Paula Deen’s Ding Dong Cake Recipe
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.
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.