Name: Ho Ho Cake Recipe
Prep time: 30 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 salt; 8 oz. semi-sweet chocolate chips; 3/4 cup heavy whipping cream

Jump to Recipe

If you are yearning for a dessert that’s rich, luscious, and bursts with deep chocolate flavor, Ho Ho Cake is exactly what you need on your baking roster. This classic Southern dessert combines a moist cocoa-infused cake base layered with a silky cream filling and topped with a smooth, glossy chocolate ganache. Perfect for celebrations or just a sweet indulgence, Ho Ho Cake brings that cozy, homemade feeling every bite of the way.

Ingredients You’ll Need

This Ho Ho Cake recipe calls for surprisingly simple ingredients, but each one plays a crucial role in crafting the perfect balance of moist crumb, creamy center, and decadent topping. The harmony of cocoa, sugar, and dairy creates layers of flavor while the leavening agents guarantee a tender, fluffy texture.

Cocoa powder: Use unsweetened cocoa for that rich chocolate depth without extra sweetness.
Sugar: Divided into batter and filling for balanced sweetness throughout.
Flour: Provides structure, with a portion used in the filling to achieve a luscious cream consistency.
Salt: Enhances all the flavors, making each ingredient shine.
Baking soda and baking powder: Work together to lift the cake into a light texture.
Water: Keeps the cake moist and helps dissolve dry ingredients.
Vegetable or canola oil: Adds tenderness and keeps the cake deliciously soft.
Vinegar: Reacts with baking soda to provide lift and a slight tang that brightens flavors.
Vanilla extract: Adds warmth and rounds out the chocolate notes.
Milk: For the smooth, thick cream filling that feels delicate and luscious.
Shortening: Creates a stable, fluffy cream filling that holds up perfectly.
Semi-sweet chocolate chips: Melts into the ganache for a shiny, silky finish.
Heavy whipping cream: Blended with chocolate to create the ganache topping that’s rich yet light.

How to Make Ho Ho Cake

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350 degrees and preparing your 9 x 13 inch pan by greasing and flouring it to prevent any sticking. In a large bowl, whisk together your cocoa powder, sugar, flour, salt, baking soda, and baking powder until everything is evenly distributed. Creating a well in the center allows you to pour in your wet ingredients — water, vegetable oil, vinegar, and vanilla — making the mixing process easier and ensuring smooth batter without lumps. Stir until you have a silky smooth mixture and then pour it into the pan evenly.

Step 2: Bake Until Perfectly Tender

Bake the cake for about 30 to 35 minutes. This timeframe ensures the cake sets but remains moist and tender when done. To test, insert a toothpick in the center; it should come out clean or with just a few moist crumbs. Let the cake cool completely before moving on to the next part of this delightful Ho Ho Cake.

Step 3: Whip Up the Cream Filling

While the cake cools, make your luscious filling by whisking flour and milk in a saucepan over medium heat. This takes patience but keep whisking as the mixture thickens to about the consistency of mayonnaise. This cooked base will be the secret to a creamy texture that isn’t overly sweet. Once cooled slightly, beat sugar, shortening, vanilla, and a pinch of salt in an electric mixer, then slowly add your thickened mixture. Whip on medium-high until it becomes fluffy and smooth, about 5 to 7 minutes. Spread this evenly over the cooled cake base for a dreamlike middle layer.

Step 4: Finish with Chocolate Ganache

For the crowning glory, place your semi-sweet chocolate chips in a bowl and heat your heavy cream until just simmering, then pour it over the chocolate. Let it sit for a minute, then whisk gently until silky smooth. Cool the ganache to the point it’s pourable but thickened, then spread it evenly over the cream filling. Let the ganache set fully at room temperature or in the fridge before slicing your Ho Ho Cake for the ultimate finishing touch.

How to Serve Ho Ho Cake

Garnishes

Adding a touch of garnish takes Ho Ho Cake from wonderful to unforgettable. A dusting of cocoa powder or finely grated chocolate on top adds elegance. For a festive spin, try freshly whipped cream dollops sprinkled with mini chocolate chips or even a few raspberries for a hint of tartness that pairs beautifully with the chocolate.

Side Dishes

This dessert shines best on its own, but if you want to round out your serving, consider pairing it with a scoop of vanilla bean ice cream or a side of fresh berries. A cup of strong coffee or a bold black tea complements the rich chocolate flavors remarkably well and balances the sweetness perfectly.

Creative Ways to Present

If you want to impress friends or family, consider slicing the Ho Ho Cake into individual squares and serving them on vintage dessert plates. Layering the cake into trifle glasses with extra whipped cream and berries can turn this classic into an elegant layered treat. For celebrations, drizzle extra ganache over each slice and top with edible gold flakes or festive sprinkles.

Make Ahead and Storage

Storing Leftovers

After enjoying your Ho Ho Cake, you’ll be glad to know it keeps beautifully. Store any leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness and moisture. The creamy filling and ganache benefit from chilling, which helps flavors meld beautifully.

Freezing

You can freeze Ho Ho Cake if you want to extend its life for future enjoyment. Wrap it tightly with plastic wrap and then aluminum foil to avoid freezer burn. It freezes well for up to 2 months. When you’re ready to indulge again, thaw overnight in the fridge for luscious slices that taste just as wonderful as fresh.

Reheating

Since this is a rich cake with a creamy filling and ganache, reheating isn’t usually needed, but if you prefer your cake slightly softer, let it come to room temperature before serving. Avoid microwaving as it can alter the texture of the cream filling and ganache, making them oily or grainy.

FAQs

Can I make Ho Ho Cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that’s designed for baking. Be sure it contains xanthan gum or add some to help with structure. The texture might differ slightly but the flavors will remain just as delightful.

Is there a substitute for shortening in the cream filling?

You can use unsalted butter as a substitute for shortening, but it may change the texture slightly. Butter will give the filling a richer flavor but makes it less stable, so keep the cake refrigerated before serving.

Why do we add vinegar to the cake batter?

Vinegar interacts with the baking soda to create carbon dioxide bubbles, which help the cake rise and become tender. It also balances the sweetness and enhances the chocolate flavor without tasting vinegary at all.

Can I use milk chocolate instead of semi-sweet for the ganache?

Using milk chocolate will make the ganache sweeter and less intense in chocolate flavor. It’s a fine substitution if you prefer a milder taste, but for a classic Ho Ho Cake, semi-sweet chocolate delivers the best depth.

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

From prepping and baking the cake to making the filling and ganache, expect about 1.5 to 2 hours total. Much of that time involves waiting for the cake to cool and the ganache to set, making it great for a relaxed baking project.

Final Thoughts

Ho Ho Cake is one of those timeless treats that feels like a warm hug in dessert form. Its perfect combination of moist chocolate layers, silky cream filling, and glossy ganache topping makes it a crowd-pleaser every time. Whether you’re baking for holidays, special occasions, or just because, this cake will quickly become a cherished favorite. I can’t wait for you to try it and watch the smiles that come with every delicious slice!

Ho Ho Cake Recipe

★★★★★

5 from 21 reviews

Author: Lily
Total Time: 1 hour 10 minutes
Yield: 16 servings 1x
Diet: Vegetarian

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Description

Ho Ho Cake is a rich, moist chocolate cake layered with a creamy filling and topped with a luscious chocolate ganache. This classic dessert combines the deep flavors of cocoa with a smooth, fluffy cream center, delivering an indulgent treat perfect for celebrations or any chocolate craving.

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9 x 13 inch baking pan to prevent the cake from sticking.
Mix dry ingredients: In a large bowl, whisk together the cocoa powder, sugar, flour, salt, baking soda, and baking powder until well combined. Sift the cocoa powder beforehand if clumpy to ensure a smooth batter.
Add wet ingredients: Make a hole in the center of the dry ingredients and pour in the water, vegetable or canola oil, vinegar, and vanilla extract. Mix everything together until the batter is smooth and lump-free.
Bake the cake: Pour the batter into the prepared pan and bake for 30 to 35 minutes. Test doneness by inserting a toothpick in the center; it should come out clean. Remove from oven and allow the cake to cool completely.
Prepare cream filling: In a saucepan, whisk together the flour and milk and heat over medium heat, whisking frequently until the mixture becomes bubbly and thickens to a mayonnaise-like consistency. Remove from heat and let cool until warm.
Beat filling: In an electric mixer, beat together sugar, shortening, vanilla extract, and salt until fluffy. Gradually add the cooked flour and milk mixture and continue beating on medium-high speed until the frosting is thick and fluffy, about 5-7 minutes.
Spread filling on cake: Evenly spread the cream filling over the cooled cake layer.
Make chocolate ganache: Place the semi-sweet chocolate chips in a bowl. Heat the heavy cream just until it is barely simmering, then pour over the chocolate. Let sit for a minute, then whisk until smooth and shiny. Allow the ganache to cool until it is pourable but thickened slightly.
Frost the cake: Pour the ganache over the cream filling on the cake and spread gently to the edges. Allow the ganache to set fully at room temperature before slicing and serving.

Notes

Ensure the cake is completely cool before spreading the filling to avoid melting it.
Sifting cocoa powder helps avoid clumpy batter and ensures a smooth cake texture.
You can substitute vegetable oil with canola oil depending on preference.
Let the ganache set fully before slicing to get clean, neat slices.
For best results, use high-quality semi-sweet chocolate chips for the ganache.
If shortening is unavailable, you may substitute with unsalted butter, but the texture may vary slightly.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American