Traditionally, “Swiss chocolate cake” refers to a Southern-style chocolate layer cake made with sweet milk chocolate (as opposed to dark or cocoa-heavy versions) — moist, tender, and often topped with a light, whipped chocolate frosting. It’s rich without being too heavy — think of it as a cousin to German Chocolate Cake, but silkier and simpler.
Here’s a classic old-fashioned Swiss Chocolate Cake recipe that tastes straight out of a 1960s church cookbook or a Southern tearoom.
🍫 Old-Fashioned Swiss Chocolate Cake
Serves: 12–14
Time: 1½ hours (including frosting and cooling)
Ingredients
For the cake:
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4 oz (about 4 squares) sweet baking chocolate (like Baker’s brand Swiss or milk chocolate), chopped
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½ cup boiling water
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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4 large eggs, room temperature
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2½ cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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1 cup buttermilk (or whole milk + 1 tsp vinegar or lemon juice)
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1 tsp vanilla extract
For the frosting (Swiss chocolate buttercream style):
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½ cup (1 stick) unsalted butter, softened
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3 oz sweet baking chocolate or milk chocolate, melted and cooled slightly
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3 cups powdered sugar
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¼ cup heavy cream or milk (more as needed)
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1 tsp vanilla extract
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Pinch of salt
Instructions
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Prepare the chocolate mixture
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Pour boiling water over chopped chocolate in a small bowl.
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Stir until smooth and melted. Let cool slightly.
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Make the batter
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Preheat oven to 350°F (175°C).
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Grease and flour two 9-inch round cake pans (or a 9×13 pan).
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In a large bowl, cream butter and sugar until light and fluffy (about 3–4 minutes).
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Add eggs one at a time, beating well after each.
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Stir in the melted chocolate and vanilla.
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In a separate bowl, whisk together flour, baking soda, and salt.
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Add dry ingredients alternately with buttermilk, beginning and ending with flour. Mix just until combined.
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Bake
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Divide batter evenly between pans.
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Bake 25–30 minutes, or until a toothpick comes out clean.
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Cool 10 minutes in pans, then turn out onto wire racks to cool completely.
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Make the frosting
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In a large bowl, beat butter until creamy.
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Add melted chocolate and mix until smooth.
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Gradually beat in powdered sugar, alternating with cream or milk, until light and fluffy.
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Add vanilla and a pinch of salt to balance the sweetness.
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Assemble
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Spread frosting between cake layers and over the top and sides.
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Garnish with chocolate curls, shavings, or a dusting of cocoa powder if you’d like.
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Tips & Variations
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More vintage flavor: Add ½ tsp instant coffee granules to the melted chocolate — it deepens the chocolate flavor beautifully.
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Make it “dreamy Swiss style”: Use a whipped cooked frosting (egg-white–based) for that light, mousse-like texture.
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Serving idea: Pair with vanilla bean ice cream or a drizzle of warm chocolate syrup.
Would you like me to give you the “Swiss Chocolate Layer Cake with Whipped Cooked Frosting” version next — the one that was a Southern department-store bakery classic in the 1950s?
