Name: Italian Love Cake Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 5 h 20 min
Cuisine: Italian-American
Ingredients: 1 box chocolate cake mix (plus ingredients listed on the box, typically eggs, oil, and water); 2 pounds ricotta cheese; 4 large eggs; 1 cup granulated sugar; 1 teaspoon vanilla extract; 1 (5.1 oz) box instant chocolate pudding mix; 1 1/2 cups cold milk; 1 (8 oz) container whipped topping (thawed)

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If you’re ready for a show-stopping, make-ahead dessert that practically guarantees oohs and ahhs, look no further than Italian Love Cake. This irresistible treat is a whimsical combination of rich chocolate cake, creamy ricotta, and a cloud-like chocolate pudding topping. It’s as beautiful as it is delicious, with elegant layers that magically switch places in the oven. Whether you’re serving guests or just want to surprise your family, this cake delivers major Italian-American comfort and a whole lot of wow for surprisingly little effort.

Ingredients You’ll Need

The magic of Italian Love Cake comes from the harmony of simple, pantry-friendly ingredients. Each one brings its own charm, from the richness of ricotta to the indulgence of chocolate pudding—creating that signature look and taste everyone loves.

Chocolate cake mix: The perfect shortcut for a reliable, moist base with deep cocoa flavor—use your favorite brand.
Eggs, oil, and water: These are typically called for on your cake mix box; they ensure a tender and cohesive crumb.
Ricotta cheese (2 pounds): The true heart of Italian Love Cake, giving a creamy, slightly tangy layer and beautiful texture.
4 large eggs: Essential for binding the ricotta layer and making it smooth and custardy.
Granulated sugar (1 cup): Adds just the right amount of sweetness to the ricotta, balancing the chocolate.
Vanilla extract (1 teaspoon): A touch of warmth and depth that makes the whole cake feel homemade.
Instant chocolate pudding mix (5.1 oz): Offers an ultra-chocolatey and silky final topping—make sure you grab instant, not cook-and-serve!
Cold milk (1 1/2 cups): Helps set the pudding and whips it up into a dreamy consistency.
Whipped topping (8 oz): Folds into the pudding for a light, mousse-like finish on top. Thaw before using for best results.

How to Make Italian Love Cake

Step 1: Get Your Pan and Oven Ready

Start by setting your oven to 350°F and giving a 9×13-inch baking dish a good greasing. This helps everything release cleanly and makes sure those striking layers stay picture-perfect when you serve them. Take out your ingredients, and let’s get baking!

Step 2: Make the Chocolate Cake Batter

Prepare the chocolate cake mix just as the box instructs—usually with eggs, oil, and water. Mix until smooth, then pour the batter into the prepared pan, spreading it into an even layer. This will become the magical top layer after baking!

Step 3: Whip Up the Ricotta Layer

In a separate large bowl, combine the ricotta cheese, eggs, granulated sugar, and vanilla extract. Mix until the batter is luxuriously smooth—no lumps, no bumps. Gently spoon this ricotta mixture over the cake batter, covering it completely. It might seem unusual, but don’t swirl or mix—the layers will do the work in the oven.

Step 4: Bake to Perfection

Bake the cake for 1 hour or until the center is set and a toothpick comes out mostly clean (a little moisture is okay since it continues to set as it cools). You’ll notice while baking, the ricotta gently sinks to the bottom while the cake floats to the top, creating that trademark Italian Love Cake look!

Step 5: Cool Completely

Patience is key—let the cake cool to room temperature right in the pan. This helps the ricotta layer finish setting and makes it sturdy for the topping that comes next.

Step 6: Create the Chocolate Pudding Topping

In a bowl, whisk together the instant chocolate pudding mix with cold milk. It will thicken quickly into a velvety pudding. Gently fold in the thawed whipped topping, making a fluffy, chocolaty mousse that’s impossible to resist.

Step 7: Frost and Chill

Spread the pudding mixture evenly over the cooled cake, creating a lavish final layer. Cover and refrigerate the cake for at least 4 hours—overnight is even better! This lets the layers set completely and the flavors meld together, making Italian Love Cake ultra-refreshing and unforgettable.

How to Serve Italian Love Cake

Garnishes

You can dress up Italian Love Cake with a delicate dusting of cocoa powder, curls of bittersweet chocolate, maraschino cherries, or a sprinkle of mini chocolate chips. Even a few fresh berries can bring a pop of color and flavor—let your creativity guide you!

Side Dishes

While Italian Love Cake can confidently stand alone, a scoop of vanilla gelato or a handful of sliced strawberries offers a delightful contrast. If you want to go all in, a small espresso or rich coffee pairs beautifully with the cake’s chocolate and ricotta layers.

Creative Ways to Present

Try cutting the chilled cake into smaller bite-sized bars for a party tray—or use a round cookie cutter for dreamy individual servings. For extra flair, layer cubed Italian Love Cake, berries, and whipped cream in parfait glasses for a playful mason jar dessert.

Make Ahead and Storage

Storing Leftovers

Cover leftover Italian Love Cake tightly with plastic wrap or store slices in an airtight container in the refrigerator. It stays fresh and delicious for up to 5 days, making it perfect for snacking or sharing throughout the week.

Freezing

If you’re prepping far in advance, slice and wrap pieces of Italian Love Cake individually, then place them in a freezer-safe container. They’ll keep their magic for up to a month—just thaw overnight in the fridge before serving.

Reheating

Italian Love Cake is at its best when served chilled, straight from the fridge, so no reheating is needed! If you’ve frozen it, let the slices thaw in the refrigerator for several hours. The creamy, layered texture stays dreamy without any heating at all.

FAQs

Can I use homemade chocolate cake instead of a mix?

Absolutely! If you have a favorite recipe, feel free to use it in place of the box mix. Just ensure the batter quantity is similar to what a standard mix yields for a 9×13-inch pan.

Is it possible to use low-fat ricotta cheese?

Yes, low-fat ricotta works, but the cake will be a touch less rich and creamy. For the most decadent results, whole milk ricotta is strongly recommended.

Can the Italian Love Cake be made gluten-free?

Yes! Substitute a gluten-free chocolate cake mix and double-check that your instant pudding is gluten-free. The rest of the ingredients are naturally gluten-free, so everyone can indulge.

What if I don’t have whipped topping?

No worries! You can substitute homemade whipped cream—just beat 1 cup cold heavy cream with 2 tablespoons sugar until stiff peaks form and fold it gently into the pudding mixture.

How far ahead can I make Italian Love Cake?

This cake is a superstar for advance prep—make it the night before or even two days ahead. It actually improves as the flavors develop in the fridge, so it’s tailor-made for planning ahead.

Final Thoughts

If you’re drawn to desserts that promise drama, flavor, and sheer fun, you owe it to yourself to try Italian Love Cake. It’s easy enough for beginners but sophisticated enough for any celebration. Dive in and share a generous slice with friends—and don’t be surprised if you’re asked for the recipe again and again!

Italian Love Cake Recipe

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4.7 from 10 reviews

Author: admin
Total Time: 5 hours 20 minutes (includes chilling)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Italian Love Cake is a decadent and visually stunning dessert that combines layers of moist chocolate cake, creamy ricotta cheese, and luscious chocolate pudding. This easy-to-make dessert is perfect for any occasion and is sure to impress your guests!

Ingredients

Scale

Chocolate Cake Layer:

1 box chocolate cake mix (plus ingredients listed on the box, typically eggs, oil, and water)

Ricotta Layer:

2 pounds ricotta cheese
4 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract

Chocolate Pudding Layer:

1 (5.1 oz) box instant chocolate pudding mix
1 1/2 cups cold milk
1 (8 oz) container whipped topping (thawed)

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Instructions

Preheat the oven and prepare the cake: Preheat the oven to 350°F. Grease a 9×13-inch baking dish. Prepare the chocolate cake batter according to the package instructions and pour it into the prepared pan.
Make the Ricotta Layer: In a separate bowl, mix the ricotta cheese, eggs, granulated sugar, and vanilla extract until smooth. Carefully spoon this ricotta mixture over the cake batter in an even layer—do not mix the two.
Bake the Cake: Bake for 1 hour or until the center is set and a toothpick inserted comes out mostly clean. Allow the cake to cool completely.
Prepare the Chocolate Pudding: In another bowl, whisk together the instant chocolate pudding mix and cold milk until thick. Fold in the whipped topping until fully combined. Spread the pudding mixture evenly over the cooled cake.
Chill and Serve: Refrigerate the cake for at least 4 hours before serving to allow the layers to set and flavors to blend.

Notes

As it bakes, the ricotta layer sinks to the bottom and the chocolate cake rises to the top, creating a beautiful layered effect.
Best served chilled and can be made a day in advance.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: Italian-American