Name: Ho Ho Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 6 Tablespoons cocoa powder; 2 cups sugar; 3 cups flour; 1 teaspoon salt; 2 teaspoons baking soda; 2 teaspoons baking powder; 2 cups water; 1 cup vegetable or canola oil; 2 Tablespoons vinegar; 1 teaspoon vanilla extract; 5 Tablespoons flour; 1 1/4 cups milk; 1 cup sugar; 1 cup shortening; 1 teaspoon vanilla extract; Pinch of salt; 8 oz. semi-sweet chocolate chips; 3/4 cup heavy whipping cream

Jump to Recipe

If you are looking for a dessert that captures the rich, chocolatey goodness of a classic treat in a delightfully moist and fluffy cake, you must try the Ho Ho Cake. This nostalgic dessert marries deep cocoa flavor with a luscious cream filling and a silky chocolate ganache topping to create an irresistible slice that feels like a warm hug. Perfect for any occasion, the Ho Ho Cake offers a comforting yet elegant experience that will have everyone asking for seconds.

Ingredients You’ll Need

The magic of the Ho Ho Cake comes from simple, straightforward ingredients that each play a crucial role. From the rich cocoa powder that defines the intense chocolate flavor, to the vinegar that tenderizes the crumb, every component ensures your cake is soft, moist, and simply unforgettable.

6 Tablespoons cocoa powder: Use unsweetened cocoa for deep chocolate flavor and beautiful color.
2 cups sugar: Provides the necessary sweetness and helps create a tender crumb.
3 cups flour: The backbone of the cake, giving structure and body.
1 teaspoon salt: Balances the sweetness and enhances chocolate notes.
2 teaspoons baking soda: Helps the cake rise to a light and airy texture.
2 teaspoons baking powder: Adds additional lift and fluffiness.
2 cups water: Hydrates the batter, contributing to moistness.
1 cup vegetable or canola oil: Keeps the cake moist and tender.
2 Tablespoons vinegar: Reacts with baking soda for perfect rise and softness.
1 teaspoon vanilla extract: Adds depth and a sweet aroma.
5 Tablespoons flour: Used in the creamy filling for thickening.
1 1/4 cups milk: Creates a smooth pudding-like filling.
1 cup sugar (for filling): Sweetens the cream filling perfectly.
1 cup shortening: Gives the filling a rich and silky texture.
1 teaspoon vanilla (for filling): Enhances the filling’s flavor.
Pinch of salt: Balances sweetness in the filling.
8 oz. semi-sweet chocolate chips: The core of the luscious ganache topping.
3/4 cup heavy whipping cream: Whips the chocolate into a smooth, shiny ganache.

How to Make Ho Ho Cake

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350 degrees and preparing a 9 x 13 inch pan with grease and flour—this will make sure your Ho Ho Cake releases easily after baking. In a large bowl, whisk together the cocoa powder, sugar, flour, salt, baking soda, and baking powder. Be sure your cocoa powder is sifted if clumpy so you get a smooth mixture. Create a well in the center and pour in water, oil, vinegar, and vanilla extract, then mix it all until smooth. This moist chocolate batter is the heart of your Ho Ho Cake.

Step 2: Bake the Cake

Pour the batter evenly into your prepared pan and pop it in the oven for 30-35 minutes. The key to perfect doneness is the toothpick test: insert a toothpick into the center, and if it comes out clean, your cake is ready. Let it cool completely before moving on to fillings and frostings. Patience here will reward you with layers that hold perfectly.

Step 3: Make the Cream Filling

Whisk together the 5 tablespoons of flour and 1 1/4 cups of milk in a saucepan and warm it over medium heat, stirring constantly to avoid lumps. As the mixture thickens to a mayonnaise-like consistency, remove it from heat and let it cool until just warm. Meanwhile, beat together sugar, shortening, vanilla, and a pinch of salt in an electric mixer. Slowly add your cooked milk mixture and whip on medium-high until the filling becomes light, fluffy, and luscious—this creamy layer makes the Ho Ho Cake truly special.

Step 4: Assemble and Add the Chocolate Ganache

Spread the creamy filling evenly over the cooled cake base. Then prepare the ganache by heating heavy cream until it just barely simmers, pouring it over the semi-sweet chocolate chips, and whisking until completely melted and glossy. Allow the ganache to cool slightly until it thickens but is still pourable, then spread over the cream filling. Give the cake time to let the ganache set before slicing so you get those perfectly clean layers that make the Ho Ho Cake shine.

How to Serve Ho Ho Cake

Garnishes

To elevate your Ho Ho Cake, consider garnishing with a sprinkle of cocoa powder or some shaved chocolate curls for an extra touch of elegance. Even a few fresh raspberries or a dusting of powdered sugar can brighten the look and add a playful contrast to the rich chocolate layers.

Side Dishes

This cake pairs wonderfully with a cup of robust coffee or a scoop of vanilla ice cream to balance the intense chocolate. Fresh berries on the side add a pop of freshness and brightness, making the entire dessert experience delightful and well-rounded.

Creative Ways to Present

For an eye-catching presentation, serve slices of Ho Ho Cake on a sleek white plate with a drizzle of raspberry coulis or caramel sauce. Another idea is to cut the cake into bite-sized squares for a party platter, allowing guests to enjoy the glorious flavors in smaller, indulgent bites.

Make Ahead and Storage

Storing Leftovers

You can keep leftover Ho Ho Cake fresh by covering it with plastic wrap or storing it in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigerate it to keep the creamy filling and ganache firm and delicious.

Freezing

Ho Ho Cake freezes beautifully, making it a great make-ahead dessert. Wrap portions tightly in plastic wrap and aluminum foil to prevent freezer burn, then store for up to three months. Thaw overnight in the refrigerator before serving for best results.

Reheating

If you prefer your Ho Ho Cake slightly warmed, especially the chocolate ganache, pop a slice in the microwave for about 10-15 seconds. Be careful not to overheat—it should just be cozy, not hot—to keep the creamy texture intact.

FAQs

Can I use butter instead of shortening in the filling?

Yes, you can substitute butter for shortening, but it may alter the texture slightly, making the filling less stable at room temperature. Use unsalted butter and ensure it’s softened for best results.

Is vinegar necessary in this recipe?

Absolutely. The vinegar reacts with the baking soda to create a tender, moist crumb, which is essential for the soft texture characteristic of the Ho Ho Cake.

Can I make this cake gluten-free?

While the recipe calls for all-purpose flour, you could experiment with a 1-to-1 gluten-free flour blend, but results may vary. The cake might be less fluffy, so adjust leavening as needed.

How do I know when the cake is done baking?

The best test is the toothpick test; insert a toothpick into the center of the cake and if it comes out clean or with a few moist crumbs, it’s done. Avoid overbaking to keep it moist.

Can this cake be made into cupcakes?

Yes! Use cupcake liners and bake for about 18-22 minutes. Keep an eye on them and test with a toothpick to avoid drying out your delicious Ho Ho Cake in cupcake form.

Final Thoughts

The Ho Ho Cake is a joyous blend of chocolaty richness and creamy indulgence that’s bound to become a treasured favorite. Whether for a family gathering, a special celebration, or simply because you deserve a fabulous dessert, give this recipe a try—you’ll be amazed at how easy it is to create something so wonderfully comforting and impressive. Dive in, bake up some happiness, and enjoy every bite!

Ho Ho Cake Recipe

★★★★★

4.8 from 22 reviews

Author: Sarah
Total Time: 1 hour 10 mins
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Ho Ho Cake is a classic, moist chocolate layer cake with a rich cream filling and a silky chocolate ganache frosting. Perfect for celebrations and chocolate lovers alike, this recipe combines a tender cocoa-infused cake with a fluffy cream filling and a luscious chocolate topping, reminiscent of the nostalgic Ho Ho snack cakes.

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9 x 13 inch baking pan to ensure the cake releases easily after baking.
Mix dry ingredients: In a large bowl, whisk together the cocoa powder, sugar, flour, salt, baking soda, and baking powder. Sift the cocoa powder first if it is clumpy to avoid lumps in the batter.
Add wet ingredients: Make a well in the center of the dry ingredients and pour in the water, vegetable oil, vinegar, and vanilla extract. Mix everything together until the batter is smooth and well combined.
Bake the cake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely.
Make the cream filling: In a saucepan, whisk together the flour and milk. Heat over medium heat, whisking frequently, until the mixture becomes bubbly and thick, about the consistency of mayonnaise. Remove from heat and let cool until just warm.
Prepare the filling base: In an electric mixer, beat the sugar, shortening, vanilla extract, and salt until light and fluffy. Gradually add the cooled flour mixture to the shortening mixture and beat on medium-high speed for 5-7 minutes until thick and fluffy.
Assemble filling: Spread the cream filling evenly over the cooled cake layer.
Make the chocolate ganache: Place the chocolate chips in a bowl. Heat the heavy cream until it just begins to simmer, then pour it over the chocolate chips. Let sit for a minute, then whisk until smooth and glossy. Allow the ganache to cool until it is pourable but slightly thickened.
Frost the cake: Pour the ganache over the cream filling and gently spread it to the edges of the cake. Let the ganache set completely at room temperature before slicing.
Serve: Once the ganache has fully set, slice the cake into squares and serve. Enjoy your homemade Ho Ho Cake!

Notes

For best results, use unsweetened cocoa powder for a rich chocolate flavor.
Ensure the cream filling mixture is cooled to warm before mixing with shortening to avoid melting it.
Use room temperature ingredients to help achieve smoother batter and frosting.
Store leftovers covered at room temperature for 2 days or refrigerate for up to 5 days.
Allow the cake to fully cool before adding filling and frosting to prevent melting or sliding.

Prep Time: 20 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American