This nostalgic Ho Ho Cake transforms the classic treat into a showstopping layer cake.
It features four delicate sponge layers filled with a cloud-like vanilla cream filling.
As if that’s not enough, the whole thing gets enrobed in silky smooth chocolate ganache.
This cake is perfect for special occasions or when you crave something familiar and extraordinary. Trust me, it’s not to be missed.
Why You’ll Love This Ho Ho Cake
Homemade Twist: Inspired by the classic snack cake, this homemade version is fresher, richer, and even more indulgent.
Make-Ahead Marvel: The cake improves with time and tastes even better the day after it’s made. So, it’s perfect for advance preparation.
Simple Assembly: It looks super impressive, but I promise, the steps are straightforward, and it comes together easily.
Perfect for Celebrations: Its stunning presentation makes it a showstopper for birthdays, holidays, or any special occasion.
Ingredients
- Granulated Sugar: Sweetens the cake and the filling.
- All-Purpose Flour: Provides structure for the cake and thickens the cream filling for a velvety texture.
- Cocoa Powder: Delivers deep, rich chocolate flavor to the cake layers.
- Leavening Agents: Baking powder and soda ensure the cake rises perfectly, with a light and tender crumb.
- Salt & Vanilla Extract: Enhance the flavors, balancing the overall sweetness.
- Large Eggs: Bind the cake batter and add richness for a sturdy yet soft texture.
- Dairy: Buttermilk and sour cream keep the cake moist, while whole milk forms the creamy base of the filling. You’ll also need heavy cream for the ganache.
- Fats: Oil keeps the cake incredibly moist, butter adds richness to the filling, and shortening stabilizes the cream filling.
- Strong Brewed Coffee: Intensifies the chocolate flavor without overpowering the cake’s sweetness.
- Semi-Sweet Chocolate Chips: Melt into the ganache, creating a luscious, glossy topping.
How to Make Ho Ho Cake
This nostalgic Ho Ho Cake brings back childhood memories of unwrapping those beloved chocolate-covered snack swirls.
But while it looks impressive, it carries the same comforting charm that made the original snack cakes a lunchbox favorite.
Here’s how to make it:
1. PREHEAT the oven to 350°F and grease two 9-inch baking pans. Line them with parchment paper.
2. WHISK the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. Set aside.
3. MIX the eggs in a separate bowl until smooth. Blend in the buttermilk, oil, sour cream, and vanilla.
4. COMBINE the wet and dry ingredients, followed by the hot coffee. The batter will be thin.
5. DIVIDE the batter between the pans. Bake for 25–30 minutes. Cool for 5 minutes in the pans, then invert onto wire racks.
6. COOK the milk and flour in a saucepan over low heat, whisking constantly. Cool completely with plastic wrap pressed on the surface.
7. BEAT the sugar, butter, shortening, and salt until fluffy. Add the cooled flour mixture, a little at a time, and beat until smooth.
8. CUT the cakes horizontally into four layers total. Place one layer on a serving plate, spread filling, and repeat until all layers are stacked. Wrap and chill until the filling is firm.
9. WARM the cream in a saucepan until it just begins to simmer. Pour over chocolate chips in a bowl. Let sit 3–4 minutes, then whisk until smooth.
10. POUR a thin ganache layer over the chilled cake. Spread evenly and refrigerate until set.
11. COAT the cake with the remaining ganache. Chill until fully set. Slice and enjoy!
Tips For the Best Ho Ho Cake
This cake version of the famous snack might even be better than the original (don’t tell Hostess I said that!).
But if you’re nervous about those layers, read these tips!
- Use room-temperature ingredients. Get everything out of the fridge early for even mixing.
- Cool the cakes completely. It will make cutting easier. Top tip – freeze the cakes! That makes cutting and filling a breeze!
- Beat the filling thoroughly. You’ll need a mixing to ensure it’s as smooth as possible. And remember to whisk the flour and milk very well, or it will be lumpy.
- Chill well. Chill after filling and then again after coating. Otherwise, it might topple over.
- Variations. Feel free to use a box of cake mix or a different type of filling.
How to Store
This cake is so tender, it’ll last a good few days. You just have to store it the right way:
To Store: Place leftovers in an airtight container and refrigerate for 3-4 days.
To Freeze: Wrap the cooled cake layers in plastic and freeze for 2-3 months. Thaw slightly, then fill and coat it as instructed.
Note: I don’t recommend freezing the assembled cake, as the ganache will lose its shine and smooth texture after thawing.
More Decadent Chocolate Cakes You Have to Try
Brownie Batter Poke Cake
Baileys Chocolate Poke Cake
Peanut Butter Chocolate Poke Cake
Black Magic Cake
Ho Ho Cake
12
servings45
minutes40
minutes895
kcalThis Ho Ho Cake is a decadent, homemade take on the classic snack cake with moist chocolate sponge, fluffy cream filling, and rich, silky ganache.
Ingredients
- For the Cake
2 cups granulated sugar
2 cups all-purpose flour
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1/4 cup sour cream
2 teaspoons vanilla extract
1 cup strong brewed coffee, hot
- For the Cream Filling
2 cups whole milk
1/2 cup all purpose flour
1 1/2 cups granulated sugar
3/4 cup unsalted butter
3/4 cup shortening
pinch salt
- For the Ganache
12 ounces semi-sweet chocolate chips
1 cup heavy whipping cream
Instructions
- Preheat the oven to 350°F. Grease and line two 9-inch baking pans with cooking spray and parchment paper.
- Make the Cakes: In a large bowl, whisk the sugar, flour, cocoa powder, baking soda, baking powder, and salt until well combined. Set aside.
- In a separate bowl, whisk the eggs until smooth. Then, blend in the buttermilk, oil, sour cream, and vanilla. Gently whisk the dry ingredients into the wet, followed by the hot coffee. The batter will be thin.
- Divide the batter evenly between the two pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for a few minutes in the pans, then invert onto a wire rack to cool completely.
- Make the Filling: In a medium saucepan, combine the milk and flour over low heat, whisking constantly until smooth and thick. Remove from the heat and transfer to a heat-proof bowl. Press plastic wrap directly onto the surface and set aside to cool.
- Beat the sugar, butter, shortening, and salt in a separate bowl with an electric mixer until fluffy and smooth. Add the cooled flour paste a little at a time, until well combined.
- Assemble: Cut the cooled cakes in half horizontally into two even layers each. This will create a total of four thin cake layers.
- Place one cake layer on a serving plate or cake stand and spread a generous spoonful of the filling over the top. Repeat with two more layers of cake and filling, then finish with the fourth cake layer on top.
- Wrap or cover the cake and chill until the filling is firm.
- Make the Ganache: Warm the cream in a saucepan over low heat until just simmering at the edges. Add the chocolate chips to a heat-proof bowl, and pour the hot cream over the top. Let sit for 3-4 minutes.
- Whisk the ganache until smooth and lump-free. Set aside to cool. It should be thickened but still pourable.
- Slowly pour a thin layer of ganache over the chilled cake, using an offset spatula to ensure even coverage. Refrigerate the cake again until the coating is set.
- Pour the rest of the ganache over the cake (warm it in the microwave if needed). Chill one more time until set, then slice, serve, and enjoy!
Notes
- Use room-temperature ingredients. Get everything out of the fridge early for even mixing.
- Cool the cakes completely. It will make cutting easier. Top tip – freeze the cakes! That makes cutting and filling a breeze!
