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Italian Love Cake Recipe

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★★★★★

4.9 from 138 reviews

Italian Love Cake is a decadent layered dessert featuring a moist chocolate cake base topped with a creamy ricotta mixture and finished with a luscious chocolate pudding frosting. This indulgent treat combines rich textures and flavors, perfect for special occasions or an impressive family dessert.

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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with cooking spray to prevent sticking, then set it aside.
  2. Make Ricotta Mixture: Using an electric mixer, combine ricotta cheese, granulated sugar, and vanilla extract in a bowl. Mix on medium speed until the mixture is smooth and creamy. Gradually add the 4 eggs one at a time, mixing well after each addition to incorporate fully.
  3. Prepare Cake Batter: In a separate medium bowl, stir together the chocolate cake mix, vegetable oil, water, and 3 eggs. Whisk the mixture until completely smooth and free of lumps.
  4. Assemble Cake Layers: Pour the chocolate cake batter evenly into the greased baking dish. Carefully pour the ricotta mixture evenly over the top of the chocolate batter, covering it completely.
  5. Bake the Cake: Place the pan in the preheated oven and bake for 60 to 70 minutes. The cake should be mostly set but might jiggle slightly in the center when done. Confirm doneness with a toothpick inserted near the center; it should come out with a few moist crumbs but not wet batter.
  6. Cool Cake: Remove the cake from the oven and let it cool completely to room temperature in the pan. This is essential before adding the frosting.
  7. Make Chocolate Pudding Frosting: In a bowl, whisk together the instant chocolate pudding mix and cold milk until well combined. Let the pudding rest for 2 to 3 minutes to thicken.
  8. Fold in Whipped Topping: Gently fold the thawed whipped topping into the pudding mixture until smooth and evenly blended.
  9. Frost the Cake: Spread the chocolate pudding frosting evenly over the cooled cake surface using a spatula or knife.
  10. Chill before Serving: Cover the frosted cake with plastic wrap or foil and refrigerate for at least 4 hours. This allows the layers to set and the flavors to meld perfectly. Serve chilled.

Notes

  • For best results, use room temperature eggs in both ricotta and cake batter to ensure better mixing and texture.
  • You can substitute the whipped topping with freshly whipped cream for a fresher taste.
  • Check the cake around the 60-minute mark to avoid overbaking, as ovens vary.
  • This cake can be made a day ahead for a richer flavor — just ensure it is well covered and refrigerated.
  • If you prefer a stronger chocolate flavor, use devil’s food cake mix instead of standard chocolate cake mix.

Keywords: Italian Love Cake, ricotta cake, chocolate cake dessert, layered cake, chocolate pudding frosting, Italian dessert, creamy cake

Find it online: https://amayaharis.com/italian-love-cake-recipe/