This easy old-fashioned swiss chocolate cake is one you will love. It has such a great memory lane feel to it as it reminds me of the classic baked goods from the bakeries I went to growing up with their amazing texture. Plus, it couldn’t be easier to make in your home kitchen using just a few simple ingredients.
I’ve made this cake for years whenever we have some sort of celebration and this is truly the only type of dessert I ever turn to. The secret ingredient is a little bit of hot coffee that makes the chocolate flavor deeper and richer than if you used regular milk. And this cake is ridiculously moist and lasts for days on the counter!
You don’t even need to buy any specialized equipment or be a professional baker to make this cake. Simply combine your wet ingredients, dry ingredients, and bake. Then take your freshly baked cakes and slather them in a homemade chocolate buttercream. This cake can literally be made in less than an hour and always impresses anyone who tries it.
Why You Will Love This Recipe
- The cake itself has a silky, tender crumb that melts in your mouth.
- The cake uses everyday pantry staples and very common baking supplies.
- The addition of a cup of hot coffee deepens the rich, deep chocolate flavors.
- Using homemade chocolate buttercream frosting puts this already incredible cake over the top.
- The layers look absolutely stunning on their own, but are especially pretty when arranged as a birthday or holiday centerpiece.
Ingredients You Need
You will only need basic baking supplies to make this beautiful multi-layered dessert. By letting all of your cold items come to room temperature they help your batter come together perfectly smooth.
- All-purpose flour: You want to use a good quality all-purpose flour to give the cakes enough heft and structure to support the weight of the frosting.
- Cocoa powder: High-quality Dutch-processed cocoa powder will provide the deepest richest flavor possible.
- Hot coffee: Adding hot coffee to the batter enhances the chocolate flavor without giving the finished cake an espresso taste.
- Buttermilk: Adds a nice tanginess and keeps the cakes extremely moist for days.
- Butter and powdered sugar: Soften unsalted butter & powdered sugar to create the silkiest homemade chocolate buttercream ever!
How to Make It
Here is how easily this classic layered chocolate cake comes together in your kitchen.
Prepare the Pans
First things first – preheat your oven to 350°F. Grease 2 nine-inch round cake pans generously and place parchment paper at the bottom of each pan so the cakes release from them easily.
Mix the Dry Ingredients
Next, in a large bowl, whisk together your flour, sugar, cocoa powder, baking soda, and salt. Make sure there aren’t any lumps in the cocoa powder.
Add the Wet Ingredients
Then, in another bowl, whisk together your eggs, buttermilk, oil & vanilla extract. Pour these ingredients into your dry ingredients and carefully stir in your hot coffee until all of the batter is completely smooth.
Bake the Cakes
Finally, divide your thin batter evenly among your 2 prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Whip the Frosting
While the cakes are cooling completely, beat your softened butter in a large bowl until it is creamy. Gradually add your powdered sugar, cocoa powder, heavy cream & vanilla and beat on high until light and fluffy.
Frost and Serve
Finally, put one completely cooled cake layer on a platter and spread a generous amount of frosting over the top. Place the other layer on top and then use the rest of the frosting to cover the top and sides smoothly.
Tips for Success
- Use high quality cocoa powder to get the most rich decadent chocolate flavor out of it!
- Make sure your coffee is scalding when you pour it into the batter so it “blooms” the cocoa perfectly.
- Don’t overmix your batter after combining your wet and dry ingredients. It will ruin the tenderness of your cakes.
- Allow both of your cake layers to completely cool down before trying to frost them or the buttercream will simply melt right off!
- Take an offset spatula and run it under warm water and then wipe it dry with a towel so you can smooth out the frosting like a professional.
Storage Instructions
- Store: Allow the frosted cake to remain at room temperature inside of an airtight container for three days, or for five days in the refrigerator.
- Freeze: Place each of the unfrosted cake layers wrapped tightly in plastic wrap and store them in the freezer for no longer than two months.
- Reheat: The cake should be served at room temperature. Refrigerate the cake? Let the cake sit at room temperature for twenty minutes prior to consumption.
Serving Suggestions
- Serve a generous portion as a dessert accompanying a chilled glass of milk.
- Offer a side of a traditional vanilla bean ice cream when serving this cake.
- Top the cake with some fresh raspberries or sliced strawberries.
- Sprinkle shaved chocolate over the finished frosting to create an elegant look.
Old-Fashioned Swiss Chocolate Cake Recipe
Equipment
- Two nine inch round cake pans
- Parchment paper
Ingredients
For the cake:
- 2 cups all purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened Dutch processed cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 cup hot coffee
- 1 tsp vanilla extract
For the frosting:
- 1 cup unsalted butter softened
- 3 3/4 cups confectioner’s sugar
- 1/3 cup unsweetened Dutch processed cocoa powder
- 1/3 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Set your oven to 350°F. Prepare two nine inch round cake pans by greasing each pan and lining the bottom with parchment paper.
- In a very large mixing bowl, combine flour, sugar, cocoa powder, baking soda and salt. Mix until blended.
- In another bowl, mix eggs, buttermilk, oil, and vanilla. Combine wet ingredients into dry ingredients. Pour coffee slowly while gently stirring the batter. Batter will now appear to be smooth and consistent.
- Divide batter equally among prepared pans. Baking will take approximately thirty-five minutes depending on the size of your pans. A toothpick inserted into the middle will come out clean if it is done.
- Remove from heat after ten minutes and allow cakes to cool slightly on a wire rack. Once cooled, remove from pans and transfer to wire racks to complete the cooling process.
- Combine softened butter, confectioner’s sugar, cocoa powder, heavy cream, and additional vanilla extract in a large bowl. Using high speed, beat until light and fluffy.
- Using a single cooled cake layer, apply an equal amount of frosting to the top. Then using the second layer, apply the second layer on top of the first layer. Apply frosting to the entire cake surface.
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