A Cake Lover's Guide to Making the Perfect Cake

Transform your favorite diaper snack confection into a decadent ho ho cake. Inspired by a Hostess ho hos, this visionless chocolate confection is topped with surf filling and fudgy ganache frosting. Every zest takes you when to feeling like a kid again!

Chocolate confection lovers listen up considering you’re in the right place! I have so many succulent chocolate confection recipes on the blog for you to make. Try this easy wacky cake, my favorite chocolate zucchini cake, or this fun whoopie pie cake!

What is Ho Ho cake?

If you grew up eating Hostess ho hos like me, you’re well-nigh to relive your childhood. This luscious, moist chocolate confection is tender and rich with every bite. Ho hos have a sweet layer of surf filling on top of the cake, followed by a layer of chocolate ganache. And this ho ho confection is the perfect “grown-up” version of the store-bought snack cake. This giant ho ho confection is a chocolate lover’s dream dessert! The linty filling is made with my dreamy ermine frosting recipe and it takes this confection to the next level. And to finish it off, it gets a homemade chocolate ganache that is fudgy and decadent! Trust me, once you’ve had a taste, you won’t want to stop. It’s irresistible!

I love to recreate a store-bought dessert! It’s just fun to be inspired by favorite treats from growing up. But the weightier part is making them plane BETTER by using largest ingredients. Trammels out some of my other favorite copycat cakes. Make this fun ding dong cake, this Swiss roll cake, or my almond joy poke cake!

Ho Ho Cake Ingredients

Here is a list of everything you will need to make this giant-sized ho ho cake! It’s three layers of rich yummy goodness. You can make it plane easier by using a boxed confection mix if you’re short on time. This homemade confection recipe is definitely better, but you do you! Find the word-for-word measurements in the recipe vellum below.

Ho Ho Cake

• Vegetable Oil: Keeps the confection super moist and tender!
• Warm Coffee: Gives the chocolate a serious savor boost, making it uneaten rich and irresistible.
• Large Eggs: Holds everything together and keeps the confection nice and fluffy.
• Vanilla Extract: Adds that yummy zephyr and makes the confection plane increasingly tasty.
• All-Purpose Flour: Acts as the wiring of the ho ho cake.
• Granulated Sugar: Sweetness to the max, making each zest a treat.
• Unsweetened Cocoa Powder (not Dutch process): This star ingredient creates rich and intense chocolate goodness.
• Baking Powder and Soda: So the confection has a perfect rise.
• Salt: A pinch of savor enhancer, balancing the sweetness.

Ermine Frosting (Cream Filling)

• Granulated Sugar: The sweet stuff that makes ermine frosting taste just right, not too sugary but perfectly delicious.
• Flour: The secret ingredient that, when mixed with milk, creates the smooth and linty wiring of ermine frosting.
• Milk: The liquid magic that combines with flour to requite ermine frosting its velvety texture.
• Unsalted Butter: Adds richness and creaminess to the frosting.
• Vanilla Extract: A splash of savor that makes ermine frosting uneaten sweet.
• Salt: Just a pinch to wastefulness the sweetness and bring out all the tasty flavors.

Ganache

• Semi-Sweet Chocolate: For that deep chocolatey flavor. Either semi-sweet chocolate fries or a sultry bar will work. You can moreover use visionless chocolate if you prefer!
• Heavy Cream: Makes the ganache nice and smooth. It’s like a linty fudge layer on top of the ho ho confection and SO irresistible.

Ho Ho Cake Recipe

Now that your ingredients are ready to go, let’s make this succulent ho ho cake! I’ve separated the instructions into a few variegated groups so that it’s easier to follow withal and make the recipe. Let’s do this!

Ho Ho Cake

1. Preheat Oven/ Prepare the Pan: Preheat the oven to 350 degrees Fahrenheit. Spray a 19×13-inch confection pan with cooking spray and set aside.
2. Wet Ingredients: In a large trencher whisk together the vegetable oil, warm coffee, eggs, and vanilla until combined.
3. Add Dry Ingredients to Wet Ingredients: In a medium trencher sift together the flour, sugar, unsweetened cocoa powder, sultry soda, sultry powder, and salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.
4. Bake: Fill the prepared pan with the thrash and torch for 35-40 minutes, until the part-way of the confection springs when lightly when pressed on, or a toothpick comes out clean. Indulge the confection to tomfool completely surpassing frosting.

Ermine Frosting (Cream Filling)

1. Milk Mixture: Add the flour, sugar, and milk to a saucepan. Tomfool over medium heat while whisking constantly until thick like pudding, well-nigh 10 minutes.
2. Chill: Remove from the heat and add to a heat-proof trencher or quarter sheet pan. Cover with plastic wrap so the plastic touches the top of the mixture and prevents a mucosa from forming. Nippy in the fridge for 40 minutes to indulge it to finish thickening into a thick paste.
3. Whip: Add the room-temperature butter to a stand mixer and whip with the whisk zipper for well-nigh 8 minutes, until the butter is light and fluffy. Scrape lanugo the sides and marrow of the trencher as needed to ensure all the butter gets whipped.
4. Add in Flour: Add the chilled flour paste to the butter one scoop at a time until it is all incorporated
5. Add Vanilla and Beat: Scrape lanugo the sides and marrow of the trencher and switch to the paddle attachment. Add the vanilla and salt and write-up on medium-high for 10-13 minutes, until smooth and fluffy.

Ganache

1. Heat the Cream: Place the chocolate in a small bowl. Heat the surf in the microwave until steaming but not boiling, well-nigh 1 minute.
2. Pour Over Chocolate and Stir: Pour the hot surf over the chocolate and let it sit for a few minutes. Use a whisk to combine the chocolate and surf until smooth. If needed, heat the chocolate mixture for 10 seconds increasingly to help melt the rest of the chocolate, but only if there are still little chunks of chocolate remaining without whisking well. Set whispered to tomfool to room temperature.

Assembly

1. Spread on the Surf Frosting: Use an offset spatula to spread the frosting evenly over the top of the cooled cake, getting it as smooth as you can.
2. Pour on and Spread the Ganache: Carefully pour the cooled ganache on top of the frosting and use a spatula or offset spatula to spread it evenly.
3. Chill and Enjoy: Let the confection nippy in the fridge for an hour or so surpassing serving.