Not “hoho” like Santa, but HoHo like the snack cake — a name that feels perfectly festive for the season.
If you want a holiday dessert that isn’t cookies, this is a great choice. It’s rich, chocolatey, playful, and indulgent.
And no, it’s not a health food — it barely has any butter. Not.
The cake itself is straightforward, but there are a few steps to follow that make the final result worth it.
Don’t grumble — more steps just mean more bowls and beaters to lick.
I’ll admit — I wasn’t a fan of HoHos growing up. I probably only ever ate a bite of one and tossed the rest. They never appealed to me.
But our friend Barb made this cake for us last holiday season, and I have wanted to recreate it ever since. It completely changed my mind.
It definitely does the HoHo justice. Don’t ask why it took me a year to make it; sometimes food decisions take their time.
This cake covers all the bases. If you love HoHos, you’ll adore this cake. If you don’t, you’ll still want to dive right in. I recommend chilling it in the fridge or freezer — the cake and frosting are especially heavenly when served cold.
I made it for my brother’s birthday recently, and of course I had to taste a slice before the party.
I kept thinking, just one more bite.
Okay, maybe another.
HoHo Cake
Your favorite chocolate cake (use a boxed mix or your preferred from-scratch recipe plus the necessary ingredients)
Preheat the oven to 350°F (175°C). Prepare the chocolate cake batter following your chosen recipe or box instructions. Grease and flour a jelly roll pan, then pour in the batter and spread it evenly. Bake at 350°F for 15–20 minutes, checking after 15 minutes since exact time depends on your recipe.
Remove the cake and allow it to cool for about 30 minutes. While it cools, prepare the middle filling.
Middle layer:
1 cup butter
3 cups powdered sugar
½ cup milk
1 tablespoon vanilla extract
¼ teaspoon salt
Cream the butter, then gradually add the powdered sugar, beating until the mixture is thick. Stream in the milk and vanilla, beating until the filling is combined and spreadable. Spread an even layer of this filling over the cooled cake. Place the cake in the freezer for 15 minutes while you make the chocolate frosting.
Chocolate frosting:
½ cup butter
¾ cup cocoa powder
3 cups powdered sugar
1 teaspoon vanilla
8–10 tablespoons water, added one tablespoon at a time
Cream the butter and vanilla, then add the cocoa powder and powdered sugar until well combined. Add water a tablespoon at a time until the frosting reaches a spreadable but not runny consistency.
Remove the cake from the freezer and spread the chocolate frosting evenly over the top. Store the finished cake in the refrigerator for best texture and flavor.
This cake is dangerously good — and if you’re anything like me, you’ll find it hard to stop at one slice.