Homemade Ding Dongs (Easy Copycat Chocolate Snack Cakes)
If you grew up loving those classic chocolate snack cakes, these homemade Ding Dongs are going to feel so nostalgic—but even better. They’re made with simple, real ingredients and have the softest chocolate cake, a fluffy marshmallow-like filling, and a rich chocolate coating that sets perfectly.
They taste like the original… but fresher, richer, and way more satisfying.
Whether you’re making these for your kids, a weekend treat, or just because you’re craving chocolate, this recipe is one you’ll want to keep on repeat.
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Why You’ll Love This Recipe
- Soft, moist chocolate cake – Rich and fluffy with deep chocolate flavor.
- Light and creamy filling – Homemade marshmallow-style center.
- Perfect chocolate coating – Smooth, glossy, and sets beautifully.
- Made from scratch – No preservatives or artificial ingredients.
- Fun and nostalgic – A homemade version of a childhood favorite.
Ingredients You’ll Need
For the Ding Dongs
- Hot water – Helps bloom the cocoa powder and deepen the chocolate flavor.
- Dutch cocoa powder – Gives the cakes a rich, smooth, intense chocolate taste.
- Salted butter, melted – Adds moisture and buttery richness.
- Whole milk – Creates a soft, tender crumb.
- Eggs – Provide structure and help the cakes rise.
- White granulated sugar – Sweetens and keeps the cakes moist.
- All-purpose flour – Gives the cakes structure.
- Baking powder – Helps the cakes rise and stay light.
For the Filling
- Water – Dissolves the sugar and creates the syrup base.
- White granulated sugar – Forms the fluffy marshmallow filling.
- Egg whites – Whip into a light, airy cream center.
For the Chocolate Coating
- Semi-sweet chocolate chips – Create a smooth coating that hardens into a shell.
For the full list of ingredients and step-by-step instructions, scroll down to the printable recipe card at the end of this post.
How to Shop for the Best Ingredients
- Dutch cocoa powder – Look for organic Dutch-process cocoa.
- Butter – Choose organic, pasture-raised butter for the best flavor and quality.
- Milk – Use organic whole milk, ideally from grass-fed or pasture-raised cows.
- Eggs – Choose organic, pasture-raised eggs.
- Granulated sugar – Choose organic cane sugar and look for fair-trade options when possible for a more ethical choice.
- Flour – Choose organic, unbleached all-purpose flour for a more natural option.
- Chocolate chips – Look for organic chocolate chips made with simple ingredients like cocoa, sugar, and cocoa butter.
Disclaimer: I share these ingredient tips based on my own experience and research. I am not a doctor or dietitian, and this information is not intended to replace professional medical advice.
Equipment You’ll Need
- Muffin tin – Shapes the cakes into individual portions for that classic snack cake look.
- Mixing bowls – Used to prepare the batter and filling. Having a few on hand makes the process easier.
- Whisk – Helps create a smooth, lump-free batter and evenly combine ingredients.
- Hand mixer or stand mixer – Whips the egg whites into a light, fluffy filling.
- Small saucepan – Heats the sugar and water to create the syrup for the filling.
- Candy thermometer – Ensures the sugar mixture reaches the correct temperature for a stable, fluffy filling.
- Cupcake corer or spoon – Removes the center of each cake so you can add the filling.
- Baking sheet – Holds the cakes while coating and chilling.
- Parchment paper – Prevents sticking and makes cleanup easier.
- Microwave-safe bowl – Melts the chocolate chips smoothly for coating.
- Wire cooling rack – Allows excess chocolate to drip off and helps the coating set evenly.
Step-by-Step Instructions
Step 1 – Preheat and Prep
Preheat your oven to 350°F. Then, grease a muffin tin with butter to prevent sticking.
Step 2 – Make the Chocolate Base
In a large mixing bowl, whisk together the hot water, cocoa powder, and melted butter until smooth and fully combined.
Step 3 – Add Wet Ingredients
Whisk in the eggs and milk until the mixture is smooth and well combined.
Step 4 – Add Dry Ingredients
Gently whisk in the sugar, flour, and baking powder. Mix until no dry clumps remain and the batter is smooth.
Step 5 – Fill and Bake
Fill each muffin cavity about ⅔ to ¾ full. Bake for 20 minutes, or until a toothpick inserted comes out clean. Let the cakes cool slightly before handling.
Step 6 – Make the Filling
While the cakes are baking, beat the egg whites until they form soft peaks. Next, in a small saucepan, heat the sugar and water over medium-high heat until the sugar is dissolved and the mixture reaches about 240°F. Slowly pour the hot sugar mixture into the whipped egg whites while continuously whisking. The filling should become soft, smooth, and fluffy.
Step 7 – Fill the Cakes
Once the cakes have cooled slightly, use a cupcake corer or spoon to remove the center of each cake, going about ¾ of the way down. Fill each cake with a spoonful of the filling, then place them in the fridge to chill for about 20 minutes.
Step 8 – Dip in Chocolate
Melt the chocolate chips in a microwave-safe bowl until smooth. Dip the top of each cake into the melted chocolate, then place them chocolate-side down on a parchment-lined baking sheet. Chill for another 20 minutes.
Step 9 – Fully Coat the Cakes
Pour the remaining melted chocolate over each cake until fully coated. Let the chocolate set slightly, then transfer the cakes back to the baking sheet and chill for a final 20 minutes until fully set.
Step 10 – Serve and Enjoy
Once the chocolate is completely set, your homemade ding dongs are ready to enjoy.
Storage
- Refrigerator – Store the homemade Ding Dongs in an airtight container in the refrigerator for up to 1 week. They are delicious served cold or after sitting at room temperature for a few minutes.
Recipe Tips
- Do not overfill the muffin tin – Filling each cavity about ⅔ to ¾ full gives the cakes room to rise without overflowing.
- Check for doneness with a toothpick – If batter still clings to the toothpick, continue baking in 3-minute increments until the cakes are fully baked.
- Do not core all the way through the cakes – Leave a layer of cake at the bottom so the filling stays inside.
- Chill the cakes before coating – This helps the filling set and makes the cakes easier to dip in chocolate.
- Let the chocolate set completely before serving – This gives the coating time to harden and creates that classic snack cake shell.
Frequently Asked Questions
Yes! If you’re looking for a shortcut, you can replace the homemade filling with store-bought marshmallow fluff. The texture will be slightly different, but the Ding Dongs will still be delicious.
Yes, natural cocoa powder will work in this recipe. However, Dutch-process cocoa powder provides a richer chocolate flavor and darker color.
Insert a toothpick into the center of a cake. If it comes out clean or with a few moist crumbs, they’re done. If batter remains on the toothpick, continue baking in 3-minute increments.
Chilling helps the filling set, prevents it from melting into the chocolate coating, and makes the cakes easier to handle while dipping and coating.
Absolutely. Milk chocolate will give the Ding Dongs a sweeter flavor, while dark chocolate will create a richer, less sweet coating.
The most common causes are under-whipped egg whites or adding the hot sugar syrup too quickly. Be sure to whip the egg whites to soft peaks and slowly drizzle in the syrup while continuously mixing.
Homemade Ding Dongs (Easy Copycat Chocolate Snack Cakes)
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Hand mixer or stand mixer
- Small saucepan
- Candy thermometer
- Cupcake corer or spoon
- Baking sheet
- Parchment paper
- Microwave-safe bowl
- Wire cooling rack
Ingredients
For the Ding Dongs
- 1 cup Hot water
- 1 cup Dutch cocoa powder
- 1/2 cup Salted butter melted
- 3/4 cup Whole milk
- 2 Large eggs
- 1 1/2 cup White granulated sugar
- 1 1/2 cup All-purpose flour
- 2 teaspoons Baking powder
For the Filling
- 3 tablespoons Water
- 1/2 cup White granulated sugar
- 2 Large egg whites
For the Chocolate Coating
- 4 cups Semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F. Then, grease a muffin tin with butter to prevent sticking.
- In a large mixing bowl, whisk together the hot water, cocoa powder, and melted butter until smooth and fully combined.
- Whisk in the eggs and milk until the mixture is smooth and well combined.
- Gently whisk in the sugar, flour, and baking powder. Mix until no dry clumps remain and the batter is smooth.
- Fill each muffin cavity about ⅔ to ¾ full. Bake for 20 minutes, or until a toothpick inserted comes out clean. Let the cakes cool slightly before handling.
- While the cakes are baking, beat the egg whites until they form soft peaks. Next, in a small saucepan, heat the sugar and water over medium-high heat until the sugar is dissolved and the mixture reaches about 240°F. Slowly pour the hot sugar mixture into the whipped egg whites while continuously whisking. The filling should become soft, smooth, and fluffy.
- Once the cakes have cooled slightly, use a cupcake corer or spoon to remove the center of each cake, going about ¾ of the way down. Fill each cake with a spoonful of the filling, then place them in the fridge to chill for about 20 minutes.
- Melt the chocolate chips in a microwave-safe bowl until smooth. Dip the top of each cake into the melted chocolate, then place them chocolate-side down on a parchment-lined baking sheet. Chill for another 20 minutes.
- Pour the remaining melted chocolate over each cake until fully coated. Let the chocolate set slightly, then transfer the cakes back to the baking sheet and chill for a final 20 minutes until fully set.
- Once the chocolate is completely set, your homemade ding dongs are ready to enjoy.
Notes
If you make this recipe, I’d love to know what you think! Share your photos or variations in the comments, or tag on Instagram or Facebook @awifeandherhome. Don’t forget to pin this recipe!
