Print

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Incorporate Whipped Topping: Gently fold the thawed whipped topping into the pudding mixture until smooth and well combined.
  9. 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

Find it online: https://savorandsimmer.com/italian-love-cake-recipe/