Swiss Chocolate Cake Mix Recipe with Whipped Cream Frosting

Sneak Preview: This Swiss chocolate cake uses a cake mix shortcut but tastes bakery-worthy with feather-light layers and sweet whipped cream frosting.

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I don’t usually start with a cake mix, but my sister convinced me this recipe was worth making exceptions for. It’s her go-to dessert for church meetings, family get-togethers, and any event where people come to eat, chat, and connect.

How to Make This Cake

Bake the cake layers

Prepare the Swiss chocolate cake mix according to package directions using two round cake pans. Cool completely, then split each layer horizontally to make four thin layers.

Make the whipped cream frosting

Whip the cream, powdered sugar, and vanilla until soft but sturdy peaks form.

Assemble the cake

Spread whipped cream between all four layers and over the top of the cake. Frost the sides if desired.

Optional finishing touches

Drizzle chocolate fudge sauce over the top and garnish with fresh strawberries for a bakery-style presentation. No fancy decorating skills required.

Tips for Success

• Can’t find Swiss chocolate cake mix? Substitute a regular chocolate cake mix and add 1 teaspoon espresso powder for deeper flavor.
• Use 9-inch pans if possible: they help the cake layers bake more evenly and reduce doming.

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Yield: 16 slices

Swiss Chocolate Cake Mix Recipe with Whipped Cream Frosting

By Paula Rhodes

This Swiss chocolate cake mix recipe creates a light, crowd-pleasing layer cake frosted with sweet whipped cream. It’s an old family favorite that feels special enough for gatherings but starts with a simple cake mix shortcut.

5 from 2 votes

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Prep time: 30 minutes minutes

Cook time: 30 minutes minutes

Total time: 1 hour hour

Ingredients

 

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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

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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

Kay advises baking this cake in 9-inch round pans to avoid the “dome” effect.

Equipment

• Duncan Hines Signature Cake Mix, Swiss Chocolate, 15.25 Ounce

Nutrition

Serving: 1slice | Calories: 234kcal | Carbohydrates: 24g | Protein: 2g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 234mg | Potassium: 112mg | Fiber: 1g | Sugar: 14g | Vitamin A: 438IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

All images and text ©️ Paula Rhodes for SaladinaJar.com

Final Thoughts

My sister Kay has been carrying this cake to gatherings for years, and people still ask for it by name. Sometimes the recipes that become family favorites aren’t the fanciest ones—they’re the ones everybody hopes will show up again.

— Paula, Home Economist
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Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!