Italian Love Cake Recipe
Introduction
Italian Love Cake is a rich and creamy dessert that combines fluffy ricotta, moist chocolate cake, and luscious pudding frosting. It’s a delightful treat perfect for any occasion and sure to impress your friends and family.
Ingredients
- 2 (15-ounce) containers of ricotta cheese
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature (for ricotta layer)
- 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 (for cake batter)
- 1 (5-ounce) box instant chocolate pudding
- 3 cups cold milk
- 1 (8-ounce) container whipped topping, thawed
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray and set aside.
- Step 2: For the ricotta layer, combine ricotta cheese, sugar, and vanilla extract in a mixing bowl. Use an electric mixer to beat until smooth, then gradually add the 4 eggs and mix well.
- Step 3: In a separate medium bowl, whisk together the cake mix, oil, water, and 3 eggs until the batter is smooth.
- Step 4: Pour the cake batter evenly into the prepared baking dish.
- Step 5: Carefully pour the ricotta mixture over the cake batter, spreading it evenly.
- Step 6: Bake for 1 hour to 1 hour and 10 minutes, or until the cake is set and a toothpick inserted comes out clean. The center might be slightly jiggly.
- Step 7: Allow the cake to cool to room temperature.
- Step 8: To make the frosting, whisk together the instant chocolate pudding and cold milk until fully combined. Let it rest for 2 to 3 minutes.
- Step 9: Fold the whipped topping into the pudding mixture until smooth and evenly combined.
- Step 10: Spread the frosting evenly over the cooled cake. Cover and refrigerate for at least 4 hours before serving.
Tips & Variations
- Use full-fat ricotta for a creamier texture and richer flavor.
- Try using a different flavor of cake mix such as red velvet or marble for a unique twist.
- For extra texture, sprinkle mini chocolate chips over the cake batter before adding the ricotta layer.
- If you prefer a lighter frosting, substitute half of the whipped topping with plain Greek yogurt.
- Make sure eggs are at room temperature to help the batter blend smoothly and rise properly.
Storage
Store the cake covered in the refrigerator for up to 4 days. The pudding frosting keeps it moist and fresh. When ready to serve, you can enjoy it chilled or let it sit at room temperature for 15–20 minutes for a softer texture. Avoid freezing, as the texture of the pudding frosting may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, this cake is perfect to prepare a day in advance. Just refrigerate it after frosting and serve chilled when ready.
Can I use a different type of cheese instead of ricotta?
Ricotta is best for the creamy texture it provides, but you could try mascarpone for a richer flavor. Avoid using firmer cheeses like cream cheese as they will alter the texture.
PrintItalian Love Cake Recipe
Italian Love Cake is a luscious layered dessert featuring a creamy ricotta cheese layer atop rich chocolate cake, finished with a smooth chocolate pudding frosting. This crowd-pleasing cake combines moist, chocolatey cake with a velvety cheese filling and a light whipped topping, making it perfect for celebrations or special occasions.
- 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
Ingredients
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 your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray and set it aside.
- Make Ricotta Layer: In a mixing bowl, combine the ricotta cheese, sugar, and vanilla extract. Using an electric mixer, beat the mixture until smooth. Gradually add the 4 eggs and continue to mix until fully incorporated and creamy.
- Prepare Chocolate Cake Batter: In a medium bowl, mix the chocolate cake mix, oil, water, and 3 eggs. Whisk thoroughly until the batter is smooth with no lumps.
- Assemble Cake Layers: Pour the chocolate cake batter evenly into the prepared baking dish. Carefully pour the ricotta mixture over the cake batter, spreading it gently to cover the surface.
- Bake the Cake: Bake in the preheated oven for 60 to 70 minutes. The cake should be cooked through but may still be slightly jiggly in the center when done.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely to room temperature before frosting.
- Prepare Chocolate Pudding Frosting: In a bowl, whisk together the instant chocolate pudding mix and cold milk until fully blended. 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.
- Chill Before Serving: Cover the frosted cake and refrigerate for at least 4 hours to allow the flavors to meld and frosting to set. Serve chilled for best results.
Notes
- Use room temperature eggs to ensure a smooth ricotta mixture and better cake texture.
- Do not overbake the cake; a slight jiggle in the center indicates it will set as it cools.
- The cake can be refrigerated covered for up to 3 days.
- Thaw the whipped topping completely before folding it into the pudding for the best consistency.
- For a deeper chocolate flavor, use devil’s food cake mix.
Keywords: Italian Love Cake, ricotta cake, chocolate cake, creamy dessert, layered cake, chocolate pudding frosting, easy Italian dessert
