Chocolate Italian Cream Cake
A Decadent Twist on the Classic Southern Layer Cake
Chocolate Italian Cream Cake takes everything people love about the traditional version—moist layers, tender crumb, coconut-pecan texture, and tangy cream cheese frosting—and elevates it with deep cocoa flavor. The result is a show-stopping dessert that feels both nostalgic and indulgent, perfect for birthdays, holidays, and special celebrations.
Despite its name, Italian Cream Cake is a Southern American classic, and the chocolate variation has become a favorite for those who want something richer without sacrificing balance.
Why Chocolate Italian Cream Cake Works So Well
Chocolate pairs beautifully with coconut, pecans, and cream cheese frosting:
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Cocoa adds depth, not heaviness
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Buttermilk keeps the cake moist and tender
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Whipped egg whites provide lift, preventing density
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Cream cheese frosting balances sweetness with tang
This cake is rich yet surprisingly light—ideal for layering and decorating.
Ingredients
Chocolate Cake Layers
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2¼ cups (280 g) all-purpose flour
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½ cup (50 g) unsweetened natural cocoa powder
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1 teaspoon baking soda
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½ teaspoon salt
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½ cup (115 g) unsalted butter, softened
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½ cup (120 ml) vegetable or canola oil
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2 cups (400 g) granulated sugar
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5 large eggs, separated
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1 teaspoon vanilla extract
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1 cup (240 ml) buttermilk
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1 cup (90 g) sweetened shredded coconut
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1 cup (120 g) chopped pecans, lightly toasted
Cream Cheese Frosting
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16 oz (450 g) cream cheese, softened
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½ cup (115 g) unsalted butter, softened
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4½–5 cups (540–600 g) powdered sugar, sifted
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2 teaspoons vanilla extract
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Pinch of salt
Step-by-Step Instructions
1. Prepare the Pans
Preheat oven to 350°F (175°C).
Grease and flour three 9-inch round cake pans, lining the bottoms with parchment paper.
2. Mix Dry Ingredients
Whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. Cream Butter, Oil & Sugar
In a large bowl, beat butter, oil, and sugar until light and fluffy (3–4 minutes).
Add egg yolks one at a time, beating well after each addition. Stir in vanilla.
4. Combine Wet & Dry
Add the dry ingredients alternately with buttermilk, beginning and ending with dry.
Mix just until combined. Fold in coconut and toasted pecans.
5. Whip Egg Whites
In a clean bowl, beat egg whites until stiff peaks form.
Gently fold into the batter in two additions, maintaining as much air as possible.
6. Bake
Divide batter evenly among prepared pans.
Bake 22–27 minutes, or until a toothpick inserted in the center comes out clean.
Cool 10 minutes, then turn out onto wire racks to cool completely.
Cream Cheese Frosting
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Beat cream cheese and butter until smooth
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Gradually add powdered sugar
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Add vanilla and salt
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Beat until fluffy and spreadable
Assembling the Chocolate Italian Cream Cake
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Level cake layers if needed
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Frost generously between layers
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Apply a thin crumb coat and chill 20 minutes
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Finish with a smooth final layer of frosting
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Garnish with toasted pecans, coconut, or chocolate curls
Pro Tips for Bakery-Quality Results
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Use natural cocoa powder, not Dutch-processed
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Toast pecans lightly to enhance flavor
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Avoid overmixing after adding egg whites
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Chill before slicing for clean, professional cuts
Recipe Variations
Chocolate Coconut Dream
Add ½ cup mini chocolate chips to the batter for extra richness.
Dark Chocolate Version
Replace ¼ cup flour with extra cocoa and add 1 teaspoon espresso powder.
Sheet Cake
Bake in a 9×13 pan for 35–40 minutes.
Cupcakes
Makes about 24 cupcakes; bake 18–20 minutes.
Storage & Make-Ahead Tips
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Refrigerate up to 5 days
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Freeze unfrosted layers up to 2 months
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Bring to room temperature before serving for best flavor
Frequently Asked Questions
Is Chocolate Italian Cream Cake traditional?
It’s a modern Southern variation of the classic Italian Cream Cake.
Can I make it nut-free?
Yes. Simply omit the pecans with no texture issues.
Why whip the egg whites separately?
This technique keeps the cake light and prevents a dense chocolate crumb.
Final Thoughts
Chocolate Italian Cream Cake is the perfect fusion of deep cocoa flavor and classic Southern elegance. Moist, tender, and beautifully balanced, it’s a cake that impresses without being overly sweet.
* 1/2 cup butter
* 1/2 cup shortening
* 2 cups white sugar
* 5 eggs
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/4 cup unsweetened cocoa powder
* 1 cup buttermilk
* 1 teaspoon vanilla extract
* 1 cup shredded coconut
* 1 cup chopped pecans
* 1 cup cream cheese
* 1/2 cup butter
* 1/4 cup unsweetened cocoa powder
* 4 cups sifted confectioners' sugar
* 1 cup chopped pecans
* 1 teaspoon vanilla extract
INSTRUCTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
2. Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
3. Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
4. Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
5. Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
6. To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans. The Italian cream cake recipe is ready to serve...enjoy the cream cake ! Nice one !
incredibly-delicious-italian-cream-cake
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