Italian Love Cake Recipe

BySimon Carel
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Introduction

Italian Love Cake is a luscious dessert that combines rich ricotta cheese, moist chocolate cake, and creamy chocolate pudding frosting. This indulgent treat is perfect for celebrations or whenever you want to impress with a homemade Italian classic.

A close-up of a square piece of layered dessert held by a metal fork, showing three main layers: the bottom layer is a light beige creamy cheesecake with a smooth texture, the middle layer is dark brown chocolate cake with a porous and moist crumb, and the top layer is a thick, fluffy milk chocolate mousse with a slightly glossy finish and soft peaks. The background shows a white marbled texture with the rest of the dessert pan blurred out. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 (15-ounce) containers 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
  • 3 cups cold milk
  • 1 (8-ounce) container whipped topping, thawed

Instructions

  1. Step 1: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray and set aside.
  2. Step 2: In a mixing bowl, combine ricotta cheese, sugar, and vanilla extract. Using an electric mixer, beat until smooth. Gradually add 4 eggs and mix until fully incorporated.
  3. Step 3: In a separate medium bowl, whisk together the cake mix, oil, water, and 3 eggs until the batter is smooth and well blended.
  4. Step 4: Pour the chocolate cake batter evenly into the prepared baking dish.
  5. Step 5: Carefully pour the ricotta mixture over the chocolate cake batter, spreading it gently to cover the surface.
  6. Step 6: Bake for 1 hour to 1 hour and 10 minutes, or until the cake is set but still slightly jiggly in the center.
  7. Step 7: Allow the cake to cool completely to room temperature.
  8. Step 8: For the frosting, whisk together instant chocolate pudding mix and cold milk until thickened. Let it rest for 2-3 minutes.
  9. Step 9: Fold the whipped topping gently into the pudding mixture until well combined.
  10. Step 10: Spread the chocolate pudding frosting evenly over the cooled cake. Cover and refrigerate for at least 4 hours before serving.

Tips & Variations

  • Use full-fat ricotta for a richer texture and creamier flavor.
  • For a fun twist, swap chocolate cake mix for white or yellow cake mix and use vanilla pudding instead.
  • Make sure all eggs are at room temperature to help the batter mix smoothly and bake evenly.
  • Letting the cake rest overnight in the fridge enhances the flavors and texture.

Storage

Store Italian Love Cake covered in the refrigerator for up to 4 days. This cake is best served chilled. If needed, let it sit at room temperature for 10-15 minutes before serving for easier slicing.

How to Serve

A close-up image of a square slice of a three-layer dessert on a white marbled surface. The bottom layer is a light brown, slightly crumbly crust. The middle layer is thick and creamy, pale yellow cheesecake with a smooth, dense texture. The top layer is a fluffy, light brown mousse or frosting with soft peaks and smooth swirls, covering the entire top and slightly dripping down the sides. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen ricotta cheese for Italian Love Cake?

It’s not recommended to use frozen ricotta as freezing may change its texture and moisture content, affecting the cake’s consistency. Fresh ricotta yields the best results.

Can I prepare this cake ahead of time?

Yes, this cake can be made a day in advance. Refrigerate it after frosting, allowing the flavors to meld and making it even more delicious when served the next day.

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Italian Love Cake Recipe

★★★★★

4.8 from 75 reviews
  • Author: Simon
  • Total Time: 5 hours 30 minutes
  • Yield: 12 servings 1x
Print Recipe

Description

Italian Love Cake is a luscious layered dessert featuring a creamy ricotta cheese layer poured over a rich chocolate cake base, topped with a smooth chocolate pudding frosting blended with whipped topping. This decadent cake combines the moist texture of devil’s food cake with the creaminess of ricotta and pudding, making it an irresistible treat perfect for special occasions or whenever you crave an indulgent homemade 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 and set aside.
  2. Make Ricotta Layer: Using an electric mixer, combine ricotta cheese, sugar, and vanilla extract in a large mixing bowl. Beat for several minutes until smooth and creamy. Slowly add 4 eggs, one at a time, mixing well after each addition to ensure a smooth ricotta mixture.
  3. Prepare Chocolate Cake Batter: In a separate medium bowl, whisk together the cake mix, oil, water, and 3 eggs until the batter is completely smooth and well combined.
  4. Layer the Cake and Ricotta: Pour the chocolate cake batter evenly into the prepared 9×13 baking dish. Carefully pour the ricotta cheese mixture over the top of the cake batter, spreading gently to cover the surface.
  5. Bake the Cake: Place the dish in the preheated oven and bake for 1 hour to 1 hour and 10 minutes, or until the cake is set and only slightly jiggly in the center. A toothpick inserted in the cake should come out with moist crumbs but no wet batter.
  6. Cool Cake: Remove the cake from the oven and let it cool completely to room temperature.
  7. Prepare Chocolate Pudding Frosting: In a mixing bowl, whisk together the instant chocolate pudding mix and cold milk until smooth and fully blended. Let the pudding rest for 2 to 3 minutes to thicken.
  8. Fold in Whipped Topping: Gently fold the thawed whipped topping into the pudding mixture until well incorporated to create a light, creamy frosting.
  9. Frost and Chill: Once the cake has cooled, spread the chocolate pudding frosting evenly over the top of the cake. Cover the cake with plastic wrap or a lid, then refrigerate for at least 4 hours before serving to allow flavors to meld and frosting to set.

Notes

  • This cake is best served chilled after refrigeration to allow the pudding frosting to set properly.
  • Use room temperature eggs for better mixing and texture in the ricotta and cake layers.
  • Thawed whipped topping should be gently folded to keep the frosting light and airy.
  • Try using high-quality chocolate cake mix for richer flavor.
  • Leftover cake should be stored covered in the refrigerator and consumed within 3-4 days.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

Keywords: Italian Love Cake, ricotta cake, chocolate pudding frosting, layered cake, Italian dessert, devil’s food cake, creamy cake

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