hoho cake

★★★★★ 1 Review
Megan213 avatar
By Megan Todd
from Warren, OH

What a fun & delicious cake to make for any occasion! It's pretty easy, and versatile too! I made this one with chocolate icing as filling and for the topping. This one I made for my daughter's 16th birthday party. I also used a version of this recipe to make a triple layered reverse HoHo cake. (I will also post that recipe). They were both a tremendous hit. You can use a box cake mix for this recipe if you like. We prefer the homemade chocolate cake. Included in the recipe. Hope you enjoy this fun cake!

serves 12-30
prep time 1 Hr
cook time 35 Min

Ingredients For hoho cake

  • FOR THE HOHO CAKE
  • 1 3/4 c
    sugar
  • 1 3/4 c
    all purpose flour
  • 3/4 c
    cocoa, unsweetened
  • 1 1/2 tsp
    baking powder
  • 1 1/2 tsp
    baking soda
  • 1 tsp
    sea salt
  • 2 lg
    eggs
  • 1 c
    milk
  • 1/2 c
    applesauce
  • 1 tsp
    vanilla extract
  • 1/2 c
    boiling water
  • CREAM FILLING
  • 1/3 c
    all purpose flour
  • 1 1/4 c
    milk
  • 1 c
    powdered sugar
  • 1/2 c
    crisco
  • 1/2 c
    butter
  • CHOCOLATE ICING
  • 1/2 c
    butter, melted
  • 2/3 c
    cocoa, unsweetened
  • 4 1/2 c
    powdered sugar
  • 1/2 c
    milk
  • 1 1/2 tsp
    vanilla
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How To Make hoho cake

  • 1
    Spray a large jelly roll pan with non stick cooking spray, & Line with parchment paper, making sure all sides are covered. Preheat oven to 350 degrees F.
  • 2
    In a large bowl, sift together sugar, flour, cocoa, baking powder, baking soda, & salt.
  • 3
    In a separate bowl, add eggs, milk, applesauce, & vanilla extract. Mix well on low speed for 2 minutes. Add dry ingredients and mix well on low speed until all ingredients are blended and batter is smooth. Slowly add in boiling water & mix until batter thinned.
  • 4
    Pour batter into prepared jelly roll pan and bake @ 350 degrees for 30-25 minutes or until cake tester (or wooden toothpick)inserted in middle comes out clean. Allow to cool completely.
  • 5
    In the meantime, make the filling. In a medium sauce pan add milk & whisk in flour. Cook on low heat, stirring constantly until mixture is thick. Remove from heat & allow to cool completely. (I put in refrigerator). Cream together powdered sugar, crisco, & butter. Add to cooled flour mixture mix until well blended about 2 minuted on low speed. (For cake pictured, I used chocolate icing to make a triple chocolate HoHo cake per my daughter's request.)
  • 6
    When cake has cooled completely, spread cream filling on cake. Refrigerate for 2 hours. Gently peel back parchment paper from sides of cake. Then, gently roll into a jelly roll form, slowly & gently removing parchment paper as you roll.
  • 7
    Prepare cake icing. Melt butter, stir in cocoa powder. Add vanilla extract to milk & set aside. Add one cup at a time to cocoa mixture with some milk mixture (about 1/3 of half cup at a time). Mixing on high speed, continue until all powdered sugar & milk/vanilla has been added in and mixed well. Spread evenly all over cake. Refrigerate until ready to serve.
  • 8
    If you would like to add the chocolate coating over the icing, just add a little bit (approximately 1/8 cup) of ice water to your chocolate icing and pour over cake. Icing will harden a lil like the candied chocolate of a hoho.
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