Ho Ho Cake: Chocolate Roll with Cream Filling

Ho Ho cake is a nostalgic, layered sheet cake built with moist chocolate cake, a light vanilla cream filling, and a rich chocolate fudge frosting. Inspired by the classic snack-cakes, this homemade version delivers a fresher, more satisfying flavor and an elegant stacked look that’s perfect for family gatherings or potlucks.

Why You’ll Love this Recipe

This Ho Ho sheet cake brings together three complementary components: a rich chocolate cake base, a cloud-like vanilla cream filling, and a glossy chocolate fudge frosting. The cake layers are moist and tender, the filling adds a light contrast in texture and flavor, and the fudge frosting ties everything together with deep chocolate notes.

The recipe is approachable: it uses a boxed devil’s food mix as the base, enhanced with simple additions for extra moisture and homemade flavor. The cream filling is whipped to a fluffy consistency that gives each slice the unmistakable Ho Ho character. The final chocolate fudge frosting is smooth and slightly firm when chilled, producing clean slices and a beautiful finish.

This version is a family favorite and easy to make for weekend baking or special occasions. The instructions below break the process into clear steps for cake, filling, and frosting so you can assemble the dessert with confidence.

What Goes Into this Recipe

Ingredients are organized into three sections: the chocolate cake, the Ho Ho-style cream filling, and the chocolate fudge frosting.

Cake

• Cake mix. A 15.25-ounce devil’s food chocolate cake mix forms the base; we recommend a full-flavor mix for best chocolate intensity.
• Eggs. Large eggs provide structure and help the cake rise.
• Water. A small amount of water hydrates the mix and helps form a smooth batter.
• Sour cream. Replacing part of the water with sour cream adds moisture and a tender crumb.
• Oil. Vegetable oil gives the cake extra tenderness and keeps it moist.

Chocolate Fudge Frosting

• Chocolate chips. Semi-sweet chips give the frosting a deep chocolate flavor.
• Half-and-half or cream. Adds creaminess and a smooth texture to the melted chocolate base.
• Butter. Contributes richness and helps the frosting hold a glossy sheen.
• Powdered sugar. Sweetens and thickens the frosting so it can be spread over the cream layer.

Ho Ho Cake Filling

• Sugar. Granulated sugar adds the primary sweetness for the filling.
• Shortening. Helps stabilize and lighten the filling when whipped with butter.
• Butter. Adds a creamy, buttery flavor to the filling.
• Evaporated milk. Thickens the filling and gives it a smooth, creamy body.
• Vanilla. Provides warm, aromatic flavor to the filling.
• Salt. Enhances all the other flavors.

How to Make the Recipe

1. Prepare and bake the cake. Preheat the oven to 350°F and grease a 9 x 13-inch pan. For a moister cake, replace the 1 cup water called for on the box with ½ cup water plus ½ cup sour cream. Add 3 large eggs and ½ cup oil. Mix until the dry mix is fully incorporated, then beat about one full minute on medium speed. Pour into the pan and bake about 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely to room temperature.
2. Make the cream filling. In a medium bowl, cream together ¾ cup sugar, ⅔ cup shortening, and ½ cup softened butter. Add 1 (5 oz) can evaporated milk (or ½ cup plus 2 tablespoons), 2 teaspoons vanilla, and ⅛ teaspoon salt. Beat on medium-high until the mixture becomes light and fluffy—about 10–15 minutes. This extended whipping is essential for the airy texture.
3. Assemble filling and chill. Spread the whipped filling evenly over the cooled cake. Refrigerate the cake until the filling has set, about 30 minutes to an hour.
4. Make the chocolate fudge frosting. Heat ½ cup butter and ½ cup half-and-half (or cream) together until hot but not boiling (microwave 45 seconds to 1 minute or warm on the stove). Pour immediately over 6 ounces semi-sweet chocolate chips in a heatproof bowl. Stir gently until the chocolate melts and the mixture is smooth. Using an electric mixer, slowly incorporate 2½ cups powdered sugar, adding it in about ½-cup increments. Beat until the frosting thickens and holds its shape.
5. Finish and chill. Pour the warm-but-spreadable frosting over the chilled cream layer and spread quickly and evenly; the frosting will begin to set as it cools. Return the cake to the refrigerator to firm up for at least an hour before slicing. Cold slices cut cleanly and reveal the distinctive layers.

Expert Tips

• Don’t overmix the cake batter. Mix until combined and then beat one full minute as directed—overmixing can make the cake dense and tough.
• Whip the filling thoroughly. The light, cloud-like texture of the filling takes time—plan for 10–15 minutes of beating.
• Spread the frosting immediately. The fudge frosting sets as it cools, so work quickly once it reaches the right consistency.
• Chill before slicing. Refrigerate the assembled cake for at least an hour to get clean, tidy slices and a crisp layered appearance.
• Serve slightly warmed. Store and slice the cake chilled, but remove portions for 10–15 minutes at room temperature before serving to let flavors open.
• Make boxed mix taste homemade. Using sour cream instead of some water and optionally adding instant or cook-and-serve chocolate pudding to the batter produces a richer, more homemade texture and flavor.

Frequently Asked Questions

Storing Tips

Refrigerate. Because of the cream filling, store the cake in an airtight container in the refrigerator; it will stay fresh for 3–4 days.

Freeze individual slices. For longer storage, wrap individual slices in plastic wrap and place them in an airtight freezer-safe container. Frozen slices keep about three months. To serve, thaw wrapped slices at room temperature after unwrapping.