Description
Ho Ho Cake is a delightful and festive layered chocolate cake perfect for celebrations. Made from a classic chocolate cake mix, this recipe features four thin cake layers filled with creamy white vanilla frosting, all topped with a smooth chocolate frosting. This cake offers a perfect balance of rich chocolate and sweet vanilla flavors, making it a crowd-pleaser for any occasion.
Ingredients
Scale
Cake
- 1 box (15.25 ounces) chocolate cake mix (Betty Crocker brand recommended)
- Eggs, oil, and water as called for on the back of cake mix box
White Vanilla Cream Frosting
- 3/4 cup salted butter, softened
- 1/4 cup milk
- 1 tablespoon vanilla extract
- 3 cups powdered sugar
Chocolate Frosting
- 1/2 cup salted butter, softened
- 1 teaspoon vanilla extract
- 3/4 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 4 tablespoons water (may not use all)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350 degrees F. Grease and flour two 8-inch round cake pans to ensure the cake does not stick during baking.
- Mix and Bake Cake: Prepare the chocolate cake mix according to the package instructions using the specified amounts of eggs, oil, and water. Divide the batter evenly between the two prepared pans. Bake as directed on the cake mix box until a toothpick inserted comes out clean.
- Cool and Slice Cake Layers: After baking, let the cakes cool in the pans for 10 minutes. Then, carefully invert them onto a cooling rack. Allow the cakes to cool completely on the rack for about 1 hour. Once cooled, slice each cake horizontally in half, creating four thin cake layers in total.
- Make White Vanilla Cream Frosting: Using an electric hand mixer, combine the softened butter and milk until smooth. Add the vanilla extract and mix again. Gradually add the powdered sugar one cup at a time, beating on medium speed for 5 to 10 minutes until creamy. If the frosting is too thick, add a bit more milk as needed.
- Make Chocolate Frosting: Beat together the softened butter and vanilla extract until combined. Slowly add the cocoa powder on low speed until fully mixed. Then, alternately add water (1 tablespoon at a time) and powdered sugar (one cup at a time), mixing until a smooth, creamy consistency is achieved. Note that you may not need all the water.
- Assemble Cake: Place one cake layer onto a cake plate or stand. Spread one-third of the white vanilla cream frosting evenly over the top. Repeat this for the next two cake layers using the same vanilla frosting.
- Frost Cake: Place the last cake layer on top. Use the chocolate frosting to cover the top and sides of the entire cake, spreading it out smoothly and evenly for a beautiful finish.
- Serve: Slice the cake into 12 servings and enjoy this rich and festive dessert.
Notes
- Make sure cakes are completely cooled before slicing and frosting to avoid melting or sliding layers.
- Softened butter at room temperature is crucial for smooth frosting preparation.
- You can adjust milk in the vanilla frosting and water in the chocolate frosting to achieve your preferred consistency.
- Use high-quality cocoa powder for a richer chocolate flavor in the frosting.
- For an extra festive touch, decorate the top with holiday-themed sprinkles or chocolate shavings.
