Homemade Ho-Hos Recipe

This Homemade Ho-Hos Recipe is a chocolatey and creamy recipe, which uses Dutch-processed cocoa powder and a homemade buttercream filling. It’s a fun baking project, ready in about 4 hours (including cooling and chilling).

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Homemade Ho-Hos Ingredients

Everything you need for the cake, filling, and chocolate glaze.

Cake:

• 5 eggs
• 2 yolks
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 6 tablespoons Dutch-processed cocoa powder
• 1/4 teaspoon baking powder
• 1/4 cup clarified butter, warm

Filling:

• 3 cups confectioners’ sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons heavy cream

Glaze:

• 12 ounces semisweet chocolate, chopped
• 2 ounces cocoa butter or 1/4 cup vegetable oil

How To Make Homemade Ho-Hos

Step-by-step instructions for perfect chocolate snack cakes.

1. Prep Pans and Oven: Preheat the oven to 350°F. Butter two half sheet pans, line them with parchment paper, and then butter the parchment paper itself to guarantee the cakes won’t stick.
2. Warm the Egg Mixture: Bring a saucepan of water to a simmer to create a double boiler. In the bowl of a stand mixer, briefly whisk together the eggs, egg yolks, brown sugar, and vanilla.
3. Whip the Eggs: Set the mixer bowl over the simmering water and stir constantly until the mixture is warm to the touch and the sugar has dissolved. Attach the bowl to the mixer fitted with the whisk attachment and whip on high speed for about 6 minutes, until it’s very light, thick, and fluffy.
4. Sift Dry Ingredients: While the eggs are whipping, sift the all-purpose flour, Dutch-processed cocoa powder, and baking powder together. For the best results, repeat this process three times to make the mixture exceptionally fine and airy.
5. Fold the Batter: Remove the bowl from the mixer. Gently fold the egg mixture while sifting in the flour mixture in small additions. Once incorporated, slowly drizzle in the warm clarified butter while continuing to fold.
6. Bake the Cakes: Immediately divide the batter equally between the two prepared pans and smooth the tops with an offset spatula. Bake for 14 to 16 minutes, until the cakes are lightly browned and begin to pull away from the sides of the pan.
7. Cool the Cakes: Let the cakes rest in their pans for 1 minute. Run a knife around the edges to loosen them, then carefully invert them onto fresh sheets of parchment paper. Brush the hot parchment paper (that was used for baking) with a little water, let it sit for 2 minutes, and then peel it off. Trim any dry edges from the cakes and let them cool completely while covered with plastic wrap to retain moisture.
8. Make the Cream Filling: In the bowl of a stand mixer, combine the confectioners’ sugar and butter. Mix on low speed until blended, then increase to medium and beat for 3 minutes. Add the vanilla and 1 tablespoon of cream, and beat for 1 more minute. Add more cream if needed to achieve a smooth, spreadable consistency.
9. Fill and Roll the Cakes: Spread a thin, even layer of filling over each cooled sponge cake, leaving a 1/4-inch border on one of the long edges. Tightly roll each cake from the long side, creating a log about 1 1/2 inches thick.
10. Chill and Cut the Logs: Place the logs seam-side down on a baking sheet and chill for at least 30 minutes to firm up. Once chilled, cut the logs into 2 1/2-inch individual sections.
11. Make the Chocolate Glaze: Melt the chopped chocolate and cocoa butter (or vegetable oil) together in a bowl set over a pan of barely simmering water, stirring occasionally until smooth.
12. Dip and Set the Rolls: Line a cookie sheet with parchment paper. Gently drop one cake roll at a time into the warm chocolate glaze. Use a fork to lift it out, allowing any excess chocolate to drip back into the bowl. Place the dipped roll on the prepared cookie sheet and let it set at room temperature until the coating is firm, about 1 to 2 hours.

Recipe Tips

• Why sift the flour three times? This is the secret to a “Ho-Ho” style cake! It makes the flour and cocoa powder exceptionally fine and airy, which is essential for a light, delicate sponge cake that won’t deflate the whipped eggs.
• How do I keep the cake from cracking when I roll it? The key is to cover the cakes with plastic wrap while they cool (Step 7). This traps the steam and moisture, keeping the cakes very soft and pliable. A dry cake will crack.
• How do I get a tight, neat roll? Start with a thin layer of filling. If the filling is too thick, it will all squish out. Roll the cake as tightly as you can from the long side, using the parchment paper underneath to help you guide it.
• What’s the best way to dip the rolls? Use a fork from the bottom, not a spoon. This allows you to lift the roll out of the chocolate and let all the excess glaze drip off through the tines, giving you a clean, even coating.

What To Serve With Homemade Ho-Hos

These nostalgic cakes are a rich treat all on their own.

• A cold glass of milk
• A cup of coffee or an espresso
• A small scoop of vanilla ice cream

How To Store Homemade Ho-Hos

• Refrigerate: Because of the buttercream filling, these cakes must be stored in the refrigerator. Place them in a single layer in an airtight container. They will last for up to a week.
• Freeze: You can freeze the finished, dipped rolls. Place them on a baking sheet to freeze solid, then transfer to a freezer-safe bag for up to 3 months. Thaw in the refrigerator.

Homemade Ho-Hos Nutrition Facts

(Per roll, assuming 24 rolls)

• Calories: ~390 kcal
• Total Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 95mg
• Sodium: 90mg
• Total Carbohydrate: 40g
• Dietary Fiber: 2g
• Sugars: 30g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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