Italian Love Cake Recipe
Introduction
Italian Love Cake is a luscious dessert combining creamy ricotta and rich chocolate in one irresistible layer cake. With a moist chocolate base and a fluffy pudding frosting, it’s perfect for special occasions or any time you want a decadent treat.
Ingredients
- 2 (15-ounce) containers of ricotta cheese
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs (room temperature)
- 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
- 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. Beat with an electric mixer until smooth, then slowly add the 4 eggs, mixing well.
- Step 3: In a separate medium bowl, mix the cake mix, oil, water, and 3 eggs. Whisk 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 chocolate cake batter, spreading to cover the surface evenly.
- Step 6: Bake for 1 hour to 1 hour 10 minutes, until the cake is set but still slightly jiggly in the center.
- Step 7: Remove the cake from the oven and let it cool to room temperature.
- Step 8: For the frosting, whisk together the instant chocolate pudding mix and cold milk in a bowl until fully combined. Let it rest for 2-3 minutes.
- Step 9: Fold the whipped topping into the pudding mixture until smooth and creamy.
- Step 10: Spread the frosting evenly over the cooled cake. Cover and refrigerate for at least 4 hours before serving.
Tips & Variations
- Use room temperature eggs to help the ricotta layer blend smoothly and avoid curdling.
- For added texture, sprinkle chocolate chips or chopped nuts between the cake and ricotta layers before baking.
- Try using a different flavor of instant pudding, like vanilla or mocha, for a unique twist on the frosting.
- Allow the cake to chill overnight to let flavors fully develop and make slicing easier.
Storage
Store the cake covered in the refrigerator for up to 4 days. The flavors improve after chilling, making it a great make-ahead dessert. Reheat individual slices slightly in the microwave if you prefer it warm, but the cake is best enjoyed cool.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use full-fat or part-skim ricotta cheese?
Yes, both work well. Full-fat ricotta provides a richer texture, while part-skim is a lighter option without sacrificing flavor.
What if I don’t have instant pudding mix?
Instant pudding mix helps the frosting set quickly. If unavailable, you can make homemade pudding or try a whipped cream frosting, though the texture and stability may differ.
PrintItalian Love Cake Recipe
Italian Love Cake is a decadent layered dessert featuring a rich chocolate cake base topped with a creamy ricotta layer and finished with a luscious chocolate pudding frosting. This cake combines smooth ricotta cheese, moist chocolate cake, and a fluffy whipped topping for a truly indulgent treat perfect for gatherings and 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 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 the pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray and set aside to ensure your cake doesn’t stick.
- Make the ricotta mixture: Using an electric mixer, combine the ricotta cheese, sugar, and vanilla extract in a large mixing bowl. Beat until smooth and creamy, then gradually add the 4 eggs, mixing well after each addition for a smooth ricotta layer.
- Prepare the chocolate cake batter: In a separate medium bowl, whisk together the chocolate cake mix, oil, water, and 3 eggs until the batter is smooth and well combined.
- Assemble the cake layers: Pour the chocolate cake batter evenly into the prepared baking dish. Carefully pour the ricotta mixture over the chocolate batter, spreading it gently to cover the surface.
- Bake the cake: Place the pan in the preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted near the center comes out mostly clean and the cake is set, though it may be slightly jiggly in the middle.
- Cool the cake: Remove the cake from the oven and allow it to cool completely to room temperature on a wire rack before frosting.
- Prepare the chocolate pudding frosting: In a bowl, whisk together the instant chocolate pudding mix and cold milk until the mixture is smooth. Let it rest 2-3 minutes to thicken, then fold in the thawed whipped topping gently to create a creamy frosting.
- Frost and chill the cake: Spread the chocolate pudding frosting evenly over the cooled cake. Cover the cake and refrigerate for at least 4 hours to set and enhance flavors before serving.
Notes
- Ensure eggs are at room temperature for better mixing and texture.
- If you prefer a stronger chocolate flavor, use devil’s food cake mix.
- For best results, allow the cake to chill thoroughly before slicing to maintain clean layers.
- Can be prepared a day in advance and stored covered in the refrigerator.
- This cake yields a moist, rich texture; slight jiggle in the center after baking is normal.
Keywords: Italian Love Cake, Ricotta cake, Chocolate cake, Layered dessert, Italian dessert, Creamy chocolate cake, Chocolate pudding frosting
