Save to Pinterest There's something about Ho Ho Cake that instantly transports me back to childhood afternoons spent at my grandmother's kitchen table, watching her carefully slice through layers of tender cake and smooth cream filling. She'd always save the chocolate-covered ends for me, those little treasures that somehow tasted better than any other part. The first time I attempted to make it myself, I was convinced I'd ruin the delicate assembly, but the moment I bit into that perfect balance of fluffy cake, silky vanilla cream, and glossy chocolate ganache, I understood why she guarded this recipe so carefully. Now whenever I bake this, the smell alone brings back her patient voice guiding me through each step.
I'll never forget the first time I served this to my best friend on her birthday—she took one bite and her eyes actually got teary, then laughed and said it tasted like every good memory she had of her mom's kitchen. That's when I realized this cake isn't just dessert; it's a conversation starter, a comfort wrapped in chocolate and cream.
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Ingredients
- All-purpose flour (2 cups): This is your foundation, so don't sift it unless your flour has been sitting untouched for months—most home flour doesn't need it anymore.
- Baking powder and baking soda (2 tsp and 1/2 tsp): These are your leavening agents, and measuring them correctly makes the difference between a tender crumb and a dense brick.
- Unsalted butter (3/4 cup for cake, 1/2 cup for filling): Use room-temperature butter for the cake so it creams properly; cold butter will fight you every step of the way.
- Granulated sugar (1 1/2 cups): This sweetens and helps create structure, but don't beat it with butter for longer than 2-3 minutes or you'll risk overworking the mixture.
- Large eggs (3): Room temperature eggs incorporate more smoothly and create a more tender crumb.
- Vanilla extract (2 tsp for cake, 1 tsp for filling): Real vanilla is worth it here—the filling especially benefits from that subtle warmth.
- Whole milk (1 cup): The liquid that keeps this cake impossibly tender and moist.
- Powdered sugar (1 cup) and heavy cream (1 cup): These create that signature light, fluffy filling that makes Ho Ho Cake special.
- Semi-sweet chocolate chips (1 cup) and heavy cream (1/2 cup): Together they transform into silky ganache—don't use cheap chocolate here, as it'll show in every bite.
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Instructions
- Prepare your stage:
- Preheat your oven to 350°F and grease that 9x13 pan generously, then line it with parchment paper so nothing sticks. This small step saves you from the heartbreak of a cake that refuses to leave the pan gracefully.
- Mix your dry ingredients:
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl—this distributes the leavening agents evenly throughout and prevents any bitter spots from concentrated baking soda.
- Cream butter and sugar:
- Beat softened butter and sugar for about 2-3 minutes until the mixture turns pale and fluffy, almost like frosting. This incorporates air, which is what makes the finished cake so tender.
- Incorporate eggs one at a time:
- Add eggs slowly, beating well after each addition, then add vanilla—rushing this step can break the emulsion and make your batter look curdled and sad.
- Alternate wet and dry:
- Add a third of the flour mixture, then half the milk, then half the remaining flour, then the rest of the milk, then the final flour, beginning and ending with flour to keep everything stable. Mix just until combined—overmixing develops gluten and creates a dense cake nobody wants.
- Bake with confidence:
- Pour batter into your prepared pan, smooth the top gently, and bake for 25-30 minutes until a toothpick comes out clean. Your kitchen will smell absolutely incredible.
- Cool completely:
- This is non-negotiable—a warm cake falls apart when you slice it, so be patient and let it cool in the pan on a wire rack.
- Prepare the cream filling:
- Beat softened butter and powdered sugar until smooth, then in a separate bowl, whip cold heavy cream with vanilla and salt until stiff peaks form. Fold the whipped cream into the butter mixture gently, using broad strokes until everything is smooth and fluffy.
- Slice and layer:
- Once completely cool, remove the cake from the pan and use a serrated knife to carefully slice it horizontally into two even layers. Take your time here—a clean slice makes assembly so much easier.
- Fill and assemble:
- Spread cream filling evenly over the bottom layer, then carefully place the top layer back on, pressing gently so it sits level.
- Create the ganache:
- Heat heavy cream and butter in a small saucepan until just simmering, pour over chocolate chips in a bowl, let it sit for 2 minutes, then stir until completely smooth and glossy—this ratio creates the perfect texture.
- Coat and set:
- Pour the ganache over the assembled cake and spread it evenly across the top and sides, then refrigerate for at least 30 minutes so it sets properly before slicing.
Save to Pinterest One rainy afternoon, I made this cake while my kids were playing in the living room, and halfway through assembly, my youngest wandered in, took one look at the two cake layers, and asked if I was making the cake from her favorite book. Suddenly we were storytelling together, and she named each component—the golden cake was the brick layer, the cream was the clouds, and the chocolate was the roof. That's when I realized this cake is more than nostalgia; it's a blank canvas for making new memories.
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The Secret Behind the Perfect Crumb
This cake stays moist and tender because of how the wet and dry ingredients interact, but the real magic happens when you don't overwork the batter. I once got nervous and kept mixing, thinking I hadn't combined everything well enough, and the result was a cake that was dense and tough—nothing like the feather-light original. Now I mix until everything is just barely combined, and suddenly the difference is night and day. The milk also does heavy lifting here, keeping every bite incredibly tender even days later.
Making It Your Own
While the classic version is perfection itself, I've experimented with variations that surprised me how well they worked. The note about marshmallow fluff in the filling is genuine—if you want something lighter and more nostalgic, swapping out half the whipped cream for marshmallow fluff creates this almost-mousse texture that's absolutely dreamy. I've also tried adding a tablespoon of coffee powder to the ganache, which deepens the chocolate flavor without tasting like coffee, and it was honestly life-changing.
Storage and Make-Ahead Tips
This cake actually improves after a day in the refrigerator—the flavors settle and deepen, and the texture becomes almost more luxurious. Wrapped well, it keeps for three days, though honestly it rarely lasts that long in my house. You can make the cake layers a day ahead and freeze them, then assemble everything the morning you want to serve it, which takes so much pressure off entertaining. Pro move: refrigerate the assembled cake for 15 minutes before pouring the ganache, so the cake is firm and the ganache has less chance of sliding around.
- Always let ganache cool for 2-3 minutes before pouring, or it'll be too thin and run right off the cake.
- If your ganache firms up too much before you're ready, gently reheat it over warm water rather than direct heat.
- Cut with a hot, wet knife for clean slices that show off all the beautiful layers.
Save to Pinterest Every time I make this cake, I'm reminded why my grandmother held onto this recipe so tightly—it's the kind of dessert that makes ordinary moments feel special, and special moments feel absolutely unforgettable. Bake it for someone you love.
Recipe Questions & Answers
- → How do I ensure the cake stays moist?
Carefully measure ingredients and avoid overmixing the batter. Baking until a toothpick comes out clean helps maintain moisture.
- → Can I substitute the vanilla cream filling?
Yes, marshmallow fluff can be used as a lighter alternative to the whipped cream filling for a different texture.
- → What is the best way to make the chocolate ganache smooth?
Heat cream and butter until just simmering before pouring over chocolate chips. Let it sit for 2 minutes, then stir gently until glossy and smooth.
- → How should the cake be stored after assembly?
Store the assembled cake covered in the refrigerator for up to 3 days to keep it fresh.
- → What tools are necessary for assembling this cake?
A serrated knife for slicing, an electric mixer for whipping, and a saucepan for preparing the ganache are essential tools.