Ho Ho Yellow Cake (Printable Version)

Tender yellow cake layered with fluffy vanilla cream and smooth chocolate ganache glaze.

# What You'll Need:

→ Yellow Sheet Cake

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 3/4 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 3 large eggs
08 - 2 teaspoons vanilla extract
09 - 1 cup whole milk

→ Cream Filling

10 - 1/2 cup unsalted butter, softened
11 - 1 cup powdered sugar
12 - 1 cup heavy cream, cold
13 - 1 teaspoon vanilla extract
14 - 1/8 teaspoon salt

→ Chocolate Ganache

15 - 1 cup semi-sweet chocolate chips
16 - 1/2 cup heavy cream
17 - 2 tablespoons unsalted butter

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan and line it with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a bowl.
03 - Beat softened butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
04 - Alternately add the dry ingredients and milk to the butter mixture, starting and ending with dry ingredients, mixing until just combined.
05 - Pour batter into prepared pan and smooth surface. Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean.
06 - Allow cake to cool completely in pan on a wire rack.
07 - Beat butter and powdered sugar until smooth. Whip heavy cream with vanilla and salt to stiff peaks in a separate bowl, then gently fold into butter mixture until light and fluffy.
08 - Remove cake from pan and slice horizontally into two even layers using a serrated knife.
09 - Spread cream filling evenly over bottom layer, then top with second cake layer.
10 - Heat heavy cream and butter in saucepan until simmering. Pour over chocolate chips and let sit for 2 minutes before stirring until smooth.
11 - Pour ganache over assembled cake and spread evenly. Refrigerate at least 30 minutes to set before slicing.

# Expert Tips:

01 -
  • It's forgiving enough for a first attempt but impressive enough to make people think you spent hours in the kitchen.
  • The contrast between tender cake, clouds of cream, and rich chocolate ganache feels like three desserts in one bite.
  • It keeps beautifully in the fridge, which means you can bake it the day before and spend time with guests instead of panicking in the kitchen.
02 -
  • Let the cake cool completely before layering—if it's even slightly warm, the cream will melt and slide off like it's on an ice rink.
  • A serrated knife is non-negotiable for slicing the cake into layers; a straight knife just crushes the delicate crumb.
  • The ganache must be poured while still warm enough to be pourable but not so hot it cooks the frosting underneath.
03 -
  • Bring all ingredients to room temperature before starting; cold eggs and milk won't mix properly with the butter, leaving you with a broken batter.
  • If your kitchen is warm, chill the cream filling briefly before spreading it on the cake layers so it doesn't soften the cake.
  • Pour the ganache when it's around 90 degrees—it should flow like lava but not be so hot it breaks the filling.
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