Homemade Ding Dongs (Ring Dings)

homemade ding dong on a plate, cut in half to reveal cream center

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These homemade Ding Dongs are a copycat version of the Hostess treat (or the nearly identical Drake's Ring Dings)! They're mini chocolate cakes filled with fresh whipped cream and coated in a delicious chocolate glaze.


Units Scale

For the Chocolate Cake

  • 1 box chocolate cake mix (i.e. Devil’s Food)
  • 1 cup milk
  • 4 eggs
  • 1/2 cup oil

For the Whipped Cream Filling

  • 1 cup heavy cream
  • 3 tablespoons powdered sugar
  • 1 packet Whip It (or substitute any whipped cream stabilizer)
  • 1/2 teaspoon vanilla extract

For the Chocolate Glaze Coating

  • 1/2 cup Dutch process cocoa powder
  • 1/2 cup refined coconut oil, melted
  • 3 cups powdered sugar
  • Pinch of salt
  • 1/2 cup warm water


  1. Preheat oven to 300 °F and spray a 12x16 baking pan with nonstick spray.*
  2. Make cake batter according to box instructions, substituting milk for water and adding one extra egg. Pour the batter into the prepared pan and bake the cake for about 22-25 minutes or until a toothpick comes out clean. Let cool. 
  3. Make the stabilized whipped cream: in the bowl of a stand mixer with the whisk attachment, combine heavy cream, powdered sugar, Whip It, and vanilla extract. Whip on medium speed for about 5 minutes or until stiff peaks form.
  4. Assemble and fill ding dongs with whipped cream: use a round cookie cutter (about 3 inches in diameter) to cut circles out of the chocolate cake, flipping them over so the smooth side is on top. Then, use a smaller round cookie cutter (about 2 inches in diameter) to make an indent on top of each cake (pressing about 3/4 of the way down, not all the way through). Use a spoon or small offset spatula to hollow out the center. Then, cut a thin slice (about 1/4 inch thick) off the top of the hollowed-out center, and discard the rest of the inside of the cake, reserving just the thin top slice. Fill each ding dong with about 1-2 tablespoons of whipped cream and replace the top slice to conceal the filling. Refrigerate until well chilled. 
  5. Make the chocolate glaze: combine all ingredients in a bowl and whisk until smooth. Adjust the consistency if necessary by adding more water to thin or more powdered sugar to thicken. 
  6. Coat ding dongs with chocolate glaze: working one at a time, place the ding dongs on a slotted spatula and hold over the bowl of glaze. Spoon the chocolate glaze over top until the top and sides are completely coated. Then transfer to a baking sheet lined with wax paper and place the tray in the refrigerator (uncovered) to allow the glaze to set (at least 1 hour)


  • If you don't have a 12x16 baking pan, you can use a 9x13 but the ding dongs will be thicker and it won't make as many. You can also use a jumbo muffin pan. 

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