Ho Ho Yellow Cake

Ho Ho Cakes were the lunchbox treasure of my childhood, but it wasn't until my twenties that I attempted making one from scratch. That first try, I got impatient with cooling and the filling slid everywhere when I tried to layer the cake. Now, this homemade version sits on my kitchen counter whenever I need something that feels both comforting and impressive, a tender yellow cake wrapped around clouds of vanilla cream and glossy chocolate.

My sister requested this cake for her birthday, and when I carried it to the table, the whole room went quiet in that way that means something really good just arrived. She took one bite and got the same expression she had when we were kids tearing into our lunch boxes, pure uncomplicated joy.

Ingredients

• All-purpose flour (2 cups): This is your cake's foundation, giving it structure while staying tender enough to slice cleanly.
• Baking powder and baking soda (2 tsp and 1/2 tsp): They work together to create that light, feathery crumb that makes this cake sing.
• Unsalted butter (3/4 cup for cake, 1/2 cup for filling): Softened butter is non-negotiable here; it needs to be pillowy enough to cream with sugar.
• Granulated sugar (1 1/2 cups): This dissolves into the batter, keeping the cake moist and tender throughout baking.
• Eggs (3 large): They bind everything together and add richness; bring them to room temperature for a smoother batter.
• Vanilla extract (2 tsp for cake, 1 tsp for filling): Use real vanilla if you can; it makes a noticeable difference in flavor.
• Whole milk (1 cup): The liquid that keeps this cake from becoming dense or dry.
• Powdered sugar (1 cup): Finer than granulated, it dissolves seamlessly into the cream filling.
• Heavy cream (1 cup for filling, 1/2 cup for ganache): Cold cream whips better and creates those stiff peaks that make the filling cloud-like.
• Salt: A tiny pinch in the filling brightens the vanilla and balances sweetness.
• Semi-sweet chocolate chips (1 cup): Choose ones you'd actually eat on their own; they make the ganache worth savoring.

Instructions

Prepare your workspace:

Preheat the oven to 350°F and grease your 9x13-inch pan, then line it with parchment paper so the cake lifts out without drama.

Combine dry ingredients:

Whisk flour, baking powder, baking soda, and salt in a bowl; this aerates the flour and distributes the leavening evenly.

Cream butter and sugar:

Beat softened butter and sugar together until the mixture is pale and fluffy, about 2-3 minutes. This incorporates air, which is what gives the cake its tender structure.

Incorporate eggs and vanilla:

Add eggs one at a time, beating well after each addition so they emulsify properly. Then stir in vanilla.

Alternate wet and dry:

Add the flour mixture and milk in three additions, starting and ending with flour. Mix gently until just combined; overmixing develops gluten and toughens the cake.

Bake the cake:

Pour batter into the prepared pan, smooth the top, and bake 25-30 minutes until a toothpick comes out clean. The kitchen will smell absolutely incredible.

Cool completely:

Let the cake cool in the pan on a wire rack for at least an hour; patience here prevents the cake from falling apart when you layer it.

Make the cream filling:

Beat softened butter and powdered sugar until smooth, then fold in whipped cream (whipped to stiff peaks with vanilla and salt) until the filling is light and fluffy.

Layer the cake:

Once cool, use a serrated knife to carefully slice the cake horizontally into two even layers. Spread cream filling over the bottom layer, then set the top layer back on.

Prepare the ganache:

Heat heavy cream and butter together until just simmering, pour over chocolate chips, let sit for 2 minutes, then stir until glossy and smooth.

Finish and set:

Pour ganache over the assembled cake and spread evenly. Refrigerate at least 30 minutes so the ganache sets before slicing.

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There's a moment when you pour that glossy chocolate ganache over the assembled cake and watch it cascade down the sides, and suddenly you're not just making dessert anymore. You're creating something that will matter to someone on their worst day or best day, and that feeling is why I keep making this cake.

The Filling That Changed Everything

The real secret to this cake is understanding the filling, which is equal parts butter-sugar paste and whipped cream folded together. The first time I made it, I whipped the cream too soft and the filling was greasy; the second time I whipped it to actual stiff peaks and suddenly had something cloud-like and luxurious. That fold matters more than any ingredient ratio ever could.

Chocolate Matters More Than You Think

Splurging on decent semi-sweet chocolate chips makes the ganache silky and complex instead of flat and one-dimensional. I learned this the hard way after using the cheapest chips I could find, which made the ganache taste like cocoa powder mixed with sugar. Now I taste a chocolate chip before I buy them, and my guests always notice the difference.

Storage and Serving Wisdom

This cake actually improves when made a day ahead; the flavors meld and the filling firms up into something sliceable and elegant. Serve it cold straight from the refrigerator, and it cuts cleanly with a warm knife.

• Keep the cake covered and refrigerated for up to 3 days before the cake begins to dry out.
• A glass of cold milk or hot coffee is the only pairing this cake needs.
• If you're in a hurry, you can use marshmallow fluff instead of whipped cream for the filling, though you'll lose that tender cloud-like texture.

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Making a Ho Ho Cake from scratch transforms a throwback snack into something you'll want to share with everyone you love. It's proof that the best desserts are the ones that remind us why we bake in the first place.

Recipe FAQs

→ What ingredients make the yellow cake tender?

The tenderness comes from softened unsalted butter, eggs, vanilla extract, and a mixture of baking powder and baking soda ensuring proper rise and texture.

→ How is the cream filling prepared?

The filling combines softened butter and powdered sugar whipped smooth, then cold heavy cream is whipped with vanilla and folded in to create a fluffy texture.

→ What gives the ganache its glossy finish?

Heating heavy cream with butter and pouring it over semi-sweet chocolate chips creates a smooth, shiny ganache when stirred until glossy.

→ Can the cake be stored safely after assembling?

Yes, the assembled cake should be covered and refrigerated for up to three days to maintain freshness and texture.

→ Are there alternative fillings to the vanilla cream?

For a lighter option, marshmallow fluff can replace whipped cream in the filling to achieve a different but still fluffy texture.