Skip to Content

Paula Deen Ding Dong Cake Recipe

This Paula Deen Ding Dong Cake Recipe produces a dense, rich, and moist cake with a thick layer of fluffy cream filling and chocolate ganache frosting. The result is a cake that is very similar to your favorite snack cake, but it is also incomparably superior!

Paula Deen Ding Dong Cake
Paula Deen Ding Dong Cake Recipe

Why You’ll Love This Recipe

  • The Best Cream Filling. When it comes to producing cream fillings for cakes, buttercream frosting is typically the go-to choice as the base ingredient. Nevertheless, not today! We are going to make a chocolate cake that is filled with ermine frosting, which will result in a filling that is as light and airy as a cloud and will be the ideal ding-dong cake filling.
  • A Chocolate Layer Cake Of Incredible Quality. Oh my goodness, what a delicious cake this is! It’s really chocolaty, deep, and moist all at the same time. The cake does not have an excessively sweet taste, but it has a lot of flavors thanks to the three diverse components that make up the cake.
  • It’s stunning And Elegant Presentation. On this particular cake, an elaborate piping technique is not required in any way. A coating of chocolate ganache that is perfectly smooth is stunning in its unadorned state.
Ready Ding Dong cake

Paula Deen Ding Dong Cake Ingredients

For the cake

  • Flour, cocoa powder, baking soda, baking powder, and salt. The dry materials for this cake are very conventional prerequisites for baking cakes in general.
  • Unsalted butter. In place of oil, softened butter is called for in this cake recipe. A chocolate cake made with butter is both decadent and incredibly moist.
  • Eggs. Wait for the temperature of the eggs to reach room temperature. Although it might not appear to be significant at first glance, including this really helps assist in ensuring that the cake batter is smooth and evenly combined.
  • Vanilla extract, buttermilk, and hot coffee. In addition to imparting a delicious taste, they not only make the cake batter moister. The flavor of chocolate is much improved by the addition of coffee, and if you use hot coffee, it will help dissolve the cocoa powder in the batter.

For the filling

  • Flour and milk. A roux is the foundation of this light and airy filling! On the stove, these two components will be prepared at the same time.
  • Butter, vanilla extract, and granulated sugar. Combine them with your mixer and cream them together. Then, the flour and milk combination will be added, and everything will be combined to form the most delicious ermine frosting ever.

For the chocolate ganache topping

  • Semi-sweet chocolate. Because you don’t want the ganache to be too sweet, semi-sweet is the ideal level of sweetness. Make it easier for the chocolate to melt by chopping up a bar that weighs 8 ounces.
  • Heavy cream. In order to prepare the ganache, we will first warm the cream and then combine it with the chocolate.
  • Corn syrup. This results in a glossy and silky texture for the ganache.
Bite out of ding dong cake

How To Make Paula Deen Ding Dong Cake

Cake

  • Preheat the oven to 350°F, and prepare two 8″ baking pans with parchment paper. For ease, I like to use pre-cut parchment circles.
  • Set aside flour, cocoa powder, baking powder, baking soda, and salt in a medium mixing basin.
  • In a large mixing bowl, cream together the butter and sugar until smooth and creamy (3 minutes), then add the eggs and vanilla extract and beat on high for 2-3 minutes, or until pale and fluffy.
  • Beat in half of the flour mixture and half of the buttermilk, then repeat until all of the flour and buttermilk have been used up.
  • Mix in the coffee until it is smooth.
  • Bake for 35 minutes, or until a toothpick inserted into the middle comes out clean, in the two prepared pans.
  • Allow cooling in the pan for 5 minutes before turning out onto a wire rack to cool fully.

Cream filling

  • In a medium saucepan, mix together the flour and milk and bring to a simmer over medium heat, stirring frequently, until it’s thick like a roux. Remove from the heat and mix in the vanilla extract.
  • Allow the mixture to cool fully, stirring occasionally.
  • Whip the butter and sugar in the bowl of a stand mixer for 5 minutes, or until pale and fluffy.
  • Whip the cooled milk mixture until white and fluffy, approximately 3-4 minutes; leave aside.

Ganache

  • Heat heavy cream until it is steaming but not boiling. Allow the chocolate to remain in the cream for 2 minutes (as it may separate). To effortlessly pour the ganache over the cake, I use a small jug.
  • Stir the mixture until it is smooth and free of lumps.
  • Allow cooling to room temperature after adding the corn syrup (at least 30 minutes)

Assembly

  • Level the cooled cakes if required (although this chocolate recipe creates level cakes; perhaps if the oven temperature is too high, people will get domed cakes), then set the wire rack on top of a baking sheet.
  • Add all of the cream filling to the top of one cake and spread it into an equal layer before topping with the second cake layer and leveling off the cream from the sides (this will make the ganache sit nicely and the cake will have smooth edges). Then refrigerate for at least 30 minutes in the refrigerator.
  • Pour the cooled ganache over the cake, gently guiding the chocolate to the corners of the cake and smoothing the sides slightly.
  • Refrigerate the cake for one hour to allow the ganache to harden. Cut into slices and serve.

What To Serve With Ding Dong Cake?

  • Milky Coffee
  • Fruit Salad
  • Iced Americano
  • Fresh Orange Juice
  • Green Tea
  • Fresh Cow Milk

How To Store Ding Dong Cake?

  • In The Fridge. Keep your homemade ding dong cake in the refrigerator; if it is placed in an airtight container, it should maintain its quality for at least three days when stored in this manner.
  • In The Freezer. Individual slices of ding dong cake can be frozen for up to two months if they are first wrapped in plastic wrap, then placed in a bag with a zip-top closure, and then stored in the freezer. When you are ready to have some cake, take a slice out of the refrigerator and let it to come to room temperature on the counter.

My Personal Recipe Tips

  • Cold It Down And Then Cut It. The cream filling will leak out if you try to cut this cake before it has been refrigerated. After chilling, cut into slices.
  • Serve At Room Temperature. This cake is best kept in the fridge and best served after sitting out for at least 10 minutes at room temperature after being sliced.
  • Be Sure To Get Accurate Measurements. It’s crucial to accurately measure all of the cake components while following a recipe. If you need a refresher on how to properly measure anything, check out my extensive list of suggestions.
  • Please don’t Over-Mix. Toughness in the baked good is the result of overmixing the cake batter. Stir the ingredients together briefly to mix.
  • Use A Scale. Applying a kitchen scale to the three bowls of batter will guarantee uniformly sized layers.
  • If Necessary, Bring It Up A Notch. A serrated knife will come in handy if your baked goods have a dome after baking.
  • The Best Cake Pans. The ideal cake pans for layer cakes are straight-sided circular pans. Cakes may be easily removed from the pans, and the layers will bake up uniformly and without shifting. Every time I use these non-stick pans, the food comes out perfectly.
  • It’s Important To Not Overwork The Ganache When Creating It. This might lead to the formation of air bubbles, which will prevent you from achieving a smooth finish. Also, make sure you give the ganache plenty of time to cool to room temperature. When heated, it becomes too liquidy to use.

Paula Deen Ding Dong Cake Nutrition Facts

Amount Per Serving

  • Calories 310
  • Total Fat 16g
  • Saturated Fat 11g
  • Cholesterol 5mg
  • Sodium 310mg
  • Potassium 120mg
  • Total Carbohydrate 43g
  • Dietary Fiber 1g
  • Sugars 31g
  • Protein 2g
  • Calcium 0%
  • Iron 11%

Paula Deen Ding Dong Cake Recipe

Difficulty:BeginnerPrep time: 20 minutesCook time: 35 minutesRest time:1 hour Total time:1 hour 55 minutesServings:8 servingsCalories:310 kcal Best Season:Available

Description

This Paula Deen Ding Dong Cake Recipe produces a cake that is dense, rich, and moist, and it has a thick layer of fluffy cream filling and chocolate ganache frosting. The result is a cake that is very similar to your favorite snack cake, but it is also incomparably superior!

Ingredients

    Cake

  • Cream filling (ermine frosting)

  • Ganache

Instructions

    Cake

  1. Preheat the oven to 350°F, and prepare two 8″ baking pans with parchment paper. For ease, I like to use pre-cut parchment circles.
  2. Set aside flour, cocoa powder, baking powder, baking soda, and salt in a medium mixing basin.
  3. In a large mixing bowl, cream together the butter and sugar until smooth and creamy (3 minutes), then add the eggs and vanilla extract and beat on high for 2-3 minutes, or until pale and fluffy.
  4. Beat in half of the flour mixture and half of the buttermilk, then repeat until all of the flour and buttermilk have been used up.
  5. Mix in the coffee until it is smooth.
  6. Bake for 35 minutes, or until a toothpick inserted into the middle comes out clean, in the two prepared pans.
  7. Allow cooling in the pan for 5 minutes before turning out onto a wire rack to cool fully.
  8. Cream filling

  9. In a medium saucepan, mix together the flour and milk and bring to a simmer over medium heat, stirring frequently, until it’s thick like a roux. Remove from the heat and mix in the vanilla extract.
  10. Allow the mixture to cool fully, stirring occasionally.
  11. Whip the butter and sugar in the bowl of a stand mixer for 5 minutes, or until pale and fluffy.
  12. Whip the cooled milk mixture until white and fluffy, approximately 3-4 minutes; leave aside.
  13. Ganache

  14. Heat heavy cream until it is steaming but not boiling. Allow the chocolate to remain in the cream for 2 minutes (as it may separate). To effortlessly pour the ganache over the cake, I use a small jug.
  15. Stir the mixture until it is smooth and free of lumps.
  16. Allow cooling to room temperature after adding the corn syrup (at least 30 minutes)
  17. Assembly

  18. Level the cooled cakes if required (although this chocolate recipe creates level cakes; perhaps if the oven temperature is too high, people will get domed cakes), then set the wire rack on top of a baking sheet.
  19. Add all of the cream filling to the top of one cake and spread it into an equal layer before topping with the second cake layer and leveling off the cream from the sides (this will make the ganache sit nicely and the cake will have smooth edges). Then refrigerate for at least 30 minutes in the refrigerator
  20. Pour the cooled ganache over the cake, gently guiding the chocolate to the corners of the cake and smoothing the sides slightly.
  21. Refrigerate the cake for one hour to allow the ganache to harden. Cut into slices and serve.

Notes

  • Cold It Down And Then Cut It. The cream filling will leak out if you try to cut this cake before it has been refrigerated. After chilling, cut into slices.
  • Serve At Room Temperature. This cake is best kept in the fridge and best served after sitting out for at least 10 minutes at room temperature after being sliced.
  • Be Sure To Get Accurate Measurements. It’s crucial to accurately measure all of the cake components while following a recipe. If you need a refresher on how to properly measure anything, check out my extensive list of suggestions.
  • Please don’t Over-Mix. Toughness in the baked good is the result of overmixing the cake batter. Stir the ingredients together briefly to mix.
  • Use A Scale. Applying a kitchen scale to the three bowls of batter will guarantee uniformly sized layers.
  • If Necessary, Bring It Up A Notch. A serrated knife will come in handy if your baked goods have a dome after baking.
  • The Best Cake Pans. The ideal cake pans for layer cakes are straight-sided circular pans. Cakes may be easily removed from the pans, and the layers will bake up uniformly and without shifting. Every time I use these non-stick pans, the food comes out perfectly.
  • It’s Important To Not Overwork The Ganache When Creating It. This might lead to the formation of air bubbles, which will prevent you from achieving a smooth finish. Also, make sure you give the ganache plenty of time to cool to room temperature. When heated, it becomes too liquidy to use.
Keywords:Paula Deen Ding Dong Cake Recipe, Ding Dong Cake Recipe
Nutrition Facts

Servings 8


Amount Per Serving
Calories 310
% Daily Value *
Total Fat 16g25%
Saturated Fat 11g56%
Cholesterol 5mg2%
Sodium 310mg13%
Potassium 120mg4%
Total Carbohydrate 43g15%
Dietary Fiber 1g4%
Sugars 31g
Protein 2g4%

Calcium 0 mg
Iron 11 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.