Introduction

Italian Love Cake is a rich and indulgent dessert that combines creamy ricotta and moist chocolate layers for a truly magical treat. This decadent cake is finished with a smooth chocolate pudding frosting, perfect for any special occasion or whenever you crave a comforting sweet.

A close-up view of a three-layered dessert square held on a silver utensil, showing a bottom layer of moist dark brown chocolate cake with a slightly crumbly texture, a middle layer of thick, creamy white filling with a smooth, sponge-like surface, and a top layer of velvety chocolate frosting with soft peaks and a shiny finish, with a larger tray of the same dessert visible blurred in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (15 oz) containers ricotta cheese
1 cup granulated sugar
1 tsp vanilla extract
4 large eggs (room temperature)
1 (15.25 oz) box chocolate cake mix
½ cup vegetable oil
1 cup water
3 large eggs
1 (5 oz) box instant chocolate pudding mix
3 cups cold milk
1 (8 oz) container whipped topping, thawed

Instructions

Step 1: Preheat the oven to 350°F and grease a 9×13 inch baking dish thoroughly to prevent sticking.
Step 2: In a large bowl, combine ricotta cheese, sugar, and vanilla extract. Add the eggs one at a time, mixing well after each addition until the mixture is smooth and creamy.
Step 3: Prepare the chocolate cake batter according to the instructions on the cake mix box, using the vegetable oil, water, and eggs.
Step 4: Pour the prepared chocolate cake batter evenly into the greased baking dish. Carefully spoon the ricotta mixture over the top of the cake batter, spreading gently to cover.
Step 5: Bake in the preheated oven for 1 hour to 1 hour and 10 minutes, or until the center is set and a toothpick inserted comes out clean. Allow the cake to cool completely before frosting.
Step 6: To make the pudding frosting, whisk the instant chocolate pudding mix with cold milk until it thickens. Fold in the thawed whipped topping until the mixture is smooth and fluffy.
Step 7: Spread the pudding frosting evenly over the cooled cake. Refrigerate the cake for at least 4 hours to allow the flavors to meld before serving.

Tips & Variations

For extra richness, use full-fat ricotta and cream cheese blended together in the ricotta layer.
Swap chocolate pudding with vanilla pudding for a different frosting flavor.
Add a handful of mini chocolate chips into the ricotta layer for a delightful texture.
Ensure eggs are at room temperature to help the ricotta mixture blend smoothly and prevent curdling.
Use a glass or ceramic baking dish for even baking and a nicer presentation.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the pudding frosting’s texture. When ready to serve, let the cake sit at room temperature for about 15 minutes for easier slicing. This cake does not freeze well due to the creamy layers.

How to Serve

The image shows a three-layer dessert square on a white rectangular plate placed on a white marbled surface. The bottom layer is a dense, dark brown chocolate cake with a moist texture. Above it sits a thick, white creamy layer with a fluffy and smooth texture. The top layer is a light to medium brown whipped chocolate mousse with soft peaks and swirls creating a slightly uneven but textured surface. The layers are clearly defined and evenly thick, with the mousse layer slightly thicker than the cream layer. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade chocolate cake instead of box mix?

Yes, you can substitute a homemade chocolate cake batter if you prefer. Just prepare it with your favorite recipe, making sure to account for the same pan size and baking time.

Is it possible to make this cake ahead of time?

Absolutely. This cake benefits from chilling for several hours or overnight, allowing the flavors to develop fully. Just be sure to cover it tightly and keep it refrigerated until serving.

Italian Love Cake Recipe: A Decadent Dessert with a Magical Twist Recipe

Print Recipe

★★★★★

4.4 from 563 reviews

Italian Love Cake is a luscious layered dessert featuring a moist chocolate cake base topped with a rich, creamy ricotta layer, and finished with a smooth chocolate pudding frosting. This decadent cake combines velvety textures and rich flavors, making it a perfect treat for special occasions or any time you crave an indulgent sweet.

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
Diet: Vegetarian

Ingredients

Scale

Ricotta Layer

2 (15 oz) containers ricotta cheese
1 cup granulated sugar
1 tsp vanilla extract
4 large eggs (room temperature)

Chocolate Cake

1 (15.25 oz) box chocolate cake mix
½ cup vegetable oil
1 cup water
3 large eggs

Pudding Frosting

1 (5 oz) box instant chocolate pudding mix
3 cups cold milk
1 (8 oz) container whipped topping, thawed

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish thoroughly to prevent sticking.
Make Ricotta Mixture: In a large bowl, combine the ricotta cheese, granulated sugar, and vanilla extract. Add the eggs one at a time, beating well after each addition until the mixture is smooth and creamy.
Prepare Cake Batter: Follow the directions on the chocolate cake mix box, mixing together the cake mix, vegetable oil, water, and eggs until fully combined.
Layer Cake and Ricotta: Pour the prepared chocolate cake batter evenly into the greased baking dish. Slowly and carefully pour the ricotta mixture over the top of the cake batter to create two distinct layers.
Bake the Cake: Place the pan in the preheated oven and bake for 1 hour to 1 hour and 10 minutes, or until the center of the cake is set and a toothpick comes out mostly clean. Remove from oven and let the cake cool completely in the pan.
Prepare Pudding Frosting: In a bowl, whisk the instant chocolate pudding mix with the cold milk until the mixture thickens, about 2 minutes. Gently fold in the thawed whipped topping until smooth and combined.
Frost the Cake: Spread the pudding frosting evenly over the completely cooled cake, smoothing with a spatula for full coverage.
Chill and Serve: Refrigerate the cake for at least 4 hours to allow the layers to set and the flavors to meld. Slice and serve chilled for the best texture and taste.

Notes

Use room temperature eggs for better incorporation in the ricotta and cake batters.
Ensure the cake is fully cooled before frosting to prevent the pudding topping from melting.
For a richer flavor, substitute water in the cake mix with milk or coffee.
Chilling the cake overnight enhances the flavor and texture.
This cake can be made a day in advance and stored covered in the refrigerator.

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