How To Dress Up a Swiss Chocolate Cake Mix- A Crowd Favorite
Sneak Preview: Learn how to transform a simple Swiss chocolate cake mix into a feather-light, crowd-pleasing dessert iced with whipped cream. Inspired by my sister’s most requested recipe, this cake is perfect for family gatherings or any occasion. Plus, I’ll share easy tips to make it look fancy without the fuss.
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While I don’t usually use cake mixes, my sister convinced me to try this one. It’s her go-to dessert for church meetings, family get-togethers, and any event where people come to eat, chat, and connect.
Why This Recipe is a Winner
The combination of the light Swiss chocolate layers and sweetened whipped cream icing is a guaranteed hit. Best of all, it’s easy to prepare and customize for any occasion.
What You’ll Need
- OPTIONAL DECORATING TOOLS:
- Canned whipped cream or a piping bag.
- SWISS CHOCOLATE CAKE MIX:
- Choose your favorite brand for a rich chocolate flavor.
- Substitute any chocolate cake mix
- WHIPPED CREAM:
- Sweetened and freshly whipped for the frosting
- Substitute whipped topping
- CHOCOLATE FUDGE SAUCE:
- Store-bought is easiest
- Make your own chocolate fudge sauce
- FRESH STRAWBERRIES:
- A pop of color and freshness
- Substitute blueberries or raspberries
How to Make It Look Fancy (No Skills Required)
Inspired by a faux cake on my dining room table, here’s how to elevate the presentation:
- Use canned whipped cream or a piping bag to create decorative squiggles at the base and top edge.
- Drizzle warm chocolate fudge sauce over the top, letting it drip down the sides.
- Place a fresh strawberry on top, finishing with another drizzle of fudge sauce.
What do you think? Compare the picture below (fake cake) to the picture above (real cake). It brings to mind that old saying about life imitating art.
It’s a cake that looks bakery-worthy without the need for advanced decorating skills.
How to Make This Cake
- Prepare the Cake Layers:
- Bake the Swiss chocolate cake mix according to package instructions, using two round cake pans. Let the layers cool completely.
- Split each layer horizontally to create four thin layers.
- Whip the Cream:
- Sweeten the whipped cream to taste and whip until stiff peaks form.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread a generous layer of whipped cream on top.
- Repeat with the remaining layers, finishing with a thick layer of whipped cream on top.
- Optional Decorating Touches:
- Pipe or squiggle whipped cream around the bottom edge of the cake where it meets the plate.
- Drizzle chocolate fudge sauce over the edges and top for an elegant look.
- Place a fresh strawberry in the center and add more fudge sauce for flair.
Pro Tips for Success
- Substitute for Swiss Chocolate Cake Mix: If you can’t find a Swiss chocolate cake mix, check Amazon (paid link) or use a regular chocolate mix and add 1 teaspoon of espresso powder for depth.
- Layer Splitting Made Easy: Use a long serrated knife and a gentle sawing motion to split the cake evenly.
- Storing the Cake: Keep it refrigerated until serving to maintain the whipped cream’s texture.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Kay’s Swiss Chocolate Cake Mix Recipe
Ingredients
Cake mix
- 1 Swiss Chocolate Cake Mix + ingredients listed on the box
Whipped Cream Icing
- 2 cups (476 g) whipping or heavy cream
- ½ cup (60 g) powdered sugar
- 1-2 teaspoons vanilla extract
Instructions
- Make 1 Swiss Chocolate Cake Mix + ingredients listed on the box. Follow the instructions on the box. Bake in two layers. I used 8-inch pans, but 9-inch pans work better.
- When cool, split layers in half with a serrated knife.
Whipped Cream Icing
- Whip 2 cups (476 g) whipping or heavy cream. As it begins to stiffen, add 1/2 cup (60 g) powdered sugar and 1-2 teaspoons vanilla extract. Continue whipping until you have soft but firm peaks. Be careful. If you whip too much, it will turn into butter.
- Spread whipped cream generously between each layer and then on top. I like to cover the sides but my sister does not. Store in refrigerator.
Notes
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.