Classic Homemade Ho Ho Cake Recipe

If you grew up eating Hostess Ho Hos or Ding Dongs out of your lunchbox, you are going to fall in love with this Ho Ho Cake. This dessert takes all those nostalgic, childhood flavors and turns them into an impressive, decadent, and completely homemade layer cake.

Instead of a tiny snack cake wrapped in foil, you get a giant dessert that is perfect for birthdays, potlucks, or holiday gatherings. It is rich, incredibly satisfying, and always the first dessert to disappear from the dessert table!

What is it

A Ho Ho Cake is a large-scale replication of the classic Hostess Ho Ho snack cake. It consists of three distinct layers: a dark, moist chocolate cake base, a thick layer of fluffy white vanilla cream filling, and a smooth, fudgy chocolate ganache or frosting poured over the top.

While a traditional Ho Ho is rolled up like a Chinese Swiss Roll or a classic Vanilla Swiss Roll, a Ho Ho Cake is typically baked as a flat 9×13-inch sheet cake or assembled as a standard two-layer round cake. The secret to its signature taste lies in the cream filling, which mimics the unique marshmallow-like texture of the original snack.

Why you’ll love it

You will love this cake because it is the perfect marriage of rich chocolate and sweet cream. The dark cocoa cake prevents the dessert from being overwhelmingly sweet, while the vanilla cream filling is light and airy.

Plus, this recipe is surprisingly easy to make. You can even use a boxed cake mix as a shortcut for the base if you are short on time! If you are a fan of our Chocolate Fudge Cake or Matilda Chocolate Cake, this Ho Ho Cake is guaranteed to become a new family favorite.

Ingredients

For the Chocolate Cake Layer

• 1 box (15.25 oz) Devil’s Food or dark chocolate cake mix.
• Eggs, oil, and water (as called for on the back of the cake mix box).

(Note: If you prefer baking from scratch, use your favorite Chocolate Sponge Base recipe).

For the Vanilla Cream Filling

• 5 tbsp all-purpose flour.
• 1 1/4 cups whole milk.
• 1 cup (2 sticks) unsalted butter, softened to room temperature.
• 1 cup granulated sugar.
• 1 tsp vanilla extract.

For the Chocolate Ganache Frosting

• 1 cup semi-sweet chocolate chips.
• 1/4 cup (1/2 stick) unsalted butter.
• 1 cup powdered sugar.
• 1 egg (or 3 tbsp heavy cream if you prefer not to use egg).
• 1 tsp vanilla extract.
• Hot water (as needed to thin).

How to make

Step 1: Bake the cake

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish (or two 8-inch round cake pans). Prepare the chocolate cake mix according to the package directions. Pour the batter into your prepared pan(s) and bake as directed. Allow the cake to cool completely on a wire rack.

Step 2: Make the milk-flour paste

While the cake cools, whisk the milk and flour together in a small saucepan over medium heat. Whisk continuously until the mixture becomes very thick, like a thick pudding. Remove from heat, cover the surface directly with plastic wrap to prevent a skin from forming, and let it cool completely to room temperature.

Step 3: Whip the cream filling

In the bowl of a stand mixer, beat the softened butter and granulated sugar together on medium-high speed for about 5 minutes, until light and fluffy. Add the vanilla extract and the cooled milk-flour mixture. Beat on high speed for another 5 to 7 minutes until the filling looks exactly like whipped cream.

Step 4: Add the filling

Spread the fluffy vanilla cream filling in a thick, even layer over the top of your cooled 9×13 cake (or between your cake layers if making a round cake). Place the cake in the refrigerator for 30 minutes so the filling can firm up.

Step 5: Make the chocolate topping

In a microwave-safe bowl, melt the chocolate chips and butter in 30-second increments, stirring until smooth. In a separate bowl, whisk the powdered sugar, vanilla, and egg (or heavy cream) together. Pour the melted chocolate mixture into the sugar mixture and whisk until smooth. Add 1-3 tablespoons of hot water until the frosting reaches a pourable, spreadable consistency.

Step 6: Frost and chill

Pour the warm chocolate frosting over the chilled vanilla filling, spreading it out evenly. Return the cake to the refrigerator to allow the chocolate topping to set completely before serving.

How To Serve

Once the chocolate ganache has set, slice the Ho Ho Cake into generous squares. The contrast between the dark cake, bright white filling, and glossy top looks beautiful on a plate.

Serve it chilled alongside a scoop of Cookies and Cream Ice Cream or a cold glass of milk. It is the perfect nostalgic treat!

How To Store

Because of the milk and butter in the cream filling, this cake must be stored in the refrigerator.

Cover the baking dish tightly with plastic wrap or a fitted lid. The cake will stay moist and fresh for up to 4 days in the fridge. In fact, many people think this cake tastes even better on the second day after the flavors have melded!

FAQs

What is the filling in a Ho Ho Cake made of?

The authentic Ho Ho Cake filling is an old-fashioned frosting known as Ermine Buttercream (or boiled milk frosting). It is made by cooking flour and milk into a paste, which is then whipped into butter and sugar. It is much less sweet than standard buttercream and mimics the texture of commercial snack cakes perfectly!

Can I use marshmallow fluff for the filling instead?

Yes! If you want to skip the cooking step for the filling, you can make a marshmallow cream filling by beating 1 cup of softened butter with 2 cups of powdered sugar and one 13 oz jar of marshmallow fluff until combined.

Do I have to use a boxed cake mix?

Not at all. Boxed mixes are often used for Ho Ho Cakes because they reliably replicate the spongy, uniform texture of store-bought snack cakes. However, you can absolutely substitute your favorite homemade chocolate sheet cake recipe!

Note

It is absolutely critical that your milk-flour paste is completely cooled to room temperature before you add it to the butter and sugar. If it is even slightly warm, it will melt the butter, and your filling will be a soupy mess!

Nutrition information

Approximate per serving (based on a 15-slice yield):

• Calories: 420
• Fat: 24 g
• Carbohydrates: 48 g
• Protein: 4 g
• Sugar: 35 g

Tips and Tricks

• When cutting the cake, run a large chef’s knife under hot water and wipe it dry between slices. This will melt cleanly through the chocolate ganache topping without cracking it or dragging it into the white filling.
• If you are making a layered round cake, freeze your cake layers for 30 minutes before assembling. This makes them much easier to handle and prevents the dark chocolate crumbs from getting mixed into your pristine white filling.
• Want to dress it up? Garnish the top of the cake with some homemade Caramel Whipped Cream or chocolate curls!