Italian Love Cake

why make this recipe

Italian Love Cake is a delightful dessert that brings two worlds together: the creamy texture of ricotta cheese and the rich flavor of chocolate cake. This cake is perfect for many occasions, whether it’s a family gathering, a birthday party, or just a simple treat at home. Its layers create a striking presentation, and the taste is sure to impress anyone who takes a bite. Plus, it uses easy-to-find ingredients, making it an accessible choice for bakers of all skill levels.

how to make Italian Love Cake

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 milk (cold)
• 1 8-ounce container of whipped topping, thawed

Directions:

1. Preheat the oven to 350 degrees. Then grease your 9×13 baking dish with cooking spray and set it aside.
2. In a large bowl, mix the ricotta cheese, 1/2 cup of sugar, vanilla extract, and 4 eggs together until smooth. Spread this mixture evenly into the prepared baking dish.
3. In another bowl, combine the chocolate cake mix, oil, water, and 3 large eggs. Stir until well-blended and pour over the ricotta layer.
4. Bake the cake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
5. For the chocolate pudding layer, whisk together the instant chocolate pudding and cold milk in another bowl until it thickens. Pour this over the cooled cake.
6. Finally, spread the whipped topping on top of the chocolate pudding layer.

how to serve Italian Love Cake

Serve Italian Love Cake chilled for the best flavor. You can cut it into squares and garnish it with chocolate shavings or fresh berries for an added touch. It pairs wonderfully with a scoop of vanilla ice cream or a cup of coffee.

how to store Italian Love Cake

Store any leftovers in the refrigerator. Cover the cake tightly with plastic wrap or transfer it to an airtight container. It will stay fresh for about 3-4 days.

tips to make Italian Love Cake

• Ensure your eggs are at room temperature for the best mixing results.
• Don’t rush the cooling process; let the cake cool completely before adding the pudding layer.
• Experiment with different toppings, like fresh fruits or a dusting of cocoa powder, to personalize your cake.

variation

You can switch out the chocolate cake mix for a vanilla or red velvet flavor to create a new twist on the classic recipe. Adding flavored extracts, like almond or orange, can also enhance the overall profile of your dessert.

FAQs

Can I use low-fat ricotta cheese?
Yes, you can use low-fat ricotta cheese if you want a lighter version of the cake.

How can I make the cake ahead of time?
You can bake the cake a day in advance and keep it in the refrigerator. Add the pudding and whipped topping just before serving for the best texture.

Is it possible to freeze Italian Love Cake?
Yes, you can freeze the cake. Wrap it well in plastic wrap and foil, and it will last for about 2-3 months. Thaw it in the refrigerator before serving.

Italian Love Cake

A delightful dessert combining the creamy texture of ricotta with the rich flavor of chocolate cake, perfect for any occasion.

Print Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Cake, Dessert

Cuisine Italian

Servings 12 servings

Calories 350 kcal

Ingredients

  

Ricotta Mixture

• 2 15-ounce containers ricotta cheese
• 1 cup granulated sugar divided - 1/2 cup for the ricotta mixture and remaining for the chocolate pudding layer
• 1 teaspoon vanilla extract
• 4 large eggs room temperature

Chocolate Cake Layer

• 1 15.25 ounce box chocolate or devil’s food cake mix
• ½ cup canola or vegetable oil
• 1 cup water
• 3 large eggs

Chocolate Pudding Layer

• 1 5-ounce box instant chocolate pudding
• 3 cups milk cold

Topping

• 1 8-ounce container whipped topping thawed

Instructions

 

Preparation

• Preheat the oven to 350 degrees F (175 degrees C) and grease a 9x13 baking dish with cooking spray.
• In a large bowl, mix the ricotta cheese, 1/2 cup of sugar, vanilla extract, and 4 eggs together until smooth. Spread this mixture evenly into the prepared baking dish.

Making the Cake

• In another bowl, combine the chocolate cake mix, 1/2 cup oil, 1 cup water, and 3 large eggs. Stir until well-blended and pour over the ricotta layer.
• Bake the cake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.

Adding Pudding

• For the chocolate pudding layer, whisk together the instant chocolate pudding and cold milk in another bowl until it thickens. Pour this over the cooled cake.

Topping

• Spread the whipped topping on top of the chocolate pudding layer.

Notes

Serve chilled for the best flavor. Cut into squares and garnish with chocolate shavings or fresh berries. Pairs wonderfully with vanilla ice cream or coffee. Let the cake cool completely before adding the pudding layer, and ensure your eggs are at room temperature for better mixing results.

Keyword Chocolate Cake, Dessert, Italian Love Cake, Pudding Layer, Ricotta Cheese