Ho Ho Bumpy Cake
Ho Ho Bumpy Cake is a rich and nostalgic chocolate-filled dessert.A soft cocoa cake creates the tender foundation.Fluffy marshmallow cream adds a light and sweet center.Rich chocolate frosting creates the signature bumpy finish.Every slice combines creamy, fudgy, and tender textures.Serve chilled or slightly cool for the best flavor and presentation.
Ingredients
For the Chocolate Cake
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ cups granulated sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 cup hot water or hot brewed coffee
For the Marshmallow Filling
- ½ cup unsalted butter, softened
- 1 cup marshmallow creme
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
For the Chocolate Frosting
- ½ cup unsalted butter
- ½ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ½ cup heavy cream or milk
- 1 teaspoon vanilla extract
Instructions
Prepare the Oven and Pan
- Preheat the oven to 350°F (175°C).Grease a 9 × 13-inch baking pan and line the bottom with parchment paper if desired.
Combine the Dry Ingredients
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.Make sure the cocoa powder is evenly distributed throughout the flour mixture.
Add the Wet Ingredients
- Add the eggs, buttermilk, vegetable oil, and vanilla extract.Beat gently until the mixture is smooth.
Add the Hot Liquid
- Slowly pour in the hot water or hot coffee while mixing on low speed.The batter will become relatively thin. This is normal and helps produce a moist chocolate cake.If using coffee, it will intensify the chocolate flavor without making the cake taste strongly like coffee.
Bake the Cake
- Pour the batter into the prepared pan.Bake for approximately 25–30 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.Do not overbake.
Cool Completely
- Place the cake on a wire rack and allow it to cool completely.The cake must be cool before adding the marshmallow filling.
Create the Bumpy Filling
- Spread the marshmallow filling evenly over the cooled chocolate cake.For a more traditional “bumpy” appearance, use a piping bag to create several long, raised strips of filling across the cake.Place the cake in the refrigerator for about 20–30 minutes so the filling becomes slightly firmer.
Cover the Cake
- Pour or carefully spread the chocolate frosting over the marshmallow filling.Work gently so that the raised filling remains visible underneath.Allow some of the frosting to naturally settle around the raised sections, creating the characteristic bumpy surface.
Slice and Serve
- Use a sharp knife to cut the cake into squares or rectangles.For cleaner slices, wipe the knife between cuts.Serve chilled or allow the cake to sit at room temperature for about 10 minutes before serving.
Notes
- Cool the cake completely: Warm cake can cause the marshmallow filling to soften or melt.
- Use room-temperature butter: Softened butter creates a smoother filling and frosting.
- Do not overbake: A slightly moist chocolate cake gives the best texture.
- Hot coffee is optional: It can deepen the chocolate flavor.
- Adjust frosting consistency: Add cream or powdered sugar gradually.
- Chill before slicing: Cold filling creates cleaner, more attractive slices.
- Use a sharp knife: This helps cut through the chocolate topping without crushing the cake.
- Store covered: The cake should be protected from drying out in the refrigerator.