Swiss Chocolate Cake Mix Recipe with Whipped Cream Frosting
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.
16
slices
Ingredients
Cake mix
- 1 (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 (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 whipping or heavy cream. As it begins to stiffen, add 1/2 cup 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.
Nutritional Information
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