Ho Ho Yellow Sheet Cake

There's something about Ho Ho Cake that instantly transports me back to Saturday afternoons at my grandmother's kitchen, where the smell of yellow cake baking mixed with the sound of her whipping cream by hand. She'd pull that golden rectangle from the oven with such care, letting it cool while humming jazz records, and I'd watch from the counter as she carefully sliced it in half and filled it with clouds of vanilla cream. The chocolate ganache was her finishing touch—she'd pour it slowly, making sure every edge got that glossy coat—and somehow that simple cake became the most elegant thing I'd ever tasted. Now when I make it, I'm not just baking; I'm recreating those quiet moments of pure kitchen magic.

I made this cake for my husband's birthday last spring, and watching him take that first bite—eyes closing, fork pausing mid-air—I realized this wasn't just dessert anymore. He asked me to make it again before the weekend was even over, and that's when I knew I'd found something special to hold onto.

Ingredients

• All-purpose flour (2 cups): The foundation of tender cake; measure by spooning into your cup and leveling, don't scoop directly.
• Baking powder and baking soda (2 tsp and 1/2 tsp): These two work together to create that feathery crumb; using only one will give you a denser cake.
• Unsalted butter (3/4 cup plus 1/2 cup): Room temperature is non-negotiable here; cold butter won't cream properly and your cake suffers for it.
• Granulated sugar (1 1/2 cups): This sweetens and aerates the batter; the creaming process is where the magic happens.
• Large eggs (3): Room temperature eggs blend more smoothly into the batter and create a more tender crumb.
• Vanilla extract (2 tsp plus 1 tsp): One of the few ingredients you can actually taste, so use real vanilla if you can.
• Whole milk (1 cup): The acidity helps balance the sweetness and keeps the cake moist.
• Powdered sugar (1 cup): This dissolves into the cream filling, creating silkiness instead of grittiness.
• Heavy cream (1 cup plus 1/2 cup): The cold heavy cream whips to peaks for an airy filling; the warm cream melts the chocolate.
• Semi-sweet chocolate chips (1 cup): Don't grab the cheapest bag; better chocolate means better ganache.

Instructions

Set Your Stage:

Preheat your oven to 350°F and prepare a 9x13-inch pan with parchment paper—this matters because Ho Ho Cake needs to come out cleanly. Line the bottom and let the paper climb the sides so you can lift the whole cake out later.

Build Your Dry Mix:

Whisk flour, baking powder, baking soda, and salt together in a bowl; this distributes the leavening evenly so you don't end up with strange texture pockets. The whisking is more important than you'd think.

Cream Until Fluffy:

Beat softened butter and sugar together until it's pale and creamy, about 3 minutes; this incorporates air that makes the cake tender. You'll know it's ready when it looks almost like frosting.

Introduce the Eggs:

Add eggs one at a time, beating well after each addition; rushing this step means the eggs don't fully incorporate and your cake can be a bit tough. Take your time here.

Alternate and Combine:

Add the flour mixture and milk in three additions, starting and ending with flour; this prevents overmixing, which is the quickest way to make cake heavy. Mix just until you don't see streaks of flour anymore.

Bake with Patience:

Pour batter into your prepared pan, smooth the top gently, and bake 25 to 30 minutes until a toothpick comes out clean with maybe a crumb or two. The kitchen will smell incredible, but don't open the oven door until at least 25 minutes have passed.

Cool Completely:

Let the cake rest in the pan on a wire rack for at least an hour; this is when the crumb sets and becomes sliceable. I know waiting is hard, but warm cake tears when you slice it.

Whip Your Cream:

Beat cold heavy cream with vanilla and salt until stiff peaks form, then fold it gently into the buttery sugar mixture; this creates pillowy filling that's not too heavy. Stop folding as soon as the color is uniform.

Slice with Intention:

Once completely cool, turn the cake out onto a work surface and use a serrated knife to slice it horizontally into two layers; a gentle sawing motion works better than pushing down. Some bakers chill the cake for easier slicing.

Layer and Fill:

Spread the cream filling evenly over the bottom layer with an offset spatula, then carefully place the top layer back on. Take a breath—you're almost there.

Make Your Ganache:

Heat cream and butter until steaming, pour over chocolate chips, let them sit for 2 minutes undisturbed, then stir until completely smooth and glossy. This 2-minute rest is when the residual heat does all the work.

Glaze and Set:

Pour ganache over the cake and spread evenly; it'll set as it cools, creating that signature shine. Refrigerate for at least 30 minutes before slicing.

Save

There's a quiet pride that comes from serving a cake this beautiful to people you love, especially when they don't realize you made it from scratch. Those moments are why I keep baking.

Storage and Keep

Store your finished Ho Ho Cake in an airtight container in the refrigerator, where it keeps beautifully for up to 3 days. The cake actually stays more moist this way, and the flavors deepen slightly as everything melds together overnight. If you want to make it further ahead, you can bake and cool the cake layers, wrap them well, and freeze them for up to a week; just assemble after thawing.

Troubleshooting Your Cake

Sometimes even with care, things don't go perfectly, and that's okay. If your cake comes out too dense, your butter and sugar probably weren't creamed long enough, or you overmixed the batter—next time, beat for the full 3 minutes and fold by hand. If the ganache breaks or gets grainy, it got too hot or the chocolate was added to overly hot cream; strain it and try again gently. If your layers crack when you slice them, the cake is still too warm or your knife isn't serrated enough; chill longer next time.

Variations and Riffs

This recipe is forgiving and fun to adapt once you've made it the traditional way. You can lighten the filling with marshmallow fluff for a more nostalgic, marshmallow-forward taste, or add a tablespoon of coffee to the ganache to deepen the chocolate. Some people swear by adding a thin layer of jam between the cake and cream, or dusting the top with powdered sugar instead of ganache for a gentler look.

• Try dark chocolate ganache for a more sophisticated bitter note that cuts through the sweetness.
• Add a teaspoon of espresso powder to the ganache to amplify the chocolate flavor without tasting like coffee.
• Make individual cakes in a muffin tin if you want portion-controlled elegance.

Save

Ho Ho Cake is proof that simple ingredients become something transcendent when made with care. Make it, share it, and let it become part of your own kitchen story.

Recipe FAQs

→ How do I ensure the cake stays moist?

To keep the cake moist, avoid overmixing the batter and bake until a toothpick comes out clean but still with a few crumbs. Cooling it completely before layering also helps maintain moisture.

→ Can the vanilla cream filling be substituted?

Yes, marshmallow fluff can replace the whipped cream for a lighter and slightly sweeter filling without compromising texture.

→ What’s the best way to melt chocolate for ganache?

Heat heavy cream and butter until just simmering, then pour over chocolate chips off heat. Let sit for a few minutes before stirring to achieve a smooth, glossy ganache.

→ How long should the cake chill before serving?

Refrigerate the assembled cake for at least 30 minutes to allow the ganache to set and flavors to meld, ensuring clean slices.

→ Are there any allergens I should be aware of?

This dessert contains wheat (gluten), milk, and eggs. Some chocolate chips may contain soy; always check labels if sensitive.