Homemade Choco Pie with Marshmallow Filling
Soft, fluffy cake layers sandwiching a gooey marshmallow filling, all dipped in a glossy chocolate coating—this homemade choco pie recipe is the ultimate comfort dessert. Inspired by the beloved Korean snack, this from-scratch version is fresher, richer, and customizable with your favorite flavors. Perfect for lunchboxes, gifting, or weekend baking fun, these snack cakes will outshine anything store-bought.
Ingredients
- For the Cake Base:
- 1 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup whole milk
- 2 tbsp unsalted butter melted
- 1 tsp vanilla extract
- For the Marshmallow Filling:
- ½ cup granulated sugar
- ¼ cup water
- ¼ cup corn syrup
- 1 packet 2½ tsp unflavored gelatin
- 2 tbsp water for blooming gelatin
- 1 tsp vanilla extract
- Pinch of salt
- For the Chocolate Coating:
- 1½ cups dark or semi-sweet chocolate chips
- 1 tbsp coconut oil optional, for shine and smoothness
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare cake batter: In a bowl, whisk flour, baking powder, and salt. In a separate bowl, beat eggs and sugar until pale and fluffy (3–5 minutes). Add melted butter, milk, and vanilla; stir to combine.
- Fold in dry ingredients gently with a spatula until just combined. Avoid overmixing.
- Scoop batter onto the baking sheet (1.5 tbsp rounds), spacing them apart. Bake for 8–10 minutes or until lightly golden and springy to the touch.
- Cool cakes completely on a wire rack before filling.
- Make the marshmallow filling: Bloom gelatin in 2 tbsp water. In a saucepan, heat sugar, corn syrup, and water to 240°F (soft-ball stage). Remove from heat and stir in gelatin. Beat in a mixer on high for 5–7 minutes until glossy and thick. Add vanilla and salt.
- Pipe marshmallow filling onto the bottom of half the cake rounds. Gently press the remaining rounds on top to form sandwiches.
- Melt the chocolate coating using a double boiler or microwave. Stir in coconut oil if desired.
- Dip each choco pie into the chocolate, letting the excess drip off. Place on a parchment-lined rack to set.
- Let cool completely at room temperature or chill in the fridge until chocolate is firm.
Notes
A stack of chocolate-dipped snack cakes on a wire rack, with one sliced in half to reveal a thick marshmallow center oozing out, surrounded by drips of melted chocolate and sprinkled with a few crumbs for texture.
Additional Notes:
For a quicker version, substitute homemade marshmallow with marshmallow fluff or melted mini marshmallows.
Flavor variations include peppermint, peanut butter, or espresso.
Store in an airtight container at room temp for 2 days or refrigerate for up to 1 week. Freeze for up to 2 months.
For vegan or gluten-free swaps, use plant-based butter, flax eggs, and gluten-free flour.