Ho Ho Cake

Imagine biting into a slice of pure nostalgia — layers of moist chocolate cake cradling a fluffy whipped cream center, all wrapped in a silky, glossy chocolate ganache. That’s exactly what Ho Ho Cake delivers. This homemade take on the classic snack treat is every bit as decadent as you remember, but with a rich, made-from-scratch charm that elevates it to dessert royalty. Trust me, you’re going to love this one — it’s worth every bite.

Behind the Recipe

The idea for this cake was born from childhood memories and a deep love for those little foil-wrapped chocolate rolls in the lunchbox. Ho Hos were a lunchtime treasure, a chocolaty reward that signaled recess and happiness. This homemade version recreates that magic but takes it up a notch — richer, creamier, and with a touch of love in every layer. Whether you’re making it for a birthday or just because, it always brings smiles.

Recipe Origin or Trivia

Ho Ho Cake draws inspiration from the iconic snack cake made famous by Hostess in the 1960s. These chocolate sponge cakes filled with creamy frosting and coated in a thick chocolate shell became instant classics. The homemade version takes the essence of that original and adds a luscious whipped filling and a real chocolate ganache topping, making it a favorite in potlucks and family gatherings across America. It’s not just a dessert — it’s a retro revival.

Why You’ll Love Ho Ho Cake

This cake isn’t just a treat, it’s an experience — and here’s why it’s a must-bake:

Versatile: From birthdays to holidays or just a weekday craving, this cake fits every occasion.
Budget-Friendly: Uses pantry staples, so it’s easy on your wallet.
Quick and Easy: Despite its layered look, it comes together effortlessly.
Customizable: Add peppermint, espresso, or even raspberry to the filling or ganache.
Crowd-Pleasing: Watch it disappear at any gathering — it’s a guaranteed hit.
Make-Ahead Friendly: You can prep it the night before and let flavors meld overnight.
Great for Leftovers: Stays moist and rich for days, if there are any leftovers at all!

Chef’s Pro Tips for Perfect Results

A few secrets from my kitchen to yours to make your Ho Ho Cake absolutely divine:

1. Chill the Cake Before Frosting: This helps prevent the whipped filling from melting and makes assembly much easier.
2. Use High-Quality Cocoa Powder: It deepens the chocolate flavor in the cake base.
3. Don’t Skip the Boil in Ganache: Boiling the cream slightly helps it meld beautifully with the chocolate for a silky finish.
4. Slice with a Warm Knife: Dip your knife in hot water before slicing for clean, bakery-style cuts.
5. Let It Rest: The flavors deepen beautifully if you refrigerate it for at least 4 hours or overnight.

Kitchen Tools You’ll Need

Before you dive into this chocolatey adventure, here’s what you’ll want on hand:

Mixing Bowls: For combining cake batter and filling.
Hand or Stand Mixer: Essential for whipping the filling to fluffy perfection.
9×13-Inch Baking Pan: Classic size for building the perfect cake layers.
Offset Spatula: For smooth spreading of the filling and ganache.
Saucepan: To gently heat cream for the ganache.
Wire Rack: Optional, but helps cool the cake evenly before frosting.

Ingredients in Ho Ho Cake

What makes Ho Ho Cake so memorable is the harmony between deep chocolate, light whipped cream, and glossy ganache. Here’s what you’ll need:

1. All-Purpose Flour: 2 cups – Provides structure and balance to the cake.
2. Granulated Sugar: 2 cups – Sweetens the cake and helps with moisture.
3. Unsweetened Cocoa Powder: 3/4 cup – Adds rich, deep chocolate flavor.
4. Baking Soda: 2 teaspoons – Helps the cake rise beautifully.
5. Salt: 1/2 teaspoon – Balances and enhances the sweetness.
6. Eggs: 2 large – Binds the batter and adds richness.
7. Buttermilk: 1 cup – Creates tenderness and tang.
8. Vegetable Oil: 1/2 cup – Adds moisture without overpowering flavor.
9. Vanilla Extract: 2 teaspoons – Brings warmth and complexity.
10. Boiling Water: 1 cup – Deepens chocolate flavor and ensures a moist crumb.
11. Unsalted Butter: 1 cup (for filling) – Forms the creamy base of the filling.
12. Powdered Sugar: 2 cups (for filling) – Sweetens and stabilizes the filling.
13. Heavy Whipping Cream: 1 cup (for filling) – Whipped into fluffy, creamy magic.
14. Semisweet Chocolate Chips: 1 1/2 cups (for ganache) – Melt down for a decadent topping.
15. Heavy Cream: 3/4 cup (for ganache) – Creates the silky texture in the ganache.

Ingredient Substitutions

Out of something? No problem! Here are some quick swaps:

Buttermilk: Use 1 cup milk + 1 tablespoon vinegar or lemon juice.
Vegetable Oil: Canola or melted coconut oil works too.
Semisweet Chocolate Chips: Chopped chocolate bars are great alternatives.
Heavy Whipping Cream: Full-fat coconut cream works for a dairy-free option.

Ingredient Spotlight

Cocoa Powder: The soul of the cake. Choose Dutch-processed for a darker, more intense chocolate note.
Heavy Whipping Cream: Fluffy, rich, and luxurious — this transforms the filling from simple to sensational.

Instructions for Making Ho Ho Cake

This recipe is a joyful process. Each step builds flavor and anticipation. Here’s how to make your own Ho Ho masterpiece:

1. Preheat Your Equipment:
   Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Combine Ingredients:
   In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Add eggs, buttermilk, oil, and vanilla. Mix until smooth, then stir in boiling water slowly. The batter will be thin — that’s perfect.
3. Prepare Your Cooking Vessel:
   Pour the batter into the prepared pan and smooth out the top. Tap the pan gently to release any bubbles.
4. Assemble the Dish:
   Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.
5. Cook to Perfection:
   While the cake cools, prepare the filling. Beat butter until creamy, add powdered sugar, and beat until fluffy. In another bowl, whip the heavy cream until stiff peaks form. Fold whipped cream into the butter mixture.
6. Finishing Touches:
   Spread the filling evenly over the cooled cake and chill in the fridge for 20 minutes. For the ganache, heat cream until just boiling, pour over chocolate chips, let sit 1 minute, then stir until smooth. Pour ganache over the cake and spread evenly.
7. Serve and Enjoy:
   Chill the whole cake until set, about 1 hour. Slice and serve chilled or at room temperature — either way, it’s pure joy.

Texture & Flavor Secrets

This cake is all about contrasts. The base is moist, tender, and deeply chocolaty. The whipped filling offers light, airy sweetness that balances the richness. And the ganache? Silky and decadent, with just enough snap to finish each bite with a satisfying finish.

Cooking Tips & Tricks

Get ready to elevate your baking game:

• Chill the cake before applying filling and ganache.
• Use room-temperature eggs and dairy for smoother mixing.
• Don’t overbake — moistness is key here.
• For extra shine, add a teaspoon of corn syrup to the ganache.

What to Avoid

Avoid these pitfalls for cake perfection:

• Overmixing the batter — this makes the cake tough.
• Skipping the chilling steps — they help the layers set cleanly.
• Using low-fat cream — it won’t whip properly.
• Cutting the cake too soon — let it set fully for clean layers.

Nutrition Facts

Servings: 12
Calories per serving: 490

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour plus chilling

Make-Ahead and Storage Tips

This cake is a make-ahead dream. Prepare it the night before and let the flavors deepen overnight. Store in the fridge, covered, for up to 5 days. You can also freeze slices individually — wrap in plastic wrap and foil, then thaw in the fridge before serving.

How to Serve Ho Ho Cake

Serve chilled for the cleanest slices, or let sit at room temp for 10 minutes for a slightly softer bite. Pair with a tall glass of cold milk or a hot espresso for the perfect contrast. It also makes an amazing birthday cake with whipped cream rosettes on top.

Creative Leftover Transformations

Turn any leftovers into something new:

• Cake Trifles: Layer with whipped cream and berries in cups.
• Frozen Treats: Freeze slices and serve as chilled dessert bars.
• Cake Pops: Crumble and mix with frosting, then dip in chocolate.

Additional Tips

• Use parchment paper in the pan for easier lifting.
• Try flavored extracts (like almond or peppermint) in the filling.
• Let ganache cool slightly before pouring to prevent melting the filling.

Make It a Showstopper

Presentation takes this cake from simple to stunning:

• Top with chocolate curls or shavings.
• Add a drizzle of white chocolate for contrast.
• Use a stencil and powdered sugar for a decorative touch.

Variations to Try

• Mint Ho Ho Cake: Add peppermint extract to the filling and top with crushed peppermint candies.
• Mocha Ho Ho Cake: Mix espresso powder into the ganache and filling.
• Peanut Butter Filling: Swap half the butter in the filling with peanut butter for a nutty twist.
• Berry Layer: Add a thin layer of raspberry jam beneath the filling.
• Gluten-Free: Use a 1:1 gluten-free flour blend for a delicious alternative.

FAQ’s

Q1: Can I make Ho Ho Cake in advance?

Yes, it actually tastes better after chilling overnight!

Q2: Can I freeze Ho Ho Cake?

Absolutely. Slice, wrap well, and freeze for up to 2 months.

Q3: What’s the best cocoa to use?

Dutch-processed cocoa gives the deepest flavor.

Q4: Can I double the recipe?

Yes, for a crowd, double the ingredients and bake in two pans.

Q5: Can I use whipped topping instead of real cream?

You can, but real whipped cream gives better flavor and texture.

Q6: How long does it stay fresh?

Stored covered in the fridge, it stays fresh up to 5 days.

Q7: Can I make it dairy-free?

Yes, use dairy-free butter and cream substitutes.

Q8: What if I don’t have buttermilk?

Mix 1 cup milk with 1 tbsp lemon juice or vinegar and let sit 5 minutes.

Q9: Can I bake this as a roll instead of a sheet cake?

You can, but it requires a different technique and timing.

Q10: How do I cut clean slices?

Use a warm knife wiped clean between cuts for perfect layers.

Conclusion

This Ho Ho Cake isn’t just a recipe, it’s a memory in the making. It’s the kind of dessert that brings back the wonder of childhood and wraps it in rich, chocolatey comfort. Whether you’re baking it for a celebration or simply to satisfy a craving, trust me — it’s worth every bite. Now, let the baking begin!

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