This rich, moist Chocolate Italian Cream Cake is made with buttermilk, chopped pecans, and shredded coconut, ready in 65 minutes. Cutting into the layers reveals a tender crumb packed with nutty crunch beneath a smooth chocolate cream cheese frosting. I have always loved traditional cream cakes, but adding cocoa takes this bake to an entirely new level.

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Why You Will Love This Chocolate Italian Cream Cake Recipe:

The Ultimate Flavor Combination: It takes everything you love about a classic Italian Cream Cake—the sweet shredded coconut and crunchy toasted pecans—and pairs it with a deeply rich, decadent chocolate batter for an irresistible twist.
Incredibly Moist Texture: Thanks to the buttermilk and the technique of folding in whipped egg whites, the cake crumb stays phenomenally soft, fluffy, and tender, never drying out.
The Perfect Frosting Balance: A generous coating of tangy, velvety cream cheese frosting perfectly cuts through the sweetness of the chocolate and coconut, creating a flawlessly balanced bite every single time.
A Gorgeous Showstopper: With its tall, impressive layers and beautifully textured frosting dotted with nuts, it slices beautifully and looks absolutely stunning on a cake stand, making it highly shareable and perfect for holidays or special occasions.
Tastes Even Better the Next Day: This is the ultimate make-ahead dessert. Allowing the frosted cake to chill in the fridge overnight gives the chocolate, coconut, and buttermilk flavors time to deeply meld and intensify together.
A Comforting Upgrade: It delivers all the nostalgic, hearty warmth of a traditional Southern bakery favorite, but with a bold chocolate upgrade that is guaranteed to impress both kids and adults alike.

Chocolate Italian Cream Cake Ingredients

For the Cake:

1 cup (225g) unsalted butter, softened
2 cups (400g) granulated sugar
5 large eggs, separated
1 cup (240ml) buttermilk
1 teaspoon baking soda
2 cups (250g) all-purpose flour
1/2 cup (50g) unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup (100g) sweetened shredded coconut
1 cup (110g) chopped pecans

For the Frosting:

1 block (8 oz / 225g) cream cheese, softened
1/2 cup (115g) unsalted butter, softened
3 cups (360g) powdered sugar
1/4 cup (25g) unsweetened cocoa powder
1 teaspoon vanilla extract
2 tablespoons milk

How To Make Chocolate Italian Cream Cake

Prep the Ovens and Pans: Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
Cream Butter and Sugar: Beat the softened butter and granulated sugar together until pale and fluffy.
Add Egg Yolks: Beat in the five egg yolks one at a time, followed by the vanilla extract.
Mix Dry Ingredients: Sift the all-purpose flour and cocoa powder together in a separate bowl.
Combine with Buttermilk: Dissolve the baking soda in the buttermilk, then alternate adding the dry mixture and buttermilk to the butter mixture.
Fold in Mix-ins: Stir in the shredded coconut and chopped pecans until just distributed.
Whip the Whites: In a clean bowl, beat the egg whites to stiff peaks, then gently fold them into the cake batter.
Bake the Layers: Divide the batter evenly among the prepared pans and bake for 30 to 35 minutes until a toothpick comes out clean.
Make the Frosting: Beat the cream cheese and butter together, then gradually mix in the powdered sugar, cocoa powder, vanilla, and milk until smooth.
Assemble and Frost: Let the cakes cool completely before stacking them with a layer of chocolate frosting between each tier.

Recipe Tips

Room Temperature Dairy: Using softened butter and cream cheese prevents lumps in your batter and frosting.
Toast the Pecans: Briefly toasting the nuts in a dry skillet before adding them enhances their flavor.
Gentle Folding: Do not deflate the whipped egg whites when mixing them in, as they provide the cake’s necessary lift.

What To Serve With Chocolate Italian Cream Cake?

This Chocolate Italian Cream Cake pairs perfectly with a scoop of vanilla bean ice cream or a dollop of unsweetened whipped cream to balance the sweetness. A hot cup of espresso or dark roast coffee also cuts through the rich chocolate and cream cheese flavors beautifully.

How To Store Leftovers Chocolate Italian Cream Cake?

Store this frosted cake in an airtight container in the refrigerator for up to five days. You can also freeze individual slices wrapped tightly in plastic wrap for up to three months.

How To Reheat Leftovers Chocolate Italian Cream Cake?

The Countertop Method (Highly Recommended)

Remove the cake slice from the fridge and let it sit at room temperature for 20–30 minutes.
This safely and naturally softens the rich chocolate crumb and brings the chilled cream cheese frosting back to its perfect, velvety texture without melting it.

The Microwave Method (For a quick, warm bite)

Place a single slice on a microwave-safe plate.
Heat on medium power for just 10 to 15 seconds. You only want to take the chill off; any longer and the cream cheese frosting will completely melt into a liquid puddle!

FAQs

Can I make this cake in advance?

Yes, you can bake the layers a day ahead and wrap them in plastic wrap at room temperature before frosting.

Why did my cake sink in the middle?

Opening the oven door too early or underbaking can cause the layers to collapse.

Can I use standard milk instead of buttermilk?

You can make a substitute by adding one tablespoon of lemon juice or white vinegar to regular milk and letting it sit for five minutes.

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Chocolate Italian Cream Cake Nutrition Fact

Calories: 680 kcal
Total Fat: 42g
Saturated Fat: 22g
Cholesterol: 135mg
Sodium: 320mg
Total Carbohydrate: 72g
Protein: 8g

Chocolate Italian Cream Cake

Recipe by PaulaCourse: Italian Cake Recipes, Dessert, BreakfastCuisine: AmericanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

680

kcal

Total time

hour

minutes

Chocolate Italian Cream Cake combines rich cocoa sponge, crunchy chopped pecans, and sweet shredded coconut in a straightforward 65-minute bake. This impressive tiered dessert is layered with a smooth chocolate cream cheese frosting, making it an ideal centerpiece for weekend gatherings.

Ingredients

1 cup (225g) unsalted butter, softened
2 cups (400g) granulated sugar
5 large eggs, separated
1 cup (240ml) buttermilk
1 teaspoon baking soda
2 cups (250g) all-purpose flour
1/2 cup (50g) unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup (100g) sweetened shredded coconut
1 cup (110g) chopped pecans
1 block (8 oz / 225g) cream cheese, softened
1/2 cup (115g) unsalted butter, softened
3 cups (360g) powdered sugar
1/4 cup (25g) unsweetened cocoa powder
1 teaspoon vanilla extract
2 tablespoons milk

Directions

1. Prep the Ovens and Pans: Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
2. Cream Butter and Sugar: Beat the softened butter and granulated sugar together until pale and fluffy.
3. Add Egg Yolks: Beat in the five egg yolks one at a time, followed by the vanilla extract.
4. Mix Dry Ingredients: Sift the all-purpose flour and cocoa powder together in a separate bowl.
5. Combine with Buttermilk: Dissolve the baking soda in the buttermilk, then alternate adding the dry mixture and buttermilk to the butter mixture.
6. Fold in Mix-ins: Stir in the shredded coconut and chopped pecans until just distributed.
7. Whip the Whites: In a clean bowl, beat the egg whites to stiff peaks, then gently fold them into the cake batter.
8. Bake the Layers: Divide the batter evenly among the prepared pans and bake for 30 to 35 minutes until a toothpick comes out clean.
9. Make the Frosting: Beat the cream cheese and butter together, then gradually mix in the powdered sugar, cocoa powder, vanilla, and milk until smooth.
10. Assemble and Frost: Let the cakes cool completely before stacking them with a layer of chocolate frosting between each tier.