Why You’ll Love This Recipe
- Easy to Make: Uses a simple boxed cake mix for convenience.
- Decadent and Creamy: The cream cheese filling adds a luscious texture.
- Perfect for Any Occasion: Great for birthdays, holidays, or just because.
- Make-Ahead Friendly: Can be stored in the fridge for a few days.
- Crowd-Pleaser: A favorite among both kids and adults.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 1 box chocolate cake mix (prepared according to package directions)
- 1 can milk chocolate frosting
For the Filling:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter (1 stick), softened
- 3 cups confectioners' sugar
- 8 ounces whipped topping (like Cool Whip)
Directions
Bake the Cake
- Preheat your oven and prepare two 9-inch round cake pans according to the instructions on the cake mix box.
- Prepare the chocolate cake batter as directed on the box, then divide evenly between the two cake pans.
- Bake according to the time specified on the box. Once baked, let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Filling
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the confectioners' sugar, 1 cup at a time, mixing well after each addition.
- Fold in the whipped topping until the filling is light and fluffy.
- Refrigerate the filling for 15-20 minutes to firm up slightly before assembling the cake.
Assemble the Cake
- Place one cake layer on a serving plate and spread a generous amount of the cream cheese filling over the top.
- Carefully place the second cake layer on top, pressing gently to adhere.
- Use the remaining filling to smooth out the sides, creating an even layer.
Frost the Cake
- Spread the milk chocolate frosting evenly over the top and sides of the cake.
- Smooth out the frosting for a polished look, then refrigerate the cake for 30 minutes to set.
Serve and Enjoy
- Slice and enjoy this delicious, creamy, and chocolatey HoHo Cake!
- Store any leftovers in the refrigerator.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Cooling & Assembly Time: 1 hour
- Total Time: 1 hour 50 minutes
- Servings: 12 slices
- Calories: 420 kcal per slice
Variations
- Extra Chocolatey: Add a layer of chocolate ganache between the cake layers.
- Nutty Flavor: Sprinkle chopped nuts on top for added crunch.
- Mocha Twist: Add 1 teaspoon of espresso powder to the cake mix for a coffee-chocolate flavor.
- Minty Fresh: Mix a few drops of peppermint extract into the cream filling for a holiday-inspired version.
- Gluten-Free Option: Use a gluten-free chocolate cake mix.
Storage/Reheating
- Refrigeration: Store the cake in an airtight container in the refrigerator for up to 4 days.
- Freezing: You can freeze individual slices wrapped in plastic wrap for up to 3 months. Thaw in the refrigerator before serving.
- Reheating: This cake is best enjoyed cold, but if you prefer a slightly softer texture, let it sit at room temperature for 10-15 minutes before serving.
FAQs
1. Can I use homemade chocolate cake instead of a boxed mix?
Yes! A homemade chocolate cake will work just as well if you prefer a scratch-made version.
2. Can I make this cake ahead of time?
Absolutely! You can prepare and assemble the cake a day in advance and store it in the fridge.
3. Can I use a different frosting?
Yes, you can use ganache, buttercream, or even a whipped chocolate frosting instead.
4. How do I prevent the cake from crumbling when frosting?
Freeze the cake layers for about 30 minutes before assembling to make handling easier.
5. What can I substitute for Cool Whip?
You can use homemade whipped cream, but it may be less stable than store-bought whipped topping.
6. Can I make this cake in a different shape?
Yes! You can bake it in a 9x13-inch pan for a sheet cake version.
7. How do I get a smooth frosting finish?
Use an offset spatula and warm the frosting slightly for easier spreading.
8. Can I add fillings like fruit or caramel?
Yes! A layer of raspberry jam or caramel sauce would be a great addition.
9. How do I store leftovers without drying out the cake?
Wrap the cake in plastic wrap or keep it in an airtight container in the fridge.
10. Can I make this cake dairy-free?
Use dairy-free cream cheese, butter, and whipped topping for a dairy-free alternative.
Conclusion
The HoHo Cake is a delightful treat that brings together rich chocolate cake, a creamy filling, and a smooth chocolate frosting. Whether you’re making it for a celebration or just a weekend indulgence, this cake is guaranteed to satisfy your sweet cravings. Try out the variations and make it your own—it's a dessert worth savoring!
HoHo Cake Recipe
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Indulge in the ultimate HoHo Cake, a rich and creamy dessert inspired by the classic HoHo snack cakes. This decadent chocolate cake features layers of moist chocolate cake, a luscious cream cheese filling, and smooth milk chocolate frosting. Perfect for birthdays, holidays, or just because, this homemade HoHo Cake is a guaranteed crowd-pleaser!
- Author: Janet
- Prep Time: 20 minutes
- Cooling & Assembly Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Cake
- 1 box chocolate cake mix (prepared according to package directions)
For the Filling
- 8 ounces cream cheese, softened
- ½ cup unsalted butter (1 stick), softened
- 3 cups confectioners' sugar
- 8 ounces whipped topping (Cool Whip or homemade)
For the Frosting
- 1 can milk chocolate frosting
Instructions
. Bake the Cake
- Preheat your oven and prepare two 9-inch round cake pans according to the cake mix instructions.
- Prepare the cake batter as directed and divide it evenly between the pans.
- Bake according to the package instructions. Let the cakes cool for 10 minutes in the pans, then transfer them to a wire rack to cool completely.
2. Prepare the Cream Filling
- In a mixing bowl, beat cream cheese and butter until smooth.
- Gradually add confectioners' sugar, 1 cup at a time, mixing well after each addition.
- Fold in the whipped topping until fluffy.
- Refrigerate for 15-20 minutes to firm up before assembling.
3. Assemble the Cake
- Place one cake layer on a serving plate and spread a generous layer of filling on top.
- Place the second cake layer on top and gently press down.
- Use the remaining filling to smooth the sides of the cake.
4. Frost the Cake
- Spread the milk chocolate frosting evenly over the cake.
- Smooth out the frosting for a polished look.
- Refrigerate for 30 minutes to set.
5. Serve and Enjoy!
- Slice and serve your HoHo Cake chilled for the best texture.
- Store leftovers in the fridge.
Notes
- Extra Chocolatey: Add a layer of chocolate ganache between layers.
- Nutty Flavor: Sprinkle chopped nuts on top.
- Mocha Twist: Add 1 teaspoon espresso powder to the cake mix.
- Minty Fresh: Mix peppermint extract into the filling.
- Gluten-Free: Use a gluten-free chocolate cake mix.