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

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.
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.
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.
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.
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.
Cool the Cake: Remove the cake from the oven and allow it to cool completely to room temperature before adding the frosting layer.
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.
Combine Frosting Ingredients: Gently fold the thawed whipped topping into the set pudding mixture until smooth and creamy.
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