Homemade Giant Ho Ho Cake

I had so much fun making this cake. I really like how the photographs came out, too. Some of my photos I think turn out looking just okay, but I think these look pretty great. I believe I have the potential to make any photo look really great, but sometimes I get a little lazy and just photograph cookies on the baking sheet or something like that. Framing the shot, putting in some colored linens, and sprinkling a few very carefully placed crumbs makes all the difference.

Back to this cake though. It’s sincerely amazing. I hadn’t had a Ho-Ho in a while, and I used to love those when I was a kid, but I had one before making this cake out of curiosity of what it would taste like many years later. Well, it didn’t taste nearly as great as I thought it would, but still not too shabby. However, this cake tastes a lot like it, but even better. So if Ho-Hos gross you out, and honestly I don’t blame you (the ingredients list is so long), I still think you would like this cake.

The key ingredient that makes it taste like a Ho-Ho is the marshmallow fluff. I wouldn’t have thought of this myself, which is why we have Pinterest. However, it really blew me away. I actually don’t even like fluff, but it just adds a teeny bit of flavor and changes the consistency of the frosting to the perfect Ho-Ho filling texture. It’s not as crazy sticky as fluff is by itself though. Believe me, that’s one of the things I hate about fluff.

So whether you like Ho-Hos or not, I think you’ll love this cake! Especially fellow chocoholics. Plus, it’s sure to impress a crowd! Happy baking!

Homemade Giant Ho Ho Cake

Prep Time: 1 hour

Cook Time: 9 minutes

Total Time: 1 hour, 30 minutes

Yield: 12 servings

Homemade Giant Ho Ho Cake

Delicate chocolate cake rolled up with a creamy, marshmallow filling and a decadent chocolate coating. Really does taste just like Hostess Ho Hos!


  • 4 eggs
  • ½ cup sugar
  • ¼ tsp. salt
  • 1 tsp. baking powder
  • ¼ cup cocoa powder
  • ⅓ cup flour
  • ½ tsp. espresso powder*
  • ¾ cup (1½ sticks) butter
  • 7 oz marshmallow fluff
  • 1 tsp. vanilla
  • ¼ tsp. salt
  • 1 cup powdered sugar
  • 1 Tbsp. heavy cream
  • 5 oz. dark chocolate, melted
  • hostess cake rolls, sliced thinly


    Make the cake:
  1. Preheat the oven to 425°F. Line a half-sheet pan or jelly roll pan with parchment paper, making sure to leave a slight overhang, then spray the parchment paper with nonstick spray.
  2. Separate the eggs into whites and yolks. Beat the whites in a stand mixer on high speed until soft peaks form (almost all the foam should go away, it should look an opaque white, and the whisk should barely hold a peak when you lift it out of the mixture). Place these in a separate bowl, assuming you don't own two mixer bowls, and set aside.
  3. In the same mixer bowl (no need to clean it), whisk the egg yolks with the sugar until a paler yellow. Add the salt and baking powder and mix until combined.
  4. Sift in the cocoa powder, flour, and espresso powder, then gently fold it into the egg yolk mixture with a spatula. This is necessary for a delicate cake like this. Like most of you, I normally ignore the sifting step out of laziness, but it is important for this cake.
  5. Add the whipped egg whites and gently fold into the batter until it is one color of brown and no streaks of egg white remain. It may look slightly "lumpy" from the egg whites and that's okay.
  6. Pour the batter into the prepared half-sheet pan, then spread out to reach all sides with a spatula. This cake nearly completely keeps its shape, so make sure you spread it out as far as you want it to reach. It won't do this on its own in the oven.
  7. Bake the cake for about 9 minutes. It should spring back when you touch it. Remove it from the oven and let cool for 5 minutes in the pan. While it's cooling, Place another piece of parchment paper big enough to fit the whole cake on a cooling rack.
  8. After five minutes, invert the cake (using the overhang from the parchment paper) onto the new parchment (this just helps so the cake doesn't stick to the original parchment). Then, immediately roll up the cake with the parchment and let cool completely.
    Make the filling:
  1. In the bowl of a stand mixer, beat the butter with the fluff, vanilla, and salt on medium speed. You don't have to be that exact with measuring the fluff. I just took a 7.5 oz. container of it and put almost all of it into the mixer bowl.
  2. Slowly add the powdered sugar with the mixer on low speed, then increase the speed to high. Once combined, add the heavy cream on low speed, then mix on high speed for about a minute.
    Assemble the cake:
  1. Unroll the cake and cut off any uneven edges with a sharp knife. Place the filling on top of the cake and spread to all sides with a spatula. Carefully roll up the cake, starting with the same end you started with last time you rolled it, remove from the parchment, and place on the cooling rack.
  2. Melt the dark chocolate in the microwave, mixing every 30 seconds until smooth.
  3. Pour the melted chocolate on top of the swiss roll. My dark chocolate didn't cover all the sides, so I took a spatula and spread it out myself. The darker the chocolate you use, the runnier the chocolate will be (which is a good thing!).
  4. Before the chocolate hardens, place the slices of ho hos on top of the cake, sliced face down, all the way along the top. Let cool and harden completely before serving.


*I just use the contents of the inside of a K-cup.

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Recipe adapted from So Yummy

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