Paula Deen’s Ding Dong Cake Recipe: Decadent Chocolate Layers With Creamy Filling

There’s something magical about recreating a classic treat in cake form, and this one delivers all the nostalgic flavors you love. The moist chocolate layers pair perfectly with the creamy filling, creating a dessert that’s rich without being overwhelming.

I developed this version to capture that signature balance of chocolate and filling, using simple techniques that ensure professional results every time. The key is in the layering—each component needs to complement the others without competing for attention.

The filling stays light and fluffy, sandwiched between chocolate layers so tender they practically melt in your mouth. It’s the kind of dessert that looks impressive but comes together with straightforward steps and familiar ingredients.

Serve it at your next gathering, or keep it all to yourself—no judgment here. This cake turns any occasion into something special.

Ingredients for Ding Dong Cake Recipe Paula Deen

Pantry staples plus a few special items create this nostalgic dessert masterpiece.

The cocoa powder is non-negotiable here—Hershey’s Special Dark or Guittard give that deep chocolate flavor Paula Deen fans expect. Look for Dutch-process for smoother taste. The buttermilk matters too—full-fat makes the cake layers impossibly tender. Most grocery stores carry it near the milk, but Whole Foods has the best selection if you’re picky about brands.

No buttermilk? Stir 1 tbsp lemon juice or vinegar into regular milk and let it sit 10 minutes. Short on cocoa? Melted chocolate plus a bit more oil works in a pinch (use 4 oz semi-sweet). For the filling, Cool Whip can replace the whipped cream if you’re short on time. The marshmallow fluff is key though—don’t skip it (the jarred kind is perfect).

Cake layers stay fresh 3 days at room temperature in an airtight container, or freeze for up to 3 months. The filling holds up even longer—5 days in the fridge. Make it ahead: the flavors meld overnight (if you can wait that long).

Step-by-Step Instructions for Decadent Chocolate Layers With Creamy Filling

Here’s how I create this showstopper cake with rich layers and a filling that’s pure nostalgia.

Step 1: Prepare and Bake the Chocolate Cake Layers

Preheat your oven to 350°F and grease two 9-inch round cake pans, then line the bottoms with parchment paper. This prevents sticking and ensures clean release after baking.

In a large bowl, whisk together the 2.5 cups All-Purpose Flour, 2 cups Granulated Sugar, 0.75 cup Unsweetened Cocoa Powder, 1.5 tsp Baking Soda, 1 tsp Baking Powder, and 1 tsp Salt. In another bowl, combine the 2 whole Large Eggs, 1 cup Vegetable Oil, 1 cup Buttermilk, and 2 tsp Vanilla Extract. Gradually mix the wet ingredients into the dry until just combined—overmixing will make the cake dense.

Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before assembling.

Step 2: Make the Creamy Filling

In a stand mixer fitted with the paddle attachment, beat the 1 cup Unsalted Butter and 8 oz Cream Cheese on medium speed until smooth and creamy. This step is crucial for a lump-free texture.

Gradually add the 3 cups Powdered Sugar, mixing on low speed until fully incorporated. Scrape down the sides of the bowl as needed. Stir in the 1 jar Marshmallow Fluff and mix until the filling is light, fluffy, and uniform in color. The marshmallow fluff gives it that signature Ding Dong sweetness and texture.

Step 3: Whip the Cream for Layering

In a chilled bowl, whip the 1 cup Heavy Whipping Cream with a hand mixer or whisk until stiff peaks form. Be careful not to overmix, or the cream will turn buttery.

Gently fold the whipped cream into the marshmallow-cream cheese mixture until fully combined. This keeps the filling airy and light, balancing the richness of the chocolate cake layers.

Step 4: Assemble the Cake with Filling

Place one cake layer on a serving plate or cake stand. Spread a generous layer of the creamy filling over the top, leaving a ½-inch border around the edge. This prevents the filling from squishing out when you add the second layer.

Top with the second cake layer and press down lightly. Spread the remaining filling over the top and sides of the cake, creating a smooth, even layer. Chill the cake for at least 1 hour before serving to allow the filling to set and the flavors to meld together.

Regional Styles of This Dish

Southern Classic Style

This version stays true to Paula Deen’s roots with extra richness. I add ½ cup chopped pecans to the filling for that Southern crunch, and a splash of bourbon (2 tbsp) to the cake batter for depth. It’s a small tweak that makes the dessert distinctly Southern. 💛

Texas Sheet Cake Variation

For a crowd, bake the cake in a 9×13-inch pan instead of layers. Spread the filling evenly over the top once cooled. The result is a sheet cake version that’s easier to serve and just as decadent. Perfect for potlucks or family gatherings.

Midwest Cupcake Twist

Turn this into individual treats by baking as cupcakes at 350°F for 18-20 minutes. Once cooled, core the center and pipe the filling inside, then frost with the remaining mixture. It’s a fun, portable take on the classic.

West Coast Lightened

For a lighter version, I substitute Greek yogurt for half the cream cheese and use coconut sugar in the cake batter. The texture stays moist, and the flavor remains rich, just with a touch less guilt. A West Coast favorite.

New England Spiced

Add 1 tsp cinnamon and ½ tsp nutmeg to the cake batter for a spiced twist. This variation nods to New England’s love of warm spices in desserts. The filling stays classic, but the cake layers have a cozy, autumnal depth.

Florida Citrus Zing

Brighten up the cake with zest from 1 orange added to the batter. The citrus lifts the chocolate without overpowering it. It’s a Florida-inspired take that’s refreshing and unexpected. 🌟

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