Easy Italian Love Cake Recipe

Introduction

This Easy Italian Love Cake is a moist, chocolatey treat that’s simple to make and sure to impress. With a perfect balance of cocoa and subtle almond flavor, it’s a dessert you’ll adore sharing with family and friends.

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsweetened cocoa powder
• 1 cup whole milk
• ½ cup vegetable oil
• 3 large eggs
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 tablespoon vanilla extract
• ½ teaspoon almond extract
• ½ cup semi-sweet chocolate chips (optional)
• Powdered sugar, for dusting (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Step 2: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, and salt.
3. Step 3: In another bowl, whisk the milk, vegetable oil, eggs, vanilla extract, and almond extract until well combined.
4. Step 4: Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth and free of lumps.
5. Step 5: If desired, gently fold in the semi-sweet chocolate chips for extra chocolate flavor.
6. Step 6: Divide the batter evenly between the prepared cake pans.
7. Step 7: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the cakes cool in the pans for 15 minutes, then transfer to wire racks to cool completely.
9. Step 9: Place one cake layer on a serving plate, spread frosting or whipped cream if you like, then top with the second layer.
10. Step 10: Just before serving, dust the cake with powdered sugar for an elegant finish.

Tips & Variations

• For a richer flavor, substitute the vegetable oil with melted butter.
• Try adding a teaspoon of espresso powder to intensify the chocolate taste.
• If you don’t have almond extract, vanilla extract alone works well.
• Serve with fresh berries or a scoop of vanilla ice cream for a delightful dessert.

Storage

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To keep the cake moist, wrap it tightly with plastic wrap before refrigerating. Reheat slices gently in the microwave for about 10-15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat milk instead of whole milk?

Yes, you can substitute low-fat or skim milk, but the cake may be slightly less rich and moist.

Do I have to use chocolate chips?

No, chocolate chips are optional. The cake is delicious without them, but they add extra pockets of melted chocolate.

Easy Italian Love Cake Recipe

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★★★★★

4.8 from 108 reviews

This Easy Italian Love Cake is a moist and tender chocolate cake made with simple ingredients like cocoa, vanilla, and a hint of almond extract. Perfectly balanced with semi-sweet chocolate chips and dusted with powdered sugar, this cake is an irresistible treat that’s straightforward to bake and ideal for sharing with loved ones.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tablespoon baking powder
• ¼ teaspoon salt

Wet Ingredients

• 1 cup whole milk
• ½ cup vegetable oil
• 3 large eggs
• 1 tablespoon vanilla extract
• ½ teaspoon almond extract

Additional Ingredients

• ½ cup semi-sweet chocolate chips (optional)
• Powdered sugar, for dusting (optional)

Instructions

1. Preheat your Oven: Begin by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them thoroughly to prevent sticking.
2. Mix the Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt. This ensures even distribution and a smooth batter.
3. Combine the Wet Ingredients: In a separate bowl, whisk together the milk, vegetable oil, eggs, vanilla extract, and almond extract until fully blended and smooth.
4. Combine the Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently but thoroughly until the batter becomes smooth and free of lumps.
5. Add Chocolate Chips: If you desire an extra chocolatey flavor and texture, fold in the semi-sweet chocolate chips carefully to maintain an even distribution.
6. Divide the Batter: Evenly distribute the cake batter between the two prepared 9-inch cake pans, smoothing the tops for even baking.
7. Bake: Place the pans into the preheated oven and bake for 40-45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is fully cooked.
8. Cool: After baking, allow the cakes to rest in their pans for approximately 15 minutes. Then carefully transfer them to wire racks to cool completely to room temperature.
9. Assemble the Cake: Once the cakes have fully cooled, place one layer on a serving plate. Add frosting or whipped cream if desired. Then carefully stack the second layer on top to complete the cake.
10. Final Touch: Dust the top of the assembled cake lightly with powdered sugar for an elegant, simple finish just before serving.

Notes

• Greasing and flouring the pans properly helps prevent the cake from sticking.
• For a richer flavor, consider using high-quality cocoa powder and chocolate chips.
• The almond extract is optional but adds a subtle, unique flavor that complements the chocolate.
• Allow the cake layers to cool completely before assembling to avoid melting the frosting or whipped cream.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: Italian Love Cake, Easy Chocolate Cake, Moist Chocolate Cake, Homemade Cake, Simple Cake Recipe