Italian 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
Scale
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
Find it online: https://lieblingsmahlzeit.com/italian-love-cake-recipe/
