Ho Ho Yellow Cake Delight (Printable)

Tender yellow sheet cake layered with vanilla cream and finished with rich chocolate ganache.

# What You'll Need:

→ Yellow Sheet Cake

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 3/4 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 3 large eggs
08 - 2 teaspoons vanilla extract
09 - 1 cup whole milk

→ Cream Filling

10 - 1/2 cup unsalted butter, softened
11 - 1 cup powdered sugar
12 - 1 cup heavy cream, cold
13 - 1 teaspoon vanilla extract
14 - 1/8 teaspoon salt

→ Chocolate Ganache

15 - 1 cup semi-sweet chocolate chips
16 - 1/2 cup heavy cream
17 - 2 tablespoons unsalted butter

# Directions:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking pan and line it with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a bowl.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
04 - Add the flour mixture and milk alternately to the butter mixture, starting and ending with the flour. Stir until just combined.
05 - Pour batter into the prepared pan and smooth the surface. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
06 - Allow the cake to cool completely in the pan on a wire rack.
07 - Beat softened butter and powdered sugar until smooth. In a separate bowl, whip heavy cream with vanilla extract and salt to stiff peaks. Gently fold whipped cream into butter mixture until smooth and fluffy.
08 - Carefully remove the cooled cake from the pan and slice horizontally into two equal layers using a serrated knife.
09 - Evenly spread the cream filling over the bottom layer, then place the top layer on top.
10 - Heat heavy cream and butter in a small saucepan until just simmering. Pour over chocolate chips in a bowl; let sit for 2 minutes, then stir until smooth and glossy.
11 - Pour ganache over the assembled cake and spread evenly. Refrigerate for at least 30 minutes to set before slicing.

# Helpful Hints:

01 -
  • The cake stays impossibly moist because it's designed to be assembled while still in the pan, trapping steam and flavor.
  • You can make it the day before, which means less stress when guests arrive and more time to be present.
  • That ganache top is pure chocolate luxury without requiring any fancy techniques—just cream, heat, and patience.
02 -
  • If your cream filling is too soft to hold its shape, you likely didn't whip the cream to full stiff peaks or the butter wasn't quite cool enough—pop it in the fridge for 10 minutes and it should firm right up.
  • The ganache will thicken as it cools, so if you're spreading it and it seems too runny, just let it sit for another minute or two rather than fighting with it.
03 -
  • Room temperature ingredients mix together more evenly and create a lighter, fluffier batter than cold ingredients wrestling each other.
  • Use a bench scraper or offset spatula to spread the ganache because it glides smoothly across the surface without dragging the cake underneath.
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