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These homemade ding dongs are a nostalgic treat made with moist chocolate cake, fluffy marshmallow cream filling and a smooth chocolate glaze coating. Each mini cake is rich, soft and coated in smooth chocolate that snaps when chilled. The flavor is deep and chocolatey without being overly sweet, and the creamy filling adds the perfect contrast. Whether served cold or at room temperature, these individual cakes taste like the ultimate childhood favorite made from scratch.
Homemade ding dongs feature soft chocolate cake, sweet marshmallow cream filling and a rich chocolate coating for the perfect mix of nostalgia and indulgence.
You might also like chocolate meringue pie, chocolate roll cake, chocolate delight, ding dong cookies and ding dong cake.
Why You’ll Love It
Classic combination: Chocolate cake, cream filling and chocolate coating never fail to impress.
Rich flavor: Buttermilk, coffee and cocoa powder offer a deep chocolate taste.
Soft yet decadent texture: Moist cake with smooth filling and crisp coating.
Homemade upgrade: All the joy of store-bought, but fresher and yummier!
Ding Dong Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
All-purpose flour: Provides the base structure for the chocolate cake layers.
Cocoa powder: Adds deep, rich chocolate flavor.
Baking powder and baking soda: Keep the cakes light and airy.
Oil and eggs: Create moisture and softness in every bite.
Vanilla extract: Enhances the chocolate flavor without overpowering it.
Buttermilk: Adds tang and activates the leavening agents.
Coffee: Deepens the chocolate notes and adds subtle richness.
Sugar syrup and egg whites: Whip together to form the marshmallow cream filling.
Semi-sweet chocolate chips and coconut oil: Combine for a glossy chocolate ganache coating that sets perfectly.
How to Make Ding Dong Mini Cakes
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the cakes: Mix dry ingredients, add wet ingredients and bake the cake batter in prepared cake pans until set.
Cool and trim: Let cakes cool fully, then even the edges and core out the centers.
Make the filling: Whip egg whites with hot syrup to form a glossy marshmallow cream.
Fill the cakes: Pipe the cream into each cake’s center, then chill to set.
Coat with chocolate: Melt chocolate chips and coconut oil, dip and spoon over cakes to cover.
Chill again: Refrigerate until the chocolate coating hardens and serve.
Substitutions and Variations
Oil options: Canola, vegetable or another flavorless oil will all work well.
Chocolate choices: Use chopped chocolate bars instead of chocolate chips or, if you want dark chocolate cake layers, melted dark chocolate.
Coffee alternative: Boiling water adds moisture if you prefer not to use coffee.
Buttermilk substitute: Combine whole milk with lemon juice or vinegar for similar results.
Filling idea: Replace the marshmallow cream with freshly whipped cream or buttercream for a twist.
Flavor twist: Add a pinch of espresso powder or a splash of almond extract to the batter.
Coating options: Use dark or milk chocolate depending on how sweet you like it.
Serving Suggestions
With other sweet treats: Pair your homemade ding dongs with chocolate fudge cookies or vanilla muffins.
With a hot drink: Serve them with a pistachio latte or boozy salted peanut butter hot chocolate.
With a cocktail: Enjoy delicious homemade ding dongs with a chocolate cake martini.
How to Store Homemade Ding Dongs
Store: Keep in an airtight container in the refrigerator for up to 4 days once the chocolate has set.
Freeze: Wrap each cake in foil or plastic wrap and store in a freezer-safe container or bag for up to 2 months.
Thaw: Defrost in the refrigerator overnight, unwrapping after thawing to prevent condensation from softening the chocolate coating.
Top Tips
Level your cakes: Trim bumps so the ding dongs stack neatly and sit flat.
Chill before coating: Cold cakes help the chocolate set evenly and smoothly.
Keep it glossy: Melt chocolate slowly and stir constantly for a silky coating.
Avoid overfilling: Leave room for the top plug of cake so the filling doesn’t spill.
Use parchment paper: Makes cleanup easy and prevents sticking when coating.
Don’t skip the chill: Cooling helps the layers set and makes dipping cleaner.
Serve chilled or room temperature: Both taste great and hold texture well.
Copycat Ding Dongs FAQs
Yes, use a large half-sheet jelly roll pan and, after baking, a 3-inch round cookie cutter to cut out the ding dongs.
Yes, a chocolate cake mix works fine if you want a quicker version.
Work quickly and ensure the cakes are cool before dipping to avoid streaks.
Homemade Ding Dong Recipe
Homemade Ding Dongs
Equipment
- 2 Cake Pans 6-Cup
- Saucepan Small
- Pastry Bag Optional
- Sharp Knife or 3-Inch Cookie Cutter
- Cutting Board or Baking Sheet
- Round Cookie Cutter 1-Inch
Ingredients
For the Cakes
- 2 ½ cups all-purpose flour, spooned and leveled, plus extra for dusting pans
- 2 ¼ cups granulated sugar
- 1 cup unsweetened cocoa powder
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup oil, canola or vegetable
- 3 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups buttermilk
- ¾ cup strong hot coffee, optional
- shortening, or butter, for greasing
For the Marshmallow Filling
- ⅓ cup granulated sugar
- 2 tablespoons water
- 2 tablespoons corn syrup
- 2 egg whites, room temperature
For the Chocolate Coating
- 2 ½ cups semi-sweet chocolate chips
- ½ cup coconut oil, solid
Instructions
- Preheat oven to 350°F.
- Grease a pair of 6-cup mini cake pans with shortening or butter and dust with flour. Set the pans aside.
Prepare the Cakes
- Whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl.
- Add the oil, eggs, vanilla extract, buttermilk, and coffee, and use an electric mixer at low speed to mix everything until combined.
- Use a measuring cup to pour about ¾ cup of batter into each cup in the mini cake pans. They should be about ⅔ full.
- Bake both of the pans of cakes together on the middle oven rack for 25 minutes or until a toothpick inserted into the center of a cake comes out clean.
- Let the cakes cool for about 30 minutes before transferring them to a cooling rack and putting each of them upside down to cool completely.
- Once the cakes have cooled, you can use a sharp knife or 3-inch cookie cutter to even out the sides and bottoms of the cakes, so they are level and straight on the sides.
- Use a 1-inch round cookie cutter or corer to carefully cut 1-inch-deep holes in the middle of each cake, don’t go all the way through the cakes.
- Carefully remove the middle part of each cake but reserve the top part to replace on top of the cream filling. Set the cakes aside.
Make the Marshmallow Cream Filling
- Stir the sugar, water, and corn syrup together in a small saucepan over medium heat.
- Once the mixture starts to simmer, do not stir the mixture anymore, or crystals will form in the syrup. Place a digital candy thermometer in the mixture and let it get to 240°F.
- While the sugar mixture is heating, beat the egg whites with an electric mixer at medium speed in a medium or large bowl until soft peaks form.
- Once the syrup is at 240°F, immediately remove it from heat and pour it into the bowl with the egg whites in a slow, steady stream.
- Once all of the syrup has been added, increase the mixer speed to high and beat until stiff, glossy peaks form.
- Transfer the marshmallow cream to a piping bag and pipe the filling into the middle of each cake. Alternatively, you can spoon the filling into each cake.
- Replace the tops of the holes, then chill the cakes for at least 1 hour.
Prepare the Chocolate Coating
- Combine the chocolate chips and coconut oil in a medium, microwave-safe bowl, and microwave in 30-second increments, stirring between each one, until the mixture is smooth.
Assemble the Ding Dongs
- Line a large baking sheet or cutting board with parchment or waxed paper.
- Coat each cake one at a time by dipping the bottom of each cake into the chocolate, then placing it on a slotted spatula or large fork and spooning the chocolate over the top and sides so it is completely coated and tapping off any excess chocolate back into the bowl.
- Place each cake on the parchment-lined baking sheet or cutting board.
- Once all of the cakes are coated, chill for at least 1 hour or until the chocolate has set.
- Keep the ding dongs in the fridge to keep the chocolate from melting.
Notes
Chill before coating: Cold cakes help the chocolate set evenly and smoothly.
Keep it glossy: Melt chocolate slowly and stir constantly for a silky coating.
Avoid overfilling: Leave room for the top plug of cake so the filling doesn’t spill.
Use parchment paper: Makes cleanup easy and prevents sticking when coating.
Don’t skip the chill: Cooling helps the layers set and makes dipping cleaner.
Serve chilled or room temperature: Both taste great and hold texture well.
Nutrition
This homemade ding dongs recipe, or ring dings recipe, brings together rich chocolate cake, fluffy marshmallow fluff filling and a crisp chocolate coating in perfect balance. These individual sized chocolate cakes are super easy to make, and once chilled they slice cleanly and stay moist inside. Store them in the fridge or freezer for a sweet, nostalgic treat that tastes even better than the classic version you grew up with. Serve them for a special occasion like a birthday party or bake a batch “just because”!
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
