Italian Love Cake Recipe

Introduction

Italian Love Cake is a rich, moist dessert that combines creamy ricotta with chocolate cake and a luscious pudding topping. It’s a comforting treat perfect for sharing with family and friends on any occasion.

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°F (175°C). Grease a 9×13 inch baking dish with cooking spray and set aside.
2. Step 2: In a mixing bowl, use an electric mixer to blend ricotta cheese, sugar, and vanilla extract until smooth. Slowly add 4 eggs one at a time, mixing well after each.
3. Step 3: In a separate bowl, whisk together the cake mix, oil, water, and 3 eggs until the batter is smooth.
4. Step 4: Pour the chocolate cake batter into the prepared baking dish.
5. Step 5: Carefully pour the ricotta mixture evenly over the chocolate batter.
6. Step 6: Bake for 1 hour to 1 hour and 10 minutes, or until the cake is set but still slightly jiggly in the center.
7. Step 7: Remove the cake from the oven and let it cool completely to room temperature.
8. Step 8: For the frosting, whisk together the instant chocolate pudding mix and cold milk until well combined. Let it rest for 2–3 minutes to thicken.
9. Step 9: Gently fold in the thawed whipped topping until smooth and creamy.
10. Step 10: Spread the pudding frosting evenly over the cooled cake. Cover and refrigerate for at least 4 hours before serving.

Tips & Variations

• For a deeper chocolate flavor, use devil’s food cake mix instead of regular chocolate cake mix.
• Make sure your eggs are at room temperature to help the ricotta mixture blend smoothly.
• Try adding a teaspoon of espresso powder to the cake batter to enhance the chocolate taste.
• You can substitute the whipped topping with freshly whipped cream for a lighter frosting.

Storage

Store the cake in an airtight container in the refrigerator. It will keep well for up to 4 days. When ready to serve, you can enjoy it cold or let it sit at room temperature for 15–20 minutes to soften slightly. Avoid freezing as the texture of the pudding frosting may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, Italian Love Cake tastes even better after chilling for several hours or overnight, making it a great make-ahead dessert.

Can I use homemade chocolate cake instead of cake mix?

Absolutely. If you prefer, you can substitute the cake mix with your favorite homemade chocolate cake batter for a more personal touch.

Italian Love Cake Recipe

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★★★★★

4.9 from 145 reviews

Italian Love Cake is a rich, luscious dessert combining a moist devil’s food cake base layered with creamy ricotta and topped with a smooth chocolate pudding frosting. This indulgent treat is perfect for special occasions or whenever you crave a decadent chocolate cake with an Italian twist.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 5 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

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
• 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) and grease a 9×13-inch baking dish with cooking spray. Set aside.
2. Make Ricotta Mixture: Using an electric mixer, combine ricotta cheese, sugar, and vanilla extract in a mixing bowl. Beat until smooth, then gradually add 4 eggs, mixing thoroughly to incorporate.
3. Prepare Cake Batter: In a separate medium bowl, whisk together the cake mix, canola or vegetable oil, water, and 3 eggs until the batter is smooth and well combined.
4. Layer Cake Batter: Pour the prepared chocolate cake batter evenly into the greased 9×13-inch baking dish.
5. Add Ricotta Layer: Carefully pour the ricotta mixture evenly over the cake batter in the pan, covering the entire surface.
6. Bake Cake: Bake in the preheated oven for 60 to 70 minutes, or until the cake is set and a bit jiggly in the center. A toothpick inserted near the edges should come out clean.
7. Cool Cake: Remove the cake from the oven and allow it to cool completely to room temperature in the pan.
8. Make Chocolate Pudding Frosting: In a bowl, whisk the instant chocolate pudding mix with cold milk until fully blended. Let the pudding sit for 2 to 3 minutes to thicken.
9. Fold in Whipped Topping: Gently fold the thawed whipped topping into the pudding mixture until well combined and creamy.
10. Frost Cake: Spread the chocolate pudding frosting evenly over the cooled cake.
11. Chill Before Serving: Cover the frosted cake and refrigerate for at least 4 hours, allowing it to set and develop flavor before serving.

Notes

• Using room temperature eggs in the ricotta layer helps achieve a smoother mixture.
• Ensure the cake is fully cooled before applying the pudding frosting to prevent it from melting.
• This cake can be made a day ahead and refrigerated, enhancing the flavors.
• For an extra chocolate punch, sprinkle mini chocolate chips on top before chilling.
• Use good quality ricotta cheese for best texture and flavor.

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