
Rich layers of cocoa cake, fluffy sweet cream, and a glossy chocolate ganache—this Ho Ho Cake recipe hits every craving. With pantry basics like flour, cocoa, sugar, buttermilk, eggs, and a whole lot of love (OK, and coffee), you’ll create something decadent enough to whisper “bakery treat” while still soft and familiar like mom’s best dessert.
Giddy over ganache? Obsessed with cream-filled chocolate treats from your childhood lunchbox situation? I’ve been right there, sneaking those foil-wrapped goodies at 10am. This cake is basically a slightly grown-up, bake-from-scratch nod to the snack cake aisle—but with deeper flavor, serious layers, and enough cozy joy to count as therapy. The cake itself is tender and rich, the cloud of cream filling sweet and nostalgic but not cloying, and that shiny ganache top? Oh honey, it sings. Whether you’ve got a birthday, dessert craving, or just a long afternoon that needs a fork-and-plate moment, this beauty delivers.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Ho Ho Cake Recipe
It’s warm, chocolatey, and surprisingly chill to pull together, especially for a cake that’s stacked, filled, and ganache-drenched.
- Deep, chocolatey base: That hit of hot coffee in the batter nudges the cocoa into rich, almost brownie-like territory.
- Creamy, dreamy filling: Fluffy, smooth, not overpowering—tastes like the inside of your favorite snack cake, but leveled up.
- Ganache that glosses like a mirror: Pours like a dream and sets into that decadent, ganache-dome situation we all low-key fantasize about.
- Actually doable at home: No weird tools, no fancy techniques, just bowls, a mixer, and a willingness to lick spatulas unapologetically.
- Perfect for make-ahead magic: The cake gets even better after chilling, which buys you time (and snack breaks).
- Grown-up nostalgic vibes: It’s like your favorite childhood treat but served with a cake knife instead of a lunchbox.
Ingredient Notes
This recipe relies on a mix of fridge staples and classic baking go-tos. Here’s what’s key, and why each one matters.
- Granulated sugar: Brings sweetness and moisture to both cake and filling. Can’t really skip it, but if you’re curious, here’s a list of solid sugar substitutes.
- All-purpose flour: Works for both the cake and creamy flour paste filling. No need to sift unless you’re feeling fancy.
- Cocoa powder: Use unsweetened, good-quality cocoa. The flavor is front-row-center here, so treat it like royalty.
- Baking soda + baking powder: The duo gives the cake lift and lightness. They dance well together, so don’t break up the band.
- Buttermilk: Adds tang and tenderness. Don’t have it? A mix of milk and a little lemon juice can back you up.
- Coffee: Hot and strong, it deepens the chocolate notes. No, it won’t make the cake taste like coffee. Yes, it’s magical.
- Sour cream: Adds a little extra fat and richness. No sour cream? Plain Greek yogurt will do in a pinch.
- Whole milk: Used for the filling base. Keep it whole for the smoothest, most luxurious texture.
- Shortening + butter: Together, they make the filling fluffy but stable. Just butter makes it tasty but melty.
- Semi-sweet chocolate chips: For the ganache. Go ahead and use chunks or bars if that’s what’s in your pantry.
- Heavy cream: Turns plain chocolate into ganache gold. Don’t swap in milk here. Trust me.
How To Make This Ho Ho Cake Recipe
Grab a big bowl, maybe blast some music, and let’s get into this. You’ll move from dry-ingredient mixing to ganache glory in no time.
- Prep those pans and preheat the oven: Line two 9-inch pans with parchment and grease ‘em well. Don’t skip this or the cake might decide to cling for dear life.
- Mix the dry ingredients: Whisk the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. I like giving it a little extra sift-action if the cocoa’s clumpy.
- Blend the wet stuff: Whisk your eggs first, so they’re light and smooth. Then stir in the buttermilk, oil, sour cream, and vanilla. It’ll look a little messy—totally fine.
- Combine, then add coffee: Slowly stir the dry goods into the wet, then finish with your hot coffee. The batter should be thin, almost pourable. Resist the urge to panic.
- Bake and cool: Divide between your pans, bake for about 25–30 minutes, and check with a toothpick. Cool them a few minutes in the pans, then invert onto wire racks.
Let’s talk filling.
- Thicken the milk and flour: In a small saucepan over low heat, whisk milk and flour until it bubbles and thickens into a soft paste. Think pudding base, but paler.
- Wrap and cool: Transfer it to a heatproof bowl and press plastic wrap directly on the surface so it doesn’t skin up. Let it cool all the way.
- Beat the butter mixture: In another bowl, use an electric mixer to beat sugar, butter, shortening, and a little salt until fluffy. Think frosting texture.
- Combine filling layers: Add your cooled flour-milk paste slowly as you mix. It should come together like a sweet, creamy cloud.
Now, build that beast.
- Slice the cake layers: Use a serrated knife to split each round cake horizontally. You’ll end up with four layers.
- Layer it up: Spread that dreamy filling between three layers. Top with the fourth (leave the top plain for now).
Ganache time!
- Make the ganache: Warm the heavy cream in a saucepan until it’s just simmering at the edges. Pour it over your chocolate chips in a bowl and leave it be for a few minutes.
- Stir and cool: Whisk it till smooth. Let it rest until just slightly thickened. It should drape, not run.
- Glaze and chill: Pour a thin layer over your chilled cake, smoothing it with an offset spatula. Chill. Then add the final luxurious coat of ganache and chill it all again.
Storage Options
Once your Ho Ho Cake is fully assembled and chilled, you can keep it in the fridge for 3 to 4 days. Just cover it well—plastic wrap, an airtight container, or even a dome cover if you’ve got something that fancy. The filling stays firm, and the ganache holds up beautifully. In fact, I might argue it gets even better on day two. The flavors cozy up to each other overnight.
Have leftovers? (I mean, rare, but it happens.) You can absolutely freeze this cake. Slice it first for easier grab-and-thaw moments. Wrap each piece tightly in plastic, then again in foil or pop them into a freezer bag. They’ll keep for about a month.
To enjoy, just thaw a slice in the fridge overnight or let it sit at room temp for 30-ish minutes. But don’t try to microwave it or things get mushy. And if you’re curious about freezing other ingredients, there’s a helpful guide on how to freeze chestnut puree—random but kind of fascinating.
Variations and Substitutions
You’re totally allowed to riff a little—honestly, I’d be shocked if you didn’t. Here are some low-effort, high-impact ideas.
- Different chocolate: Swap semi-sweet chips with dark chocolate for a more intense ganache, or milk chocolate for something softer and creamier.
- Coffee-free version: Leave out the coffee and use hot water instead. You’ll lose that deep chocolate edge, but it’ll still be tasty.
- Coconut cream filling: Add a dash of coconut extract and a handful of shredded coconut into the filling. It turns into something tropical and fluffy.
- Mint chocolate twist: Stir a couple drops of peppermint extract into the ganache. Suddenly, it’s holiday-adjacent and feels like Christmas cookie bar friends stopped by.
- Cupcake format: Bake the cake as cupcakes, cut little centers out, fill with cream, glaze the tops. Ho Ho minis!
- No shortening? You can use all butter for the filling, but it may be a bit softer. Still delicious though.
What to Serve with Ho Ho Cake Recipe
This cake already feels like a celebration, but if you’re looking to round out the menu or just keep the theme going strong, try one of these.
- A light, savory main course like pan-seared salmon keeps things elegant and lets the cake take the spotlight. Plus, that pomegranate glaze plays nicely with chocolaty desserts.
- Fresh berries work like magic on the side. Blueberries, raspberries…even strawberries if they’re in season. They cut through the richness and make your dessert plate look extra fancy.
- Espresso or strong black coffee might be the ultimate sidekick here, especially if you’re serving slices after a meal. Dessert wines are nice too, but coffee? That’s the move.
- A scoop of vanilla or coffee ice cream next to the cake takes the whole experience into diner-dessert heaven territory. Just imagine that melting puddle beside the ganache…
- Want to lean into indulgent territory? Warm a slice just slightly and top it with whipped cream and a cherry. I mean, why not?
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this cake in advance?
Yes! Actually, it’s even better that way. The flavors intensify, and the filling stays firm after chilling. You can bake the cake layers the day before, wrap them in plastic, and make the filling and ganache the next morning. Then just assemble and chill until serving like a dessert wizard who’s always two steps ahead.
Why is the batter so thin after adding the coffee?
Totally normal—it’s supposed to be pourable. The hot coffee thins it out but also “blooms” the cocoa, bringing out its intense depth. Don’t worry, it’ll bake up into a surprisingly tender, fluffy cake despite looking suspiciously watery at first.
Can I skip the shortening in the filling?
You can, but the texture will shift. Using all butter makes the filling taste rich and buttery but also softer, especially at warmer temps. If you want that signature, snack-cake-style fluff that holds its shape, keeping a bit of shortening really helps.
How do I evenly cut cake layers?
Use a long serrated knife and spin the cake slowly on a turntable or lazy Susan, scoring a light groove first. Keep the knife level and go all the way around with sawing motions—no pressing straight through or you’ll squash it. Oh, and don’t forget to exhale—it’s just cake, not brain surgery.
Ho Ho Cake
Ingredients
Chocolate Cake
- 2 cups (400 g) granulated sugar
- 1 3/4 cups (220 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder good quality
- 2 tsp baking powder
- 1 1/2 tsp (1.5 tsp) baking soda
- 1 tsp salt
- 2 large eggs room temperature
- 1 cup (240 ml) buttermilk room temperature, or sub 1 cup milk + 1 tbsp lemon juice
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (120 g) sour cream or plain Greek yogurt
- 2 tsp vanilla extract
- 1 cup (240 ml) hot coffee freshly brewed, or sub hot water
Cream Filling
- 5 tbsp (40 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 1 cup (200 g) granulated sugar
- 1/2 cup (113 g) unsalted butter room temperature
- 1/2 cup (96 g) vegetable shortening
- 1/4 tsp (0.25 tsp) salt
Chocolate Ganache
- 1 1/2 cups (255 g) semi-sweet chocolate chips or chopped chocolate (about 9 oz)
- 1 cup (240 ml) heavy cream
Equipment
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer
- Wire rack
- Mixing bowls
- Saucepan
- Offset spatula
- Serrated Knife
Instructions
- Prep pans: Preheat oven to 350°F (175°C). Line two 9-inch round cake pans with parchment and grease well.
- Mix dry ingredients: In a large bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt. Sift if needed.
- Mix wet ingredients: In another bowl, whisk eggs until smooth. Stir in buttermilk, oil, sour cream, and vanilla extract.
- Pour the dry mixture into the wet mixture. Stir to combine, then slowly add hot coffee and whisk until batter is smooth and thin.
- Divide batter evenly between prepared pans. Bake for 25–30 minutes until a toothpick comes out with just a few moist crumbs.
- Let cakes cool in pans 10 minutes, then invert onto wire racks and cool completely.
- For the filling: In a small saucepan, whisk flour and milk over low heat. Cook, stirring, until thickened and bubbly like a soft paste. Scrape into a bowl, press plastic wrap directly on the surface, and cool completely.
- In a large bowl, beat together sugar, butter, shortening, and salt with a mixer until very light and fluffy. Gradually add cooled flour-milk paste and beat until the mixture is light, white, and fluffy.
- Assemble cake: Using a serrated knife, carefully slice each cake layer horizontally so you have four thin layers total.
- Set one layer on a serving platter. Spread with a third of the cream filling. Repeat with two more cake layers and remaining filling, topping with the final layer. Refrigerate while you make ganache.
- For ganache: Place chocolate in a heatproof bowl. In a saucepan, heat heavy cream until just simmering, then pour over the chocolate. Let sit 2–3 minutes, then whisk until smooth and shiny. Cool until slightly thickened but pourable.
- Pour a thin layer of ganache over the chilled cake, using an offset spatula to smooth. Chill for 20 minutes, then pour on the remaining ganache for a thick glossy finish. Chill at least 30–60 minutes before slicing.