The Paula Deen’s Ding Dong Cake Recipe is a chocolate lover’s dream. It’s rich, moist and filled with creamy vanilla frosting — just like the famous snack cakes we all love.
Each bite melts in your mouth with layers of fluffy cream and smooth chocolate ganache. This cake looks fancy but is easy to make at home.
If you love chocolate desserts, this recipe will steal your heart. It’s perfect for birthdays, holidays, or any sweet craving.
The soft chocolate cake and creamy center make it taste just like the classic treat, only better and homemade!
When I First Tried Paula Deen’s Ding Dong Cake Recipe
The first time I made this cake, my kitchen smelled like a bakery. The chocolate layers came out soft and rich and the filling was creamy and light.
When I poured the glossy ganache on top, it looked like a dream. Everyone in my family asked for seconds — that’s when I knew it was a keeper!
Recipe Card Info
- Recipe Name: Paula Deen’s Ding Dong Cake Recipe
- Servings: 10
- Prep Time: 25 mins
- Cook Time: 35 mins
- Total Time: 1 hour
- Course: Dessert
- Cuisine: American
- Calories: 480 kcal per serving
Equipment List
- Two 9-inch round cake pans
- Mixing bowls
- Hand or stand mixer
- Saucepan
- Spatula
- Cooling rack
Ingredients You Need for Paula Deen’s Ding Dong Cake Recipe
For the Cake:
- 1 box chocolate cake mix (plus ingredients listed on box)
For the Cream Filling:
- 5 tbsp all-purpose flour
- 1 cup milk
- 1 cup sugar
- 1 cup unsalted butter, softened
- 1 tsp vanilla extract
For the Chocolate Ganache:
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup heavy cream
- 1 tbsp butter
Step-by-Step Guide
1. Bake the Cake Layers
Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
Prepare cake batter as directed on the box.
Pour evenly into pans and bake for 30–35 minutes.
Let the cakes cool completely on a rack.
2. Make the Cream Filling
In a small saucepan, whisk flour and milk over medium heat.
Cook until thick like pudding. Remove from heat and cool fully.
In a bowl, beat butter and sugar until fluffy.
Add the cooled flour mixture and vanilla. Beat until smooth and creamy.
3. Add the Filling
Place one cake layer on a plate. Spread the cream filling evenly on top.
Add the second cake layer gently over the filling.
4. Make the Chocolate Ganache
In a saucepan, heat cream until hot but not boiling.
Remove from heat and add chocolate chips and butter.
Stir until smooth and glossy.
5. Cover the Cake
Pour warm ganache over the cake. Let it drip down the sides for a pretty finish.
Chill for 30 minutes before serving to set the ganache.
Recipe Tips
- Make sure the cake layers are cool before adding filling.
- Beat the cream filling until fluffy for a light texture.
- Use real butter for rich flavor.
- Chill the cake before slicing for neat layers.
- Add a sprinkle of sea salt on top for extra flavor.
Nutrition Information
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 480 kcal |
| Protein | 6g |
| Fat | 28g |
| Carbohydrates | 52g |
| Sugar | 38g |
| Fiber | 2g |
| Sodium | 320mg |
Serving Suggestions
- Serve with a glass of cold milk or hot coffee.
- Add fresh berries on the side for a fruity touch.
- Sprinkle powdered sugar or chocolate curls for a fancy look.
Storage and Reheating Tips
- Refrigerate: Store in the fridge for up to 5 days.
- Freeze: Wrap slices in plastic and freeze for up to 2 months.
- Serve Cold: This cake tastes best chilled.
FAQs about Paula Deen’s Ding Dong Cake Recipe
1. Can I use homemade chocolate cake instead of boxed mix?
Yes, homemade cake works great too.
2. How can I make the filling fluffier?
Beat it longer until it looks whipped and creamy.
3. Can I use white chocolate for the ganache?
Yes, but reduce the cream slightly for thicker texture.
4. How long should I chill the cake before serving?
At least 30 minutes for perfect texture.
5. Can I make this cake a day ahead?
Yes, it tastes even better the next day!
Conclusion
The Paula Deen’s Ding Dong Cake Recipe is the ultimate chocolate dessert. It’s soft, creamy and full of nostalgic flavor.
Every layer feels like a sweet hug — from the moist chocolate cake to the silky filling and glossy ganache.
Perfect for any celebration or weekend treat, this cake will wow everyone at your table. Try it once, and you’ll keep making it again and again!
Paula Deen’s Ding Dong Cake Recipe
Ingredients
For the Cake:
- 1 box chocolate cake mix plus ingredients listed on box
For the Cream Filling:
- 5 tbsp all-purpose flour
- 1 cup milk
- 1 cup sugar
- 1 cup unsalted butter softened
- 1 tsp vanilla extract
For the Chocolate Ganache:
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup heavy cream
- 1 tbsp butter
Instructions
Bake the Cake Layers
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- Prepare cake batter as directed on the box.
- Pour evenly into pans and bake for 30–35 minutes.
- Let the cakes cool completely on a rack.
Make the Cream Filling
- In a small saucepan, whisk flour and milk over medium heat.
- Cook until thick like pudding. Remove from heat and cool fully.
- In a bowl, beat butter and sugar until fluffy.
- Add the cooled flour mixture and vanilla. Beat until smooth and creamy.
Add the Filling
- Place one cake layer on a plate. Spread the cream filling evenly on top.
- Add the second cake layer gently over the filling.
Make the Chocolate Ganache
- In a saucepan, heat cream until hot but not boiling.
- Remove from heat and add chocolate chips and butter.
- Stir until smooth and glossy.
Cover the Cake
- Pour warm ganache over the cake. Let it drip down the sides for a pretty finish.
- Chill for 30 minutes before serving to set the ganache.
Notes
- Make sure the cake layers are cool before adding filling.
- Beat the cream filling until fluffy for a light texture.
- Use real butter for rich flavor.
- Chill the cake before slicing for neat layers.
- Add a sprinkle of sea salt on top for extra flavor.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
