Print

Italian Love Cake Recipe

Print Recipe

★★★★★

4.6 from 58 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cool the Cake: Remove the cake from the oven and allow it to cool completely to room temperature before frosting.
  7. 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.
  8. Fold in Whipped Topping: Gently fold the thawed whipped topping into the pudding mixture until smooth and creamy.
  9. Frost the Cake: Spread the chocolate pudding frosting evenly over the cooled cake.
  10. 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

Find it online: https://cookedbycleo.com/italian-love-cake-recipe/