Italian Love Cake Recipe
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.
- 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
Find it online: https://dinewithdylan.com/italian-love-cake-recipe/
