Italian Love Cake
Italian Love Cake is a delightful dessert that beautifully combines the comforting flavors of ricotta cheese and rich chocolate cake into an unforgettable treat. This exquisite dessert boasts a unique two-layer structure: a silky ricotta layer nestled beneath a decadent chocolate cake and finished off with a luscious chocolate pudding frosting. Whether you’re celebrating a special occasion or simply treating your family on a cozy weeknight, this cake is sure to win hearts with its rich flavors and impressive presentation. Your guests will be asking for seconds, and you’ll love how easy it is to whip up!
This cake is perfect for anniversaries, birthday celebrations, or as a sweet surprise for a gathering with friends. It offers an indulgent twist on classic Italian desserts while remaining approachable for home bakers of all levels. The rich textures and harmonious flavors will leave everyone raving about this sweet masterpiece!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 2 (15-ounce) containers of ricotta cheese
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 4 large eggs (room temperature)
- 1 (15.25 ounce) box of chocolate or devil’s food cake mix
- 1/2 cup canola or vegetable oil
- 1 cup of water
- 3 large eggs
- 1 (5-ounce) box of instant chocolate pudding
- 3 cups of milk (cold)
- 1 (8-ounce) container of whipped topping, thawed
Prepare your ingredients for the Italian Love Cake!
Directions
- Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish with cooking spray. Set it aside.
- In a large mixing bowl, combine the ricotta cheese, granulated sugar, vanilla extract, and 4 large eggs. Mix until well blended and creamy.
- In a separate bowl, prepare the cake mix according to the package directions; mix in the canola oil and water, and then add the 3 large eggs until fully combined.
- Pour half of the chocolate cake batter into the prepared baking dish, followed by the ricotta mixture, spreading evenly. Top with the remaining chocolate cake batter.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
- While the cake cools, prepare the chocolate pudding layer. In a medium bowl, whisk together the instant chocolate pudding and 3 cups of cold milk until smooth and slightly thickened.
- Once the cake has cooled, spread the chocolate pudding mixture evenly over the top.
- Finish by topping with the whipped topping, spreading it gently for an even layer. Chill in the refrigerator for at least 2 hours before serving.
Tips & Variations
- Ingredient substitutions: You can use low-fat ricotta for a lighter version or substitute the chocolate cake mix with yellow cake mix for a different flavor profile.
- Optional variations: Add chocolate chips to the ricotta layer for extra chocolate goodness or sprinkle graham cracker crumbs or crushed nuts on top for a bit of crunch.
- Storage or reheating tips: Store any leftovers covered in the refrigerator for up to 3 days. It’s best served chilled, but if you prefer it warm, enjoy a slice slightly warmed in the microwave.
Recipe Information
- Prep time: 20 minutes
- Cook time: 50 minutes
- Total time: 2 hours 10 minutes (including cooling and chilling)
- Servings: 12
- Difficulty level: Easy
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Italian Love Cake
350kcal
Ingredients
Ricotta Layer
- 2 cups 2 (15-ounce) containers of ricotta cheese
- 1 cup 1 cup of granulated sugar
- 1 teaspoon 1 teaspoon of vanilla extract
- 4 large 4 large eggs (room temperature)
Chocolate Cake Layer
- 1 box 1 (15.25 ounce) box of chocolate or devil’s food cake mix
- 1/2 cup 1/2 cup canola or vegetable oil
- 1 cup 1 cup of water
- 3 large 3 large eggs
Chocolate Pudding Layer
- 1 box 1 (5-ounce) box of instant chocolate pudding
- 3 cups 3 cups of cold milk
Topping
- 1 container 1 (8-ounce) container of whipped topping, thawed
Method
Preparation
- Preheat your oven to 350°F (175°C) and generously grease a 9x13-inch baking dish with cooking spray. Set it aside.
- In a large mixing bowl, combine the ricotta cheese, granulated sugar, vanilla extract, and 4 large eggs. Mix until well blended and creamy.
- In a separate bowl, prepare the cake mix according to the package directions; mix in the canola oil and water, and then add the 3 large eggs until fully combined.
Baking
- Pour half of the chocolate cake batter into the prepared baking dish, followed by the ricotta mixture, spreading evenly. Top with the remaining chocolate cake batter.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
Pudding Layer
- While the cake cools, prepare the chocolate pudding layer. In a medium bowl, whisk together the instant chocolate pudding and 3 cups of cold milk until smooth and slightly thickened.
- Once the cake has cooled, spread the chocolate pudding mixture evenly over the top.
Topping
- Finish by topping with the whipped topping, spreading it gently for an even layer. Chill in the refrigerator for at least 2 hours before serving.
Nutrition
Serving1gCalories350kcalCarbohydrates40gProtein5gFat18gSaturated Fat7gSodium220mgFiber1gSugar25g
Notes
Ingredient substitutions: You can use low-fat ricotta for a lighter version or substitute the chocolate cake mix with yellow cake mix for a different flavor profile. Optional variations: Add chocolate chips to the ricotta layer for extra chocolate goodness or sprinkle graham cracker crumbs or crushed nuts on top for a bit of crunch. Storage or reheating tips: Store any leftovers covered in the refrigerator for up to 3 days. It’s best served chilled, but if you prefer it warm, enjoy a slice slightly warmed in the microwave.