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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

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