Homemade Devil Dogs Recipe : Delicious Dessert

There’s something magical about homemade versions of classic snack cakes. They transport us back to school lunches, summer picnics, and Saturday afternoons at grandma’s house. Among the most beloved is the Homemade Devil Dogs Recipe—two pillowy soft chocolate cakes hugging a fluffy vanilla cream filling.

This version recreates the nostalgic taste of the original Drake’s Devil Dogs but with fresher, more wholesome ingredients and a homemade touch. Whether you’re introducing them to a new generation or reliving your childhood favorites, these treats are guaranteed to make everyone smile.

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Why You’ll Love These Homemade Devil Dogs

Soft and cakey chocolate cookies with a deep cocoa flavor
A creamy, marshmallow-style filling that’s sweet but not too heavy
Fun to make with kids or for nostalgic baking days
Ideal for birthdays, lunchbox treats, or casual desserts

Prep & Bake Time

Prep Time: 25 minutes
Bake Time: 8–10 minutes per batch
Assembly Time: 15 minutes
Total Time: ~1 hour

Ingredients (Yields 12 Assembled Devil Dogs)

For the Chocolate Cakes

1¾ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup light brown sugar
1 large egg
1 tsp vanilla extract
1 cup buttermilk

For the Cream Filling

½ cup unsalted butter, softened
1 cup powdered sugar
1 cup marshmallow creme (Fluff or homemade)
1 tsp vanilla extract
1–2 tbsp heavy cream (as needed for consistency)

Instructions

1. Make the Chocolate Cakes
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, cream the butter and brown sugar until light and fluffy. Add the egg and vanilla and mix until combined.
Gradually add the dry ingredients to the wet, alternating with buttermilk. Mix until smooth and thick.
Using a spoon or piping bag, form oval-shaped dollops (~3 inches long) on the baking sheets, spaced about 2 inches apart.
Bake for 8–10 minutes or until they spring back when gently pressed. Let cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.

2. Make the Filling
In a mixing bowl, beat the butter and powdered sugar until smooth. Add marshmallow creme and vanilla, beating until fluffy. Add cream a little at a time until a spreadable consistency is achieved.

3. Assemble the Devil Dogs
Once the cakes are cool, match them into pairs by size. Spread or pipe filling onto the flat side of one cake and top with its pair. Press gently to sandwich them.

4. Serve & Store
Enjoy immediately or chill for 15 minutes for a firmer texture. Store in an airtight container in the fridge for up to 5 days or freeze individually wrapped for longer storage.

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Tips for Success

Chill the batter slightly before piping for better shape control
Don’t overbake—the cakes should stay soft and cakey, not crisp
Use marshmallow creme—not mini marshmallows—for the right texture
Pipe the filling using a star tip for a bakery-style look

Flavor Variations

Peanut Butter Filling: Replace half the butter with peanut butter for a nutty twist
Mocha Cakes: Add 1 tsp instant espresso to the cocoa powder for depth
Holiday Version: Add peppermint extract to the filling and roll edges in crushed candy canes
Gluten-Free Option: Substitute with a 1:1 gluten-free flour blend and test baking time carefully

Dipping Sauce Ideas

These are amazing as-is, but they also pair beautifully with:

Hot fudge or ganache drizzle
Salted caramel sauce
Raspberry coulis
Warm vanilla cream

Storage Tips

Room Temp: Not recommended due to the cream filling
Refrigerator: Store in an airtight container for 4–5 days
Freezer: Freeze wrapped in wax paper and foil for up to 2 months; thaw in fridge overnight

Nutrition Facts (Approx. per assembled cake)

Calories: 320
Fat: 16g
Carbs: 40g
Sugar: 28g
Protein: 3g
Fiber: 1g

Frequently Asked Questions

Can I make these ahead of time?
Yes! Bake the cakes and prepare the filling a day ahead. Assemble shortly before serving for best texture.

Can I make these without marshmallow creme?
Yes. Replace with ½ cup whipped cream cheese and more powdered sugar, though it won’t be quite as fluffy.

Can I double the recipe?
Absolutely. This recipe doubles well and is great for parties.

How do I shape them evenly?
Use a piping bag with a wide round tip and trace a 3-inch oval on the parchment underneath as a guide.

What makes Devil Dogs different from whoopie pies?
They’re very similar, but Devil Dogs are more oval and usually have a firmer cake texture with a denser filling.

Classic Snack Nostalgia in Every Bite

Homemade Devil Dogs are more than just dessert—they’re a trip down memory lane. Whether you grew up on the boxed version or are discovering them for the first time, these soft, sweet sandwiches are bound to become a family favorite. With simple ingredients and a timeless flavor, they’re a reminder of how delightful baking from scratch can be.

Related Recipes You’ll Love

Homemade Moon Pies
Chocolate Whoopie Pies
Homemade Twinkies
Marshmallow Cream Filling

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