Name: Italian Love Cake Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 5 h 30 min
Cuisine: Italian-American
Ingredients: 2 (15-ounce) containers of ricotta cheese; 1 cup granulated sugar; 1 teaspoon vanilla extract; 4 large eggs, room temperature; 1 (15.25-ounce) box chocolate or devil’s food cake mix; 1/2 cup canola or vegetable oil; 1 cup water; 3 large eggs; 1 (5-ounce) box instant chocolate pudding mix; 3 cups cold milk; 1 (8-ounce) container whipped topping, thawed

Introduction

Italian Love Cake is a rich and decadent dessert combining creamy ricotta, moist chocolate cake, and a fluffy chocolate pudding frosting. This layered treat is perfect for special occasions or whenever you want to impress your guests with an indulgent homemade dessert.

A close-up of a square piece of layered dessert held by a woman's hand with a fork. The bottom layer is a dark brown cake with a slightly crumbly texture, above it is a thick, creamy light yellow cheesecake layer with a smooth consistency. The next layer is another dark brown cake, similar in texture to the bottom one. The top layer is a thick, light brown whipped topping with a smooth, airy texture and soft peaks. The dessert is placed on a white marbled surface with a blurred background showing a large dish of the same dessert. photo taken with an iphone --ar 4:5 --v 7

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 cold milk
1 8-ounce container of whipped topping, thawed

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray and set it aside.
Step 2: For the ricotta layer, combine ricotta cheese, sugar, and vanilla extract in a mixing bowl. Use an electric mixer to beat until smooth. Gradually add 4 eggs, mixing until fully incorporated.
Step 3: In a separate medium bowl, whisk together the cake mix, oil, water, and 3 eggs until the batter is smooth and well combined.
Step 4: Pour the cake batter evenly into the prepared baking dish.
Step 5: Carefully pour the ricotta mixture over the chocolate cake batter, spreading it evenly across the top.
Step 6: Bake the cake for 1 hour to 1 hour and 10 minutes, or until fully cooked through. The center may still jiggle slightly but should not be raw.
Step 7: Remove the cake from the oven and allow it to cool to room temperature.
Step 8: For the frosting, whisk together instant chocolate pudding mix and cold milk until smooth. Let it rest for 2-3 minutes to thicken.
Step 9: Fold the thawed whipped topping gently into the pudding until combined.
Step 10: Spread the chocolate pudding frosting evenly over the cooled cake.
Step 11: Cover the cake and refrigerate for at least 4 hours before serving to allow the flavors to meld and the frosting to set.

Tips & Variations

For extra richness, use whole milk for the pudding mixture instead of low-fat.
Swap out the chocolate cake mix for a devil’s food version for a deeper chocolate flavor.
Try adding a cup of mini chocolate chips to the cake batter for a delightful texture.
Use homemade whipped cream in place of store-bought whipped topping for a fresher taste.

Storage

Store the Italian Love Cake covered in the refrigerator for up to 3 days. Make sure it is well wrapped to prevent it from absorbing any fridge odors. When ready to serve, slice and enjoy chilled. The cake can be brought to room temperature for 15-20 minutes before serving if preferred.

How to Serve

A square layered dessert cut into nine pieces sits in a white rectangular baking dish on a white marbled surface. The top layer is light brown and smooth with a slightly whipped texture, resembling chocolate mousse. Below this is a thick dark brown layer of rich chocolate cake, and under that is a creamy off-white layer with a soft, smooth texture that looks like cheesecake. The layers are even and cleanly cut, showing clear separation between each. In the background, there are two white bottles and a stack of white plates with forks. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually benefits from being made ahead. Refrigerate for at least 4 hours or overnight to allow the flavors to develop and the frosting to set well.

Can I freeze Italian Love Cake?

You can freeze the cake before frosting. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before adding frosting and serving.

Italian Love Cake Recipe

Print Recipe

★★★★★

5 from 140 reviews

Italian Love Cake is a creamy, chocolatey dessert featuring a rich ricotta cheese layer baked over a moist chocolate cake base and topped with a luscious chocolate pudding frosting blended with whipped topping. This indulgent cake combines silky textures and decadent flavors, making it perfect for special occasions or any time you crave a comforting, impressive dessert.

Author: Marco
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 5 hours 30 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

Ricotta Layer

2 (15-ounce) containers of ricotta cheese
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, room temperature

Chocolate Cake

1 (15.25-ounce) box chocolate or devil’s food cake mix
1/2 cup canola or vegetable oil
1 cup water
3 large eggs

Chocolate Pudding Frosting

1 (5-ounce) box instant chocolate pudding mix
3 cups cold milk
1 (8-ounce) container whipped topping, thawed

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with cooking spray to prevent sticking and set it aside.
Make Ricotta Layer: Using an electric mixer, combine ricotta cheese, granulated sugar, and vanilla extract in a mixing bowl. Beat for several minutes until the mixture is smooth and creamy. Gradually add in the 4 eggs, mixing slowly until fully incorporated.
Prepare Chocolate Cake Batter: In a separate medium bowl, whisk together the chocolate cake mix, oil, water, and 3 eggs. Whisk until the batter is smooth and free of lumps.
Layer the Cake and Ricotta: Pour the prepared chocolate cake batter evenly into the greased baking dish. Carefully pour the ricotta mixture over the top of the chocolate batter, spreading it gently to cover the entire surface.
Bake the Cake: Place the baking dish in the preheated oven and bake for 1 hour to 1 hour and 10 minutes. The cake should be fully baked but may have a slight jiggle in the center when done.
Cool the Cake: Remove the cake from the oven and allow it to cool to room temperature on a wire rack before adding the frosting.
Prepare Chocolate Pudding Frosting: In a mixing bowl, whisk the instant chocolate pudding mix with cold milk until completely blended. Let the pudding sit for 2-3 minutes to thicken.
Incorporate Whipped Topping: Gently fold the thawed whipped topping into the pudding mixture until smooth and well combined.
Frost and Chill: Spread the chocolate pudding frosting evenly over the cooled cake. Cover the cake with plastic wrap and refrigerate for at least 4 hours or until set and ready to serve.

Notes

For best results, ensure eggs and ricotta are at room temperature before mixing to achieve a smooth texture.
Use a spatula when pouring the ricotta layer over the chocolate batter to prevent mixing the layers too much.
The cake center may have a slight jiggle when done; this is normal and will set as it cools and chills.
Refrigerate the cake for at least 4 hours to allow the frosting to set perfectly.
Optional: Garnish with chocolate shavings or fresh berries before serving for added presentation.

Keywords: Italian Love Cake, ricotta cake, chocolate cake, chocolate pudding frosting, creamy dessert, Italian dessert, layered cake