Print Recipe

Creme de Cacao Cake


  • 1 (18.25 ounce) box yellow cake mix
  • 2 cups heavy cream
  • 1/4 cup dry chocolate-flavored drink mix
  • 1/4 cup creme de cacao


  1. Bake cake according to package directions in two 9-inch pans.
  2. Cool and slice each layer horizontally, making 4 layers.
  3. Whip cream and fold in dry chocolate mix and creme de cacao. Ice each layer.
  4. Stack layers and ice top and sides with whipped cream mixture.
  5. Refrigerate for at least 6 to 8 hours.

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