Ho Ho (Ho) Cake
For as long as I can remember, Christmas recipes meant cookie recipes and specialty pastries like nut roll, not so much traditional dessert recipes like cakes or pies. Once our family is done feasting on Christmas Eve (seven fishes and 13 dishes!) and Christmas Day, the last thing anyone wants is a heavy dessert. We usually make coffee and unwrap a few platters with a selection of cookies that have been baked. Sometimes, however, my dad’s family celebrates Christmas a few days early or the weekend before, when I’m always more than ready to welcome dessert into my belly. There were a few years when my aunt would bring this “ho ho” cake for the occasion. It had been quite a few years since we had it and I’m not sure what made me think of it, but I placed a call to my grandma a few weeks ago asking her to hunt down the recipe. She dug it up in an old church cookbook from decades ago. Finding it was both a blessing and a curse. The cake is quite possibly the best cake I’ve had in years; however, I ate at least one piece every single day for a solid week. I’m still trying to figure out how this is a bad thing.
This cake is a phenomenal recreation of all the flavors that make Ho Ho snack cakes so irresistible. A basic chocolate cake (I used a Dark Chocolate Fudge variety) is topped with a fluffy white frosting, and then a chocolate icing. My aunt mentioned that she sometimes makes the cake like a traditional roll cake… turn out the chocolate cake and roll up (same process as my Angel Food Cake Roll), then once cool spread the filling all over it, and roll back up. Finally, cover the outside with the chocolate icing. It looks like one big Ho Ho! My guess is that it’s more popular during the holidays because people assimilate the “ho ho” name with the “ho ho ho” associated with Santa Claus at Christmas. Whatever the reason, I don’t need an excuse to down plate after plate of ridiculously delicious chocolate cake.
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I like keeping the cake baked in the jelly roll pan myself. It makes it much, much easier to steal a corner here and a corner there (ahem). You can serve this cake at room temperature or cold, straight from the refrigerator. I preferred it cold myself, but my mom and Chief Culinary Consultant both preferred it at room temperature. This cake was a serious magic act – for how much we ate it, it lasted a mysteriously long time. It will definitely feed a crowd, which makes it perfect for a holiday gathering. I’ll be making it again this weekend and bringing it to my grandparents’ on Sunday. I’m secretly hoping there are leftovers so I can bring some home with me! ;-)
One year ago: Eggnog Fudge
Two years ago: Pecan Tassies
Five years ago: Peppermint Bark
Ho Ho Cake
Ingredients
For the Cake:
- 1 box, 18.25-ounces chocolate cake mix
For the Filling:
- 1¼ cups (305 ml) whole milk
- 5 tablespoons all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ cup (113.5 g) salted butter
- ½ cup (102.5 g) vegetable shortening
For the Icing:
- 3 cups (360 g) powdered sugar
- ½ cup (113.5 g) salted butter, melted and cooled to room temperature
- 3 ounces (85.05 g) semisweet chocolate, melted and cooled slightly
- 2 tablespoons whole milk
- 2 tablespoons hot water
- 1 teaspoon vanilla extract
Instructions
- Make the Cake: Mix together the cake mix as directed on package and bake in a 10x15-inch jelly roll pan, greased and/or floured, as instructed on the box. Cool to room temperature.
- Make the Filling: Meanwhile, combine the milk and flour in a small saucepan and cook over low heat, whisking constantly, until the mixture thickens to the consistency of pudding, about 5 to 8 minutes. Set aside and cool to room temperature.
- Cream together the sugar, butter and shortening on medium speed until light and fluffy, about 3 minutes. Add the cooled flour/milk mixture and beat on high for 7 minutes. Spread on the cooled cake and refrigerate until set.
- Make the Icing: In a large bowl, mix together all of the icing ingredients on medium-high speed until creamy and smooth. Spread over the filling on the cake and serve. Cover leftovers with plastic wrap and refrigerate.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I have been making my own ho ho cake recipe for many many years then the recipe was lost. My top layer stiffened in the refrigerator which I loved because I could cover it without the cake sticking to the saran wrap. Does the top layer of your recipe solidify in the refrigerator?
Also I use a devils food cake recipe for the bottom layer and it is A-MA-ZING!
Hi Emily, Yes, the top layer does solidify!
I am making this cake (again) today because my son requested it to take to the carnival at school for the cake auction. It is a favorite of ours! I use a recipe from Brown Betty for the dark chocolate cake, but it’s the two frostings on top that send us over the edge every time.
As an aside, all my life my mom had raved about a cake her very favorite aunt had made when my mom was growing up. The aunt passed away, and no one knew how to make it. Then when I saw this recipe on your site forever ago, I realized: THIS IS THAT CAKE!! I made it for my mom as a surprise and she was thrilled. She cried, eating the delicious cake that brought back wonderful childhood memories. Thanks again for all the great recipes and tips. :)
Hi Michelle, I’ve made this cake a few times and everyone loves it! I was wondering if you have ever tried to make this in cupcake form? I have an event to go to and i think cupcakes would work better, but still want to show off this awesome recipe! Thanks!
Hi Amy, I have never tried to make this as cupcakes. If you try it, let me know how it works out!
Looks delicious. Can we use the Butter Flavor All-Vegetable Shortening? You used a Dark Chocolate Fudge cake would it still be good if its a Betty, Pillsbury or Duncan reg chocolate cake mix or does it taste better since its with dark chocolate?
Hi Samantha, I think the butter shortening would be fine, and your favorite chocolate cake mix would work.
Hello,
Just wondering if you always just serve this cake right out of the jelly roll pan if you are bringing it somewhere? Also, if I was to use a 9X13 pan is there anything taste wise that is different or just a slightly thicker/higher cake. I’m thinking it would be better for presentation in my 9X13 pan! Thanks:)
Hi Lauren, I do serve it right out of the pan. There is not any difference if you make it in a 9×13 – I’ve done that before, I just prefer the jelly roll, because I like less cake and more icing :)
I noticed on your recipe for the Ho Ho cake you use a jelly roll pan–I don’t have one and really don’t need to get anymore pans–can I use a cookie sheet instead–and if so what will be the baking time–and how much do I pour in the pan–also do I line it with parchment paper or foil?
Hi Norma, I would not use a cookie sheet (the batter will run off), but you can use a 9×13-inch pan (I’ve done this in a pinch), the layer of cake will just be a bit higher.
Hope u are in good health.
Good to see a new cake.
I have been visiting your blog very often recently.
Regarding the icing, I wanted to know that by powdered sugar you mean icing sugar or regular granulated sugar in its powdered form?
And when making the base from scratch, which chocolate cake recipe would you recommend?
Hi Ana, The powdered sugar I believe is the equivalent to icing sugar. As for a chocolate cake from scratch for this particular cake, I would recommend the Hershey’s Perfectly Chocolate Cake: https://www.browneyedbaker.com/2007/08/03/perfectly-chocolate-everything/
hi,
I am not sure but your topping looks like peanut butter, yet you mention it is a dark covering. did I miss something in this recipe?
thank you for all the effort and love that you put into this sight
CC
It’s not peanut butter, it’s definitely chocolate.
I made this cake a few days before Christmas. It was definitely a hit and SO delish! I made it gluten free by using a gfree cake mix for the base and adding gluten free flour and some starch where you called for 5 tbsp of flour. It worked perfectly and tasted amazing!
Would it be more delicious if the base was over cooked hazelnut mudcake, first filling marsmallow flyff and then the last one just the top filling chocolate mousse marbellized with nutella.
Hi, if I wanted to make the cake part from scratch and not from a box will that still work?
Absolutely!
Michelle, You mentioned in another post that the cake recipe from scratch to use would be the Hershey’s Perfectly Chocolate Chocolate Cake. You also suggest using a 10 x 15 inch jelly roll pan but the cake recipe does not call for that so what would be the cooking time for the 10 x 15 inch pan? 350 degrees for how long??? And is there a pan you recommend? What is the third dimension? Thanks a lot!! I want to make this for Christmas. Of course, I am last minute as usual but I have the ingredients and just need the pan and cooking time. Merry Christmas and thanks in advance for the answers!
Hi Kathy, Most 10×15 jelly roll pans have a 1-inch side. The timing you will just need to keep an eye on – probably in the 15-minute range, but it will vary based on the recipe/mix used.
Never mind Christmas, this is going to be a Canada Day desert this year. Can’t wait.
Reminds me of a deconstructed buche de noel! We used to make one of those every Christmas- my cousin and I used to refer to it as the “hugantic ho ho” cake (since it looked like a giant ho ho, obv). I hate rolling those things, though- I’ll have to try this recipe now! Thanks!
Is it ok to use 3 oz. of semi-sweet chips or do I have to buy the baking bar?
Hi Dawn, You could use the chocolate chips if that’s easier for you.
This cake is just wonderful! If you like to bake, then the filling is a really interesting process. I found that I needed about four cups of powdered sugar for the chocolate frosting – the specified three cups made a dark, creamy spread which is not what is shown in the photo.
Hi Margie, The cake was made as directed in the recipe and photographed; I did only use three cups of powdered sugar. No trickery here.
This looks delish and super easy … 1 of my favorite combinations :) I think I’m going to make it in a regular 9 x 13 cake pan instead of the jelly roll. These would be great as cupcakes too. I’ve used the filling before as icing for cakes or cupcakes. It’s not too sweet and it versatile. You can flavor the filling/icing with chocolate or choc. mint or any other flavor you need or like. Am going to try this to take to my sister’s house. Her ‘little angels’ are going to love it! Thanks.
Hi,
Great recipe…for the cake i uused a chocolate chiffon cake…turned out well.But the icing was a little too salty for my liking.Would it be better to use unsalted butter??
If you found it to be too salty, you can try using unsalted butter.
Great Recipe ~ made this cake for a potluck and everyone raved about the it! I used high ratio icing shortening for the cream filling and the result was delicious. Next time, I will probably use approx 3 T to 1/4 cup dutch process cocoa rather than melting & cooling chocolate pieces — I think this will give me a very similar result.
What a wonderful recipe! You have no idea how long I have been searching for a filling recipe that uses a white roux starter! I cannot wait to try this cake. Great blog!!
Not roux :-)
My family loved this cake – said it was amazing. :-)
This cake looks absolutely delicious!
I made this to take to Christmas dinner–it was absolutely wonderful. I was a little nervous about the flour in the filling but it turned out so nice and creamy. Great recipe for a crowd, too.
The cake looks wonderful. I had to pin it for my benefits :D
This has been a family favorite for years at my house. I believe its the exact same recipe! I would screw up the chocolate frosting at times and decided to put a ganache instead….oh my!
Thanks so much for this recipe. i made for a neighborhood dessert last night and it was a big hit.
Hi! Thank you so much for such a wonderful website! I just wanted to ask if I can use 2% milk instead of whole?
I used 2% today and it came out great!
Yes, you can!
Made this for a party tonight – to die for! I couldn’t find that large a box if cake mix either, worked just fine w the standard sized box of Ducan Hines Devils Food and a 9×13, didn’t have a jelly roll pan.
Should the cake mix be with or without pudding? I found the 18.25 oz but it has pudding in it.
Hi Caren, It truly doesn’t matter, whatever cake mix you like. You prepare it just as the box says.
Mercy me, I must make this soon! My boys will go crazy for it!
If I don’t have a 10X15 inch pan (which I don’t), would a 9X13 inch pan be an acceptable trade? *fingers crossed*
Hi Amanda, You can use a 9×13, but each of the layers will be thicker, that’s all.
Thank you! :) :) I’m going to make this now.