This homemade Chocolate Italian Cream Cake is a spin on the classic favorite that we all know and love.
A Delicious Twist on a Classic Cake Recipe
For years I have adored Italian Cream Cake, flavored with finely chopped pecans, coconut and a slathering of cream cheese frosting. It’s one of those tried and true southern favorites that belongs in everyone’s recipe box.
I had never heard of Chocolate Italian Cream Cake until recently, and boy have we been missing out on some serious deliciousness!
Our Chocolate Italian Cream Cake recipe is just as you might imagine, a moist chocolate cake with the familiar flavor and texture from coconut and pecans. When chocolate, coconut, and pecans are involved, you know it’s going to be a good recipe!
Every amazing Italian Cream Cake recipe calls for a good old fashioned cream cheese frosting. Our Chocolate Italian Cream cake is no different, only we decided to go with a Chocolate Cream Cheese frosting this time. The end result is out of this world!
We hope that you enjoy this recipe as much as we have! It is sturdy enough to hold up to fondant, and also works well for cupcakes (little to no dome).
Chocolate Italian Cream Cake
This Chocolate Italian Cream Cake recipe is a delicious twist on a beloved classic!
Ingredients
For the Cake Layers
- 1 cup (2 sticks) (226g) unsalted butter, softened
- 2 cups (400g) sugar
- 5 large eggs, separated
- 2 cups (242g) all-purpose flour
- 1/2 cup (40g) unsweeted cocoa, lightly spooned into cup and leveled with back of knife
- 1 tsp (5g) baking soda
- 1/4 tsp salt
- 1 1/2 cups buttermilk (363g) *No buttermilk? See substitution below
- 1 tsp (4g) vanilla extract
- 1 cup (85g) chopped pecans
- 1 cup (75g) flaked sweetened coconut
For the Chocolate Cream Cheese Frosting
- 2 sticks (1 cup) (226g) unsalted butter - Let the butter sit out for approximately 10 minutes. It should feel cool to the touch
- 2( 8oz.) packages cream cheese (total weight 452g) Softened slightly, I used full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. If using a hand mixer you may need to soften slightly. If using a kitchen aid or strong mixer, do not soften the cream cheese, just cut into pieces when adding to bowl.
- 2 teaspoons (8g) vanilla extract
- 6 to 6 1/2 cups (690g to 747g) powdered sugar
- 1/4 cup (20g) cocoa lightly spoon into cup and level
- 1 cup chopped pecans, toasted - We did not add the pecans to the frosting mix, though you could. We sprinkled pecans between the layers on top of the filling and pressed on the outside of the frosted cake.
Instructions
For the Cake Layers
- Beat butter at medium speed until softened and smooth.
- Gradually add sugar, beating on medium speed 4 to 5 minutes.
- Add egg yolks, one at a time, beating after each addition until the yellow of the yolk has disappeared. Add Vanilla extract.
- In a separate bowl, add flour, cocoa, baking soda and salt,
- whisk at least 30 seconds to blend. Add the flour mixture to the butter mixture alternately with buttermilk, beginning and ending with flour mixture (that is 3 additions of dry ingredients and 2 additions of buttermilk)
- Mix at low to medium speed after each addition until blended. Add pecans and coconut; using a spoon, stir well.
- Beat egg whites at high speed until stiff peaks form. Using a spatula or spoon, gently fold into batter. Spoon batter into three 8 or 9″ round cake pans.
- Bake at 350 degrees for 20 to 25 minutes or until inserted toothpick comes out clean. Cool in pans for 10 minutes, then remove and cool on wire racks.
- ***No Buttermilk? Here is a substitution: Measure out 1 1/2 cups milk, add 1 Tablespoon plus 2 teaspoons vinegar, let sit for 5 to 10 minutes, it will begin to look slightly curdled.
For the Chocolate Cream Cheese Frosting
- Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
- Add cocoa and mix until blended.
- Cut the cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated.
- Add the vanilla. Gradually add the powdered sugar beating on low speed until blended.
- Increase mixing speed and beat until fluffy, approximately 1 minute, don't over beat. If beaten too long it will become very soft. If this happens, just refrigerate for 10 to 15 minutes.
- This frosting will pipe best if used while still very cool. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
- Will frost a 3 layer 8 or 9 inch cake.
- *For the filling, we spread the frosting between the layers then pressed in some of the chopped pecans (optional).
- After the cake was completely frosted, we pressed the remaining chopped pecans around the bottom half of the cake. The traditional way to frost this cake is to stir all the pecans into the cream cheese frosting then frost the cake, but if you are wanting a smooth finish, I would recommend pressing the pecans in afterwards.
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Looking for our Classic Italian Cream Cake Recipe? You can find it here!: Italian Cream Cake from Scratch
Well that looks and sounds delicious! Haven’t tried the Italian Cream cake as of yet – I will be adding it to my list :-)
Thanks for the all the terrific recipes :-)
This chocolate Italian creme cake is making my mouth water! I REALLY want to try this cake!!!! Thank you so much mycakeschool!!!!!!💞💕😍😘
Looks lovely. Will give it a try next week perhaps. Already baked 2 neapolitan jam drop cakes and a baked caramel cheesecake this weekend!
So happy to have a chocolate cake recipe that has no coffee in it.
This cake was so delicious. Brought it to work for my co-workers, and everyone was drooling over it. This is definitly a keeper. Thank you Melissa and BeBe.
I’m so glad that you all liked the cake Diane! Thanks for your feedback! xoxo
I making this cake this week. I can’t wait! On my birthday, my husband buys me this cupcake from the local bakery here. I just love it and can’t wait to beat it with a homemade version! Thanks for the recipe! I’m sure it will be delicious!
My daughter and I made this cake for a family birthday party and it was a hit! It is one of the most delicious cakes I’ve ever made! Its a little putzy, but totally worth it!
Hi Christine, Thank you so much for your nice comments, so happy you enjoyed the cake!!
Could you tell me what tip you used for the top design? Thank you!
Hi Tracy, I used a 2D for the top but a 1M would work too!
This looks so good! Can this cake batter recipe be used without the chocolate?
Thanks for sharing! How far ahead of time can I make it?
Hi Suzanne, This recipe is based on the Italian Cream Cake recipe so I think you would like to use it. Click on the link below
link to mycakeschool.com
Hi Vanessa, The cake layers can be baked ahead of time, wrapped individually in plastic wrap, then in aluminum foil and frozen for up to 2 months. It is important that the layers are airtight. If you freeze the layers while they are still warm, it will increase the moisture of the cake. If your question is about the completed cake. If kept airtight in the refrigerator, you should be good for 5 days. If baking for a party, I would complete the cake 1 day in advance, if possible. Let a refrigerated cake sit out 1 to 2 hours to come close to room temperature.