Homemade Ding Dong Bars

Ever sneak a Hostess Ding Dong outta the freezer as a kid? Yeah, me too. My grandma had this habit—she’d hoard ‘em like gold coins. She’d wrap ‘em in foil, freeze ‘em solid, and call ‘em “midnight currency.” And let me tell you: biting into that cold, fudgy puck of devil’s food cake and whipped crème filling felt criminally good. That memory? It’s why I reverse-engineered this recipe.

This ain’t just a nostalgic knockoff. It’s a full-blown gourmet take on a lunchbox classic—layered, rich, fudgy, cold or room temp, these Homemade Ding Dong Bars deliver straight nostalgia…but with adult-level finesse.

They’re soft. They’ve got snap. And that cream filling? Pillow-y. But not too sweet. That’s the kicker.

What Exactly Are Ding Dong Bars?

Let’s get this straight.

They’re bars, not hand pies. No wrappers. No foil. Just sheet pan, bake, layer, slice.

It’s devil’s food cake on the bottom. A thick layer of whipped marshmallow-cream filling in the center. And a shiny, slightly chewy ganache glaze sealing it all in like a dessert tuxedo.

They’re the kind of treat that makes pastry chefs smirk when someone calls ’em a “simple snack.” You’ll need precision, patience, and a stand mixer with torque.

But the result? Pure joy.

Ingredients & Substitutions

Here’s what you’ll need—broken down by component. Sub notes in parentheses.

For the Cake Layer:

• 1 cup granulated sugar
• ¾ cup light brown sugar (adds moisture + depth)
• 1 cup buttermilk (or whole milk + 1 tbsp vinegar)
• ¾ cup hot coffee (yes, coffee—deepens the chocolate)
• ½ cup vegetable oil (neutral, don’t sub olive)
• 2 large eggs, room temp
• 1 ½ tsp vanilla extract
• 1 cup all-purpose flour (high-protein = chewier, go low-protein for tender)
• ½ cup Dutch-processed cocoa powder (smooth, not bitter—don’t use natural cocoa here)
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp kosher salt

For the Cream Filling:

• ¾ cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 7 oz marshmallow crème (aka Fluff—don’t sub mini marshmallows, they ain’t the same)
• 1 tsp vanilla extract
• 2 tbsp heavy cream (adds body)

For the Ganache Topping:

• 8 oz semi-sweet chocolate (chopped fine)
• ¾ cup heavy cream
• 1 tbsp corn syrup (adds shine + chew)
• Pinch of salt

Optional: Swap semi-sweet with 70% dark chocolate for a less sweet shell. Just know—kids may frown.

Step-by-Step Instructions

Let’s break this beast down into stages. Precision matters here—like, don’t walk away to answer your phone mid-step.

Step 1: Bake the Cake

1. Preheat oven to 350°F (175°C). Grease a 9×13” metal pan. Line with parchment for easier lift.
2. In a large bowl, whisk together sugars, buttermilk, oil, eggs, and vanilla. Mixture should look silky, no clumps.
3. Pour in hot coffee. Yes—it’ll look weird. That’s fine.
4. Sift dry ingredients in (flour, cocoa, soda, powder, salt). Gently whisk ‘til just smooth. Don’t overmix. Overmixing = rubber sponge.
5. Pour batter into the pan. Tap the pan on the counter. Knock out bubbles like they owe you money.
6. Bake 28–32 mins, or ‘til a toothpick slides out with a few crumbs. Let cool completely—at least 1 hour. Warm cake will murder the cream layer.

Step 2: Make the Cream Filling

1. Beat butter on med-high 3 mins. Should be pale, fluffy, and soft like whipped lotion.
2. Add powdered sugar ½ cup at a time, beating between. Go slow. Sugar cloud = coughing fit.
3. Beat in marshmallow crème, vanilla, and cream. Whip 2–3 mins ‘til voluminous. Like meringue’s chubbier cousin.
4. Taste. Adjust sugar if needed. It should be sweet but not cloying. You’re looking for balance here.

Step 3: Assemble the Layers

1. Once cake is 100% cool, spread cream filling evenly on top. Use offset spatula. Or back of a spoon if you’re roughing it.
2. Chill the whole tray in fridge for 30 mins minimum. You want that layer firm. If it smears under the ganache, game over.

Step 4: Ganache Glaze

1. Place chocolate in heatproof bowl. Heat cream and corn syrup in saucepan ‘til just boiling. Not rolling—just starting to bubble.
2. Pour hot cream over chocolate. Let sit 1 min. Then stir slowly in one direction. Stirring aggressively introduces bubbles.
3. Once smooth, add pinch of salt. Let cool 10 mins. You want it pourable, not scorching hot.
4. Pour over chilled bars. Tilt pan to spread or use spatula. Work fast—the ganache sets like a diva.
5. Chill again 1–2 hours ‘til fully set.
6. Slice into bars with a hot knife. Wipe between cuts for clean lines. Don’t rush here.

Cooking Techniques & Science

The hot coffee in the cake? It ain’t there for fun. The heat blooms the cocoa, unlocking that bitter richness. It’s what makes this cake taste chocolate, not just sweet.

Using marshmallow crème instead of whipped cream or frosting gives it that signature Ding Dong fluff—but also stability. That’s thanks to the gelatin and egg whites already whipped into Fluff. No slumping.

The ganache layer? Classic emulsion science. The fat in cream melts the cocoa butter in chocolate, creating a silky shell that hardens just enough—but doesn’t shatter. Add corn syrup for shine and chew.

And about that rest time? Critical. Warm ganache will melt the cream. Cold cake will seize the ganache. You gotta time this like a dance.

Use an offset spatula, always. Can’t spread ganache with a butter knife. Not without tears anyway.

Serving & Pairing Suggestions

Serve chilled if you want structure. Room temp if you like gooey indulgence.

Dust with cocoa powder for drama. Or gold leaf for absurdity (but hey, chefs are extra).

Pair with strong espresso, milk stout, or a dirty chai. Something bold enough to balance the richness.

Serve alongside berries for acidity. Or smear the plate with raspberry coulis like it’s the ‘90s again. Nostalgia fits the theme, right?

Final Thoughts: Why These Ding Dong Bars Matter

They ain’t just dessert. They’re a nod to a time when joy came in foil-wrapped circles.

But they’re also an exercise in balance. Sweet and bitter. Soft and crisp. Childhood memory and grown-up skill.

You control the quality. You elevate the idea. And frankly? You outshine the original.

Final tip—don’t skip the chill time. You’ll regret it. That creamy middle needs time to settle in. Patience, friend. Always patience.

FAQs

1. Can I freeze these Ding Dong Bars?
Absolutely. Wrap each bar in parchment and foil. Freeze for up to 2 months. Eat cold or let thaw 15 mins.

2. What if I don’t have marshmallow crème?
You can sub with a homemade marshmallow filling, but it’s fussy. Store-bought Fluff works best here, texturally.

3. Can I make them gluten-free?
Yep. Use a 1:1 gluten-free baking flour with xanthan gum. Cake will be slightly more crumbly, but still lovely.

4. Can I make the filling less sweet?
Reduce powdered sugar by ½ cup and add 1 tbsp mascarpone. Adds body without extra sweetness.

5. My ganache cracked—what happened?
Likely poured too hot or cake was too cold. Let ganache cool slightly before spreading, and cake should be chilled, not frozen.