This Ho Ho Cake begins with a rich chocolate cake that is topped with a fluffy vanilla filling and a smooth chocolate frosting. Just like your favorite childhood treat!
There’s something irresistibly fun about recreating a childhood treat. This cake tastes even better than the Ho Ho Cakes that I remember and I’m willing to bet that you’ll love it from the first bite.
Because this cake is so thick and rich, it feeds a crowd. You’ll easily get 18 servings from this cake unless you have to have teenagers are nearby.
And if your teens and pre-teens happen to have a sweet tooth? All bets are off for how quickly this cake will disappear.
Ho Ho Cake
This version of Ho Ho Cake is made in a 9×13 pan. While you can certainly turn this into a fancier layer cake, you will get all of the deliciousness in this super easy 9×13 cake.
The recipe below is a variation of one of my best from-scratch chocolate cakes and it is a favorite of ours.
The cake itself is easy and moist, and it stirs up almost as fast as a box mix.
While none of the layers take that much time, you do have to plan ahead to let the cake cool completely! Don’t get impatient though, let it cool completely.
Looking for more cake recipes? In this Heath Bar Cake, buttery crunchy toffee and candy bar pieces are layered with cool whip atop a dessert so deliriously rich that it should carry a warning label.
The unforgettable tang of rich, buttermilk cake is topped with a layer of sweet caramel frosting in this Buttermilk Cake with Caramel Icing.
Ho Ho Cake Filling
The original filling for a Ho Ho Cake is made with shortening. So, if you prefer a more “store-bought” taste, feel free to use shortening in place of the butter in this recipe.
The shortening will create a slightly smoother filling, but in my humble opinion the butter in this recipe creates a much tastier flavor and I prefer it.
Yes, the recipe for the frosting has a raw egg in it. Yes, some raw eggs contain a risk of salmonella, however, raw eggs are still a fairly common cooking ingredient.
In this case, the raw egg contributes a rich, silky texture to the frosting. That said, this frosting is also good when made without the egg, so you can skip it if you aren’t comfortable with that.
If you’d like to try it, but are a little unsure still, just pick up a carton of pasteurized eggs at the grocery store and you’ll remove the risk of salmonella.
Ho Ho Cake Recipe
- Preheat oven to 350 F. In a large bowl, whisk together the flour, cocoa, baking soda, and salt. Add the remaining ingredients and whisk until smooth.
- Pour into a greased 9×13 inch baking pan. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let cool completely. Meanwhile, start the filling. Whisk together the flour and cold milk in a saucepan. Cook over low heat until bubbly and thick. Set aside to cool.
- When cool, add the sugar vanilla and butter, beat until smooth and fluffy. A stand mixer is best for this. If it doesn’t look like it’s coming together, just keep beating it. Spread onto the cooled cake.
- To make the frosting. Beat together the butter, cocoa, hot water, vanilla, powdered sugar, and egg.
- Spread frosting over cream filling. Chill for 30 minutes before serving.
Ho Ho Cake
Ingredients
For the Cake
- 3 cups all purpose flour
- 6 tablespoons cocoa powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 10 tablespoons vegetable or canola oil
- 2 tablespoons vinegar
- 2 teaspoons vanilla
- 2 cups cold water
- 2 cups granulated sugar
For the Cream Filling
- 1/4 cup flour
- 1 cup cold milk
- 1 cup sugar
- 1 teaspoon vanilla
- 1 cup butter softened
For the chocolate frosting
- 10 tablespoons butter melted
- 6 tablespoons cocoa
- 2 1/2 tablespoons hot water
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 1 raw egg
Instructions
Cake Directions
- Preheat oven to 350°F. In a large bowl, whisk together the flour, cocoa, baking soda, and salt. Add the remaining ingredients and whisk until smooth.
- Pour into a greased 9×13 inch baking pan. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool completely.
Filling Directions
- Meanwhile, start the filling. Whisk together the flour and cold milk in a saucepan. Cook over low heat until bubbly and thick. Set aside to cool.
- When cool, add the sugar, vanilla, and butter. Beat until smooth and fluffy. If it doesn't look like it's coming together, just keep beating it. Spread onto the cooled cake.
Frosting Directions
- To make the frosting. Beat together the butter, cocoa, hot water, vanilla, powdered sugar, and egg. Spread frosting over cream filling. Chill for 30 minutes before serving.
Nutrition
{originally published 7/16/18 – recipe notes and photos updated 1/8/21}
Here are some other chocolate cake recipes that can made in a 9×13 inch pan:
Earthquake Cake from The First Year Blog
Double Crumb Rhubarb Coffee Cake
Mississippi Mud Cake from Tastes Better From Scratch
Zucchini Cake with Cream Cheese Frosting
Chocolate Turtle Dump Cake from Together as a Family
Salted Caramel Pretzel Cupcakes
EDVALDO BARROSO COSTA says
We loved this cake! Thanks for sharing.
Emily says
I did not enjoy this cake at all. The cream filling was way too buttery and the cake had little flavor and a gummy texture. The only redeemable quality was the chocolate frosting and that was the least prevalent element to the cake. Please either change this recipe or stop making it. I am very displeased even when we followed the recipe to a tee. I am embarrassed to have made it for a whole group of people.
Mallory says
I’m sorry it didn’t work for you. It’s been a family favorite for a long time and other readers have loved it. Did you make any changes to the recipe?
Eli says
I usually try a recipe before making it for a group of people, Emily.
Doug says
My mother used to make this cake all of the time and was the family favorite but she had her own recipe that I am unable to locate. I was concerned that there were no eggs in the cake recipe. Seeing the comment of the person above, I’m now skeptical about making the cake from scratch and may use a box mix. Unfortunately time is not on my side to “try” it out with Christmas being tomorrow. I too am making for this for a large group of family and don’t want to disappoint! Emily, thank you for the “too buttery” comment. I do love butter but may go with the shortening instead.
Mallory says
The no eggs is intentional. it is similar to a wacky cake with no eggs.
Lisa says
Is the egg tempered?
Mallory says
No. It’s completely raw.
Amy says
How do u get the chocolate icing to spread right
Mallory says
Put it on while it is still warm, right after you beat it together and it will spread easily with an offset spatula. If you wait to long, the butter will start to harden and it won’t spread right.
Elaura says
Super yummy! Ho ho cake is my absolutely favourite, especially microwaved for a little bit so it all melts. I always use a box cake for ease, I also sometimes have trouble with the cream filling but it’s my absolute go-to and I have no issues with using the raw egg! Thank you!
Mary says
Hi there! I did try your recipe for HoHo Cake and its delicious. My kids loved it. Thank you so much for sharing. Looking forward to try out some other recipes from your blog.
Julie says
We have a recipe that is very similar to this and has been a family favorite for years. My recipe calls for unsweetened chocolate squares for the top layer. You make this layer in a pan on the stove, and add the egg at the end while it is still hot. This might work for those who are uncomfortable using a raw egg. I use a boxed cake mix and make it in a jellyroll pan (or a cookie sheet). This recipe is delicious though. We loved it!
Marilyn says
I haven’t made this cake for years. My grandchildren have never had it. I am making it for potluck at bowling. Was reading the recipe and saw egg in frosting. So i googled a recipe and found you.Thankyou
alissa says
Good job. I used shortning
Mary says
Alissa – Good to note that works too.
Carmie says
I didn’t read any comments before starting but I’m at 40 minutes of baking time and it’s still a bit jiggly in the center. I actually commented to my husband about no eggs in it. Time will tell.
Lisa says
I have a similar recipe but the cake mixed only called for 1T of oil instead of 10 like your show.
My white filling was a little crunchy from the cane sugar. Did you ever have this problem? I left the butter out to soften for about an hour.
Kim says
The frosting is made with powdered sugar, not cane sugar
Brandi says
Also can you make a video for this recipe? I’d love to see it !
Cindy says
Can I make a refridgerate overnight?
Mary says
Yes, it will keep nicely overnight.
Candace Gebhardt says
Sometimes I make this same from scratch chocolate cake with caramel icing . Love the vanilla filling for this HOHO cake . Made it this morning for my husbands 71st Birthday . His request every year ! Thanks for the recipe . It’s about the same as my Grandmas .
Mary says
I’m so happy to hear that you’re enjoying the cake, Candace!
Jane says
How many cupcakes would this make and how long & what temp to cook?
Mary says
I haven’t done that, so I can’t speak to the specifics. I’d recommend trying it and just testing for doneness around 18-20 minutes.
Lea Hilke says
I do not want to be disrespectful, but this is not a good recipe. I followed the directions. And had three other people taste it, and it was awful. Maybe all of the ingredients needed aren’t listed? I tried the recipe set for 18 servings.
Lea Hilke says
clarification— I didn’t make the filling and the chocolate topping…..the cake was icky, so I threw it away before getting that far. After reading all of the wonderful comments I can’t help but think I’m missing something…..
Mary says
I don’t even know what to say here if you didn’t actually make the whole recipe. Made as written, this is a classic cake that gets fairly solid reviews.
puntel puntel says
the cake recipe has no eggs????? is that correct?
Mary says
That is correct. This cake does not require any eggs for the cake. It’s similar to the recipe for an old-fashioned chocolate crazy cake which also contains no dairy or eggs.
J says
Raw egg!!!??
Mary says
Yes, the recipe for the frosting has a raw egg in it. Yes, some raw eggs contain a risk of salmonella, however, raw eggs are still a fairly common cooking ingredient. In this case, it contributes a rich, silky texture to the frosting. That said, this frosting is also good when made without the egg, so you can skip it if you aren’t comfortable with that. If you’d like to try it, but are a little unsure still, just pick up a carton of pasteurized eggs at the grocery store and you’ll remove the risk of salmonella.
Hedy says
Loved every bite. Making it again today. Very rich, definitely.
Mary says
I’m so glad you are enjoying the cake, Hedy. Thanks for taking the time to tell me!
Donald Hallsten says
Making this again! This time for a Super Bowl party. Thanks for the recipe. (I also am gonna use a little less shortening in the filling, just saying).
Mary says
I am glad you found tweaks that work for you. That is what cooking and baking are all about. I daresay your cake will be the hit of the party though, Donald.
Candace says
The best! I’ve been making this cake for 50 yrs now! One exception, I use melted butter instead of oil in the cake .
Mary says
Perfect, Candace.
Mmm says
My second step did NOT smooth out, and I beat it a LONG time. I put it back on the stove and beat it with a hand mixer and within a minute it was perfect. Definitely reheat while mixing to get that butter melted.
Mary says
I’m not sure what might have happened to your batch, but I’m glad you found a way to make the recipe work out well in the end. Happy baking!
LinLeigh says
🙂 After reading some negative comments about this innocent Ho Ho Cake recipe from ChocolatewithGrace.com I’d like to add my two cents. ~ I too wondered about a cake batter without any eggs, but I tried it and it turned out beautifully! I changed nothing in the recipe for the cake and its filling. But made a slight change to the topping: I omitted the raw egg and instead I added about an additional 2 Tablespoons of hot water. It tasted yummy, like a soft fudge! As I spread the topping onto the filling … I was worried that I wouldn’t have enough so I dipped my spoon into hot water and it then spread just fine! ~Thank you, ChocolateWithGrace.com! I’ll follow your site for more delicious recipes. A+ 🙂
PS – NOTE: Prep time IS way off though. ~ I made the cake and filling the night before (covered the cake with plastic wrap, stored the filling in a sealed plastic container) and refrigerated both. In the morning I removed both from the refrigerator, re-whipped the filling AFTER it had reached room temperature, and then prepared the frosting. – Stored completed Ho Ho Cake, covered in plastic wrap, in the refrigerator until it was time to serve. 🙂
Mary says
I’m so glad the cake turned out well for you. I hope you enjoy the recipes, and happy cooking!
Traci says
I baked this cake. I meds it just as recipe calls for. It has no taste. It looks great but as much chocolate that is in this cake it has no flavor. Taste nothing like a hoho. I wish I would have read comments before I spent all afternoon baking it.
Mary says
Sorry to hear that you’re not a fan of the cake, Traci. Did you happen to substitute/omit any ingredients in the recipe? In any case, I hope your next baking project turns out more to your liking; happy baking!