Indulge in Nostalgia: The Ultimate Homemade Ho Ho Cake Recipe
For many, the holiday season evokes cherished memories, often centered around family, warmth, and, of course, delicious food. Christmas recipes, in particular, tend to lean towards intricate cookie platters and traditional pastries like nutty rolls. While these delightful treats certainly have their place, the idea of a heavy, elaborate cake often takes a backseat after a grand Christmas Eve feast (which, in my family, usually means seven fishes and thirteen different dishes!) and a hearty Christmas Day meal. Post-feast, a lighter dessert, perhaps just coffee paired with a selection of pre-baked cookies, usually suffices.
However, there are always those special occasions when Christmas celebrations kick off a bit early – perhaps a weekend before the big day, or an extra gathering with my dad’s side of the family. It’s during these moments that my appetite for a substantial, show-stopping dessert truly awakens. For several years, my beloved aunt would bring her famous “Ho Ho Cake” to these early celebrations. This unique chocolate cake, layered with a fluffy white filling and topped with a decadent chocolate icing, always disappeared quickly. Its resemblance to the iconic Ho Ho snack cakes made it an instant hit, combining nostalgic flavors with festive cheer. It had been quite some time since this cake graced our holiday table, and I found myself unexpectedly craving its familiar taste a few weeks ago.
Driven by this longing, I gave my grandma a call, hoping she might still have the recipe. To my delight, she managed to unearth it from an old church cookbook, tucked away for decades. Finding it was a moment of pure joy, but also, surprisingly, a bit of a challenge. This cake is, without a doubt, one of the best I’ve tasted in years. The problem? Its irresistible nature led me to enjoy at least one generous slice every single day for a full week! And honestly, I’m still trying to grasp how that could possibly be considered a bad thing.
Unlocking the Magic of the Ho Ho Cake: A Flavorful Journey
This Ho Ho Cake is truly a phenomenal culinary creation, perfectly encapsulating all the delightful flavors that make the classic Ho Ho snack cakes so utterly irresistible. It starts with a simple, yet incredibly moist and rich chocolate cake – I personally recommend using a Dark Chocolate Fudge variety for an extra depth of flavor. This foundational chocolate layer is then generously topped with a cloud-like, fluffy white frosting that melts in your mouth, providing a beautiful contrast in both texture and sweetness. Finally, the entire masterpiece is crowned with a glossy, rich chocolate icing, sealing in the decadent experience.
Two Ways to Ho Ho: Roll or Sheet Cake?
My aunt once shared a fascinating variation: she sometimes prepares the Ho Ho Cake as a traditional roll cake. This method involves baking the chocolate cake in a jelly roll pan, then, once cooled, carefully turning it out and spreading the creamy white filling evenly across its surface. The cake is then gently rolled up (much like the process for an Angel Food Cake Roll), creating that iconic spiral beloved in many classic desserts. After rolling, the outside is meticulously covered with the rich chocolate icing, truly transforming it into one giant, magnificent Ho Ho. This rolled version makes for an impressive presentation, especially when sliced, revealing the distinct layers of chocolate cake and white filling.
While the roll cake version is undeniably stunning, I personally prefer to keep this indulgent cake baked in a simple jelly roll pan. There’s something inherently satisfying about the ease of serving and, dare I say, the effortless “stealing” of a small corner here and there (ahem, it’s a baker’s prerogative!). Both methods yield the same incredible flavor profile, so the choice ultimately comes down to your preferred presentation and convenience. Either way, you’re in for a treat that will transport you straight back to your childhood snack time, but with a gourmet twist.
The popularity of this “Ho Ho” cake during the holidays isn’t just about its delicious taste; it’s also wonderfully serendipitous. The name “ho ho” instantly conjures images of Santa Claus’s cheerful “Ho Ho Ho,” naturally aligning it with the festive spirit of Christmas. Whether it’s the name, the taste, or the sheer joy it brings, I certainly don’t need any special excuse to enjoy plate after plate of this ridiculously delicious and nostalgic chocolate cake.
Serving Suggestions and Storage Tips for Your Ho Ho Cake
One of the beauties of this Ho Ho Cake is its versatility when it comes to serving temperature. You can enjoy it perfectly at room temperature, allowing the flavors to fully meld and the frostings to soften slightly, creating a wonderfully moist and tender bite. Alternatively, serving it chilled directly from the refrigerator provides a firmer texture, particularly for the creamy white filling, which can be incredibly refreshing, especially after a heavy meal. I personally favor it cold, as the distinct layers become even more pronounced and the rich chocolate flavor is beautifully complemented by the coolness. My mom and our Chief Culinary Consultant, however, both prefer it at room temperature, highlighting that personal preference truly reigns supreme with this delightful dessert.
This cake performed a serious magic act in my kitchen – despite how much we indulged in it, it seemed to last a mysteriously long time! This incredible staying power, combined with its generous yield, makes it an absolute showstopper for any holiday gathering. It’s designed to feed a crowd, ensuring everyone gets a taste of its enchanting flavors without the baker feeling overwhelmed. I’m already planning to make it again this weekend to bring to my grandparents’ on Sunday, and I’m secretly (or not-so-secretly!) hoping for leftovers to bring back home with me. It’s the kind of dessert that brightens any occasion and leaves everyone asking for the recipe.
Beyond the Holidays: A Year-Round Delight
While the “Ho Ho” name lends itself perfectly to Christmas, don’t relegate this amazing cake to just one season. Its classic chocolate and cream profile makes it a fantastic choice for birthdays, potlucks, family dinners, or simply as an indulgent treat to satisfy a craving. It’s surprisingly straightforward to prepare, especially if you opt for the jelly roll pan method, making it accessible even for those who might be new to baking from scratch. The pure joy it brings with every bite is a testament to timeless, comforting flavors that never go out of style.
Essential Baking Tips for Your Perfect Ho Ho Cake
To ensure your Ho Ho Cake turns out perfectly every time, here are a few expert tips:
- **Cake Mix Quality:** While a boxed cake mix simplifies the process, choosing a high-quality brand, especially a “Dark Chocolate Fudge” variety, can significantly elevate the final flavor and moisture of your cake.
- **Pan Preparation:** Always grease and flour your jelly roll pan thoroughly to prevent sticking. For extra security, you can also line it with parchment paper, leaving an overhang on the sides to easily lift the cooled cake.
- **Cooling is Key:** Allow the chocolate cake to cool completely to room temperature before spreading the filling. A warm cake will melt the filling, leading to a messy rather than perfectly layered result.
- **Achieving Filling Consistency:** When cooking the milk and flour for the filling, whisk constantly to prevent lumps and ensure even thickening. It should resemble a thick pudding. Allow this mixture to cool completely before adding it to the creamed butter and shortening; otherwise, it will melt your fats.
- **Whipping the Filling:** Don’t skimp on the beating time for the filling after adding the flour/milk mixture. Seven minutes on high speed might seem long, but it’s crucial for achieving that wonderfully light, fluffy, and voluminous texture that makes this cake so special.
- **Icing Smoothness:** For the chocolate icing, ensure your melted butter and chocolate are cooled slightly but still liquid. This helps prevent the icing from seizing and ensures a smooth, spreadable consistency. If the icing seems too thick, add a tiny bit more hot water, a teaspoon at a time, until it reaches your desired consistency.
- **Refrigeration for Setting:** Refrigerating the cake after spreading the white filling is vital. This allows the filling to firm up, making it easier to spread the chocolate icing without disturbing the delicate layers beneath.
- **Storage:** Always cover leftover Ho Ho Cake tightly with plastic wrap and refrigerate it. This preserves its freshness and prevents it from drying out, ensuring you can enjoy its deliciousness for days to come.
Following these simple tips will help you create a Ho Ho Cake that’s not only visually appealing but also a delight to the palate, bringing smiles and sweet memories to all who taste it.
One year ago: Eggnog Fudge
Two years ago: Pecan Tassies
Five years ago: Peppermint Bark
Ho Ho Cake
15 to 20 servings
45 mins
20 mins
10 mins
1 hr 15 mins
A delightful chocolate cake topped with a creamy white filling and rich chocolate icing – flavors reminiscent of the popular Ho Hos snack cakes, perfect for any gathering.
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Ingredients
For the Cake:
- 1 box, 18.25-ounces chocolate cake mix (prepare as directed on package)
For the Filling:
- 1¼ cups whole milk
- 5 tablespoons all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ cup (113.5 g) salted butter, softened
- ½ cup (102.5 g) vegetable shortening
For the Icing:
- 3 cups (360 g) powdered sugar
- ½ cup (113.5 g) salted butter, melted and cooled to room temperature
- 3 ounces (85.05 g) semisweet chocolate, melted and cooled slightly
- 2 tablespoons whole milk
- 2 tablespoons hot water
- 1 teaspoon vanilla extract
Instructions
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Make the Cake: Mix together the cake mix as directed on the package. Bake in a 10×15-inch jelly roll pan (greased and/or floured) according to the box instructions. Allow the cake to cool completely to room temperature.
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Make the Filling: In a small saucepan, combine the milk and flour. Cook over low heat, whisking constantly, until the mixture thickens to the consistency of pudding, which typically takes about 5 to 8 minutes. Remove from heat and set aside to cool completely to room temperature.
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In a separate large bowl, cream together the granulated sugar, softened butter, and vegetable shortening on medium speed until the mixture is light and fluffy, about 3 minutes. Gradually add the cooled flour/milk mixture to this butter mixture and beat on high speed for 7 minutes until thoroughly combined and airy. Evenly spread this creamy filling over the cooled cake. Refrigerate the cake until the filling is firm and set.
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Make the Icing: In a large bowl, combine all the icing ingredients. Mix on medium-high speed until the icing is creamy and smooth. Spread this rich chocolate icing evenly over the set white filling on the cake. Serve immediately or refrigerate until ready to enjoy. Cover any leftovers tightly with plastic wrap and store in the refrigerator.
Notes
Carbohydrates: 71g,
Protein: 2g,
Fat: 22g,
Saturated Fat: 11g,
Cholesterol: 35mg,
Sodium: 370mg,
Potassium: 80mg,
Sugar: 54g,
Vitamin A: 410IU,
Calcium: 105mg,
Iron: 1.2mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Michelle Lettrich
Dessert
American