Chocolate Italian Cream Cake Recipe -
Chocolate Italian Cream Cake Recipe

Chocolate Italian Cream Cake

Recipe by  

"A chocolaty take on the classic Italian cream cake."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 - 3 layer 8 inch cake Change Servings


  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.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Nov 13, 2003

After making some of the changes recommended by previous reviewers and adding some of my own, this absolutely gets 5 stars!! Definitely double cocoa in cake, also add a tsp or two of instant espresso (or coffee) to buttermilk. Add 2 or 3 squares of melted chocolate to frosting depending on your tastes (mmm...heaven). Process nuts and coconut until they're finely ground before adding to batter. Do not add pecans to frosting, rather press finely chopped pecans into the sides of frosted cake - looks bakery-quality and adds great texture. Decoratively pipe leftover frosting on top of cake and garnish with chocolate-covered expresso beans. This is a dessert to die for!!!

Most Helpful Critical Review
Oct 09, 2003

This is a very rich cake but it uses cocoa and not much of it, and so is not as chocolatey as I'd prefer--I figure that if I'm going to go off my diet it had better be for exactly what I'm craving! Anyway, I made it a second time with modifications: doubled the cocoa, dissolved a couple of teaspoons of instant coffee in the buttermilk before adding, and also melted three square of unsweetened baking chocolate to add to the frosting. Then it was perfect for my taste. The frosting amount is generous, and it makes a very lovely three-layer cake.

Jul 19, 2005

The only difference between this recipe and the one I've used for years is the addition of the 1/4c cocoa powder in the cake and in the icing. What a wonderful variation. I really like how mild the chocolate flavor is...some reviewers said they added more, but I wouldn't change a thing. I also followed the hint about topping it off with almonds...such a beautiful presentation, I took a picture of it. I made this cake for my hubby's birthday and he couldn't get enough. Thanks a bunch!

Jul 23, 2003

This cake rules. I had never made an Italian Creme Cake before (and I am Italian) but this was really simple and tasted like a dream. My sister and I whipped this together for a party and everybody loved it. We will be making it again for our Christmas gathering. Thanks so much!!!

May 25, 2003

We served a variety of Italian desserts at my wedding dinner, some baked by friends and family, others by professional bakers. This one ,which my mother made, was by far the best. Everyone, even the other bakers, raved.

Feb 09, 2007

Absolutely wonderful. I did not use the coconut or pecans due to allergies, but it was still a fabulous chocolate cake! I split each layer in half and frosted with the chocolate cream cheese icing. I then topped it with shaved chocolate. Beautiful and delicious!

May 03, 2011

I have made this cake twice and both times it has been amazing great tasting and so moist. The only thing I did different is not put the pecans in the frosting, to me it is harder to frost. I can't wait for another special occasionto make this.

Nov 09, 2012

This is the exact recipe I found in the Austin Statesman nearly 25 years ago and have been making on and off ever since. Great recipe as is without modification. Well worth the effort.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 1018 kcal
  • 51%
  • Carbohydrates
  • 120.3 g
  • 39%
  • Cholesterol
  • 168 mg
  • 56%
  • Fat
  • 58.1 g
  • 89%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 11.6 g
  • 23%
  • Sodium
  • 409 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Incredibly Delicious Italian Cream Cake

This authentic Italian cream cake is rich and coconutty.

Chocolate Chip Cookie Ice Cream Cake

Ice cream on a cookie crust topped with whipped cream, fudge, and cherries!

Fabulous Fudge Chocolate Cake

See how to make moist, rich chocolate cake.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States