Layered Ho Ho Cake Recipe (with a chocolate cake mix)

Written by Elisabeth Judy Published on September 9, 2024

Oh my, this layered ho ho cake is unbeatable. One of my favorite treats is Hostess ho hos. There’s something about that rich chocolate ganache, thin layer as it may be!, covering the rich chocolate cake, wrapped around a cream filling. Makes for a yummy treat and throws me back into the school lunchroom days. They have become a family favorite since I married my husband, and we like to pop them in the freezer for an hour or two before indulging. 🙂 Of course, a ho ho is very similar to a Little Debbie Swiss cake roll. In my mind, they’re about interchangeable haha.

Layered Ho Ho Cake | Ho ho Cake copycat | Swiss roll Cake | Chocolate Cream cake | Homemade dessert | Dessert for company | Chocolate birthday cake | Six Clever Sisters

I figured I could make a homemade version of this and turn it into a birthday cake! I contemplated using a jelly roll pan or a baking sheet cake pan, as we have lots of good sheet cakes on our blog!! But I couldn’t get away from making a layered version. A layer of cake, with a huge layer of fluffy white frosting cream, topped with a thick layer of chocolate ganache…. This is what I needed. So I baked it in 2 round 8″ cake pans. You do have to have a sweet tooth to enjoy this cake. haha. I find that more people do have a sweet tooth than don’t.

For some sheet cake ideas, these ones are amazing:

Chocolate Zucchini Sheet Cake

Chocolate Peanut Butter Sheet Cake

The cream filling is what really makes this layered ho ho cake amazing. It is a mix of marshmallow and buttercream and is so heavenly.

There’s a lot of delicious chocolate cake recipes out there, but I used a little bit of a shortcut for this recipe and started with a box mix. I tweaked it a bit and added some coffee to make a moist chocolate cake that is rich and decadent. The best way to get a rich dark chocolate cake is to add in some coffee.

I mixed my cake batter in a large bowl and divided it between two 8″ round cake pans. *Quick tip: I allowed the cakes to cool completely, wrapped them in plastic wrap and stuck them in the freezer until the day of the party. Freezing the baked, leveled cakes, makes it so easy to layer the cake together with the cream and ganache. You do not need to allow them to come to room temperature to layer them, just work with each cake layer while it is still frozen!

Ingredients needed:

For the cake:

I box, chocolate cake mix
strong brewed coffee
oil
eggs

For the filling:

butter
marshmallow fluff
heavy cream
powdered sugar
vanilla extract

For the ganache:

Semisweet chocolate chips
heavy whipping cream

How to make this cake:

Once your cakes are baked and leveled out, mix up that cream filling. Just beat it on medium speed until it is all combined and fluffy. Make your ganache and then get ready to assemble.

You’ll want to spread a nice thick layer of cream on the top side of your bottom layer of cake.

Put the next layer of cake on top of the filling. Refrigerate for about 30 min, so it takes the ganache well.

When it has chilled for a bit, spread a thin layer of ganache over the top of the cake and then on the sides. Put back in the refrigerate for another 15-20 minutes. This will help seal in any crumbs. Then add another thicker layer of ganache over the entire cake, smoothing as best you can.

For best results, keep chilled until it is time to serve.

Layered Ho Ho Cake (with a chocolate cake mix)

The most decadent cream filled cake, smothered in a rich ganache, that tastes just like a Hostess ho ho cake.

Ingredients

For the cake:

chocolate cake mix
eggs
oil
1 cup, strong brewed coffee

For the cream filling:

1 stick butter
1 1/3 cup marshmallow creme
1/2 tsp salt
1 tsp vanilla extract
3 Tbs heavy whipping cream
2 cups powdered sugar

For the ganache:

12 oz semisweet chocolate chips
1 cup heavy whipping cream

Instructions

Mix cake according to box directions, but replacing the water with brewed coffee. Bake in 2 round 8" pans.
Allow cakes to cool completely.
For the filling, beat all ingredients except the powdered sugar until smooth. Slowly incorporate the powdered sugar and continue beating until fully mixed.
For the ganache, microwave the chocolate and cream for 30 seconds - 1 minute. Stir well, heating again for 15-20 seconds at a time. Stir until smooth and glossy.
Spread a thick layer of cream filling on the bottom layer of cake, leaving about 1/4 in around the edge. Press second layer of cake firmly onto the first one to layer it.
Spread a thin layer of ganache over the entire cake to seal in any crumbs. Place in refrigerator about 30 minutes to harden.
Spread a thick layer of ganche over the entire cake, smoothing well. Refrigerate until firm.