Chocolate Italian Cream Cake

Chocolate Italian Cream Cake

73 Reviews 15 Pics
Recipe by  MARBALET

“A chocolaty take on the classic Italian cream cake.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 - 3 layer 8 inch cake



  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.

Share It

Reviews (73)

Rate This Recipe


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!!!



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!



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.

More Reviews

Similar Recipes

Incredibly Delicious Italian Cream Cake

Incredibly Delicious Italian Cream Cake

The Best Chocolate Cake You Ever Ate

The Best Chocolate Cake You Ever Ate

Italian Creme Layer Cake

Italian Creme Layer Cake

Italian Cream Cake II

Italian Cream Cake II

Italian Cream Cake I

Italian Cream Cake I

Old Fashioned Chocolate Cake

Old Fashioned Chocolate Cake


Amount Per Serving (10 total)

  • Calories
  • 1018 cal
  • 51%
  • Fat
  • 58.1 g
  • 89%
  • Carbs
  • 120.3 g
  • 39%
  • Protein
  • 11.6 g
  • 23%
  • Cholesterol
  • 181 mg
  • 60%
  • Sodium
  • 409 mg
  • 16%

Based on a 2,000 calorie diet



previous recipe:

Italian Cream Cake II


next recipe:

The Best Chocolate Cake You Ever Ate