If you’re on the lookout for a dessert that’s both impressive and delightfully easy to make, you’re going to fall head-over-heels for Italian Love Cake. With its magical layers of chocolate cake, creamy ricotta, and a fluffy cloud of chocolate pudding and whipped topping, this Italian-American classic is pure comfort in every bite. It’s the kind of cake that draws everyone to the table, smiling and asking for seconds—no matter the occasion.
Ingredients You’ll Need
This recipe keeps things wonderfully simple with pantry staples and a few fresh ingredients. Each one has a special role to play, whether it’s adding richness, structure, or that irresistible chocolatey flavor.
- Chocolate cake mix: The base of our cake, giving you a moist, chocolatey foundation with minimal fuss.
- Eggs: These bring everything together, providing lift and structure to both the cake and ricotta layer.
- Ricotta cheese: The secret to that luscious, creamy layer—it’s essential for the classic Italian Love Cake texture.
- Granulated sugar: Sweetens the ricotta layer just enough, balancing the tangy cheese and chocolate.
- Vanilla extract: Adds a lovely aromatic note, making the filling taste truly special.
- Instant chocolate pudding mix: This creates the silky, decadent topping that makes every bite swoon-worthy.
- Cold milk: Works with the pudding mix to form a thick, creamy layer.
- Whipped topping: Brings a dreamy lightness to the pudding, perfect for spreading on top.
- Ingredients for cake mix: Usually oil, eggs, and water—just follow your cake mix package for specifics.
How to Make Italian Love Cake
Step 1: Prepare the Baking Dish and Batter
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. This ensures your cake releases easily and bakes evenly. Next, prepare the chocolate cake mix according to the instructions on the box, then pour that luscious batter into your prepared pan. This will be the bottom layer—at least for now!
Step 2: Mix Up the Ricotta Layer
In a large bowl, combine the ricotta cheese, eggs, granulated sugar, and vanilla extract. Whisk everything together until smooth and creamy. This mixture is going to transform into the rich, custardy layer that sets Italian Love Cake apart from any other chocolate cake.
Step 3: Layer and Bake
Carefully pour the ricotta mixture over the chocolate cake batter. Don’t stir—just let it sit right on top. During baking, the layers will magically switch places, giving you the signature look and texture of Italian Love Cake. Pop it in the oven and bake for 55 to 60 minutes, until the cake is set and a toothpick comes out clean from the center.
Step 4: Cool Completely
Once your cake is baked to perfection, remove it from the oven and let it cool completely in the pan. This step is crucial, as it helps the layers firm up and makes it easier to spread the topping later.
Step 5: Make the Pudding Topping
In a clean bowl, whisk the instant chocolate pudding mix with cold milk for about 2 minutes, until it thickens up nicely. Gently fold in the thawed whipped topping until the mixture is smooth and fluffy. This is your final, luxurious layer.
Step 6: Assemble and Chill
Spread the pudding and whipped topping mixture evenly over the cooled cake. Cover and refrigerate for at least 4 hours, or overnight if you can wait—the flavors meld together even more beautifully with time. Slice, serve, and get ready for the compliments!
How to Serve Italian Love Cake
Garnishes
For that extra “wow” factor, sprinkle the top with chocolate shavings, a dusting of cocoa powder, or even a handful of mini chocolate chips. A few fresh berries or a sprig of mint can add a pop of color that makes each slice of Italian Love Cake look like it came straight from a bakery.
Side Dishes
This cake is decadent enough to stand on its own, but if you want to round out the dessert table, serve it alongside a scoop of vanilla gelato or a small bowl of fresh strawberries. A cup of espresso or cappuccino pairs beautifully, balancing the richness with a little bit of Italian flair.
Creative Ways to Present
Why not try slicing the cake into small squares and serving them in cupcake liners for a party? Or, layer cubes of Italian Love Cake in parfait glasses with extra whipped cream and berries for a show-stopping trifle. However you serve it, this cake never fails to impress.
Make Ahead and Storage
Storing Leftovers
Italian Love Cake keeps wonderfully in the fridge. Just cover the pan tightly with plastic wrap or transfer slices to an airtight container. Stored this way, your cake will stay fresh and delicious for up to 5 days—if it lasts that long!
Freezing
If you’d like to save some for later, Italian Love Cake freezes beautifully. Wrap slices individually in plastic wrap and then in foil, or use a freezer-safe container. Thaw overnight in the fridge before enjoying for the best taste and texture.
Reheating
This cake is best enjoyed chilled or at room temperature, so there’s no need to reheat. If you prefer a softer texture, simply let a slice sit out for 10 to 15 minutes before serving.
FAQs
Can I use homemade chocolate cake instead of a box mix?
Absolutely! If you have a favorite homemade chocolate cake recipe, feel free to use it as the base. Just make sure it fits a 9×13-inch pan and is on the moist side for best results.
Is it possible to make Italian Love Cake ahead of time?
Yes, in fact, Italian Love Cake tastes even better when made a day ahead. The layers have time to set and the flavors meld together, making each bite even more irresistible.
Can I substitute the ricotta cheese?
While ricotta is traditional and gives the cake its signature texture, you could try using mascarpone or a blend of cream cheese and cottage cheese in a pinch. Keep in mind, the flavor and consistency will change slightly.
What other pudding flavors work well?
Vanilla, pistachio, or even coconut pudding are delicious twists! Each gives the topping a unique flavor and color, so feel free to get creative and make the Italian Love Cake your own.
How do I know when the cake is done baking?
The cake is ready when the center is set and a toothpick inserted comes out clean or with a few moist crumbs. It’s normal for the top to look a little uneven—that’s part of the charm!
Final Thoughts
Italian Love Cake is one of those magical desserts that’s as fun to make as it is to eat. With its beautiful layers and irresistible flavors, it’s sure to become a favorite for birthdays, holidays, or any day you want to share a little extra love. Give it a try and let this delightful cake win over your kitchen and your heart!
Print
Italian Love Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes plus at least 4 hours chilling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Italian Love Cake is a luscious layered dessert combining rich chocolate cake with creamy ricotta and a smooth chocolate pudding topping. This Italian-American classic features a unique baking process where layers naturally switch during baking, resulting in a moist, decadently textured cake topped with a velvety whipped pudding mixture. Perfect for special occasions or as an indulgent treat, it offers a delightful blend of flavors and textures that’s both comforting and elegant.
Ingredients
Chocolate Cake Layer
- 1 box chocolate cake mix plus ingredients listed on the package
Ricotta Layer
- 2 pounds ricotta cheese
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Pudding Topping
- 1 package instant chocolate pudding mix (3.9 ounces)
- 2 cups cold milk
- 1 (8-ounce) container whipped topping, thawed
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Make Cake Batter: Prepare the chocolate cake mix according to the package directions. Pour the batter evenly into the prepared baking dish.
- Prepare Ricotta Mixture: In a large mixing bowl, combine the ricotta cheese, eggs, granulated sugar, and vanilla extract. Mix thoroughly until the mixture is smooth and homogenous.
- Layer Ricotta Over Cake Batter: Gently pour the ricotta mixture evenly over the cake batter in the pan. Do not stir or mix; the layers will naturally switch places during baking.
- Bake the Cake: Place the pan in the oven and bake for 55 to 60 minutes, or until the cake is fully set and a toothpick inserted into the center comes out clean.
- Cool Completely: Remove the cake from the oven and allow it to cool completely in the pan at room temperature.
- Prepare Pudding Topping: In a separate bowl, whisk the instant chocolate pudding mix with cold milk until the mixture thickens, about 2 minutes. Then gently fold in the thawed whipped topping until smooth and creamy.
- Spread Pudding Over Cake: Evenly spread the pudding and whipped topping mixture over the cooled cake surface.
- Chill Before Serving: Refrigerate the cake for at least 4 hours, or preferably overnight, to set the layers and enhance flavor melding before serving.
Notes
- This cake tastes even better the next day as the flavors meld together.
- You can substitute vanilla or pistachio instant pudding mix for a creative twist on the classic chocolate topping.
- Garnish with chocolate shavings or a dusting of cocoa powder to add an elegant finish and extra flavor.
- Ensure the cake is completely cool before spreading the pudding topping to prevent melting.
- Use full-fat ricotta for the richest texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 36 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 95 mg
