Go Back
–+ servings
Italian Love Cake

Irresistible Italian Love Cake: Creamy Layers of Delight

Italian Love Cake is a delightful layered dessert combining creamy ricotta and rich chocolate, perfect for celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 1 hour
Total Time 2 hours 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter
  • 15 oz Ricotta Cheese Creates a creamy, custard-like texture; for a lighter treat, consider mixing with mascarpone.
  • 1 cup Granulated Sugar Adds sweetness to balance the rich flavors of the cake.
  • 1 tsp Vanilla Extract Enhances the overall flavor profile of the ricotta layer.
  • 3 large Eggs Provides structure and moisture to both layers; use room temperature for best results.
  • 1 box Devil’s Food Cake Mix The foundation for the chocolate cake; can substitute with white or lemon cake mix.
  • 1/2 cup Canola or Vegetable Oil Ensures the cake is moist and tender.
  • 1 cup Water Hydrates the cake batter.
Frosting
  • 1 pkg Instant Chocolate Pudding Forms the creamy layer atop the cake.
  • 2 cups Milk Used for the pudding; whole milk is recommended.
  • 8 oz Whipped Topping (Cool Whip) Provides a stable frosting; can substitute with stabilized whipped cream.

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • hand mixer

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large mixing bowl, combine ricotta cheese, granulated sugar, and vanilla extract. Beat until smooth, then add eggs and mix well.
  3. In a separate bowl, prepare the devil’s food cake mix as per instructions. Add oil and water, and stir until smooth.
  4. Pour the chocolate cake batter into the greased baking dish, spreading it evenly. Spoon the ricotta mixture on top without mixing.
  5. Bake for 60-70 minutes until the edges are set and the center has a slight jiggle. Watch closely during the final minutes to avoid overbaking.
  6. Allow the cake to cool to room temperature for about 30 to 60 minutes.
  7. While cooling, whisk together the instant chocolate pudding and milk until smooth, then fold in the whipped topping.
  8. Spread the chocolate pudding frosting over the completely cooled cake, ensuring even distribution.
  9. Cover and refrigerate for at least 4 hours or overnight to enhance flavors.
  10. Slice and serve the Italian Love Cake, garnishing with chocolate shavings or fresh berries if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 90mgSodium: 300mgPotassium: 180mgFiber: 2gSugar: 22gVitamin A: 10IUCalcium: 6mgIron: 8mg

Notes

For best results, use room temperature eggs and prepare a day ahead for enhanced flavor.

Tried this recipe?

Let us know how it was!