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Chocolate Italian Cream Cake Recipe

"Delicious homemade Chocolate Italian Cream Cake recipe by MyCakeSchool.com! A twist on the classic recipe. Chocolate, coconut, and pecans-yum!..."

INGREDIENTS
1 cup (2 sticks) (226g) unsalted butter, softened
2 cups (400g) sugar
5 large eggs, separated
2 cups (242g) all-purpose flour
1/2 cup (40g) unsweeted cocoa, lightly spooned into cup and leveled with back of knife
1 tsp (5g) baking soda
1/4 tsp salt
1 1/2 cups buttermilk (363g) *No buttermilk? See substitution below
1 tsp (4g) vanilla extract
1 cup (85g) chopped pecans
1 cup (75g) flaked sweetened coconut
2 sticks (1 cup) (226g) unsalted butter - Let the butter sit out for approximately 10 minutes. It should feel cool to the touch
2( 8oz.) packages cream cheese (total weight 452g) Softened slightly, I used full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. If using a hand mixer you may need to soften slightly. If using a
2 teaspoons (8g) vanilla extract
6 to 6 1/2 cups (690g to 747g) powdered sugar
1/4 cup (20g) cocoa lightly spoon into cup and level
1 cup chopped pecans, toasted - We did not add the pecans to the frosting mix, though you could. We sprinkled pecans between the layers on top of the filling and pressed on the outside of the frosted cake.
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