Introduction

Italian Love Cake is a rich and comforting dessert that combines creamy ricotta layers with moist chocolate cake. Topped with a luscious chocolate pudding frosting, this treat is perfect for sharing with family and friends on any special occasion.

A close-up image of a three-layered dessert square held by a fork with a white marbled background. The bottom layer is a dense, light yellow creamy layer with a smooth texture. Above that is a thick, dark brown chocolate cake layer with a porous texture. The top layer is a thick, light brown whipped chocolate mousse with soft peaks and a smooth, fluffy texture, slightly uneven on top. The focus is on the dessert square, showing clear separation and textures of each layer. 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

Step 1: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray and set it aside.
Step 2: In a mixing bowl, combine the ricotta cheese, sugar, and vanilla extract. Use an electric mixer to blend until smooth. Gradually add 4 eggs, mixing well after each addition.
Step 3: In a separate medium bowl, whisk together the cake mix, oil, water, and 3 eggs until the batter is smooth.
Step 4: Pour the chocolate cake batter evenly into the prepared baking dish.
Step 5: Carefully pour the ricotta mixture over the chocolate cake batter, spreading gently so it covers the entire surface.
Step 6: Bake for 60 to 70 minutes, or until the cake is set and a toothpick inserted near the center comes out clean. The cake may be slightly jiggly in the middle.
Step 7: Allow the cake to cool completely to room temperature.
Step 8: For the frosting, whisk the instant chocolate pudding mix with cold milk until fully combined. Let it rest for 2 to 3 minutes to thicken.
Step 9: Fold the thawed whipped topping into the pudding mixture until smooth and creamy.
Step 10: Spread the chocolate pudding frosting evenly over the cooled cake. Cover and refrigerate for at least 4 hours before serving.

Tips & Variations

For an extra rich ricotta layer, use whole milk ricotta cheese.
You can substitute frozen whipped topping if fresh is not available; just be sure to thaw it completely before folding in.
Try adding mini chocolate chips to the ricotta mixture for added texture and flavor.
If you prefer a less sweet cake, reduce the sugar in the ricotta layer to 3/4 cup.
Serve with a dusting of powdered sugar or fresh berries for an elegant touch.

Storage

Store the cake covered in the refrigerator for up to 4 days. Keep it chilled to maintain the pudding frosting’s creamy texture. Before serving, you can let the cake sit at room temperature for 10 to 15 minutes to soften slightly. This cake does not freeze well due to the pudding topping.

How to Serve

A square piece of dessert with four distinct layers sits on a white plate on a white marbled surface. The bottom layer is a thin dark brown crust with a slightly firm texture. Above it is a thick, creamy off-white layer resembling cheesecake. The third layer is a dense, dark chocolate cake with a spongy, porous texture. The top layer is a thick, smooth, light brown mousse or whipped cream, showing soft peaks and a glossy finish. In the background, another piece of the dessert is slightly visible, also on a white plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pudding instead of instant pudding for the frosting?

Instant pudding is recommended because it sets quickly and holds its shape well. Regular pudding is thinner and may not provide the same texture for the frosting.

Is it necessary to refrigerate the cake before serving?

Yes, refrigeration helps the pudding frosting set properly and improves the overall flavor. It also ensures the cake stays fresh and safe to eat.

Italian Love Cake Recipe

Print Recipe

★★★★★

4.4 from 146 reviews

Italian Love Cake is a rich and comforting dessert featuring a luscious ricotta cheese layer baked atop a moist chocolate cake base, finished with a creamy chocolate pudding frosting. This indulgent cake combines the smooth texture of ricotta with the deep flavors of chocolate, perfect for special occasions or any time you crave a decadent treat.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes plus 4 hours chilling
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: Italian-American
Diet: Vegetarian

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

Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray to prevent sticking, then set it aside.
Mix ricotta layer: Using an electric mixer, combine ricotta cheese, sugar, and vanilla extract in a mixing bowl. Beat for a few minutes until the mixture is smooth and creamy. Gradually add the 4 eggs, mixing steadily to fully incorporate them.
Prepare chocolate cake batter: In a medium bowl, whisk together the chocolate cake mix, oil, water, and 3 eggs until the batter is smooth and free of lumps.
Assemble cake layers: Pour the chocolate cake batter evenly into the prepared baking dish. Carefully pour the ricotta mixture over the chocolate batter, spreading gently to cover the entire surface.
Bake the cake: Bake in the preheated oven for 1 hour to 1 hour and 10 minutes, or until the cake is fully set and a toothpick inserted near the center comes out mostly clean. The cake will have a slight jiggle in the center but should not be liquid.
Cool the cake: Remove the cake from the oven and allow it to cool to room temperature on a wire rack before frosting.
Prepare the chocolate pudding frosting: In a medium bowl, whisk together the instant chocolate pudding mix and cold milk until fully combined. Let the pudding rest for 2 to 3 minutes to thicken.
Fold in whipped topping: Gently fold the thawed whipped topping into the pudding mixture until smooth and creamy.
Frost the cake: Spread the chocolate pudding frosting evenly over the cooled cake. Cover the cake and refrigerate for at least 4 hours to allow the flavors to meld and the frosting to set before serving.

Notes

Room temperature eggs ensure better mixing and cake texture.
Use a good quality ricotta cheese for the richest flavor and texture.
The slight jiggle in the center after baking is normal and will set as the cake cools.
This cake can be made a day ahead to allow flavors to develop more fully.
For a different flavor, try substituting vanilla pudding for the chocolate pudding frosting.

Keywords: Italian Love Cake, ricotta cake, chocolate cake, chocolate pudding frosting, Italian dessert, easy dessert, layered cake