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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
Nutrition information is automatically calculated, so should only be used as an approximation.
{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
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.
The frosting is made with powdered sugar, not cane sugar
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.
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
Good job. I used shortning
Alissa – Good to note that works too.
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!
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.
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!
Is the egg tempered?
No. It’s completely raw.
How do u get the chocolate icing to spread right
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.
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.
The no eggs is intentional. it is similar to a wacky cake with no eggs.
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.
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?
I usually try a recipe before making it for a group of people, Emily.
I make the same cake but I use 1 stick butter and half cup of butter flavor crisco, instead of all butter for the white cream layer and it always comes out perfect. I’m actually making this right now and am going to try using all butter and see which I prefer.
We loved this cake! Thanks for sharing.