Ho Ho Cake
Rich layers of cocoa cake, fluffy sweet cream, and a glossy chocolate ganache—this grown-up take on the classic Ho Ho snack cake hits every craving. Decadent, nostalgic, and surprisingly easy to assemble, it features a tender chocolate base, dreamy cream filling, and shiny ganache for bakery-level indulgence—no lunchbox required.
12
slices
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.
Notes
This cake is best served well-chilled for neat slices. Make-ahead friendly: assemble a day in advance if you want richer flavor and easier slicing. If desired, use all butter instead of shortening in the filling, but expect a slightly softer texture. Refrigerate leftovers up to 4 days or wrap and freeze slices for a month. For variations, see the ideas in the post including coconut or mint filling twists!
Nutrition
Calories: 570kcal | Carbohydrates: 74g | Protein: 7g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 76mg | Sodium: 440mg | Potassium: 260mg | Fiber: 3g | Sugar: 54g | Vitamin A: 540IU | Calcium: 90mg | Iron: 4.1mg