Save to Pinterest My grandmother kept a Ho Ho Cake in her refrigerator almost year-round, and I didn't understand why until the first time I actually tasted one she'd made. The cake itself is tender and buttery, but it's that cloud of vanilla cream sandwiched between two layers, topped with dark chocolate that makes it unforgettable. I've tried recreating it countless times, and this version captures that exact magic I remember.
I made this for my daughter's school bake sale and watched kids come back asking for it by name, not just any chocolate cake. That's when I realized this wasn't nostalgia talking—it's genuinely the kind of dessert that makes people pause mid-conversation to appreciate another bite.
Ingredients
- All-purpose flour: Two cups keeps the crumb tender without being heavy; sifting isn't necessary but whisking it with the baking powder helps distribute the leavening evenly.
- Baking powder and baking soda: The combination gives you lift and a subtle tang that deepens the vanilla flavor.
- Unsalted butter: Three-quarters cup in the cake batter, plus more for the filling; softened butter creams properly and makes the whole thing silky.
- Granulated sugar: One and a half cups; creaming it with butter creates air pockets that keep the cake light.
- Eggs: Three large ones, added one at a time so they fully incorporate without making the batter grainy.
- Vanilla extract: Two teaspoons in the cake, one in the filling; this is where you taste the difference between a good cake and an unforgettable one.
- Whole milk: One cup, alternated with flour to keep the batter from becoming tough.
- Powdered sugar: One cup for the filling; it dissolves into the butter and makes everything impossibly smooth.
- Heavy cream: One cup cold for whipping, plus another half cup heated for the ganache; cold cream whips into peaks, warm cream makes chocolate glossy.
- Semi-sweet chocolate chips: One cup; I've found that quality matters here since chocolate is the final taste.
- Salt: Small amounts in the cake, filling, and ganache balance sweetness and make every flavor sing.
Instructions
- Set up your stage:
- Preheat your oven to 350°F and grease a 9x13-inch pan, then line it with parchment paper so the cake releases cleanly. Having everything ready means you're not scrambling mid-batter.
- Build the dry mixture:
- Whisk together flour, baking powder, baking soda, and salt in one bowl. This aeration is subtle but important—you'll feel the difference in the finished cake's crumb.
- Cream butter and sugar:
- Beat softened butter and sugar together until the mixture looks pale and fluffy, about two to three minutes. This creates the structure that keeps your cake tender instead of dense.
- Add eggs one at a time:
- Beat each egg in fully before adding the next one, then add vanilla. Each egg needs a moment to fully emulsify or the batter won't hold together as well.
- Alternate wet and dry:
- Add the flour mixture and milk in three additions, starting and ending with flour. Stop mixing as soon as you don't see any streaks of flour—overworking develops gluten and toughens the cake.
- Bake until golden:
- Pour batter into your prepared pan and bake for 25 to 30 minutes, until a toothpick comes out clean. The kitchen will smell incredible, and that's your signal to check.
- Let it cool completely:
- Leave the cake in the pan on a wire rack until it's completely cool to the touch. This matters more than you'd think—warm cake falls apart when you slice it.
- Make the cream filling:
- Beat softened butter and powdered sugar until smooth, then in a separate bowl whip cold cream with vanilla and salt to stiff peaks. Gently fold the whipped cream into the butter mixture until there are no streaks.
- Slice the cake horizontally:
- Use a serrated knife and a gentle sawing motion to carefully split the cooled cake into two even layers. Go slowly and turn the pan if it helps you feel confident about the cut.
- Layer and fill:
- Spread the cream filling evenly over the bottom layer, then carefully set the top layer back in place. You want it to hold the filling like a hug.
- Make the ganache:
- Heat heavy cream and butter until they're just simmering, then pour over chocolate chips and let sit for two minutes. Stir until completely smooth and glossy, then pour it over the assembled cake and spread evenly.
- Let it set:
- Refrigerate for at least 30 minutes so the ganache becomes firm enough to slice cleanly. Patience here gives you beautiful slices.
Save to Pinterest Years ago, a friend came to my kitchen looking sad about something and left an hour later with a slice of this cake and a smile. I realized then that some recipes aren't just about the food—they're about the moment when someone feels a little more cared for.
Why This Cake Works
The genius of a Ho Ho Cake is its simplicity dressed up as elegance. A basic yellow cake becomes something special the moment you layer it with a cloud-like filling and crown it with glossy chocolate. The sweetness of the filling and the slight bitterness of the chocolate create a balance that keeps you reaching for another slice instead of feeling overwhelmed by sugar.
Storage and Serving
This cake actually tastes better the day after you make it—the flavors settle and marry together, and the ganache becomes silkier. Keep it covered in the refrigerator and it will stay fresh for up to three days, though I've never had one last that long. Serve it straight from the cold, pair it with coffee or cold milk, and watch people's faces light up.
Flexibility and Variations
This recipe is forgiving and invites small changes based on what you love. You can swap the whipped cream for marshmallow fluff in the filling if you want something different, or add a teaspoon of espresso powder to the ganache for depth. The base stays reliable no matter what you adjust.
- Try adding almond extract alongside the vanilla for a subtle, sophisticated note.
- If you're making this for someone with dietary restrictions, the structure works with alternative flours or dairy substitutes.
- Don't skip the serrated knife for slicing—it's the only tool that cuts through the ganache cleanly without cracking the filling.
Save to Pinterest There's something deeply satisfying about making a cake that looks like it came from a bakery but tastes like home. This Ho Ho Cake does exactly that.
Recipe FAQs
- → How do I achieve a tender yellow cake texture?
Use room temperature butter and eggs, cream the butter and sugar until light and fluffy, and do not overmix once flour is added to keep the cake tender.
- → What is the best way to make the vanilla cream filling fluffy?
Whip the heavy cream to stiff peaks separately before gently folding it into the butter and powdered sugar mixture to maintain airiness.
- → How do I ensure a glossy chocolate ganache glaze?
Heat the cream and butter until just simmering before pouring it over the chocolate chips and letting it sit briefly; then stir smoothly to a shiny consistency.
- → Can I prepare this dessert ahead of time?
Yes, assembling and chilling the cake for at least 30 minutes helps the layers set beautifully and enhances the flavors.
- → What tools are essential for making this dessert?
A 9x13-inch baking pan, parchment paper, electric mixer, serrated knife, saucepan, and spatula are key for preparation and assembly.