Ho Ho Yellow Cake Cream (Printable)

Tender yellow cake layered with vanilla cream and finished with a smooth chocolate ganache.

# What You 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

# Directions:

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

# Expert Advice:

01 -
  • The yellow cake stays impossibly soft and moist, even days later, because of that perfect butter and milk ratio.
  • That fluffy vanilla cream is secretly whipped cream folded into butter and sugar, so it tastes like clouds but holds its shape.
  • The chocolate ganache is glossy and snappy when chilled, then melts on your tongue in the most satisfying way.
02 -
  • Room temperature butter and eggs make or break this cake—cold ingredients don't incorporate properly and create a dense, disappointing crumb.
  • The ganache must cool slightly before spreading, or it'll run right off the cake; aim for warm but not hot.
  • Don't skip cooling the cake completely before frosting; warm cake melts the filling and creates a slippery mess.
03 -
  • If the ganache splits or looks grainy when you stir it, add a tablespoon of cream or milk and whisk gently until it comes back together.
  • Use a hot, damp knife for slicing the finished cake—wipe it clean between cuts for neat, beautiful slices.
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