12 Delicious Ho Ho Bumpy Cake Recipes

Craving something sweet, nostalgic, and utterly delicious? You’re in for a treat with our roundup of 12 Ho Ho Bumpy Cake recipes that promise to bring back childhood memories and satisfy your dessert cravings. From classic versions to creative twists, these cakes are the epitome of comfort food. Dive in and discover your next baking adventure that’s sure to impress family and friends alike!

Classic Ho Ho Bumpy Cake

Heralding from the heart of American dessert traditions, the Classic Ho Ho Bumpy Cake is a symphony of moist chocolate cake, velvety vanilla cream, and a glossy chocolate ganache that dances between decadence and nostalgia.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup unsweetened cocoa powder, rich and dark
• 1 tsp baking soda, to ensure a perfect rise
• 1/4 tsp salt, finely ground
• 1/2 cup unsalted butter, room temperature for smooth blending
• 1 cup granulated sugar, for a delicate sweetness
• 1 large egg, farm-fresh and beaten
• 1 tsp pure vanilla extract, for aromatic depth
• 1 cup buttermilk, to tenderize the crumb
• 1 cup heavy cream, chilled for whipping
• 1/4 cup powdered sugar, for the whipped cream’s gentle sweetness
• 1 cup semi-sweet chocolate chips, for a luxurious ganache
• 1/2 cup heavy cream, heated for the ganache

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan, ensuring even baking.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking soda, and salt until uniformly combined.
3. In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 3 minutes, for a tender cake base.
4. Beat in the egg and vanilla extract until fully incorporated, scraping down the sides to ensure a homogeneous mixture.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients, to avoid overmixing.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Cool completely on a wire rack.
7. While the cake cools, whip the chilled heavy cream with powdered sugar until stiff peaks form, then spread evenly over the cooled cake.
8. For the ganache, heat the heavy cream until just simmering, then pour over the chocolate chips, letting sit for 2 minutes before stirring until smooth. Pour over the whipped cream layer.
9. Chill the cake for at least 1 hour before serving, allowing the ganache to set perfectly.

Delight in the contrast of textures, from the fluffy cake to the creamy filling and the smooth ganache. Serve chilled, with a dusting of cocoa powder or alongside a scoop of vanilla bean ice cream for an extra indulgent treat.

Chocolate Lover’s Ho Ho Bumpy Cake

Amidst the whirl of modern desserts, the Chocolate Lover’s Ho Ho Bumpy Cake stands as a testament to timeless indulgence, blending the rich, velvety textures of chocolate with the light, airy crumb of a perfectly baked cake. This recipe promises a symphony of flavors and textures, designed to captivate the senses and elevate any occasion.

Ingredients

• 1 cup unsweetened cocoa powder, rich and dark
• 2 cups granulated sugar, fine and sparkling
• 1 3/4 cups all-purpose flour, sifted for lightness
• 1 1/2 teaspoons baking powder, aluminum-free
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt, finely ground
• 2 large eggs, farm-fresh and room temperature
• 1 cup whole milk, creamy and full-bodied
• 1/2 cup vegetable oil, neutral and smooth
• 2 teaspoons pure vanilla extract, aromatic and warm
• 1 cup boiling water, to intensify the chocolate flavor

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan with butter, ensuring an even coat to prevent sticking.
2. In a large mixing bowl, whisk together the cocoa powder, sugar, flour, baking powder, baking soda, and salt until fully combined and free of lumps.
3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes, scraping down the sides of the bowl to ensure a uniform batter.
4. Carefully pour in the boiling water and stir until the batter is smooth and slightly thin. The hot water will bloom the cocoa, deepening the chocolate flavor.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door too early to prevent the cake from falling.
6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This step ensures the cake sets properly for slicing.

Kindly note, the cake’s surface will develop a delightful bumpy texture as it bakes, creating pockets for the frosting to nestle into. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream to contrast the deep chocolate notes, making every bite a luxurious experience.

Vanilla Bean Ho Ho Bumpy Cake

Amidst the bustling world of desserts, the Vanilla Bean Ho Ho Bumpy Cake stands as a testament to the beauty of simplicity and the richness of flavor, a delightful twist on a classic that promises to enchant the palate with its creamy vanilla bean frosting and tender cake layers.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for a light, airy texture
• 1 cup granulated sugar, for a subtly sweet foundation
• 1/2 cup unsalted butter, room temperature for smooth blending
• 2 large farm-fresh eggs, to bind the ingredients with richness
• 1 tsp pure vanilla bean paste, for an intense, aromatic flavor
• 1/2 cup whole milk, to moisten the batter to perfection
• 1 1/2 tsp baking powder, to ensure a fluffy rise
• 1/4 tsp fine sea salt, to balance the sweetness
• 1 cup heavy cream, whipped to stiff peaks for a luxurious frosting

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan, ensuring even baking and easy release.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes, to incorporate air for a lighter cake.
3. Beat in the eggs one at a time, followed by the vanilla bean paste, ensuring each is fully incorporated before adding the next for a uniform batter.
4. Alternately add the sifted flour mixture and milk to the butter mixture, beginning and ending with the flour, to avoid overmixing and maintain tenderness.
5. Pour the batter into the prepared pan and smooth the top with a spatula for an even bake, then bake for 25-30 minutes or until a toothpick inserted comes out clean.
6. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, preventing it from breaking.
7. Once cooled, whip the heavy cream to stiff peaks and spread generously over the cake, creating soft, billowy peaks for a visually appealing finish.

Not only does this cake boast a moist, tender crumb and a frosting that melts luxuriously on the tongue, but it also serves as a stunning centerpiece when adorned with fresh berries or a drizzle of caramel for an extra touch of elegance.

Red Velvet Ho Ho Bumpy Cake

Fusing the classic charm of red velvet with the playful nostalgia of Ho Hos, this Red Velvet Ho Ho Bumpy Cake is a showstopper that marries moist, cocoa-kissed layers with a creamy, dreamy filling, all enveloped in a sleek chocolate glaze.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for a light texture
• 1 cup granulated sugar, for a delicate sweetness
• 1/2 cup unsalted butter, softened to room temperature
• 2 large farm-fresh eggs, at room temperature
• 1 tsp pure vanilla extract, for aromatic depth
• 1 tbsp red food coloring, vibrant and bold
• 1 tsp baking soda, for the perfect rise
• 1 tbsp distilled white vinegar, to react with the baking soda
• 1/2 cup buttermilk, for tender crumb
• 1/4 cup cocoa powder, Dutch-processed for rich flavor
• 1/2 tsp fine sea salt, to balance the sweetness
• 1 cup heavy cream, chilled for whipping
• 1/2 cup powdered sugar, for smooth sweetness in the filling
• 8 oz semisweet chocolate, finely chopped for a glossy glaze
• 1/2 cup unsalted butter, for a silky chocolate coating

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes, ensuring a smooth base for your cake.
3. Beat in the eggs one at a time, then stir in the vanilla extract and red food coloring until the mixture is uniformly vibrant.
4. Whisk together the sifted flour, cocoa powder, baking soda, and sea salt in a separate bowl, then alternately add to the wet mixture with the buttermilk, starting and ending with the dry ingredients.
5. Quickly stir in the vinegar to activate the baking soda, then pour the batter into the prepared pan, smoothing the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, then cool in the pan for 10 minutes before transferring to a wire rack.
7. While the cake cools, whip the heavy cream and powdered sugar to stiff peaks for the filling, then spread evenly over the cooled cake layer.
8. For the glaze, melt the chopped chocolate and butter together over a double boiler until smooth, then pour over the filled cake, allowing it to drip down the sides.
9. Chill the cake for at least 1 hour to set the glaze before slicing, ensuring clean, beautiful pieces.

Unveil a dessert that boasts a velvety texture, a harmonious blend of sweet and tangy flavors, and a visually stunning presentation. Serve each slice with a dollop of whipped cream or a sprinkle of cocoa powder for an extra touch of elegance.

Peanut Butter Ho Ho Bumpy Cake

Venture into a world where childhood nostalgia meets sophisticated dessert craftsmanship with this Peanut Butter Ho Ho Bumpy Cake. A harmonious blend of creamy peanut butter and rich chocolate, this cake is a testament to the joy of indulgent, yet elegantly composed sweets.

Ingredients

• 1 cup creamy peanut butter, smooth and velvety
• 1 1/2 cups all-purpose flour, sifted for lightness
• 3/4 cup granulated sugar, fine and crystalline
• 1/2 cup unsalted butter, room temperature and pliable
• 2 large eggs, farm-fresh and at room temperature
• 1 tsp pure vanilla extract, aromatic and rich
• 1/2 cup whole milk, creamy and full-bodied
• 1 tsp baking powder, aluminum-free for a clean taste
• 1/4 tsp salt, finely ground to balance sweetness
• 1 cup semi-sweet chocolate chips, luxuriously melted
• 1/2 cup heavy cream, whipped to soft peaks

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter, ensuring an even coat to prevent sticking.
2. In a large mixing bowl, cream together the peanut butter, butter, and sugar until the mixture is light and fluffy, about 3 minutes on medium speed.
3. Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next.
4. Alternately add the sifted flour mixture and milk to the wet ingredients, starting and ending with the flour, to achieve a smooth batter.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake cools, melt the chocolate chips with the heavy cream over a double boiler, stirring until smooth and glossy.
7. Once the cake has cooled, spread the chocolate ganache evenly over the top, allowing it to drip slightly down the sides for a rustic finish.
8. Refrigerate the cake for at least 1 hour to set the ganache before serving.

Zestfully presented, this Peanut Butter Ho Ho Bumpy Cake boasts a moist, tender crumb contrasted by the silky chocolate topping. Serve it chilled for a firmer texture or at room temperature to highlight the peanut butter’s creamy depth, perhaps accompanied by a drizzle of caramel for an extra layer of decadence.

Mint Chocolate Ho Ho Bumpy Cake

Venturing into the realm of decadent desserts, this Mint Chocolate Ho Ho Bumpy Cake combines the refreshing zest of mint with the deep, luxurious tones of chocolate, creating a symphony of flavors that dance on the palate. Its unique texture, a delightful contrast between the smooth frosting and the tender cake, makes it a standout creation for any occasion.

Ingredients

• 1 cup all-purpose flour, sifted for a light, airy texture
• 1/2 cup unsweetened cocoa powder, rich and deeply aromatic
• 1 tsp baking soda, to ensure a perfect rise
• 1/4 tsp salt, finely ground to balance the sweetness
• 1/2 cup unsalted butter, softened to room temperature for easy creaming
• 1 cup granulated sugar, for a sweet, crystalline texture
• 2 large eggs, farm-fresh and at room temperature
• 1 tsp pure vanilla extract, for a warm, aromatic depth
• 1/2 cup buttermilk, tangy and creamy to moisten the batter
• 1/2 cup boiling water, to intensify the chocolate flavor
• 1/2 cup fresh mint leaves, finely chopped for a burst of freshness
• 1 cup heavy cream, chilled for whipping into soft peaks
• 1/4 cup powdered sugar, for a smooth, sweet frosting
• 1/2 tsp peppermint extract, for a cool, refreshing finish

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, ensuring an even release after baking.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking soda, and salt until fully combined, creating a uniform dry mixture.
3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes, to incorporate air for a lighter cake.
4. Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next for a smooth batter.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients, to prevent the batter from separating.
6. Gently stir in the boiling water until the batter is smooth, then fold in the finely chopped mint leaves for a fresh flavor profile.
7. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating perfect doneness.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, ensuring the frosting adheres properly.
9. While the cake cools, whip the chilled heavy cream, powdered sugar, and peppermint extract together until soft peaks form, creating a light and airy frosting.
10. Once the cake is completely cool, spread the mint whipped cream evenly over the top, using a spatula to create decorative swirls for an elegant finish.

Yielding a cake that’s as visually stunning as it is delicious, the Mint Chocolate Ho Ho Bumpy Cake offers a refreshing twist on classic flavors. Serve it chilled to accentuate the mint’s coolness against the warm chocolate notes, or garnish with additional mint leaves for a vibrant presentation.

Strawberry Swirl Ho Ho Bumpy Cake

Fusing the whimsy of childhood treats with the sophistication of a gourmet dessert, this Strawberry Swirl Ho Ho Bumpy Cake is a delightful twist on a classic. Its layers of moist cake, creamy filling, and vibrant strawberry swirl promise a symphony of textures and flavors that will enchant any palate.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, fine and sparkling
• 1/2 cup unsalted butter, room-temperature soft
• 2 large eggs, farm-fresh and golden-yolked
• 1 tsp pure vanilla extract, aromatic and rich
• 1/2 cup buttermilk, tangy and smooth
• 1/4 cup strawberry jam, seedless and vibrant
• 1 cup heavy cream, chilled to perfection
• 2 tbsp powdered sugar, finely sifted

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, ensuring even coverage to prevent sticking.
2. In a large mixing bowl, cream together the butter and granulated sugar until the mixture is pale and fluffy, about 3 minutes, which incorporates air for a lighter cake.
3. Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next for a uniform batter.
4. Alternately add the sifted flour and buttermilk to the batter, beginning and ending with flour, to maintain the perfect consistency.
5. Pour the batter into the prepared pan and dollop with strawberry jam, then use a knife to swirl it gently through the batter for a marbled effect.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is perfectly done.
7. While the cake cools, whip the heavy cream with powdered sugar until stiff peaks form, creating a cloud-like frosting.
8. Once the cake is completely cool, spread the whipped cream over the top, allowing some to drip down the sides for an elegant finish.

Sumptuously soft with pockets of sweet strawberry and a billowy cream topping, this cake is a dreamy dessert that’s as pleasing to the eye as it is to the taste. Serve it chilled with a drizzle of reduced strawberry jam for an extra layer of flavor and a touch of sophistication.

Caramel Drizzle Ho Ho Bumpy Cake

Yielded from the union of classic American snack cakes and the indulgent allure of homemade caramel, this Caramel Drizzle Ho Ho Bumpy Cake is a decadent twist on nostalgia. Your fork will glide through layers of moist chocolate cake, creamy filling, and a glossy caramel drizzle that promises a symphony of textures and flavors.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for a light, airy texture
• 1 cup granulated sugar, for a perfectly sweetened base
• 1/2 cup unsweetened cocoa powder, rich and deeply chocolatey
• 1 tsp baking soda, to ensure a fluffy rise
• 1/2 tsp salt, to balance the sweetness
• 1 cup buttermilk, tangy and moistening
• 1/2 cup vegetable oil, for a tender crumb
• 2 large eggs, farm-fresh and room temperature
• 1 tsp pure vanilla extract, for aromatic depth
• 1 cup heavy cream, whipped to stiff peaks for the filling
• 1/2 cup caramel sauce, homemade or store-bought, for drizzling

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, ensuring even baking.
2. In a large bowl, whisk together the sifted flour, granulated sugar, cocoa powder, baking soda, and salt until fully combined.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients, mixing until the batter is smooth and free of lumps.
4. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even layer.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Once cooled, slice the cake horizontally into two even layers. Tip: Use a serrated knife for clean cuts.
8. Spread the whipped heavy cream evenly over the bottom layer, then carefully place the top layer over the cream.
9. Drizzle the caramel sauce generously over the top of the cake, allowing it to drip down the sides for a rustic look. Tip: Warm the caramel slightly for easier drizzling.

Luscious and inviting, this cake boasts a moist chocolate base contrasted by the light, creamy filling and the rich, buttery caramel topping. Serve it chilled to highlight the contrast between the cool cream and the soft cake, or at room temperature for the caramel to shine in all its gooey glory.

Coconut Cream Ho Ho Bumpy Cake

Gracefully blending the tropical allure of coconut with the indulgent charm of classic American desserts, this Coconut Cream Ho Ho Bumpy Cake is a sublime treat that promises to dazzle the senses. Its layers of moist cake, velvety coconut cream, and a delicate bumpy texture offer a playful yet sophisticated twist on traditional favorites.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, fine and sparkling
• 1/2 cup unsalted butter, creamy and at room temperature
• 3 large eggs, farm-fresh and beaten
• 1 cup coconut milk, rich and full-bodied
• 1 tsp pure vanilla extract, aromatic and smooth
• 1/2 tsp baking powder, finely milled
• 1/4 tsp sea salt, finely ground
• 1 cup shredded coconut, sweet and toasted
• 1 cup heavy whipping cream, chilled and lush
• 2 tbsp powdered sugar, softly sweetened

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan, ensuring every nook is covered to prevent sticking.
2. In a large mixing bowl, cream together the butter and granulated sugar until the mixture is pale and fluffy, about 3 minutes, to incorporate air for a lighter cake.
3. Gradually add the beaten eggs to the butter mixture, one at a time, beating well after each addition to ensure a smooth, homogenous batter.
4. Alternately add the sifted flour and coconut milk to the batter, beginning and ending with flour, mixing just until combined to avoid overworking the gluten.
5. Fold in the vanilla extract, baking powder, and sea salt with a gentle hand, then stir in half of the toasted shredded coconut for texture and flavor.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden.
7. While the cake cools, whip the heavy cream and powdered sugar to stiff peaks, then gently fold in the remaining toasted coconut for a creamy, crunchy topping.
8. Once the cake has cooled completely, spread the coconut whipped cream evenly over the top, creating soft peaks for a bumpy, inviting appearance.

Lusciously moist with a tender crumb, this cake is a celebration of textures, from the creamy topping to the subtle crunch of toasted coconut. Serve it chilled to highlight the contrast between the cool cream and the warm, spiced notes of the cake, or garnish with fresh berries for a burst of color and acidity.

Lemon Zest Ho Ho Bumpy Cake

This season, the Lemon Zest Ho Ho Bumpy Cake emerges as a delightful twist on the classic, blending the tangy brightness of lemon with the indulgent, creamy layers of traditional bumpy cake. Perfect for summer gatherings, its light yet rich profile promises to captivate palates seeking a refreshing dessert option.

Ingredients

• 1 cup unsalted butter, room temperature and creamy
• 2 cups granulated sugar, fine and sparkling
• 4 large eggs, farm-fresh and at room temperature
• 3 cups all-purpose flour, sifted for lightness
• 1 tbsp baking powder, aluminum-free for a clean taste
• 1/2 tsp salt, finely ground sea salt
• 1 cup whole milk, creamy and full-fat
• 2 tbsp lemon zest, freshly grated for vibrant flavor
• 1 tbsp pure vanilla extract, rich and aromatic
• 1/2 cup lemon juice, freshly squeezed for tanginess

Instructions

1. Preheat your oven to 350°F (175°C) and generously butter a 9×13 inch baking pan, ensuring an even layer to prevent sticking.
2. In a large mixing bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes on medium speed.
3. Add the eggs one at a time, beating well after each addition to incorporate air and ensure a smooth batter.
4. Whisk together the sifted all-purpose flour, baking powder, and sea salt in a separate bowl to evenly distribute the leavening agents.
5. Alternately add the dry ingredients and whole milk to the butter mixture, beginning and ending with the dry ingredients, to maintain the batter’s structure.
6. Fold in the lemon zest and vanilla extract gently, ensuring the zest is evenly distributed without overmixing.
7. Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
9. While the cake is still warm, drizzle the freshly squeezed lemon juice over the top, allowing it to soak in and infuse the cake with moisture and flavor.
10. Let the cake cool completely in the pan on a wire rack before serving to ensure the layers set properly.

Offering a perfect balance of sweet and tart, the Lemon Zest Ho Ho Bumpy Cake boasts a moist crumb and a zesty lemon glaze that elevates its texture and taste. Serve it with a dollop of whipped cream and fresh berries for an extra layer of indulgence, making it a standout dessert for any occasion.

Espresso Infused Ho Ho Bumpy Cake

Fusing the bold intensity of espresso with the nostalgic charm of a classic Ho Ho, this Espresso Infused Ho Ho Bumpy Cake is a decadent twist on a beloved treat. Perfect for those who appreciate the rich, deep flavors of coffee paired with the sweet, creamy layers of a traditional snack cake.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup unsweetened cocoa powder, rich and dark
• 1 tsp baking powder, to ensure a fluffy texture
• 1/4 tsp salt, to balance the sweetness
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar, for a sweet foundation
• 2 large eggs, farm-fresh and at room temperature
• 1 tsp pure vanilla extract, for aromatic depth
• 1/2 cup strong brewed espresso, cooled, for a robust coffee flavor
• 1/2 cup whole milk, to moisten the batter
• 1 cup heavy whipping cream, chilled for peaks
• 2 tbsp powdered sugar, for a lightly sweetened whipped cream
• 1 tsp espresso powder, for an extra coffee kick in the filling

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking powder, and salt until well combined.
3. In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
4. Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract.
5. Alternately add the dry ingredients and the espresso-milk mixture to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. While the cake cools, whip the heavy cream with powdered sugar and espresso powder until stiff peaks form.
9. Once the cake is cool, slice it horizontally into two layers and spread the espresso whipped cream between them.
10. Chill the assembled cake for at least 1 hour before serving to allow the flavors to meld.

Presenting a harmonious blend of moist, chocolatey layers and airy, coffee-infused cream, this cake is a showstopper when dusted with cocoa powder or garnished with chocolate shavings. Perfect for an afternoon indulgence or as a sophisticated dessert to impress your guests.

Raspberry Filled Ho Ho Bumpy Cake

Majestic in its presentation and delightfully indulgent, the Raspberry Filled Ho Ho Bumpy Cake is a showstopper that marries the nostalgic charm of classic snack cakes with the sophisticated flair of a gourmet dessert. Each bite offers a harmonious blend of moist cake, velvety filling, and a glossy chocolate glaze that promises to elevate any occasion.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for a light texture
• 1 cup granulated sugar, for a perfectly sweetened base
• 1/2 cup unsalted butter, softened to room temperature for easy creaming
• 2 large farm-fresh eggs, at room temperature for optimal emulsification
• 1 tsp pure vanilla extract, for a warm, aromatic depth
• 1/2 cup buttermilk, to ensure a tender crumb
• 1/2 cup raspberry jam, seedless and of high quality for a smooth filling
• 1 cup semi-sweet chocolate chips, for a rich, decadent glaze
• 1/4 cup heavy cream, to achieve a silky chocolate coating

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan, ensuring an even release after baking.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes, to incorporate air for a lighter cake.
3. Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next for a uniform batter.
4. Alternately add the sifted flour and buttermilk to the butter mixture, beginning and ending with flour, to prevent the batter from becoming too wet or dry.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating perfect doneness.
6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, preventing any sogginess.
7. Once cooled, spread the raspberry jam evenly over the top of the cake, creating a luscious middle layer that contrasts beautifully with the soft cake.
8. In a small saucepan, heat the heavy cream until just simmering, then pour over the chocolate chips, letting it sit for 2 minutes before stirring until smooth for a glossy glaze.
9. Drizzle the chocolate glaze over the raspberry layer, allowing it to cascade down the sides for an elegant finish.

Captivating in its contrast of textures and flavors, the Raspberry Filled Ho Ho Bumpy Cake is a testament to the joy of baking. Serve it slightly chilled to accentuate the creamy filling against the soft cake, or adorn with fresh raspberries for a pop of color and freshness that delights the senses.

Conclusion

How delightful it is to explore these 12 scrumptious Ho Ho Bumpy Cake recipes! Each one offers a unique twist on a beloved classic, promising to satisfy any sweet tooth. We encourage you to whip up your favorites, share your baking adventures in the comments, and spread the joy by pinning this article on Pinterest. Happy baking, dear home cooks!