Italian Cream Cake(Chocolate)
A rich and moist Italian Cream Cake with chocolate, coconut, and pecans, perfect for celebrations and dessert lovers seeking a decadent treat with a hint of vanilla.
Ingredients
Instructions
- Cream the margarine and shortening until smooth.
- Add sugar and beat well; then add egg yolks and beat again.
- In a separate bowl, combine flour, cocoa, soda, and baking powder.
- Gradually add the dry ingredients alternately with buttermilk to the creamed mixture, mixing after each addition.
- Stir in vanilla extract.
- Fold in coconut and chopped pecans.
- Gently fold in stiffly beaten egg whites.
- Pour the batter into three greased 9-inch cake pans.
- Bake at 350°F (175°C) for 25 minutes or until a toothpick inserted in the center comes out clean.
- If using a 13 x 9-inch pan, bake for 35 to 40 minutes.
- Cool the cakes completely before frosting.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten until stiff peaks form before folding them into the batter. You can substitute the shortening with an equal amount of unsalted butter for a richer flavor. If you prefer a less sweet cake, reduce the sugar by 1/4 cup. Consider adding a pinch of salt to enhance the flavors. This cake can also be made without cocoa for a classic Italian Cream Cake.
Serving Suggestions
Serve this Italian Cream Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For special occasions, consider topping it with a rich cream cheese frosting or serving it alongside a slice of Neapolitan Spumone for an impressive dessert spread.
Storage & Reheating
To store leftovers, wrap the cooled cake layers in plastic wrap or place them in an airtight container. Keep the cake in the refrigerator for up to 5 days. For longer storage, freeze the layers by wrapping them tightly in foil and placing them in a freezer bag for up to 3 months. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Cream Cake(Chocolate) contains roughly 745 calories, with 8g protein, 14g carbohydrates, and 69g fat. It is a good source of dietary fiber (19% of the Daily Value), protein (17% of the Daily Value), and iron (14% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk. To make a buttermilk substitute, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes before using. This will give you a similar acidity that helps the cake rise.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check that the baking powder and other ingredients are also gluten-free. The texture may vary slightly, but it should still be delicious.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them in the refrigerator. Just ensure they are completely cooled before wrapping them. Frost the cake just before serving to maintain freshness and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).