Ho Ho Cake

Chocolate cake lovers listen up because you’re in the right place! I have so many delicious chocolate cake recipes on the blog for you to make. Try this easy wacky cake, my favorite chocolate zucchini cake, or this fun whoopie pie cake!

What is Ho Ho cake?

If you grew up eating Hostess ho hos like me, you’re about to relive your childhood. This luscious, moist chocolate cake is tender and rich with every bite. Ho hos have a sweet layer of cream filling on top of the cake, followed by a layer of chocolate ganache. And this ho ho cake is the perfect “grown-up” version of the store-bought snack cake. This giant ho ho cake is a chocolate lover’s dream dessert! The creamy filling is made with my dreamy ermine frosting recipe and it takes this cake to the next level. And to finish it off, it gets a homemade chocolate ganache that is fudgy and decadent! Trust me, once you’ve had a taste, you won’t want to stop. It’s irresistible! I love to recreate a store-bought dessert! It’s just fun to be inspired by favorite treats from growing up. But the best part is making them even BETTER by using better ingredients. Check out some of my other favorite copycat cakes. Make this fun ding dong cake, this Swiss roll cake, or my almond joy poke cake!

Ho Ho Cake Ingredients

Here is a list of everything you will need to make this giant-sized ho ho cake! It’s three layers of rich yummy goodness. You can make it even easier by using a boxed cake mix if you’re short on time. This homemade cake recipe is definitely better, but you do you! Find the exact measurements in the recipe card below.

Ho Ho Cake

Vegetable Oil: Keeps the cake super moist and tender! Warm Coffee: Gives the chocolate a serious flavor boost, making it extra rich and irresistible. Large Eggs: Holds everything together and keeps the cake nice and fluffy. Vanilla Extract: Adds that yummy aroma and makes the cake even more tasty. All-Purpose Flour: Acts as the base of the ho ho cake. Granulated Sugar: Sweetness to the max, making each bite a treat. Unsweetened Cocoa Powder (not Dutch process): This star ingredient creates rich and intense chocolate goodness. Baking Powder and Soda: So the cake has a perfect rise. Salt: A pinch of flavor enhancer, balancing the sweetness.

Ermine Frosting (Cream Filling)

Granulated Sugar: The sweet stuff that makes ermine frosting taste just right, not too sugary but perfectly delicious. Flour: The secret ingredient that, when mixed with milk, creates the smooth and creamy base of ermine frosting. Milk: The liquid magic that combines with flour to give ermine frosting its velvety texture. Unsalted Butter: Adds richness and creaminess to the frosting. Vanilla Extract: A splash of flavor that makes ermine frosting extra sweet. Salt: Just a pinch to balance the sweetness and bring out all the tasty flavors.

Ganache

Semi-Sweet Chocolate: For that deep chocolatey flavor. Either semi-sweet chocolate chips or a baking bar will work. You can also use dark chocolate if you prefer! Heavy Cream: Makes the ganache nice and smooth. It’s like a creamy fudge layer on top of the ho ho cake and SO irresistible.

Ho Ho Cake Recipe

Now that your ingredients are ready to go, let’s make this delicious ho ho cake! I’ve separated the instructions into a few different groups so that it’s easier to follow along and make the recipe. Let’s do this!

Ho Ho Cake

Ermine Frosting (Cream Filling)

Ganache

Assembly

Use a Cake Mix: You may use a Devil’s Food cake mix or other rich chocolate mix instead for a quicker, easier recipe. Keep the Oven Door Closed: Try to avoid opening the oven early to check the cake. This can cause a drop in temperature, which in turn can cause the center of the cake to sink. Coffee: The coffee enhances the chocolate flavor of the cake, but if you don’t want to use coffee go ahead and replace it with buttermilk. Ganache: For the ganache, you may use whatever semi-sweet chocolate you prefer! Mini chocolate chips will melt the quickest, but regular chocolate chips or chopped baking chocolate would be delicious. Glass Pan: If you have a glass baking pan, this allows you to see the beautiful layers of cake, frosting, and ganache!

In the Refrigerator: This cake is best stored in the fridge for up to 5 days. Store in an airtight cake container or wrapped in plastic wrap. In the Freezer: Wrap individual slices in plastic wrap and then place them in a ziplock bag. Freeze for up to 3 months. Let the slices thaw overnight in the fridge before unwrapping them. Being a sheet cake, I do not recommend freezing it whole.