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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.

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
  • 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

Find it online: https://dinewithdylan.com/italian-love-cake-recipe-2/