Italian Love Cake Recipe

ByMatteo Rossi
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Introduction

Italian Love Cake is a rich and creamy dessert that combines chocolate cake with a luscious ricotta layer and a fluffy chocolate pudding frosting. This crowd-pleaser is perfect for special occasions or whenever you want an indulgent treat to share.

A close-up of a square layered dessert held by a woman's hand using a fork, showing three distinct layers: the bottom layer is a dark, moist chocolate cake with a slightly rough texture; the middle layer is a creamy, light yellow cheesecake with a smooth and dense texture; the top layer is a thick, light brown whipped mousse with a fluffy, airy texture and small peaks on the surface. The background features a white marbled texture with a larger portion of the same dessert visible beneath the slice. 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

  1. Step 1: Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish with cooking spray and set aside.
  2. Step 2: In a mixing bowl, combine the ricotta cheese, sugar, and vanilla extract. Use an electric mixer to blend until smooth. Gradually add the 4 eggs, mixing well after each addition.
  3. Step 3: In a separate medium bowl, whisk together the chocolate cake mix, oil, water, and 3 eggs until the batter is smooth.
  4. Step 4: Pour the cake batter into the prepared baking dish, spreading evenly.
  5. Step 5: Carefully pour the ricotta mixture over the chocolate cake batter, covering it evenly.
  6. Step 6: Bake for 1 hour to 1 hour and 10 minutes, or until the cake is fully baked. The center may still be slightly jiggly.
  7. Step 7: Remove the cake from the oven and allow it to cool to room temperature.
  8. Step 8: Prepare the frosting by mixing the instant chocolate pudding mix with cold milk in a bowl. Stir until smooth and let it rest for 2 to 3 minutes.
  9. Step 9: Fold the thawed whipped topping into the pudding mixture gently until combined.
  10. Step 10: Spread the frosting over the cooled cake evenly. Cover and refrigerate the cake for at least 4 hours before serving.

Tips & Variations

  • Use a high-quality ricotta for the creamiest texture and best flavor.
  • For a nutty twist, sprinkle chopped toasted hazelnuts or almonds over the frosting before chilling.
  • Substitute the whipped topping with freshly whipped cream for a lighter frosting.
  • Letting the cake chill overnight enhances the flavors and makes slicing easier.

Storage

Store the cake covered in the refrigerator for up to 4 days. To reheat, serve chilled or let it sit at room temperature for about 15 minutes before slicing. This cake is best enjoyed cold to keep the frosting firm and refreshing.

How to Serve

A square piece of layered dessert is held by a metal fork. The bottom layer is dark brown and thick, looking like a moist chocolate cake base. Above it is a creamy, pale yellow layer that appears soft and smooth, resembling cheesecake. On top of that is another dark, moist chocolate cake layer, followed by a thick, light brown, fluffy mousse layer with a slightly uneven and glossy surface. The background shows more of the same dessert, placed on a surface with a white marbled texture. 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 resting in the fridge for several hours or overnight, which allows the flavors to meld and the frosting to set perfectly.

Can I use homemade chocolate cake instead of the cake mix?

Absolutely. Feel free to use your favorite chocolate cake recipe, but keep in mind baking times may vary slightly depending on the recipe used.

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Italian Love Cake Recipe

★★★★★

4.4 from 55 reviews
  • Author: Matteo
  • Total Time: 5 hours 25 minutes
  • Yield: 12 servings 1x
Print Recipe

Description

Italian Love Cake is a decadent layered dessert featuring a rich chocolate cake base, a creamy ricotta cheese layer, and a luscious homemade chocolate pudding frosting topped with whipped topping. This indulgent cake combines the moist texture of devil’s food cake with the smoothness of ricotta and pudding, making it perfect for special occasions or comforting family gatherings.

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 of 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 of instant chocolate pudding
  • 3 cups cold milk
  • 1 (8-ounce) container of whipped topping, thawed

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray and set it aside.
  2. Make Ricotta Layer: In a mixing bowl, combine the ricotta cheese, granulated sugar, and vanilla extract. Using an electric mixer, beat the mixture until smooth and creamy. Slowly add the 4 eggs while continuing to mix until fully incorporated.
  3. Prepare Chocolate Cake Batter: In a separate medium bowl, whisk together the chocolate cake mix, oil, water, and 3 eggs until the batter is smooth and well combined.
  4. Assemble Cake Layers: Pour the chocolate cake batter evenly into the prepared baking dish. Carefully pour the ricotta mixture over the top of the chocolate batter, spreading it gently to cover the cake layer.
  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 set but may still have a slight jiggle in the center.
  6. Cool the Cake: Remove the cake from the oven and allow it to cool completely to room temperature before adding the frosting layer.
  7. Prepare Chocolate Pudding Frosting: In a bowl, whisk the instant chocolate pudding mix with cold milk until fully combined. Let the pudding rest for 2-3 minutes to thicken.
  8. Combine Frosting Ingredients: Gently fold the thawed whipped topping into the set pudding mixture until smooth and creamy.
  9. Frost and Chill: Spread the chocolate pudding frosting evenly over the cooled cake. Cover the dish and refrigerate the cake for at least 4 hours, or until ready to serve, allowing the flavors to meld and the frosting to set.

Notes

  • Using room temperature eggs ensures a smoother batter and ricotta mixture.
  • Be careful when pouring the ricotta layer over the cake batter to avoid mixing layers.
  • The cake may appear slightly jiggly when done baking, which is normal; it will set as it cools.
  • Allowing the cake to chill in the refrigerator enhances the texture and flavor of the layers.
  • For an extra chocolatey flavor, use devil’s food cake mix.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

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

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