Peanut Butter Dong Dong Cake is a variation of my favorite childhood treat, the ding dong, with rich chocolate cake, creamy peanut butter filling, and chocolate ganache on the outside. If you love chocolate and peanut butter, this is the cake for you! If you prefer this dessert without the peanut butter, be sure to try my Ding Dong Cake!

Peanut Butter Ding Dong Cake
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Peanut Butter Ding Dong Cake

What is a Ding Dong? It is a treat that we were often given as kids.  It is basically a chocolate whoopie pie with a glorious cream filling. I recently saw a Peanut Butter Ding Dong in the grocery store and knew I needed to make it into a cake! This cake is one of those cakes where the ingredients work together perfectly to create a cake you will never forget. I also have an impressive Ding Dong Sheet Cake you will love!

Chocolate Cake with Peanut Butter Filling

Ingredients & Substitutions

Chocolate Cake: The recipe for the chocolate cake is my Perfect Chocolate Cake. The batter is very runny and it is designed to be made in two 8-inch by 3-inch round cake pans. You could also use a boxed chocolate cake mix.

Coffee: Brewed coffee enhances the chocolate flavor of the cake without a coffee taste. However, you could use hot water if you don’t have coffee on hand.

Peanut Butter Filling: The filling is a peanut butter mousse and it is not only delicious in this cake, but also on its own! I do not recommend using chunky peanut butter or all-natural peanut butter in this recipe. The chunky just doesn’t work in a smooth creamy filling and the all-natural peanut butter is a bit too oily for this recipe. But if you want to get some texture feel free to add chopped peanuts to the top!

Ganache: I used semisweet chocolate for the ganache, but you could also use milk chocolate. I also have a Ganache Made With Butter if preferred.

Ding Dong Cake with Peanut Butter Mousse

Can I Use A Different Pan?

You could make this dessert in a 9×13-inch pan, but in that case, I would assemble it a bit differently. First, prepare the cake and let it cool. Then, make the peanut butter filling (mousse) and spread it over the cooled cake, chilling until firm. Finally, prepare the ganache, let it cool, and pour over the chilled cake.

Peanut Butter Ding Dong Cake

How To Store Peanut Butter Ding Dong Cake

To maintain the cake’s freshness and prevent air exposure, it should be stored in an airtight container. Doing so will help the cake stay fresh in the refrigerator for up to 3-4 days. For optimal flavor and texture, it’s recommended to allow the cake to come to room temperature before serving.

More Chocolate Cakes

5 from 21 votes

Peanut Butter Ding Dong Cake

Prep Time 25 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
This Peanut Butter Dong Dong Cake is a variation of my favorite childhood treat! 


Chocolate Cake

  • 1 ¾ cups (219 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • ¾ cup (90 g) regular unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup (240 g) buttermilk, room temperature
  • ½ cup (112 g) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons McCormick pure vanilla extract
  • 1 cup (237 g) freshly brewed hot coffee

Peanut Butter Filling

  • ½ cup (119 g) heavy whipping cream
  • 4 ounces cream cheese
  • ½ cup (129 g) creamy peanut butter
  • 1 teaspoon vanilla extract
  • ½ cup (60 g) confectioners' sugar
  • 1 tablespoon whole milk


  • 16 ounces semi-sweet chocolate, finely chopped
  • 2 cups heavy cream, room temperature


Chocolate Cake

  • Preheat the oven to 350°F. Spray 2, 8-inch x 3-inch round cake pans with nonstick cooking spray. (8-inch cake pans with shorter sides may cause an overflow in your oven.) Set aside.
  • To the bowl of a stand mixer, add the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until combined.
  • In a separate bowl, combine the buttermilk, oil, eggs, and vanilla.
  • With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and mix just to combine, stopping to scrape the bottom of the bowl with a rubber spatula. 
  • Pour the batter into the prepared pans and bake for 30-40 minutes, or until a cake tester or toothpick comes out mostly clean with no wet batter.
  • Let the cakes cool in the pans for 30 minutes. Then, turn them out onto a cooling rack to let them cool completely.

Peanut Butter Filling

  • Pour the cream into a mixing bowl. Using a hand mixer, beat until peaks form, about 2-3 minutes. Scoop the whipped cream into a small bowl and place it in the refrigerator.
  • To a medium bowl, add the cream cheese, peanut butter, and vanilla. Beat until smooth, about 1-2 minutes.
  • Add confectioners' sugar and beat again for another minute.
  • Pour in the milk and beat until smooth, about 20-30 seconds.
  • Fold the chilled whipped cream into the peanut butter mixture and stir until combined.


  • Place the chocolate chips into a heat-safe bowl. Set the bowl aside as you heat up the cream.
  • To a quart-sized, microwave-safe container, add heavy cream. Microwave for 3-4 minutes on high, or until it just begins to simmer. Be careful not to allow the cream to boil over.
  • Pour the cream over the chopped chocolate and let stand for at least 2 minutes so that it can thicken. (Ganache should be cool when pouring over cake.)
  • When ready to pour over the chilled cake, whisk the ganache until smooth and then pour. You may have some ganache left over.


When ready to assemble cake, spread peanut butter filling over one layer of chocolate cake, then set the other layer on top.
Chill. Cover with prepared ganache.
Chill cake until ready to serve.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Amazing cake !Mindblowing!!!
    I only reduced the sugar quantity to 1.5 cup .I baked it for my sons birthday and everybody loved it !

  2. My son would love this for his birthday cake! I’m wondering if I can assemble it the night before serving and Refrigerate overnight?

    1. Hi, Amber! I work with iambaker and am happy to help with questions. Yes, you can refrigerate it. Have a wonderful day!

  3. Oh.My.Goodness!!! I made this for a small gathering of friends and it was the hit of the night. The ganache was a bit thin, but I don’t think I allowed it to cool enough. The cake was the perfect texture and the mousse was so light. It’s certainly a keeper recipe that will be done again and again.

  4. Thank you for the recipe
    I’m just want to make sure in your recipe is do not put a 1 tsp of baking powder, am I correct?
    Looking forward to make this cake for my daughter birthday.
    Thank you 😊

  5. I made this for my son’s birthday last year and he loved it so much he requested it for his birthday this year this is an awesome cake

  6. I made this cake for my son’s birthday in 2021- it’s awesome!! I’m making it again today. Doubled the peanut butter frosting. Delicious!!!

  7. Is it 1 or 2 teaspoons of baking soda? I see this question has been asked before but I also never seen a response to it either. Another question is. Is there another type of pan this can be made in other than using 2, 8 inch round pans??

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