This Chocolate Italian Cream Cake is one of those desserts that looks like it took all afternoon and a pastry degree — but it doesn’t. It balances a tender, cocoa-tinged crumb with coconut and pecans, then finishes with a tangy cream cheese-cocoa frosting. The result is familiar and a little unexpected: rich, nutty, and great for special occasions or a no-fuss Sunday bake.
I like making this cake when I want something impressive without drama. The technique splits the eggs and whips the whites, which gives lift and a delicate crumb. The rest is straightforward: mix, fold, bake, and frost. You can follow the recipe exactly and get consistent results — or tweak the nuts and garnish to suit your crowd.
Below I walk you through what’s in the recipe, the exact steps to follow, troubleshooting tips, tool suggestions, and a few smart swaps. Read the ingredients and directions once, then roll up your sleeves. This cake rewards simple attention to detail.
What We’re Using
Ingredients
- 5 large eggs, separated — whites are whipped to give the cake lift; yolks enrich the batter.
- 1/2 cup butter, softened — contributes richness and structure to the cake.
- 1/2 cup Crisco shortening — helps keep the crumb tender and moist.
- 2 cups sugar — sweetens and helps with browning.
- 2¼ cups all-purpose flour — the cake’s main dry structure; measure by spooning into the cup and leveling.
- ¼ cup unsweetened cocoa powder — provides chocolate flavor without adding liquid.
- 1 tsp baking soda — the leavening that works with the buttermilk for lift.
- 1 cup buttermilk — adds tang and reacts with baking soda to help the cake rise.
- 1 cup unsweetened flaked coconut — texture and flavor classic to Italian cream style.
- ⅔ cup finely chopped pecans — folded into the batter for nutty texture.
- 1 Tbsp vanilla extract — flavor enhancer for the cake batter.
- 1 (8-oz) package cream cheese, softened — base of the frosting; brings tang and creaminess.
- ½ cup butter, softened — combined with cream cheese for a smooth frosting (separate from the butter in the batter).
- 1 Tbsp vanilla extract — for the frosting; echoes the cake’s vanilla note.
- ¼ tsp cinnamon — a warm accent in the frosting, subtle but important.
- 1 (16-oz) box powdered sugar — sweetens and thickens the frosting to a spreadable consistency.
- ¼ cup unsweetened cocoa powder — gives the frosting a chocolate edge without liquefying it.
- ¼ cup buttermilk — used in the frosting to loosen and make it spreadable while adding a bit of tang.
- ⅔ cup finely chopped pecans — stirred into the frosting for crunch and appearance.
How to Prepare (Chocolate Italian Cream Cake)
- Preheat oven to 325°F. Grease and flour three 8-inch round cake pans.
- Separate the 5 large eggs into yolks and whites. Place the egg whites in a clean, dry bowl and beat at high speed with an electric mixer until stiff peaks form. Set the beaten egg whites aside.
- In a large bowl, beat 1/2 cup softened butter and 1/2 cup Crisco shortening until creamy. Gradually add 2 cups sugar, beating well until light and fluffy. Add the egg yolks one at a time, beating until well blended after each addition.
- In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1 tsp baking soda.
- With the mixer on low, add the flour mixture to the butter mixture alternately with 1 cup buttermilk, beginning and ending with the flour mixture, and mixing just until combined after each addition.
- Stir in 1 cup unsweetened flaked coconut, 2/3 cup finely chopped pecans, and 1 Tbsp vanilla extract. Then gently fold in the beaten egg whites until no white streaks remain.
- Divide the batter evenly among the three prepared pans and smooth the tops.
- Bake 25 to 30 minutes, or until a wooden pick inserted into the centers comes out clean. Remove from the oven and cool in the pans for 10 minutes.
- Run a knife around the pan edges, turn the cakes out onto wire racks, and cool completely.
- To make the frosting, beat together 1 (8-oz) package softened cream cheese and 1/2 cup softened butter until creamy. Add 1 Tbsp vanilla extract and 1/4 tsp cinnamon and beat until combined.
- In a separate bowl, combine 1 (16-oz) box powdered sugar and 1/4 cup unsweetened cocoa powder. Gradually add this sugar mixture to the cream cheese mixture alternately with 1/4 cup buttermilk, beating until smooth and spreadable. Stir in 2/3 cup finely chopped pecans.
- Assemble the cake: place one cake layer on a serving plate, spread frosting between the layers, stack the remaining layers, then frost the top and sides of the cake.
- Garnish with extra chopped pecans and coconut, if desired. Store the cake in the refrigerator.
Why Chocolate Italian Cream Cake is Worth Your Time
This cake strikes a balance between rustic and refined. It’s not fussy, but it delivers a multi-textured bite: tender chocolate crumb, chewy coconut, and crunchy pecans under a tangy, chocolate-swirled cream cheese frosting. That contrast makes it memorable.
Technique-wise, it teaches reliable fundamentals without being intimidating. Splitting eggs and folding in beaten whites is an easy way to add lift and lightness. Using both butter and shortening helps the crumb stay tender while still yielding good flavor. If you want to impress guests without complicated pastry work, this cake does the job.
Dairy-Free/Gluten-Free Swaps
If you need dairy-free or gluten-free options, the structure of this cake allows for sensible swaps, but keep expectations realistic: the flavor profile will change.
- Dairy-free: Replace butter and cream cheese with high-quality dairy-free alternatives (stick-style baking margarine for the batter and a cultured dairy-free cream cheese for the frosting). Use a non-dairy buttermilk substitute made from plant milk plus a splash of vinegar. Note: texture and flavor will be slightly different.
- Gluten-free: Substitute a 1-to-1 gluten-free all-purpose flour blend that contains xanthan gum. Make sure the blend is designed for baking. Because gluten-free flours vary, the crumb may be denser; do not overmix.
Tools of the Trade
- Electric mixer — useful for creaming and whipping egg whites; saves time and ensures stability.
- Three 8-inch round cake pans — for even layering and a standard cake profile.
- Wire racks — allow cakes to cool completely without sogginess.
- Offset spatula or bench scraper — for smooth frosting and clean sides.
- Measuring cups and spoons — for accurate results; spoon and level flour rather than scooping.
- Mixing bowls — one must be clean and dry for whipping egg whites to stiff peaks.
Common Errors (and Fixes)
Problem: Dense or heavy cake
Fix: Make sure egg whites reach stiff peaks before folding. Measure flour correctly — too much flour makes the crumb heavy. Alternate dry and wet ingredients as instructed and mix only until combined.
Problem: Frosting too thin or runny
Fix: If the frosting is runny, add a little more powdered sugar a tablespoon at a time and chill briefly. For very warm kitchens, keep the cake refrigerated between frosting and serving.
Problem: Nuts sinking or clumping
Fix: Toss chopped pecans with a teaspoon of flour (from the measured amount) before folding into the batter. That helps them stay suspended. Don’t overfold the batter, which can release too much moisture and weight the mix down.
Substitutions by Diet
- Vegetarian: This recipe is already vegetarian-friendly.
- Vegan: Use flax or chia “eggs” for the yolk role and an aquafaba option for the beaten egg whites, though results will differ. Use dairy-free cream cheese and margarine — expect a looser crumb and altered flavor.
- Low-sugar: You can reduce the granulated sugar slightly, but the texture and rise will change. Replacing powdered sugar in the frosting is tricky because it also controls texture.
- Nut-free: Omit the pecans entirely and increase coconut for texture or use toasted seeds (if allergies allow) like pumpkin seeds as an alternative garnish.
Chef’s Notes
- Room temperature ingredients: Bring eggs, butter, and cream cheese to room temperature for smoother mixing and even emulsion.
- Whipping whites: Use a clean, grease-free bowl for egg whites. Any trace of fat prevents proper whipping.
- Cooling before frosting: Make sure the cakes are completely cool before applying the frosting to avoid melting and sliding layers.
- Layer evenness: I weigh the batter when dividing into pans for perfectly even layers, but estimating by eye works fine if you smooth the tops and check doneness.
- Flavor balance: The cocoa in the batter is modest (¼ cup); the cake is chocolatey but not overpowering, which lets coconut and pecans shine.
Meal Prep & Storage Notes
Store the frosted cake in the refrigerator; the cream cheese frosting requires chilling. Wrapped tightly or in an airtight cake carrier, it will keep well for 3–4 days. For longer storage, freeze individual slices wrapped tightly in plastic and foil; thaw in the refrigerator before serving.
If you want to prep ahead: bake the layers a day ahead and wrap them tightly at room temperature once fully cooled. Prepare the frosting the day of assembly for the freshest texture, or make it a day ahead and refrigerate, then bring it to spreadable consistency at room temperature before using.
Quick Questions
- Can I use sweetened coconut? Yes, but it will add sweetness and change the final balance. I prefer unsweetened for control.
- Can I toast the pecans? Toasting deepens their flavor. Do it briefly in a dry pan until fragrant and cooled before chopping.
- Why split the eggs? Separating eggs and whipping whites gives lift without adding too much fat to the structure, resulting in a lighter crumb.
- Is the oven temperature flexible? Stick with 325°F as written. A lower temperature helps even baking across three layers.
Bring It to the Table
Garnish simply: scatter extra chopped pecans and a few flakes of coconut on top. A light dusting of cocoa over the frosting edge looks elegant. Serve slices with a fresh cup of coffee or a semi-sweet dessert wine. The cake is substantial, so smaller slices are perfectly acceptable and appreciated.
Make sure to give your guests a quick note: this cake is best chilled and served cool. If serving at a party, take it out of the refrigerator 15–20 minutes before cutting to let the frosting relax slightly for cleaner slices.
Enjoy the mix of chocolate, coconut, and pecans — it’s a reliable crowd-pleaser that’s easier to pull off than it looks. If you try it, tell me how you customized the garnish or if you swapped nuts — I love hearing what makes a classic your own.
Chocolate Italian Cream Cake
Ingredients
Ingredients
- 5 largeeggs ,separated
- 1/2 cupbutter softened
- 1/2 cupCrisco shortening
- 2 cupssugar
- 2 1/4 cupsall-purpose flour
- 1/4 cupunsweetened cocoa powder
- 1 tspbaking soda
- 1 cupbuttermilk
- 1 cupunsweetened flaked coconut
- 2/3 cupfinely chopped pecans
- 1 Tbspvanilla extract
- 1 8-ozpackage cream cheese, ,softened
- 1/2 cupbutter ,softened
- 1 Tbspvanilla extract
- 1/4 tspcinnamon
- 1 16-ozbox powdered sugar
- 1/4 cupunsweetened cocoa powder
- 1/4 cupbuttermilk
- 2/3 cupfinely chopped pecans
Instructions
Instructions
- Preheat oven to 325°F. Grease and flour three 8-inch round cake pans.
- Separate the 5 large eggs into yolks and whites. Place the egg whites in a clean, dry bowl and beat at high speed with an electric mixer until stiff peaks form. Set the beaten egg whites aside.
- In a large bowl, beat 1/2 cup softened butter and 1/2 cup Crisco shortening until creamy. Gradually add 2 cups sugar, beating well until light and fluffy. Add the egg yolks one at a time, beating until well blended after each addition.
- In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1 tsp baking soda.
- With the mixer on low, add the flour mixture to the butter mixture alternately with 1 cup buttermilk, beginning and ending with the flour mixture, and mixing just until combined after each addition.
- Stir in 1 cup unsweetened flaked coconut, 2/3 cup finely chopped pecans, and 1 Tbsp vanilla extract. Then gently fold in the beaten egg whites until no white streaks remain.
- Divide the batter evenly among the three prepared pans and smooth the tops.
- Bake 25 to 30 minutes, or until a wooden pick inserted into the centers comes out clean. Remove from the oven and cool in the pans for 10 minutes.
- Run a knife around the pan edges, turn the cakes out onto wire racks, and cool completely.
- To make the frosting, beat together 1 (8-oz) package softened cream cheese and 1/2 cup softened butter until creamy. Add 1 Tbsp vanilla extract and 1/4 tsp cinnamon and beat until combined.
- In a separate bowl, combine 1 (16-oz) box powdered sugar and 1/4 cup unsweetened cocoa powder. Gradually add this sugar mixture to the cream cheese mixture alternately with 1/4 cup buttermilk, beating until smooth and spreadable. Stir in 2/3 cup finely chopped pecans.
- Assemble the cake: place one cake layer on a serving plate, spread frosting between the layers, stack the remaining layers, then frost the top and sides of the cake.
- Garnish with extra chopped pecans and coconut, if desired. Store the cake in the refrigerator.
Equipment
- 8-inch round cake pan
- Offset Spatula
- Kitchen-Aid Mixer
- Hand Mixer
Notes
To make Homemade Buttermilk, add 1 Tablespoon of white vinegar or lemon juice to 1 cup of milk. Let the mixture sit until it starts to curdle, about 5 minutes.
I don’t like shortening. Can I use all butter? You can omit the shortening if you prefer. It will change the texture of the cake, but it will still be fine.
If you don’t like pecans, you can substitute walnuts.
Can Italian Cream Cake be frozen? Yes! You can freeze the cake layers unfrosted or freeze the whole frosted cake.To freeze the layers to frost later, cool the cake completely and wrap the layers in plastic wrap. Place each one in a freezer bag and freeze. Remove the layers from the freezer a few hours to thaw before frosting.To freeze the whole frosted cake, place the cake in the freezer for 30 minutes. Remove the cake and wrap in a couple of layers of plastic wrap and place back into the freezer. Thaw the cake for an hour or so before serving.
To freeze the layers to frost later, cool the cake completely and wrap the layers in plastic wrap. Place each one in a freezer bag and freeze. Remove the layers from the freezer a few hours to thaw before frosting.
To freeze the whole frosted cake, place the cake in the freezer for 30 minutes. Remove the cake and wrap in a couple of layers of plastic wrap and place back into the freezer. Thaw the cake for an hour or so before serving.
Do I need to refrigerate Italian Cream Cake? Yes! You should always refrigerate cakes and desserts with cream cheese frosting. Store the cake in an air-tight container. It will keep 3 to 4 days.
