Ho Ho Yellow Cake Delight

Ho Ho cakes remind me of the exact moment I understood why my grandmother kept a chocolate cake stashed in her freezer at all times. There's something about that contrast—a soft, tender yellow cake giving way to clouds of vanilla cream, all wrapped up in glossy chocolate—that just works. I made my first one on a rainy Sunday when I wanted something that felt both impressive and deeply comforting, and it became the cake I reach for when I need to impress without stress. The best part? It actually gets better as it sits, so there's no rush, just time to enjoy the aroma filling your kitchen.

I brought this to a potluck thinking no one would notice yet another chocolate cake, but someone cut into it and said, 'Wait, is there a filling?' and suddenly I was the person who brought the interesting dessert. That moment of watching someone's surprise at discovering those soft, creamy layers under the chocolate shell—that's when I knew this recipe was worth keeping close.

Ingredients

• All-purpose flour: The foundation that keeps everything tender; sift it if you have time, but honestly, a good whisk does the job just fine.
• Baking powder and baking soda: They work together to lift the cake and give it that delicate, almost cloud-like crumb that makes people say, 'This is so light.'
• Unsalted butter: Use the real thing, softened to room temperature so it creams up smoothly with the sugar and captures air.
• Granulated sugar: This is what makes the cake golden and gives the butter something to beat against for that fluffy texture.
• Eggs: Add them one at a time so they incorporate fully and don't shock the batter; this is where patience actually changes the outcome.
• Vanilla extract: Two teaspoons sounds like a lot, but it's what makes people say, 'What's that flavor?' without being able to quite name it.
• Whole milk: It adds moisture and a subtle richness that all-purpose flour alone can't provide.
• Powdered sugar: For the filling, it dissolves into the butter without any graininess, creating that silky cream texture.
• Heavy cream: Cold cream whips into peaks that stay stable and add real depth to the filling without it being too sweet.
• Semi-sweet chocolate chips: Choose a brand you actually enjoy eating, because that flavor matters in the ganache.

Instructions

Set your stage:

Preheat the oven to 350°F and line a 9x13-inch pan with parchment paper—this is the one step that saves you frustration later when it's time to remove the cake. Let the oven come to temperature while you gather everything else; a hot oven is your friend here.

Blend the dry team:

Whisk together the flour, baking powder, baking soda, and salt in one bowl so they're distributed evenly and ready to mingle with the wet ingredients. This takes maybe two minutes but prevents lumps from hiding in your finished cake.

Cream butter and sugar:

Beat them together until the mixture looks pale, fluffy, and almost like sand that's been slightly moistened—this usually takes about three to five minutes with an electric mixer. You're beating air into the butter, which is what makes the cake rise and stay tender.

Bring in the eggs:

Add each egg one at a time, beating well after each addition so it fully incorporates before the next one lands. This prevents the batter from looking curdled or broken, which would make the cake dense.

Alternate wet and dry:

Add the flour mixture and milk to the butter mixture, starting with flour and ending with flour, mixing just until combined—overmixing toughens the cake. Think of it like folding together puzzle pieces rather than trying to beat them into submission.

Bake with confidence:

Pour the batter into the prepared pan, smooth the top, and bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean and the top springs back when you touch it lightly. Let it cool completely in the pan; this isn't rushing but respecting the cake's need to set before you move it.

Build the cream filling:

Beat the softened butter and powdered sugar until smooth, then in a separate bowl whip the cold cream with vanilla and salt to stiff peaks. Fold the whipped cream gently into the butter mixture so the filling stays light and airy instead of becoming dense.

Layer with care:

Once the cake is fully cool, run a thin knife around the edges and invert it onto a cutting board, then use a serrated bread knife to slice it horizontally into two even layers. Spread the cream filling over the bottom layer, then set the top layer back down like you're closing a book.

Make the ganache:

Heat the cream and butter together in a small saucepan until they're steaming and just beginning to bubble at the edges. Pour this hot mixture over the chocolate chips in a bowl, let it sit undisturbed for two minutes, then stir until the chocolate melts into something glossy and silky.

Crown with chocolate:

Pour the ganache over the assembled cake and spread it evenly across the top and down the sides with a spatula. Refrigerate for at least 30 minutes so the ganache sets completely before you slice into it.

Save

I served this cake to my dad on a random Tuesday because he mentioned being tired, and he sat at the kitchen table for an hour just slowly eating a slice and asking questions about how I made it. That's when I realized this cake does something beyond taste good—it creates a reason to slow down.

Why This Cake Works

The genius of a Ho Ho cake is in its structure. The yellow cake is sturdy enough to hold a substantial cream filling without falling apart, but tender enough that it melts on your tongue. The vanilla cream filling provides contrast without overwhelming the cake's flavor, and the chocolate ganache on top gives you that moment of rich indulgence that makes the whole dessert feel special. It's a cake that understands balance.

Make-Ahead Magic

One of my favorite discoveries was that this cake actually tastes better the next day, once all the layers have gotten to know each other. You can bake the cake layers the day before, make the filling the morning of, and assemble everything just a few hours before serving. The ganache sets in the fridge while you're getting ready, and honestly, this timeline takes the pressure off completely.

Custom Touches That Make It Yours

While the classic version is hard to improve on, I've learned that small shifts can make it feel like your own creation. The filling is where you can play—swap in marshmallow fluff for a lighter, airier version that tastes more like the original snack cakes from childhood, or add a teaspoon of espresso powder to the ganache if you want chocolate that whispers instead of shouts.

• For a mocha twist, dissolve a teaspoon of instant espresso powder in the warm cream before pouring it over the chocolate chips.
• Store the finished cake covered in the refrigerator for up to three days, and it stays just as good cold as it does at room temperature.
• A slice pairs perfectly with coffee, cold milk, or even a cup of hot tea if you want something less expected.

Save

This is the cake I return to when I want to feel like a good baker without spending my whole day in the kitchen. It's generous, it's dependable, and it never fails to make people happy.

Questions & Answers

→ What type of cake is used as the base?

A tender yellow sheet cake made with all-purpose flour, butter, sugar, eggs, and vanilla is used as the base.

→ How is the vanilla cream filling made?

The filling combines butter and powdered sugar beaten smooth with whipped heavy cream folded in for a light, fluffy texture and vanilla flavor.

→ What ingredients create the ganache topping?

The ganache is made by heating heavy cream and butter, then pouring over semi-sweet chocolate chips until smooth and glossy.

→ How should the cake layers be assembled?

After cooling, the cake is sliced horizontally into two layers; the vanilla cream filling is spread between them, then topped with the ganache glaze.

→ Can the filling be substituted for a lighter option?

Yes, marshmallow fluff can be used instead of the whipped cream filling for a lighter texture.