Nana's Hoho Cake

-Kim B

Hoho Cake, ever heard of it? I bet you haven’t, but you may know this cake by another name–Chocolate Depression cake. That sounds very dreary, but it did get its name during the Great Depression–a time when some ingredients were hard to come by, like eggs and dairy. This cake uses super basic ingredients and is naturally vegan–a truly resourceful recipe that’s stood the test of time!

Hoho’s Origin (at least within our family)

My mother in law, Judy (Nana) made this cake famous within our family and with others around us. When making this post I thought, “I need to interview Judy mom and get some history on this recipe.” So here are a few of her words.

“Over the years, we have used a cake recipe called Hoho cake. Festive as it sounds, it takes little effort to make. We got this recipe from friends in Ontario, who had been missionaries in Russia, so whether this recipe evolved because of lack of ingredients or if it was because of limited funds, it has become an all-time favourite with just the basic ingredients…I mean very basic. This recipe doesn’t have any dairy or eggs in it. We have used it in various ways … such as a sheet cake, bundt pan, cupcakes, a 9 x 13 pan or as a round layered cake. Putting the batter together is a breeze. First measure and mix all your dry ingredients into a bowl, then add in all the wet ingredients. I prefer to use an electric hand mixer. I find this stage to be important to ensure that the ingredients are well incorporated. I love how firm yet moist it is, which makes icing it easy. This recipe does not disappoint. It continues to be an all-time favourite!”

The Most Versatile Cake

I’ve made this cake in various different ways, and it always turns out perfectly moist and delicious. I’ve experimented with adding chocolate chips to the batter or sprinkled on top. I’ve topped it with buttercream frosting, cream cheese icing, and ganache. It works as cupcakes, mini muffins, bundt cakes, and sheet cakes. 

So try this recipe however you like, whichever style or pan you prefer! It’s a great go-to, reliable recipe to have in your recipe book!

Memories

Hoho cake has been at the heart of many special family celebrations. It’s been used for many birthday cakes –kids and adults alike. And while the cake is very yummy, it’s likely that it has become a favourite for the memories it brings. 

Kim J says, “I remember eating the cake with the original white frosting layer at the house we had it at. I remember getting the recipe and being so happy I’d be able to eat it again. The white layer was what made it extra special to me.”

Special White Layer Recipe:

This is how you can assemble your cake with the “white layer” that can make your cake extra special! First, bake your cake like usual, once cooled, top it with the white layer and freeze. Then a chocolate icing finishes it off! 

1. In a saucepan, add ½ cup plus 1 TBSP milk and 2 ½ TBSP flour. Whisk and heat until boiling, then set aside to cool.

2. In a medium bowl mix together ½ cup sugar, ½ cup room temperature butter and ½ tsp vanilla.

3. Add the flour and milk mixture and beat well. Spread onto your cooled cake then put it in the freezer while you make the chocolate icing.

Chocolate icing

Mix together:

2 cups icing sugar

¼ cup cocoa

⅓ cup melted butter

1 tsp vanilla

2-3 TBSP milk

Once your white layer has hardened on your cake, spread the chocolate icing over your cake! These extra steps really take the cake to the next level so we hope you give it a try! 

Super Simple 

Ingredients 

Here’s what you’ll need to make HoHo Cake!

3 cups Flour

2 cups Sugar

½ cup Cocoa

1 teaspoon Baking Soda

1 teaspoon Salt

2 cups Water

⅔ cup Olive Oil (coconut oil, vegetable oil, or melted butter also work)

3 Tbsp White Vinegar 

1 teaspoon Vanilla Extract 

Instructions 

1. Preheat your oven to 350° F. 

2. Grease or line your pans with parchment paper.

3. In a large bowl, whisk together the flour, sugar, cocoa, baking soda and salt.

4. Then add in the water, oil, white vinegar and vanilla extract. Beat well, making sure the batter is smooth.

5. Pour batter into your cake pans, sheet pan or muffin tins and bake. Here are some suggested times for different pans. 

6. 9×13 – 30-35 minutes.

7. Sheet pan – 20-25 minutes

8. Two round cake pans – 25-30 minutes

9. Muffin tins – 20 minutes

   
   

You can check the doneness by checking if a toothpick comes out clean.

Why You’ll Love This Cake

Hoho Cake is more than just a dessert—it’s a celebration of simplicity, resilience, and the joy of sharing food with loved ones. Whether you’re baking it for a special occasion or just because, it’s a recipe that’s easy to make and impossible to forget.

So, grab your mixing bowl, gather these humble ingredients, and start creating memories of your own. Happy baking!

Print Recipe

Nana’s Hoho Cake

Simple, Moist and Delicious

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 38 minutes

Course: Dessert

Cuisine: American

Keyword: Cake, Dairy Free

Servings: 24

Calories: 200kcal

Author: Kim B

Cost: $5

Ingredients

• 3 cups Flour

• 2 cups Sugar

• ½ cup Cocoa

• 1 teaspoon Baking Soda

• 1 teaspoon Salt

• 2 cups Water

• ⅔ cup Olive Oil coconut oil, vegetable oil, or melted butter also work

• 3 Tbsp White Vinegar

• 1 teaspoon Vanilla Extract

Instructions

• Preheat your oven to 350° F.

• Grease or line your pans with parchment paper.

• In a large bowl, whisk together the flour, sugar, cocoa, baking soda and salt.

• Then add in the water, oil, white vinegar and vanilla extract. Beat well, making sure the batter is smooth.

• Pour batter into your cake pans, sheet pan or muffin tins and bake. Here are some suggested times for different pans. – 9×13 – 30-35 minutes. – Sheet pan – 20-25 minutes. – Two round cake pans – 25-30 minutes. – Muffin tins – 20 minutes

Icing

Special White Layer Recipe:

• This is how you can assemble your cake with the “white layer” that can make your cake extra special! First, bake your cake like usual, once cooled, top it with the white layer and freeze. Then a chocolate icing finishes it off!

• In a saucepan, add ½ cup plus 1 TBSP milk and 2 ½ TBSP flour. Whisk and heat until boiling, then set aside to cool.

• In a medium bowl mix together ½ cup sugar, ½ cup room temperature butter and ½ tsp vanilla.

• Add the flour and milk mixture and beat well. Spread onto your cooled cake then put it in the freezer while you make the chocolate icing.

Chocolate icing

• Mix together 2 Cups Icing Sugar, ¼ Cup Cocoa, ⅓ Cup Melted Butter, 1 tsp vanilla and 2-3 Tbsp Milk

• Once your white layer has hardened on your cake, spread the chocolate icing over your cake! These extra steps really take the cake to the next level so we hope you give it a try!

Notes

All Milk and Butter can be substituted for dairy free butter and milk