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Ho Ho Cake is an ode to the classic Hostess snack HoHos. This homemade version is a rich chocolate cake with delicious layers of vanilla cream and chocolate frosting on top.
When I was younger, I grew up on Hostess cakes and desserts.HoHos were one of my favorites.Chocolate cake rolled around a vanilla cream, what’s not to love?I must admit that I don’t eat many Hostess pastries anymore, though I daydream about them from time to time. It was in one of my latest daydreams that I envisioned an entire cake made of those yummy treats I loved as a kid.The next morning I ran to the kitchen and got to work making this decadent Ho Ho Cake a reality.
DO YOU USE HOSTESS HOHOS TO MAKE THE CAKE?
To make this baking project easier I use a boxed chocolate cake.This is the best way to make copycat Hostess HoHos.I make two homemade frostings, one chocolate and the other vanilla, that take hardly any time to make.I whip them both up while the cake is baking in the oven.The vanilla frosting is layered, and the chocolate goes on top of the cake after it is assembled.
DO I NEED TO MAKE A LAYERED CAKE?
For the ultimate chocolate experience, I recommend using two 8-inch round baking pans for the cake.This way you can cut each cake in half to create 4 layers of chocolaty goodness with the vanilla frosting in between each layer.
If you don’t have round pans, you can always use a 9×13-inch baking pan as well. After the cake has cooled in the pan, first spread on the vanilla cream frosting, then top with the chocolate frosting.
HOW DO I FROST THE CAKE?
Pro tip!Make sure that you let your cakes cool to room temperature before frosting.Sometimes I will place them in the freezer for about 30 minutes before I frost them. That way no crumbs will ruin your gorgeous frostings.
Start by spreading a layer of vanilla frosting on the first cake layer then stack the next one on top.Repeat until you reach the last cake.Finish by spreading the chocolate frosting on top and around the cake for the ultimate copycat experience.
ENJOY THIS RECIPE?HERE ARE A FEW MORE OF MY FAVORITE COPYCAT TREATS!
Shamrock Shake Copycat – A creamy milkshake that is loaded with mint flavor. Perfect for St. Patrick’s Day!
Crunchwrap Supreme Copycat – Loaded with seasoned ground beef, sour cream, and nacho cheese this is a killer late night snack.
Copycat Kneaders Chunky Cinnamon French Toast – Thick slices of Kneaders Chunky Cinnamon bread served french toast style!
IHOP Pancakes Copycat – Golden and fluffy pancakes that taste just like the American classic.
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Ho Ho Cake
Prep Time 2 hours hours
Cook Time 25 minutes minutes
Servings 12
Ingredients
For Cake:
- 1 box (15.25 ounces) chocolate cake mix (I like the Betty Crocker brand)
- eggs, oil and water called for on back of cake mix box
White Vanilla Cream Frosting:
- 3/4 cup salted butter, softened
- 1/4 cup milk
- 1 Tablespoon vanilla extract
- 3 cups powdered sugar
Chocolate Frosting:
- 1/2 cup salted butter, softened
- 1 teaspoon vanilla extract
- 3/4 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 4 Tablespoons water
Instructions
Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans. Prepare cake mix according to its package directions. Divide batter evenly between the two prepared pans. Bake according to cake mix instructions.
Let cakes cool for 10 minutes in the pans, then carefully remove cakes and let cool on a cooling rack for 1 hour. Once cakes are completely cooled, cut them each in half, horizontally, creating two cake layers. You will have 4 thin cake layers total.
White Vanilla Cream Frosting:With an electric hand mixer, mix the softened butter and milk together until combined. Add in the vanilla. Mix again. Slowly add in the powdered sugar one cup at a time. Beat on medium speedfor 5 to 10 minutes oruntil creamy and combined. (If the frosting seems thick you can always add a little more milk.)
Chocolate Frosting:Beat the butter and vanilla together until combined. Slowly beat in the cocoa on low speed. Once cocoa is thoroughly mixed in, start slowly adding in the water, 1 tablespoon at a time, and the powdered sugar, one cup a time. Mix together until you get a creamy frosting. (You may not need to use all of the water.)
Place one cake layer on a cake plate or stand. Take 1/3 of the vanilla cream frosting and spread it evenly over the top. Repeat with the next two cake layers and vanilla frosting.
Place the last cake layer on the very top. Spread the chocolate frosting all over the top and the sides of the cake. Spreading out smooth and evenly.
Slice cake and enjoy!
Notes
Cover and refrigerate any leftovers for up to 3 days.
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This cake looks so good! I do have 1 question is 1 tablespoon of vanilla extract correct for the vanilla cream frosting?
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