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

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If you’re on the hunt for a chocolate dessert that’s deceptively simple yet absolutely irresistible, let me introduce you to the Ho Ho Cake. This delightfully moist chocolate cake, layered with a luxuriously creamy filling and topped with a rich chocolate ganache, is a showstopper for any occasion. The magic of the Ho Ho Cake lies in its balance of textures and flavors—light but indulgent, sweet but not overwhelming. Once you try this slice of heaven, it’ll quickly become a favorite dessert to bake over and over.

Ingredients You’ll Need

The beauty of Ho Ho Cake is that it calls for ingredients you likely already have in your pantry and fridge. Each one plays a crucial role, contributing to the moistness, flavor depth, and creamy layers that make this cake so special.

Cocoa powder: Provides that signature deep chocolate flavor—make sure it’s sifted if clumpy for a smooth batter.
Sugar: Sweetens the cake and filling while helping with the moisture retention in the crumb.
Flour: The foundation for structure in both the cake and creamy filling layers.
Salt: Balances sweetness and enhances the chocolate taste.
Baking soda and baking powder: Essential leavening agents for a light, tender crumb.
Water: Hydrates the dry ingredients and keeps the cake moist.
Vegetable or canola oil: Adds richness and softness without weighing the cake down.
Vinegar: Reacts with baking soda to ensure a fluffy texture.
Vanilla extract: Adds warmth and depth to all the layers.
Milk: Used in the creamy filling for smoothness and richness.
Shortening: Provides stability and fluffiness to the cream filling.
Semi-sweet chocolate chips: The star in the luscious chocolate ganache topping.
Heavy whipping cream: Creates the silky ganache that beautifully crowns the cake.

How to Make Ho Ho Cake

Step 1: Prepare and Bake the Cake

Begin by preheating your oven to 350 degrees and greasing a 9 by 13-inch pan, then lightly flour it to prevent sticking. In a large bowl, whisk together the cocoa powder, sugar, flour, salt, baking soda, and baking powder until well combined. If your cocoa powder is lumpy, sifting beforehand will save you from any unwanted clumps. Make a well in the center of the dry mix, then pour in the water, oil, vinegar, and vanilla extract. Stir everything until you get a smooth batter with no more streaks of flour. Pour the batter into your prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cake cool completely—it’s important for perfect layering later.

Step 2: Whip Up the Cream Filling for the Ho Ho Cake

This creamy filling is what transforms the Ho Ho Cake from an ordinary chocolate cake into something extraordinary. In a saucepan, whisk together the flour and milk and place over medium heat. Keep whisking as the mixture heats—it will slowly thicken and bubble, reminiscent of mayonnaise’s consistency. Don’t walk away during this part because once it thickens, it happens fast! Remove from heat and let the mixture cool to warm. Next, in a separate bowl, beat together the sugar, shortening, vanilla, and a pinch of salt until light and fluffy. Gradually add your cooled flour-milk mixture to the shortening blend and continue beating on medium-high until it becomes thick and luscious, about 5 to 7 minutes. Spread this heavenly cream evenly over the cooled cake, ensuring every bite will have that famous creamy center.

Step 3: Create the Chocolate Ganache Topping

The final flourish of the Ho Ho Cake is a smooth, glossy chocolate ganache. Place semi-sweet chocolate chips in a bowl. Heat heavy whipping cream until it just begins to simmer and pour it immediately over the chocolate chips. Let it sit for a minute, then whisk gently until the chocolate melts completely and the mixture is silky. Allow the ganache to cool until it’s thickened but still pourable. Pour this over the creamy filling and carefully spread it to cover the entire cake surface. Let the ganache fully set before slicing so you get clean, stunning slices every time.

How to Serve Ho Ho Cake

Garnishes

While the Ho Ho Cake looks fantastic on its own, you can amp up the presentation and texture by sprinkling a few chocolate shavings or a dusting of cocoa powder on top. For a festive touch, try adding bright red maraschino cherries or a handful of crushed peppermint candies during the holidays. Fresh berries also contrast beautifully with the rich chocolate layers, making each bite a refreshing surprise.

Side Dishes

Pair your Ho Ho Cake with a simple scoop of vanilla ice cream or a dollop of freshly whipped cream to temper the richness and add a cool creamy note. A cup of coffee or bold black tea can also be the perfect companion to balance the cake’s sweetness while enhancing its chocolate flavors. If you want to serve the cake as part of a special dessert spread, fresh fruit or mint leaves provide a bright, light contrast to the decadent layers.

Creative Ways to Present

Turn your Ho Ho Cake into a showstopper centerpiece by cutting it into festive shapes using cookie cutters, great for holiday parties or birthdays. Try serving it in individual glasses by layering cake cubes with cream filling and ganache for a deconstructed parfait-style dessert. Another fun idea is to spice it up with a drizzle of caramel or raspberry sauce on the plate for an elegant touch that will wow any guest.

Make Ahead and Storage

Storing Leftovers

The Ho Ho Cake keeps beautifully in an airtight container in the refrigerator for up to four days. The flavors actually meld together and deepen, making each slice taste even better the next day. Just be sure to keep it chilled, so the cream filling maintains its fluffiness and the ganache stays firm.

Freezing

You can freeze Ho Ho Cake if you want to prepare it well in advance. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe container or bag. Frozen properly, the cake can last for up to two months without losing its charm. Thaw overnight in the refrigerator before serving to preserve the creamy texture and rich chocolate flavors.

Reheating

Since this cake features a delicate filling and ganache, reheating is not usually recommended. However, if you prefer a warm slice, briefly microwave it on low power for 10-15 seconds. Be very careful not to overheat since the cream filling can melt and the ganache may lose its smooth finish. Enjoying it chilled or at room temperature is often the best way to savor the full experience of the Ho Ho Cake.

FAQs

What makes Ho Ho Cake different from a regular chocolate cake?

The Ho Ho Cake stands out because of its unique combination of a moist chocolate base, a creamy middle layer, and a silky ganache topping. This trifecta gives it a texture and flavor complexity that’s hard to find in a standard cake.

Can I substitute ingredients if I don’t have vinegar?

If you don’t have vinegar on hand, lemon juice is a great substitute as it reacts similarly with the baking soda to help the cake rise and create its signature lightness.

Is this Ho Ho Cake gluten-free?

The traditional recipe uses regular flour, so it’s not gluten-free. However, you can experiment with gluten-free flour blends that are designed for baking—just be mindful of texture differences and adjustments in liquid.

How long does it take to make the Ho Ho Cake from start to finish?

From prepping to cooling and assembling the layers, expect about one and a half to two hours. The cooling time is crucial to get the filling and ganache just right before serving.

Can I make this cake in different sizes or pans?

Absolutely! While the recipe calls for a 9×13-inch pan, you can use round cake pans or smaller pans—just adjust the baking time accordingly and watch closely for doneness.

Final Thoughts

Trust me, once you make this Ho Ho Cake, you’ll wonder why you hadn’t discovered its deliciously decadent charm sooner. It’s comfort in every bite, easy enough for any home baker but impressive enough to wow your friends and family. Go ahead, dive into making this classic treat and enjoy the countless smiles it brings to your table.

Ho Ho Cake Recipe

★★★★★

4.8 from 29 reviews

Author: Gabriel
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Ho Ho Cake is a classic, moist chocolate sheet cake layered with a creamy homemade filling and topped with a rich chocolate ganache. Perfect for gatherings and celebrations, this cake combines deep cocoa flavor with a luscious whipped filling and silky frosting that melts in your mouth.

Instructions

Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour a 9 x 13 inch baking pan to prevent sticking. In a large mixing bowl, whisk together cocoa powder, sugar, flour, salt, baking soda, and baking powder. Ensure the cocoa powder is sifted if clumpy to get a smooth batter.
Combine Wet Ingredients: Make a well in the center of the dry ingredients and add water, vegetable oil, vinegar, and vanilla extract. Mix all ingredients until the batter is smooth and homogeneous. Pour the batter evenly into the prepared pan.
Bake the Cake: Bake in preheated oven for 30-35 minutes. Check doneness by inserting a toothpick into the center — it should come out clean or with a few moist crumbs. Allow the cake to cool completely in the pan.
Make the Cream Filling: In a saucepan, whisk together the flour and milk until smooth. Cook over medium heat while continuously whisking until the mixture thickens to the consistency of mayonnaise and begins to bubble. Remove from heat and let cool to warm.
Cream the Filling: In an electric mixer, beat sugar, shortening, vanilla extract, and a pinch of salt until light and fluffy. Gradually add the cooked flour mixture and beat on medium-high for 5-7 minutes until thick and creamy. Spread this filling evenly over the cooled cake.
Prepare the Chocolate Ganache: Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream until it just begins to simmer, then pour it over the chocolate chips. Let sit for a minute and then whisk until smooth and shiny. Allow ganache to cool until pourable but slightly thickened.
Finish the Cake: Pour the ganache over the cream-filled cake and gently spread it to the edges. Let the ganache set completely at room temperature before slicing and serving.

Notes

For best results, make sure to cool the cake completely before spreading the cream filling to prevent melting.
You can substitute vegetable oil with canola oil for a neutral flavor.
If you prefer, use homemade whipped cream instead of shortening in the filling for a lighter texture.
Ganache should be cooled properly before spreading to avoid it running off the cake.
Store leftovers in the refrigerator to keep the filling fresh.

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