Imagine all the deliciousness of a Ho Ho in cake form. This Ho Ho cake recipe features a Ho Ho-style cream filling between chocolate cake layers, plus a scrumptious chocolate drizzle glaze on top. Yum.
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
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
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
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.
Recipe Variations
- Make Ho Ho whoopie pies:Â 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
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.
Edna's Ho Ho Cake
Prep Time
15 min
Yield
16 servings
Ingredients
- 2 tablespoons all-purpose flour
- 1 cup milk
- 2/3 cup sugar, divided
- 2/3 cup shortening
- 1/3 cup butter, softened
- 3/4 teaspoon vanilla extract
- Dash salt
- 2 prepared 9-inch round chocolate cakes
- GLAZE:
- 1/4 cup butter, cubed
- 1/4 cup baking cocoa
- 3/4 cup confectioners' sugar
- 2 to 4 tablespoons milk
Directions
- For filling, in a small saucepan, combine flour and milk until smooth; stir in 1/3 cup sugar. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
- Transfer to a large bowl; cool. Beat in the shortening, butter, vanilla, salt and remaining sugar until smooth. Spread between cake layers.
- For glaze, melt butter and cocoa in a small saucepan. Whisk in confectioners' sugar and enough milk to achieve a drizzling consistency. Drizzle over top of cake, allowing some to drape down the sides.
Nutrition Facts
1 slice: 734 calories, 37g fat (14g saturated fat), 102mg cholesterol, 519mg sodium, 92g carbohydrate (15g sugars, 3g fiber), 9g protein.
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This treat serves up appealing flavor in big fluffy wedges of chocolate and cream. It's like a giant Ho Ho snack cake. —Edna Miller, Mount Hope, Ohio
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