This Old-Fashioned Swiss Chocolate Cake is a rich, moist dessert with deep chocolate flavor and a smooth, creamy frosting. It is a classic homemade cake that makes a beautiful centerpiece for birthdays, holidays, or any special occasion.

This Old-Fashioned Swiss Chocolate Cake brings together everything you want in a classic chocolate dessert: tender cake, rich cocoa flavor, and a silky homemade frosting. The addition of hot coffee enhances the chocolate flavor while helping create a wonderfully moist crumb.

The cake batter comes together easily with everyday ingredients, making this recipe a great choice when you want an impressive homemade dessert without complicated techniques. Once baked and completely cooled, the two chocolate layers are paired with a creamy cocoa frosting for an irresistible finish.

Whether you are preparing it for a birthday, holiday gathering, or weekend treat, this homemade chocolate cake is sure to be a favorite. Each slice delivers a soft, decadent texture and plenty of chocolate flavor, making it a delicious dessert for sharing with family and friends.

Why You’ll Love This Recipe:

Rich and intensely chocolatey
Soft, moist cake texture
Finished with creamy chocolate frosting
Made with simple pantry ingredients
Perfect for celebrations and family desserts

Ingredients:

For the Cake:

2 cups all-purpose flour
2/3 cup 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 confectioners’ sugar
1/3 cup unsweetened Dutch-processed cocoa powder
1/3 cup heavy cream
1 tsp vanilla extract

Instructions:

Prepare the pans: Preheat your oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
Mix the dry ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until evenly combined.
Add the wet ingredients: In another bowl, beat the eggs, buttermilk, vegetable oil, and vanilla extract until smooth. Gradually add this mixture to the dry ingredients and stir until combined.
Add the coffee: Slowly pour in the hot coffee while mixing. The batter will become quite thin, which is normal. Continue mixing just until everything is incorporated.
Bake: Divide the batter evenly between the prepared pans. Bake for approximately 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes: Allow the cakes to rest in their pans for several minutes, then transfer them to a wire rack to cool completely before frosting.
Make the frosting: Beat the softened butter until creamy. Gradually add the confectioners’ sugar and cocoa powder. Pour in the heavy cream and vanilla extract, then continue beating until the frosting becomes smooth, light, and fluffy.
Assemble: Place one cooled cake layer on a serving plate and spread frosting evenly over the top. Add the second cake layer and cover the top and sides with the remaining frosting. Slice and serve.