Introduction
Italian Love Cake is a beautifully layered dessert that’s as rich in flavor as it is in presentation. A popular Italian-American treat, this cake features a layer of chocolate cake topped with a creamy, sweet ricotta mixture that magically switches places during baking. Finished with a luscious chocolate pudding and whipped topping, it’s perfect for holidays, potlucks, or any occasion where you want to share something special — hence the name, “Love Cake.”
Ingredients
For the Cake:
1 box chocolate cake mix (plus ingredients listed on box — usually eggs, oil, water)
For the Ricotta Layer:
2 lbs (900g) ricotta cheese
4 large eggs
1 cup granulated sugar
1 tsp vanilla extract
For the Topping:
1 (5.1 oz) box instant chocolate pudding mix
1 ½ cups cold milk
1 (8 oz) container whipped topping (like Cool Whip), thawed
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Prepare the cake mix according to the box instructions. Pour the batter into the prepared pan.
Make the ricotta filling: In a large bowl, beat together ricotta cheese, eggs, sugar, and vanilla until smooth.
Carefully spoon the ricotta mixture over the cake batter. Do not mix or swirl — just layer it gently on top. During baking, the layers will naturally switch.
Bake for 60 minutes, or until the center is set and a toothpick inserted comes out clean. Let the cake cool completely.
Prepare the topping: In a bowl, whisk together the instant pudding mix and milk until thickened (about 2 minutes). Gently fold in the whipped topping.
Spread the pudding mixture over the cooled cake evenly.
Refrigerate for at least 6 hours or overnight for best results.
Description
This cake is all about transformation and surprise. The chocolate cake starts on the bottom, but the ricotta cheese layer magically rises to the top as it bakes. The result is a distinct, layered dessert with a creamy, slightly tangy cheese layer, moist chocolate cake, and a smooth, cool pudding topping. It’s rich but not heavy, sweet but not cloying — truly a labor of love.
Tips
Don’t skip the chilling time. The flavors meld and the texture firms up as it chills.
Use whole milk ricotta for the creamiest result.
Room temperature eggs and ricotta blend more smoothly.
Use an offset spatula for even layering and spreading.
Make a day ahead for convenience and enhanced flavor.
Variations
Lemon Version: Swap the chocolate cake mix for lemon, use vanilla pudding on top, and add lemon zest to the ricotta.
Mocha Love Cake: Add 1 tsp instant coffee to the chocolate pudding for a coffee-chocolate flavor twist.
Nutty Love: Sprinkle chopped pistachios or hazelnuts between the ricotta and pudding layers for texture.
Fruit Topper: Add sliced strawberries or cherries on top just before serving for a burst of freshness.
Corrections
Be sure not to overbake. Check the cake at 55 minutes, especially if your oven runs hot.
Avoid overmixing the ricotta layer — blend until just smooth.
Use instant pudding, not cook-and-serve pudding mix, for the topping.
Enjoy
Slice into this magical dessert and enjoy the layers of love — chocolatey, creamy, and cool. Whether you’re serving this for a special gathering or just a sweet treat for yourself, Italian Love Cake is guaranteed to win hearts.