Chocolate Ho Ho Cake

Just when you thought Ho Ho's couldn't get any better, we turned it into cake form. You will love this rich and chocolatey cake dessert, full of flavor. It's simple and absolutely amazing.

Is anyone else out there missing Hostess snack cakes?
I know that they were terribly unhealthy, but one every now and then never hurt anyone.
When we were growing up, there was a little Hostess outlet store in our city and every once in a while, my mom would take us there and let us pick a treat.
I can still remember the way the store smelled- a mix of Twinkies and bread (they also sold Wonder bread there). My favorite treats were the Hostess cupcakes and the fruit pies, but Ho Ho’s were also up there on my list.
When I came across this recipe, I knew that I had to try it immediately. A Ho Ho in cake form? It might even taste better than an actual ho ho. You get to put on as much cream as you want, and that’s really what happiness and dreams are made of.

does this cake need to be refrigerated?

I prefer this cake to be refrigerated. Because of the half and half, and whipping cream, I think it tastes best and more creamy when it is kept cool.

I am also a food poisoning crazy person, who is too afraid to risk it. So we usually keep ours refrigerated, but I personally believe this cake is better cold (did you ever freeze your Ho Ho’s? Because those were amazing).

could i make this recipe ahead of time?

For this recipe, we recommend making and serving it in the same day, or shortly after preparing.

However, you could prepare various parts of the cake. You could make your cake base, and the filling, then top it with the chocolate top, right before serving.

However, for best results, we recommend serving right away. Plus, who wants to wait to eat cake. Once that thing is made, you deserve to eat it.

watch how to make another favorite chocolate recipe, here:

Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.

If you like eclairs, you are going to lose your mind over this No Bake Eclair Cake. It is so simple and so delicious, you won’t believe it. Watch how to make it, here:

Chocolate Ho Ho Cake
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  • 1 (15.25 oz) chocolate cake mix
  • Ingredients called for on cake mix
  • Filling:
  • 5 Tablespoons flour
  • 1 cup half and half
  • 1 teaspoon vanilla
  • 1 cup butter
  • 1 cup granulated sugar
  • Frosting:
  • 1 cup semisweet chocolate chips
  • 1/4 cup butter, softened
  • 3/4 cup heavy whipping cream
  • 2 cups powdered sugar


  1. Make cake according to directions on package (or use your favorite homemade chocolate cake recipe). Let cake cool completely.
  2. In a medium saucepan, whisk flour into half and half over medium heat on stove top. Whisk constantly until very thick, similar to the consistency of thick pudding or custard- it will take a couple of minutes.  Cool completely (place in refrigerator if you want to speed the cooling process).  Stir in  vanilla.  In a mixing bowl, mix 1 cup softened butter and granulated sugar until fluffy. Add cooled flour/milk mixture to butter/sugar mixture and beat until light and fluffy (will take a couple of minutes).  Spread on cooled cake.
  3. Dump chocolate chips in a bowl. Heat heavy cream and pour hot cream over chocolate.  Let sit for a minute; stir gently to melt.  Cream butter and powdered sugar in another bowl and then stir the two mixtures together.  If you want it to be thicker, add more powdered sugar. If you want it to be thinner, add more whipping cream. Spread on cake immediately because the frosting starts to set up and become grainy in appearance if you let it sit for long.



7539 cal


378 g


1048 g


65 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Recipe slightly adapted from Stella B’s Kitchen

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28 Responses to “Chocolate Ho Ho Cake”

  1. T Sanders
    Made this for my husband's birthday :) AMAZING!! For the cream I used a blender to blend it enough to get rid of the graininess. And to Erin did you use butter or margarine? That could be why it is separating. The only thing I may change is I might add more butter to the powdered sugar or melt the butter. I could never get it to cream and that again could be why the frosting turns out grainy. Even with using a blender for the chocolate frosting it still would not smooth out before it started to set.
  2. This is actually my second time making this cake :) I made it last year for my husband's birthday and he LOVED it! So when I asked my daughter what to do for this year it was a no brainer :) I didn't have a big issue with the graininess off the chocolate. I just used the mixer a bit longer to help smooth it out. And what graininess there was, was more in looks than taste.
    • Hi Amelia, I'm sorry you are having trouble with the icing. I went out to the post and reviewed all the comments to see if anyone else was having problems. I read where one lady said to melt the butter instead of having it just softened. That might be helpful.

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