Ho Ho Cake

What if you could recreate the wonderful flavor of a Ho Ho, but in cake form? Now you can with our easy Ho Ho cake recipe. The cake has a cream filling between layers, much like a Ho Ho, with a chocolate glaze on top.

Ingredients for Ho Ho Cake

• All-purpose flour:  This thickens the cream filling.
• Milk: Milk serves as a liquid in the pan when heating sugar for the filling.
• Sugar: Sugar provides the sweetness for the filling.
• Shortening: Shortening contributes to the texture and body of the filling.
• Butter: Butter adds richness to the filling. Let the butter soften a while before using it.
• Vanilla extract: This adds a pleasant vanilla aroma and hint of flavor.
• Prepared 9-inch round chocolate cakes: These unfrosted chocolate cakes could be made from cake mixes or from scratch.
• Butter, baking cocoa, confectioners’ sugar, milk: These ingredients unite to form a drizzly chocolate glaze for the cake.

Directions

Step 1: Start the filling

Abbey Littlejohn for Taste of Home

In a small saucepan, combine the flour and milk until the mixture is smooth, then stir in 1/3 cup sugar. Bring the mixture to a boil over medium heat; cook and stir for 2 minutes or until the mixture thickens.

Editor’s Tip: Make sure the sugar completely dissolves so the filling isn’t grainy.

Step 2: Finish and apply the filling

Abbey Littlejohn for Taste of Home

Transfer the filling to a large bowl and let it cool completely. Beat in the shortening, butter, vanilla, salt and remaining sugar until the blend is smooth. Spread the filling on only the top of one chocolate cake and place the other round cake atop the filling.

Editor’s Tip: Place the filling in the refrigerator to firm up a bit if it seems too liquidy to spread atop the cake.

Step 3: Make the glaze

Abbey Littlejohn for Taste of Home

Melt the butter and cocoa in a small saucepan. Whisk in the confectioners’ sugar and enough milk to achieve a drizzling consistency. Drizzle the glaze over the top of the layer cake, allowing some to drape down the sides.

Abbey Littlejohn for Taste of Home

Recipe Variations

• Make Ho Ho whoopie pies:  Make chocolate whoopie pie drop-style cookies and use the Ho Ho filling to sandwich two cookies together. Drizzle the chocolate glaze on top of the whoopie pie.
• Make a Ho Ho roll cake: Start with a 15x10x1 sheet cake and roll it up while it’s slightly warm. When it cools, spread the Ho Ho filling on top and roll it back up. Drizzle the glaze on top.
• Add miniature chocolate chips: Bake the chocolate cakes with miniature chocolate chips or add a few to the filling layer of the cake.

How to Store Ho Ho Cake

Ho Ho cake could be left out on the counter for the afternoon but it’s best kept in the refrigerator to keep the filling and glaze firm. Store the Ho Ho cake in an airtight container or wrapped in plastic and keep it in the refrigerator. Enjoy the cake within several days.

Can you freeze Ho Ho cake?

To freeze Ho Ho cake so the glaze stays intact, set the cake on a baking sheet and place it in the freezer for an hour or until the glaze is firm. Wrap the cake in two layers of plastic and then a layer of foil. The cake will keep frozen for a month or so. Another option is to freeze the cake in individual portions and enjoy them without having to thaw the entire cake.

Ho Ho Cake Tips

Abbey Littlejohn for Taste of Home

Could I use a cream cheese frosting as the filling instead?

Sure! It won’t taste quite like a Ho Ho filling anymore but cream cheese frosting tastes great on a chocolate cake. We won’t judge.

What other copycat snack treats could I make?

We’re glad you asked! Try this homemade Twinkies recipe or any of these copycat Girl Scout cookie recipes.

Could I use square cakes instead?

Sure! Just stick with chocolate cakes from 8 or 9 inch pans to ensure there’s enough filling.