Easy Italian Love Cake Recipe

Introduction

This Easy Italian Love Cake is a simple yet delightful dessert that combines rich cocoa flavor with a moist, tender crumb. Perfect for any occasion, it’s a cake you’ll quickly come to adore.

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsweetened cocoa powder
• 1 cup whole milk
• ½ cup vegetable oil
• 3 large eggs
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 tablespoon vanilla extract
• ½ teaspoon almond extract
• ½ cup semi-sweet chocolate chips (optional)
• Powdered sugar, for dusting (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Step 2: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, and salt.
3. Step 3: In another bowl, whisk the milk, vegetable oil, eggs, vanilla extract, and almond extract until well combined.
4. Step 4: Gradually pour the wet ingredients into the dry ingredients, stirring until the batter is smooth and free of lumps.
5. Step 5: If desired, fold in the semi-sweet chocolate chips gently.
6. Step 6: Divide the batter evenly between the two prepared pans.
7. Step 7: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the cakes cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.
9. Step 9: Place one cake layer on a serving plate, add frosting or whipped cream as desired, then top with the second cake layer.
10. Step 10: Dust the top with powdered sugar just before serving for a beautiful finish.

Tips & Variations

• For a richer flavor, substitute whole milk with buttermilk or add a teaspoon of espresso powder to enhance the chocolate taste.
• Try replacing the vegetable oil with melted butter for a more buttery texture.
• Use your favorite frosting, such as chocolate ganache or cream cheese frosting, to customize the cake.
• Almond extract can be omitted or replaced with an equal amount of vanilla extract if preferred.

Storage

Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To keep it moist, place it in an airtight container. When ready to serve, bring the cake to room temperature and dust with powdered sugar again if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cake flour instead of all-purpose flour?

Yes, cake flour can be used for a lighter, softer crumb. Use the same amount but expect a slightly more delicate texture.

Is it necessary to use almond extract?

No, almond extract adds a subtle flavor, but you can omit it or replace it with additional vanilla extract without affecting the overall success of the cake.

Easy Italian Love Cake Recipe

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★★★★★

5 from 50 reviews

This Easy Italian Love Cake is a rich, moist, and chocolatey treat that perfectly combines simple ingredients to create a delightful dessert. With a tender crumb and a hint of almond extract, this cake is easy to make and ideal for any occasion, whether for a casual family gathering or a special celebration. The optional chocolate chips add extra bursts of chocolate flavor, and a dusting of powdered sugar adds a beautiful finishing touch.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tablespoon baking powder
• ¼ teaspoon salt

Wet Ingredients

• 1 cup whole milk
• ½ cup vegetable oil
• 3 large eggs
• 1 tablespoon vanilla extract
• ½ teaspoon almond extract

Optional

• ½ cup semi-sweet chocolate chips
• Powdered sugar, for dusting

Instructions

1. Preheat your Oven: Begin by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them to prevent the cake from sticking.
2. Mix the Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt. This ensures an even distribution of ingredients and a light texture.
3. Combine the Wet Ingredients: In another bowl, whisk together the whole milk, vegetable oil, eggs, vanilla extract, and almond extract until the mixture is smooth and well blended, providing moisture and flavor to the cake.
4. Combine the Mixtures: Gradually pour the wet ingredients into the dry ingredients while stirring continuously until the batter becomes smooth and free of lumps, ensuring even texture.
5. Add Chocolate Chips: If you want extra chocolaty bursts, gently fold in the semi-sweet chocolate chips at this point, distributing them evenly throughout the batter.
6. Divide the Batter: Evenly distribute the prepared batter into the two greased cake pans, smoothing the tops to ensure uniform baking.
7. Bake: Place the pans in the preheated oven and bake for 40 to 45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
8. Cool: Once baked, let the cakes rest in their pans for about 15 minutes to set, then carefully transfer them to wire racks to cool completely to room temperature.
9. Assemble the Cake: With the cakes cooled, place one cake layer on a serving plate. Optionally, spread frosting or whipped cream on top, then stack the second cake layer over it.
10. Final Touch: Just before serving, dust the top of the assembled cake with powdered sugar to add a delicate, elegant finish.

Notes

• For a richer flavor, substitute whole milk with buttermilk or add a tablespoon of espresso powder to the batter.
• You can replace vegetable oil with melted butter for a more buttery taste.
• The almond extract is optional but adds a lovely aroma and depth; feel free to omit if allergic or preferred.
• If you prefer a layered cake, consider adding a frosting of your choice such as chocolate ganache, buttercream, or whipped cream between layers.
• Make sure to grease and flour the pans well to avoid sticking and cracking of the cake sides.
• Store the cake wrapped tightly in plastic wrap or in an airtight container to keep it moist for up to 3 days at room temperature.

Keywords: Italian cake, chocolate cake, easy cake recipe, moist chocolate cake, love cake, homemade cake, chocolate chips cake