Old-Fashioned Swiss Chocolate Cake Recipe

Rich, tender, and deeply chocolatey—this vintage-style cake is a hidden gem from classic European baking traditions. With a fine crumb, moist texture, and deep cocoa flavor without the need for Dutch-process chocolate, it’s an elegant dessert that feels both nostalgic and timeless. Made with evaporated milk and a touch of cornstarch for silkiness, this old-fashioned Swiss chocolate cake bakes up perfectly level, making it ideal for layering, frosting, or enjoying simply dusted with powdered sugar.

Why You’ll Love This Recipe

This isn’t just another chocolate cake—it’s a whisper from the past. Inspired by Swiss home kitchens and mid-century American baking, this recipe uses simple ingredients to create something extraordinary. The evaporated milk adds richness without heaviness, while cornstarch ensures a delicate, velvety crumb. It’s not overly sweet, but deeply satisfying—like a fine truffle in cake form.

Perfect for:

• Birthdays, anniversaries, and celebrations
• Make-ahead desserts (tastes even better the next day!)
• Fans of fudge, devil’s food, or flourless cakes
• Bakers who love retro recipes with modern results

Ingredients (Makes Two 9-inch Layers)

For the Cake

• 2 cups (240g) all-purpose flour, spooned & leveled
• 1½ cups (300g) granulated sugar
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 2 tbsp (16g) organic cornstarch (key for tenderness)
• 4 oz (115g) unsweetened baking chocolate, melted and cooled
• ½ cup (1 stick / 115g) unsalted butter, softened to room temperature
• 2 large eggs, room temperature
• 1¼ cups (300ml) evaporated milk (one 12-oz can = ~1½ cups; use remainder in coffee!)
• 1 tbsp pure vanilla extract

Step-by-Step Instructions

1. Preheat Oven & Prep Pans

• Preheat oven to 325°F (163°C).
• Grease two 9-inch round cake pans with butter or nonstick spray, then line the bottoms with parchment paper for foolproof release.

2. Cream Butter & Sugar

In a large mixing bowl:

• Using an electric mixer on medium speed, beat softened butter and sugar 3–5 minutes, until light, fluffy, and pale in color.

3. Add Eggs One at a Time

• Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

4. Fold in Melted Chocolate

• Slowly add cooled melted chocolate in a steady stream, mixing on low until fully blended.

The batter will thicken and turn a warm brown—not pitch black. That’s correct!

5. Combine Dry Ingredients

In a separate bowl:

• Whisk together flour, baking powder, baking soda, salt, and cornstarch.

6. Alternate Flour & Milk

With mixer on low:

• Add dry ingredients and evaporated milk in stages:
  • Start with ⅓ flour mixture
  • Then ½ milk
  • Then ⅓ flour
  • Then ½ milk
  • Finish with remaining flour

Mix just until combined—do not overmix.

7. Stir in Vanilla

• Mix in vanilla extract on low speed until incorporated.

8. Bake to Perfection

• Divide batter evenly between prepared pans. Smooth tops with a spatula.
• Bake 20–25 minutes, until:
  • Tops are springy to the touch
  • A toothpick inserted in the center comes out clean (a few crumbs are fine)

9. Cool Properly

• Let cakes cool in pans 5 minutes—this sets the edges.
• Run a knife around the edge, then invert onto wire racks. Peel off parchment and flip right-side-up to cool completely.

10. Serve & Enjoy

Once cooled:

• Frost with your favorite chocolate buttercream, whipped cream, or ganache.
• Or serve plain—this cake is delicious on its own.

Store covered at room temperature for up to 3 days, or refrigerate if frosted.

You Must Know

• Use evaporated milk —not sweetened condensed or regular milk. Its concentrated richness is key.
• Cool the chocolate —adding hot chocolate too fast can break the batter.
• Don’t overbake —this cake stays moist even when slightly underdone.
• Tastes better the next day! Flavors deepen and texture firms up.
• Freezer-friendly —cool completely and freeze unfrosted layers up to 3 months.

Storage Tips

• Store unfrosted layers wrapped tightly in plastic wrap at room temperature for 2 days, or freeze for longer storage.
• Frosted cake: Keep covered in the fridge for up to 5 days. Bring to room temp before serving.
• Freeze whole or sliced: Wrap well, thaw slowly in the fridge.

Ingredient Substitutions

Serving Suggestions

• Serve family-style on a cake stand with candles.
• Great for potlucks—bring the whole tiered tray!
• Double the batch and freeze half for future celebrations.
• Pair with coffee, tea, or a glass of cold milk.

Cultural Context

Rooted in Swiss and Alpine baking traditions, this recipe celebrates how precision and simplicity yield elegance. Found in village homes, holiday tables, and vintage cookbooks alike, it honors the quiet joy of a well-made cake—one that doesn’t shout, but quietly wins hearts bite after bite.

Pro Tips

• Double the recipe? Yes—perfect for three-layer cakes or gifting.
• Want more chocolate? Add ½ cup chocolate chips to the batter.
• Make ahead: Bake layers 1–2 days ahead. Wrap and store at room temp.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use Dutch-process cocoa instead of melted chocolate?
A: Not recommended—this recipe relies on natural unsweetened chocolate and baking soda for rise and flavor balance.

Q: Why is my cake dense?
A: Likely overmixed or expired leavening. Mix just until combined and check baking powder/soda freshness.

Q: Is this gluten-free?
A: Only if using certified GF flour blend.

Q: Can I make cupcakes?
A: Absolutely! Fill lined tins ¾ full. Bake at 325°F for 18–22 mins.

Q: Can I air fry it?
A: No—but reheat individual slices at 350°F for 6–8 mins.

Allergy Information

Contains: dairy (butter, evaporated milk), eggs, wheat.
Gluten-free option: Use certified GF flour.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed chocolate and extracts.

Nutrition Facts (Per Slice – Approximate)

Based on 12 servings (1 layer, unfrosted)

• Calories: 280
• Fat: 12g
• Saturated Fat: 7g
• Carbohydrates: 40g
• Fiber: 2g
• Sugar: 24g
• Protein: 5g
• Sodium: 380mg

This cake doesn’t shout. It emerges golden from the oven, fragrant and inviting, saying everything a great dessert should: “Slice me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with chocolate, care, and someone who says, “Let’s make it together.”