Print

Homemade Copycat Hostess Ding Dong Cake Bars

Hostess Ding Dong cake bars - featured image
Print Recipe

These homemade copycat Hostess Ding Dong cake bars feature rich, fudgy chocolate cake, a fluffy cream filling, and a glossy chocolate ganache for a nostalgic, crowd-pleasing dessert. Easy to make and perfect for any occasion, these bars deliver all the classic flavors with a homemade touch.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 3/4 cup (95g) all-purpose flour
  • 1/2 cup (43g) unsweetened cocoa powder (Dutch-process for deeper flavor)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) buttermilk, room temperature (or 1/2 cup milk + 1/2 tbsp vinegar, let sit 5 min)
  • 1/4 cup (60ml) vegetable oil (canola works too)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) hot water
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons marshmallow creme
  • 1 cup (170g) semi-sweet chocolate chips (or chopped baking chocolate)
  • 1/2 cup (120ml) heavy cream
  • Pinch of salt (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving overhang for easy lifting. Lightly grease the exposed sides.
  2. In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk buttermilk, oil, egg, and vanilla until smooth. Pour wet ingredients into dry and mix just until combined. Stir in hot water (batter will be thin).
  4. Pour batter into prepared pan and smooth the top. Bake for 22-26 minutes, or until a toothpick comes out with a few moist crumbs. Cool in pan for 10 minutes, then lift out and cool completely on a wire rack (30-40 minutes).
  5. For the cream filling: In a medium bowl, beat softened butter with sugar until pale and fluffy (2-3 minutes). Add milk and vanilla; beat again. Gradually add powdered sugar and beat until smooth. Fold in marshmallow creme. If too thick, add a splash more milk.
  6. Once cake is cool, slice it in half horizontally for two thin layers. Spread cream filling evenly over the bottom layer, then top with the second cake layer, pressing gently.
  7. For the ganache: Place chocolate chips in a heat-proof bowl. In a small saucepan, heat heavy cream until just simmering. Pour hot cream over chocolate and let sit 2-3 minutes, then stir until smooth and glossy. Add a pinch of salt if desired. Let cool 10 minutes until slightly thickened but still pourable.
  8. Pour ganache over the cake, spreading evenly with an offset spatula. Chill in the refrigerator for at least 1 hour to set.
  9. Lift bars out using parchment. Cut into 12-16 squares, running a knife under hot water and wiping dry between cuts for clean slices.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based milk and butter, and use coconut milk for the ganache. Chill bars before slicing for clean cuts. Add a layer of jam or peanut butter for a twist. Bars can be made ahead and taste even better the next day.

Nutrition

Keywords: ding dong cake bars, hostess copycat, chocolate cake bars, cream filled bars, easy dessert, nostalgic dessert, homemade hostess, potluck dessert, chocolate ganache, kid friendly dessert

Find it online: https://pokirecipes.com/homemade-copycat-hostess-ding-dong-cake-bars-easy-dessert-recipe/