These Copycat Hershey’s Chocolate Cake Bites are everything you love about the frozen treat — and maybe even better. Rich, fudgy dark chocolate cake is coated in smooth milk chocolate, then drizzled with sweet white chocolate for the ultimate bite-size dessert.

They’re meant to be eaten straight from the freezer, making them the perfect little treat when a chocolate craving hits. Creamy, cold, chocolatey, and just the right size — you’ll want to keep a batch stashed away at all times.

Why You’ll Love These Copycat Chocolate Cake Bites

Taste just like (or better than) the original
Fudgy, moist chocolate cake
Coated in smooth milk chocolate
Perfect freezer dessert
Great make-ahead treat
Easy shortcut option with cake mix

They’re indulgent without being overwhelming — ideal when you just want a little dessert.

A Homemade Spin on the Hershey’s Favorite

I couldn’t get enough of Hershey’s frozen chocolate cake bites, so naturally I had to recreate them at home. The cake layer starts with a classic dark chocolate cake recipe that bakes up ultra-moist and fudgy, then gets chilled and sliced into perfect little rectangles.

Once frozen, each piece is dipped in silky melted milk chocolate and finished with a drizzle of white chocolate. The result is a frozen chocolate dessert that’s rich, smooth, and totally addictive.

Ingredients You’ll Need

Chocolate Cake

Granulated sugar
All-purpose flour
Unsweetened cocoa powder (Hershey’s is my favorite)
Baking powder
Baking soda
Salt
Eggs
Milk
Vegetable oil
Vanilla extract
Boiling water

Chocolate Coating

Melting milk chocolate (or candy coating)
White chocolate chips
Coconut oil – helps create a smooth, glossy coating

Shortcut Option

Chocolate cake mix (if you want to save time)

How to Make Copycat Hershey’s Chocolate Cake Bites

Step 1: Bake the Cake

Preheat oven to 350°F and grease a 9×13-inch baking dish.

In a large bowl, stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes until well combined.

Carefully stir in the boiling water (the batter will be thin).

Pour into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes, then place the cake in the freezer for 1 hour.

Step 2: Cut the Cake

Remove the cake from the freezer and cut into 2-inch by 3-inch rectangles using a sharp knife.

Return the cake pieces to the freezer until firm.

Step 3: Melt the Chocolate

Add the milk chocolate and 2 teaspoons coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth.

Step 4: Dip the Cake Bites

Using a slotted spoon, dip each frozen cake piece into the melted chocolate, coating completely. Let excess chocolate drip off.

Place on a parchment-lined baking sheet and allow to set for 15 minutes.

Step 5: Drizzle with White Chocolate

Melt the white chocolate with 1 teaspoon coconut oil, then drizzle over each cake bite.

Allow to set completely.

Step 6: Freeze & Serve

Store the cake bites in an airtight container or tightly wrapped in plastic wrap in the freezer.

They’re meant to be eaten frozen, but you can let them sit at room temperature for 15 minutes if you prefer them slightly softer.

Tips for Perfect Chocolate Cake Bites

Don’t overbake the cake — fudgy is key
Freeze the cake fully before dipping so it doesn’t crumble
Shake off excess chocolate to prevent pooling
Coconut oil makes melted chocolate smoother and easier to work with

Best Chocolate for Melting & Dipping

Candy melts – smooth and easy to use
Coating chocolate – designed for dipping
Chocolate chips – workable, but not as silky

Which Cocoa Powder Is Best for Baking?

Unsweetened cocoa powder is ideal for rich chocolate desserts. It’s pure cocoa solids with the cocoa butter removed, delivering bold chocolate flavor without added sweetness — perfect for dark chocolate cakes and brownies.

Frequently Asked Questions

Are Hershey’s chocolate cake bites eaten frozen?

Yes. These cake bites are meant to be enjoyed straight from the freezer, just like the original. The frozen texture is part of what makes them so irresistible.

Can I use a boxed cake mix instead of homemade cake?

Absolutely. A chocolate cake mix works great as a shortcut and still delivers delicious results.

Why does the cake need to be frozen before dipping?

Freezing firms up the cake so it doesn’t crumble or fall apart when dipped into melted chocolate.

What’s the best chocolate for coating cake bites?

Candy melts or coating chocolate work best for a smooth finish. Chocolate chips can be used, but they won’t be quite as silky.

Why add coconut oil to the melted chocolate?

Coconut oil helps thin the chocolate slightly, making it smoother, shinier, and easier to dip.

How long do chocolate cake bites last in the freezer?

Stored in an airtight container, they’ll keep well for up to 1 month.

Can I let the cake bites thaw before eating?

Yes. If you prefer a softer texture, let them sit at room temperature for 10–15 minutes before eating.

Can I make these ahead of time?

Yes! These are a perfect make-ahead dessert and actually taste best after they’ve fully frozen.

Storing & Freezing

Store cake bites in the freezer in an airtight container for up to 1 month.

They’re best enjoyed straight from the freezer — cold, creamy, and chocolatey.

MORE CAKE BITE RECIPES

Chocolate Surprise Cake

White Chocolate Sparkle Cake Bites

St. Patty’s Day Lucky Cake Bites