strongly recommend coffee if you have it. You won’t end up with a coffee-flavored cake. Instead, the coffee quietly deepens the chocolate flavor.

If you don’t have buttermilk, stir 1 tablespoon lemon juice or white vinegar into 1 cup milk and let it sit for about 5 minutes.

For the Cream Cheese Frosting

• 8 ounces full-fat cream cheese, softened
• ½ cup unsalted butter, softened
• 3½ cups powdered sugar
• 2 teaspoons pure vanilla extract
• 2–3 tablespoons heavy cream or milk
• Pinch of salt

Use room-temperature cream cheese and butter. Cold cream cheese can leave little lumps throughout your frosting, and nobody wants surprise cream cheese pebbles in an otherwise smooth cake.

For the Chocolate Topping

• 1 cup semisweet chocolate chips
• ½ cup heavy cream
• 1 tablespoon unsalted butter

You can use dark chocolate for a less-sweet topping or milk chocolate if you prefer a softer, sweeter finish.

Helpful Tools

You don’t need a professional cake setup for this recipe. A couple of 9-inch round cake pans, parchment paper, mixing bowls, an electric hand mixer or stand mixer, a rubber spatula, and an offset spatula will do the job.

I usually use my stand mixer when I make the frosting, but a hand mixer works perfectly well.

Step-by-Step Instructions

1. Prepare the Cake Pans

Time: 10 minutes

Preheat your oven to 350°F (175°C).

Grease two 9-inch round cake pans. Line the bottoms with parchment paper, then lightly grease the parchment.

I learned the parchment lesson the hard way. Chocolate cake stuck to my pan once so badly that I ended up serving what looked like a very rustic pile of chocolate crumbs.

Don’t be me. Use parchment.

2. Mix the Dry Ingredients

Time: 5 minutes

Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to a large mixing bowl.

Whisk everything together until the cocoa looks evenly distributed and you don’t see any pockets of flour.

Breaking up the cocoa now makes the final batter much smoother.

3. Add the Wet Ingredients

Time: 5 minutes

Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients.

Mix on medium speed until everything combines.

The batter will look fairly smooth, but don’t worry if it seems thinner than typical cake batter. That’s exactly what you want.

4. Add the Coffee

Time: 2 minutes

Slowly pour in the warm coffee while mixing on low speed.

The batter will become quite thin.

Don’t panic.

This is one of those moments where the recipe looks suspicious but turns out beautifully. The thin batter helps create that soft, moist chocolate crumb.

Stop mixing as soon as everything looks evenly combined.

5. Bake the Cakes

Time: 28–34 minutes

Divide the batter evenly between the prepared cake pans.

Bake for 28–34 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.

Avoid opening the oven repeatedly while the cakes bake. I know the temptation. I’ve done it. Your cake doesn’t need you checking on it every five minutes.

Let the cakes cool in their pans for about 10 minutes.

Then carefully turn them onto wire racks and peel away the parchment.

Allow them to cool completely before frosting.

6. Make the Cream Cheese Frosting

Time: 8–10 minutes

Beat the softened cream cheese and butter together until smooth and creamy.

Add the powdered sugar gradually, mixing on low speed at first so you don’t cover your kitchen in a powdered-sugar cloud.

Add the vanilla and a pinch of salt.

Beat the frosting for another 2–3 minutes until fluffy.

Add heavy cream or milk, one tablespoon at a time, only if the frosting needs loosening.

You want the frosting thick enough to hold its shape but soft enough to spread easily.

7. Assemble the Cake

Time: 10 minutes

Place one completely cooled cake layer on your serving plate.

Spread a generous layer of cream cheese frosting over the top.

Place the second cake layer on top and gently press it into place.

Spread the remaining frosting over the top and sides.

Don’t worry about making the cake perfectly smooth. A few natural swirls actually make it look homemade in the best possible way.

8. Prepare the Chocolate Topping

Time: 5 minutes

Place the chocolate chips and heavy cream in a heatproof bowl.

Warm them gently in the microwave in 15–20 second intervals, stirring after each interval.

Once the chocolate melts, stir in the butter until the mixture becomes glossy.

Let the topping cool for several minutes.

It should feel thick enough to spread but still pour easily.

9. Finish the Ding Dong Cake

Time: 5 minutes

Spoon the chocolate topping over the center of the cake.

Use an offset spatula to gently spread it toward the edges.

Let a little chocolate topping drip naturally down the sides if you like that classic snack-cake look.

Place the cake in the refrigerator for about 30 minutes before slicing.

That short chill helps the frosting and chocolate topping settle nicely.

Pro Tips & Tricks

Don’t Frost a Warm Cake

This deserves its own warning.

Even slightly warm cake can soften cream cheese frosting and make it slide around. Let the cake cool completely before assembling.

If you’re in a hurry, place the cooled cake layers in the refrigerator for 20–30 minutes.

Use Room-Temperature Frosting Ingredients

Soft cream cheese and butter blend much more smoothly.

If you forgot to soften your butter, cut it into small cubes and let it sit at room temperature for a little while.

Don’t melt it. Melted butter can make your frosting loose and difficult to work with.

Don’t Overmix the Batter

Once the ingredients combine, stop mixing.

Overmixing can create a denser cake. This recipe should produce a tender, soft crumb.

Let the Chocolate Topping Cool

Hot chocolate topping and cream cheese frosting don’t make a happy couple.

Give the topping several minutes to cool before spreading it over the cake.

Warm is fine. Hot is not.

Chill Before Cutting

A short refrigerator rest makes the cake much easier to slice.

For especially clean slices, use a sharp knife and wipe the blade between cuts.

Make It Ahead

You can bake the cake layers one day ahead.

Wrap each cooled layer tightly in plastic wrap and refrigerate them.

You can also prepare the frosting a day ahead. Keep it covered in the refrigerator, then let it sit at room temperature for 15–20 minutes and beat it briefly before using.

Variations & Substitutions

Make a One-Pan Version

If you don’t want to deal with layers, bake the batter in a greased 9×13-inch pan.

Once cooled, spread the cream cheese frosting over the top and finish with the chocolate topping.

It won’t have the same tall layer-cake appearance, but it makes serving much easier for parties.

Add a Whipped Cream Layer

For an extra-creamy version, spread a thin layer of lightly sweetened whipped cream between the cake layers before adding the cream cheese frosting.

Keep the layer modest so the cake stays stable.

Make It Extra Chocolatey

Add a handful of mini chocolate chips to the cake batter.

You can also use dark chocolate chips in the topping for a richer chocolate flavor.

Try a Chocolate Cream Cheese Frosting

Add ¼ cup unsweetened cocoa powder to the frosting along with an extra tablespoon or two of milk.

You’ll get a double-chocolate cake with chocolate cream cheese frosting and chocolate topping.

Yes, it’s a lot of chocolate.

No, I’m not apologizing.

Serving Suggestions

This cake tastes fantastic slightly chilled, when the frosting feels creamy, and the chocolate topping has just enough firmness to give you a clean bite.

For a dinner party, serve each slice with a small scoop of vanilla ice cream.

Fresh strawberries or raspberries also add a nice fruity contrast to the rich chocolate.

For birthdays, scatter a few chocolate curls or sprinkles over the top before the chocolate topping sets.

For a holiday dessert table, keep the decoration simple. The glossy chocolate topping already gives the cake plenty of visual appeal.

I especially like serving this cake with hot coffee because the slightly bitter coffee cuts through the sweetness beautifully.

And if you’re making it for a family gathering, cut smaller slices than you think you need. This cake is rich, and people tend to underestimate how filling a chocolate dessert can be.

FAQ’s

Can I make Ding Dong Cake the day before?

Absolutely. In fact, I often prefer making it the day before.

Prepare the entire cake, cover it well, and refrigerate it. Let it sit at room temperature for about 15–20 minutes before serving so the frosting softens slightly.

How should I store leftover Ding Dong Cake?

Store the cake covered in the refrigerator because the cream cheese frosting contains dairy.

It should keep well for about 3–4 days when properly covered.

For the best texture, let individual slices sit at room temperature for around 10–15 minutes before eating.

Can I freeze this cake?

Yes. You can freeze the unfrosted cake layers very successfully.

Wrap each cooled layer tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to about 2 months for the best quality.

Thaw the layers in the refrigerator before assembling.

You can also freeze individual frosted slices, although the texture of the cream cheese frosting may change slightly after thawing.

Why did my cream cheese frosting turn runny?

Several things can cause this.

The cream cheese or butter may have been too warm; you may have added too much milk or cream; or the kitchen may simply be very warm.

Try refrigerating the frosting for 20–30 minutes. If it still feels too loose, gradually mix in a little more powdered sugar.

Can I use boxed chocolate cake mix?

Yes.

If you want a shortcut, prepare your favorite chocolate cake mix according to the package directions and use this homemade cream cheese frosting and chocolate topping.

You won’t get the same homemade cake texture, but you’ll still get a delicious dessert with much less work.

Can I make this cake gluten-free?

You can experiment with a good-quality 1-to-1 gluten-free baking flour designed to replace all-purpose flour.

Choose a blend that contains xanthan gum if the manufacturer recommends it.

The texture may differ slightly from the original, so I recommend testing the flour blend before making the cake for an important event.

Final Thoughts

Every time I make this Ding Dong Cake with Cream Cheese Frosting, I remember why simple chocolate cakes have such staying power.

You don’t need elaborate decorations or unusual ingredients. You need a soft chocolate cake, a creamy frosting, and a glossy chocolate topping that makes everyone suddenly appear in the kitchen asking, “Is it ready yet?”

The best part comes when you cut the first slice and see those layers sitting there under the chocolate topping. It looks impressive, but the process stays completely manageable.

If you make it, don’t worry about getting every swirl of frosting perfect. Homemade cake should look homemade.

Make it for a birthday, bring it to a potluck, or bake it simply because you have a serious chocolate craving. And if you make a batch, I’d love to hear how it turned out—especially if your family manages to leave you a slice for the next day.