This Old Fashioned Ho Ho Cake Recipe is a homemade version of the classic Hostess Ho Hos and Swiss Rolls. Made with layers of moist chocolate cake, fluffy vanilla cream filling, and rich chocolate fudge frosting, this from-scratch Ho Ho dessert delivers nostalgic flavor with a bakery-style finish.
If you love vintage desserts and hoho cakes, this Old Fashioned Ho Ho Cake recipe is a must-bake.
Why You’ll Love This Old Fashioned Ho Ho Cake recipe
- Classic Ho Ho cake flavor made from scratch
- Moist chocolate cake with rich cocoa flavor
- Old-fashioned vanilla cream filling
- Thick, fudgy chocolate frosting
- Perfect for holidays, birthdays, and family gatherings
- Easy shortcut option using cake mix
Gluten-free option
If you’re looking for a gluten-free Ho Ho cake, this recipe can easily be adapted without sacrificing that classic nostalgic flavor. With a simple swap to a 1:1 gluten-free flour blend, you’ll still get a moist chocolate cake, fluffy cream filling, and rich fudge frosting—making this old fashioned Ho Ho cake just as delicious in a gluten-free version. ** See notes below
A Classic Old Fashioned Ho Ho Chocolate Cake Recipe
This Old Fashioned Ho Ho Cake recipe is a family favorite that’s been passed down for generations. It’s the kind of dessert that shows up at special occasions and never leaves leftovers. The simple ingredients and old-school techniques are what make it so special. Another classic chocolate cake is Southern Fudge Cake.
The Secret to the Cream Filling
The vanilla cream filling in this Old Fashioned Ho Ho Cake uses a traditional cooked flour and milk base. Once cooled and whipped with butter and sugar, it creates a light, fluffy texture that’s much softer than powdered-sugar-only frostings.
Ingredients for Old Fashioned Ho Ho Cake
Chocolate Cake Ingredients – you can also use a Chocolate Cake Mix to save money
- ½ cup unsalted butter, softened
- 1¾ cups sugar
- 1½ teaspoons vanilla extract
- 3 large eggs
- 2¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder (Dutch-processed recommended)
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- 1⅓ cups milk
Shortcut: Substitute a Devil’s Food cake mix if desired.
Cream Filling Ingredients
- ¼ cup all-purpose flour
- 1 cup milk
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup butter, softened
Chocolate Fudge Frosting Ingredients
- ½ cup butter, melted
- 1 teaspoon vanilla extract
- 4 ounces unsweetened chocolate
- 2½ tablespoons hot water
- 1½ cups powdered sugar
How to Make Old Fashioned Ho Ho Cake
Step 1: Bake the Chocolate Cake
Preheat oven to 350°. Grease a 9×9-inch baking pan.
In the bowl of a stand mixer, cream butter and sugar, then add eggs and vanilla.
In a large bowl, whisk together dry ingredients , the add to the wet ingredients, alternating between milk and ending with flour. Bbeat for 1-2 minutes. Bake for 35-40 minutes or until a toothpick comes out clean from the center. Cool completely.
Step 2: Make the Cream Filling
Whisk flour and milk over low-medium heat for about one minute until it just starts to thicken, continuously whisking so the flour doesn’t clump. Remove from heat, and cool completely.
Add butter, sugar, and vanilla to the bowl of a stand mixer with the whisk attachment and beat for 2-3 minutes until fully combined.
Add the cooled flour and milk mixture, and beat an additional 4 minutes until light and fluffy. Spread over cooled cake and place in the fridge for 1–2 hours.
Step 3: Make the Chocolate Fudge Frosting for the ho ho cakes
In a medium sized saucepan over low heat, melt butter. Remove from heat, add chocolate, vanilla, hot water, and powdered sugar. Mix until smooth and silky. Spread over the chilled cream cake layer and refrigerate at least 1 hour before slicing.
Tips for the Best Old Fashioned Ho Ho Cake Recipe
- Let the flour mixture cool completely before whipping
- Continuously stir the mik/flour mixture to ensure there aren’t any clumps – you want it smooth.
- Beat the cream filling thoroughly for maximum fluffiness
- Chill the cake before frosting to prevent melting
- Allow cake to sit 15 minutes before serving for best texture
How to Make This Old Fashioned Ho Ho Cake Gluten-Free
You can easily make this Old Fashioned Ho Ho Cake gluten-free with a few simple swaps—no major changes to the process needed.
For the chocolate cake:
- Substitute the all-purpose flour with a 1:1 gluten-free baking flour (like Bob’s Red Mill 1:1 Gluten-Free Baking Flour or King Arthur Measure for Measure Gluten-Free Flour)
- Make sure your blend already contains xanthan gum (most 1:1 blends do)
For the cream filling:
- Replace the all-purpose flour with:
- ¼ cup gluten-free 1:1 flour
or - 3 tablespoons cornstarch (for an even smoother texture)
- ¼ cup gluten-free 1:1 flour
For the frosting:
- No changes needed—naturally gluten-free
Gluten-Free Tips for Best Results
- Gluten-free batter may look slightly thinner—this is normal
- Don’t overbake (GF cakes can dry out faster)
- Let the cake cool completely before assembling to avoid crumbling
- Chill well before slicing for clean layers
Important Note
If you’re using a gluten-free flour other than a 1:1 blend, results can vary. For best texture and structure, stick with a blend designed to replace all-purpose flour directly.
Storage Instructions
Store Old Fashioned Ho Ho Cake covered in the refrigerator for up to 4–5 days. Let sit at room temperature for 15 minutes before serving.
Freezing
Wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
FAQ: Old Fashioned Ho Ho Cake
What is Old Fashioned Ho Ho Cake?
Old Fashioned Ho Ho Cake is a layered chocolate cake inspired by classic snack cakes, featuring chocolate cake, vanilla cream filling, and chocolate frosting.
Can I use cake mix?
Yes, Devil’s Food cake mix works well and saves time.
Why isn’t my cream filling fluffy for my ho cake?
The flour mixture may have been too warm or under-beaten. Make sure it’s fully cooled before mixing.
Does Old Fashioned Ho Ho Cake need refrigeration?
Yes, because of the butter-based filling.
Can I freeze Old Fashioned Ho Ho Cake?
Yes, freeze tightly wrapped for up to one month.
Old Fashioned Ho-Ho Cake (Gluten-Free Option)
Ingredients
- ½ cup unsalted butter softened
- 1¾ cups white sugar
- 1½ teaspoons vanilla
- 3 large eggs
- 2¼ cups all purpose flour
- ½ cup cocoa powder
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- 1⅓ cups milk
- Filling:
- ¼ cup flour
- 1 cup cold milk
- 1 cup sugar
- 1 teaspoon vanilla
- 1 cup butter softened
- Icing:
- ½ cup melted butter
- 1 tsp vanilla extract
- 4 oz package unsweetened chocolate baking bar
- 2.5 tbs hot water
- 1.5 cups powdered sugar
Instructions
- SHORTCUT – Use a Devil's Food Cake box mix instead of making cake from scratch
- CAKE
- Grease a 9X9 inch baking pan
- In a medium sized bowl, whisk flour, cocoa powder, baking soda and salt together and set aside
- In a stand mixer, cream the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition, and then add the vanilla
- Mix in the dry ingredients and milk alternating between each one(two additions each)
- Beat for 1-2 minutes
- Pour the batter into the prepared pan
- Bake in the oven at 350 degrees for 35-40 minutes or until a toothpick comes out clean from the center
- Allow the cake to completely cool before adding the cream filling
- CREAM FILLING
- Meanwhile, start the filling. Whisk together the flour and cold milk in a saucepan over low-medium heat. Continuously whisk, until it just starts to thicken up. You want to watch it closely and continuing whisking. If it starts to become lumpy you've cooked it too long. Quickly remove from the heat, transfer to a bowl and set aside until fully cooled.
- Add butter, sugar and vanilla to a stand mixer with the whisk attachment and, and beat 2-3 minutes until fully combined. Add the cooled flour mixture and beat for additional or 4 minutes until smooth and fluffy.
- Spread onto the cooled cake and refrigerate for 1-2 hours
- Icing
- In a medium saucepan over low heat, melt butter, remove from heat and allow to slightly cool. Add remaining ingredients and pour over the top of the cake, and refrigerate
- Gluten-Free Option:To make this Old Fashioned Ho Ho Cake gluten-free, substitute the all-purpose flour in the cake with a 1:1 gluten-free baking flour (such as Bob’s Red Mill 1:1 Gluten-Free Baking Flour).For the cream filling, use ¼ cup gluten-free flour or 3 tablespoons cornstarch in place of the all-purpose flour.No changes are needed for the frosting.
Your filling recipe directions need editing. You have adding the flour mixture twice and no butter.
Hi Dave, Thanks for catching that! It’s correct in the recipe steps written out at the top, but not in recipe card. Hope you enjoyed the cake!