Homemade Ho Hos (Chocolate Cake Rolls)

Homemade Ho Hos are soft chocolate cake rolls filled with a fluffy vanilla cream filling and coated in a rich chocolate glaze.

Inspired by the popular snack cake, this from-scratch version delivers a moist sponge, creamy center, and smooth chocolate shell without artificial ingredients. Perfect for lunchboxes, parties, or a nostalgic dessert, these treats are even better when chilled.

🕒 Prep Time 30 mins

🔥 Cook Time 12 mins

🍽️ Servings 10 people

Why You Love This Recipe

Soft & Moist
Soft and moist chocolate sponge cake.

Light & Creamy Filling
Light, creamy vanilla filling.

Rich Chocolate Coating
Rich chocolate coating for the perfect finish.

Make-Ahead Friendly
Great for make-ahead desserts and snacks.

Easy to Customize
Easy to customize with different fillings.

Tastes Fresher
Tastes fresher than packaged versions.

Freezes Well
Freezes well for longer storage.

Tools and Preparation

Essential Tools and Equipment

Jelly roll pan (10x15 inches)
Parchment paper
Large mixing bowls
Electric mixer
Fine-mesh sieve
Rubber spatula
Clean kitchen towel
Small saucepan or microwave-safe bowl
Cooling rack
Sharp knife

Importance of Each Tool

Jelly Roll Pan
Creates a thin, flexible cake that rolls easily.

Parchment Paper
Prevents sticking and makes removal simple.

Mixing Bowls
Keep ingredients organized.

Electric Mixer
Whips eggs and filling until light and fluffy.

Fine-Mesh Sieve
Helps eliminate lumps in dry ingredients.

Rubber Spatula
Gently folds batter without deflating it.

Kitchen Towel
Supports rolling the warm cake to prevent cracking.

Saucepan or Microwave-Safe Bowl
Melts chocolate for the coating.

Cooling Rack
Allows even cooling.

Sharp Knife
Creates neat slices if serving as pinwheels.

Ingredients

For the Chocolate Cake:

¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
4 large eggs
¾ cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons vegetable oil

For the Vanilla Cream Filling:
½ cup unsalted butter, softened
1½ cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream or milk
Pinch of salt

For the Chocolate Coating:
1½ cups semisweet chocolate chips
2 tablespoons coconut oil or vegetable shortening

Steps To Create Recipe

1. PREPARE THE PAN
Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.

2. MIX THE DRY INGREDIENTS
Whisk together the flour, cocoa powder, baking powder, and salt.

3. PREPARE THE BATTER
Beat the eggs and sugar until pale and fluffy, about 5 minutes. Mix in the vanilla extract and oil. Gently fold the dry ingredients into the egg mixture until just combined.

4. BAKE
Spread the batter evenly into the prepared pan and bake for 10–12 minutes, until the cake springs back when lightly touched.

5. ROLL THE CAKE
Turn the warm cake onto a clean towel dusted with cocoa powder or powdered sugar. Peel off the parchment paper and carefully roll the cake with the towel. Let it cool completely.

6. MAKE THE FILLING
Beat the butter until creamy. Add the powdered sugar, vanilla, salt, and heavy cream until light and smooth.

7. FILL AND ROLL
Unroll the cooled cake, spread the filling evenly, then roll it back up tightly. Refrigerate for 30 minutes.

8. COAT WITH CHOCOLATE
Melt the chocolate chips with the coconut oil until smooth. Place the chilled cake roll on a rack and pour or spread the chocolate coating evenly over the outside.

9. CHILL AND SLICE
Allow the coating to set before slicing into individual portions or serving whole.

How to Serve

Homemade Ho Hos are delicious:

Chilled
Chilled straight from the refrigerator.

With Cold Milk
With a glass of cold milk.

With Coffee
Alongside coffee or espresso.

Chocolate Curls
Garnished with chocolate curls.

Bite-Sized Slices
Cut into bite-sized slices for dessert platters.

Lunchbox or Picnic Treat
As a lunchbox or picnic treat.

Common Mistakes to Avoid

Overbaking
Overbaking the cake, making it prone to cracking.

Skipping Warm Rolling
Skipping the rolling step while the cake is warm.

Filling Before Cooling
Using filling before the cake has cooled completely.

Coating Before Chilling
Applying the chocolate coating before chilling the roll.

Overfilling
Overfilling the cake, causing the filling to squeeze out.

Slicing Too Soon
Slicing before the chocolate has fully set.

Storage & Reheating Instructions

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.

Reheating: These cake rolls are best served chilled or at room temperature and do not require reheating.

Frequently Asked Questions

Q: Can I make these ahead of time?
A: Yes. They store well and are often easier to slice after chilling.

Q: Why did my cake crack?
A: It may have been overbaked or allowed to cool before being rolled.

Q: Can I use whipped cream instead of buttercream?
A: Yes, but whipped cream fillings should be kept refrigerated and enjoyed sooner.

Q: Can I make mini Ho Hos?
A: Absolutely. Slice the large roll into smaller snack-sized portions.

Q: Can I add different flavors?
A: Yes. Try peppermint extract, espresso powder, or peanut butter filling for variations.

Q: How do I get a shiny chocolate coating?
A: Melt the chocolate gently and stir until completely smooth before coating the cake.

Final Thoughts

Homemade Ho Hos combine tender chocolate sponge cake, fluffy vanilla filling, and a glossy chocolate shell into one irresistible dessert. Whether you're recreating a childhood favorite or preparing a special treat for family and friends, these cake rolls offer nostalgic flavor with a fresh, homemade touch.

Homemade Ho Hos (Print Version)

By Your Blog Name

Prep Time:
30 mins

Cook Time:
12 mins

Servings:
10 Servings

Ingredients Needed

Chocolate Cake:

• ¾ cup all-purpose flour
• ¼ cup cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 4 eggs
• ¾ cup sugar
• 1 tsp vanilla extract
• 2 tbsp vegetable oil

Filling:

• ½ cup softened butter
• 1½ cups powdered sugar
• 1 tsp vanilla extract
• 2 tbsp heavy cream

Chocolate Coating:

• 1½ cups semisweet chocolate chips
• 2 tbsp coconut oil

Directions

1. Bake a thin chocolate sponge cake.
2. Roll the warm cake in a towel and let it cool.
3. Prepare the vanilla cream filling.
4. Fill and reroll the cake.
5. Chill until firm.
6. Coat with melted chocolate.
7. Chill again, then slice and serve.