Last Updated on March 25, 2022
If you are a fan of Italian creme cake, you are going to love this chocolate Italian creme cake. A twist on the classic recipe, this cake is full of chocolate goodness. The combination of chocolate cake, chocolate cream cheese frosting, coconut, and pecans is hard to resist.
This recipe requires no prior baking experience, so you can make this recipe no matter your skill set. It is a wonderful cake to serve at any party, as it is sure to be popular among your guests. You are guaranteed to love how this cake turns out, as it is rich, decadent, and full of amazing flavors.
What You Will Need
Ingredients
- ½ cup butter, room temperature
- ½ cup shortening
- 2 cups granulated sugar
- 5 eggs
- 1 teaspoon baking soda
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- ¼ cup unsweetened cocoa powder
- 1 cup shredded coconut
- 1 cup chopped pecans
For the Chocolate Cream Cheese Frosting
- 1 cup cream cheese, room temperature
- ½ cup butter, room temperature
- ¼ cup unsweetened cocoa powder
- 4 cups sifted confectioners’ sugar
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Equipment
- Three 8-inch round cake pans
- Cooking spray
- Two small bowls
- Electric mixer
- Large mixing bowl
- Medium mixing bowl
- Sifter
- Rubber spatula
- Wire rack
Aucma Stand Mixer,6.5-QT 660W 6-Speed Tilt-Head Food Mixer, Dough Hook, Wire Whip & Beater
Step by Step Instructions
Step One: Preheat Oven and Prepare the Cake Pans
Preheat the oven to 325 degrees Farenheit. Grease all three of the 8-inch round cake pans with cooking spray.
Step Two: Separate the Eggs
Carefully separate the egg yolks and egg white into two small balls.
Step Three: Cream Butter, Shortening, and Sugar
Using an electric mixer, cream the butter, shortening, and sugar. Once combined, mix in the egg yolks one at a time, beating well after every addition. Next, add in the vanilla extract.
Step Four: Sift the Dry Ingredients
Using a sifter, sift together the flour, baking soda, and cocoa powder.
Step Five: Combine Dry Ingredients With Wet Ingredients
Alternate adding the dry ingredients of the cake and buttermilk to the wet ingredients of the cake. Begin and end with the dry ingredients, mixing until combined. Stir in the chopped pecans and coconut.
Step Six: Beat the Egg Whites
Using your electric mixer, beat the egg whites for a few minutes until stiff peaks form. Gently fold the egg whites with stiff peaks into the cake batter.
Step Seven: Bake the Cake
Pour the batter into the three-round prepared cake pans. Bake the chocolate Italian cakes for 25-30 minutes, or until a toothpick inserted into the middle comes out clean. Cool the cakes on a wire rack.
Step Eight: Make the Frosting
Using your large bowl with an electric mixer, beat the cream cheese and butter together until the two become smooth. Sift in the powdered sugar and cocoa powder, adding just a bit at a time. Mix in one teaspoon of vanilla and chopped pecans.
Step Nine: Decorate Cake
Spread a layer of frosting between each cake layer then frost the top and sides of the cake. If desired, top with additional pecans and coconut. Slice and serve the cake.
Servings and Preparation Time
Tips and Tricks
Chocolate cream cakes should be stored in an airtight container in the fridge for 3-5 days. In addition, you may also freeze this cake as well for 3-6 months.
To freeze, allow the cake to sit in the freezer for one hour uncovered. Then, wrap it in a layer of plastic wrap and then in some aluminum foil. To thaw, let it sit on the counter at room temperature for two hours or in the fridge overnight.
To ensure a creamy frosting, be certain that your cream cheese and butter are both at room temperature. Cold cream cheese can curdle, which can mess up the consistency of the frosting.
If desired, you can skip mixing the pecans into the frosting and just place them on the top after decorating. This cake also tastes wonderful with fresh raspberries on top if you are looking to brighten it up.
Amazing Chocolate Italian Crème Cake
Equipment
- Three 8-inch round cake pans
- Cooking spray
- Two small bowls
- Large mixing bowl
- Sifter
- Wire rack
Ingredients
For the Cake
- ½ cup butter room temperature
- ½ cup shortening
- 2 cups granulated sugar
- 5 eggs
- 1 teaspoon baking soda
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- ¼ cup unsweetened cocoa powder
- 1 cup shredded coconut
- 1 cup chopped pecans
For the Chocolate Cream Cheese Frosting
- 1 cup cream cheese room temperature
- ½ cup butter room temperature
- ¼ cup unsweetened cocoa powder
- 4 cups sifted confectioners' sugar
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare the Cake Pans - Preheat the oven to 325 degrees Farenheit. Grease all three of the 8-inch round cake pans with cooking spray.
- Separate the Eggs - Carefully separate the egg yolks and egg white into two small balls.
- Cream Butter, Shortening, and Sugar - Using an electric mixer, cream the butter, shortening, and sugar. Once combined, mix in the egg yolks one at a time, beating well after every addition. Next, add in the vanilla extract.
- Sift the Dry Ingredients - Using a sifter, sift together the flour, baking soda, and cocoa powder.
- Combine Dry Ingredients With Wet Ingredients - Alternate adding the dry ingredients of the cake and buttermilk to the wet ingredients of the cake. Begin and end with the dry ingredients, mixing until combined. Stir in the chopped pecans and coconut.
- Beat the Egg Whites - Using your electric mixer, beat the egg whites for a few minutes until stiff peaks form. Gently fold the egg whites with stiff peaks into the cake batter.
- Bake the Cake - Pour the batter into the three-round prepared cake pans. Bake the chocolate Italian cakes for 25-30 minutes, or until a toothpick inserted into the middle comes out clean. Cool the cakes on a wire rack.
- Make the Frosting - Using your large bowl with an electric mixer, beat the cream cheese and butter together until the two become smooth. Sift in the powdered sugar and cocoa powder, adding just a bit at a time. Mix in one teaspoon of vanilla and chopped pecans.
- Decorate Cake - Spread a layer of frosting between each cake layer then frost the top and sides of the cake. If desired, top with additional pecans and coconut. Slice and serve the cake.
Notes
Delicious Chocolate Italian Creme Cake
Whether for a birthday or a dinner party, this chocolate Italian creme cake is sure to be a crowd-pleaser. It has many delicious flavors that come together to make a tasty cake. This is a recipe you definitely want to keep handy for your next party.
The cake is beginner-friendly, just be certain to carefully follow all of the instructions. It tastes like an Italian creme cake that came straight from a bakery.
If you enjoyed making this recipe, please share your thoughts in the comments down below. In addition, please share this chocolate Italian creme cake recipe with your friends and family so they can also enjoy it.
Ever since she was a young girl, Anna has been a lover of desserts. As an adult, she enjoys
baking a variety of desserts from cakes, cookies, brownies, bread, and more from scratch. She
enjoys sharing her passion for baking with others who also have a sweet tooth. From properly
measuring ingredients to making sure they are the correct temperature, Anna knows the
importance small details can make in baking. She wants to share her experience with others in
hopes they can make the most delicious baked goods. When she’s not busy blogging, Anna
enjoys trying new recipes in the kitchen.
