Italian Love Cake is a show-stopping, multi-layered dessert that always steals the spotlight at potlucks, family dinners, or any time you want to treat yourself to something truly special. This dreamy creation brings together the best of both worlds: rich chocolate cake and a luscious, creamy ricotta layer that magically flips as it bakes. Finished with a cloud of chocolate pudding and whipped topping, every bite is a testament to how simple ingredients can deliver unforgettable flavor, texture, and pure joy.
Ingredients You’ll Need
What I love about Italian Love Cake is that, despite its impressive looks and flavor, it relies on simple, straightforward ingredients you can find at any grocery store. Each one plays a unique role—whether it’s for luscious creaminess, a pop of chocolate, or that irresistible fluffy finish that crowns the whole cake.
- Chocolate cake mix: The foundation—choose your favorite brand for a moist, chocolatey base and prepare it according to the box directions (usually involves adding eggs, oil, and water).
- Ricotta cheese: This is what gives the cake its signature creamy, cheesecake-like layer—go for whole milk ricotta for extra richness.
- Eggs: Four large eggs provide structure and help bind the ricotta layer so it sets up beautifully.
- Granulated sugar: Adds just the right amount of sweetness to balance the tang of the ricotta.
- Vanilla extract: Brings warmth and depth to the creamy ricotta mixture.
- Instant chocolate pudding mix: Offers a cool, decadent topping that takes the cake over the top—classic chocolate is perfect here!
- Cold milk: Needed to whip up the pudding layer—use whole milk for the richest results, but any kind will do in a pinch.
- Frozen whipped topping: Once thawed, this creates a fluffy, light-as-air finishing layer for your Italian Love Cake.
How to Make Italian Love Cake
Step 1: Prep and Pour the Chocolate Cake Batter
Begin by preheating your oven to 350°F and lightly greasing a 9×13-inch baking dish—parchment paper isn’t necessary, but a good coat of butter or nonstick spray helps the cake release later. Prepare the chocolate cake mix just as the box instructs (usually combining eggs, oil, and water with the mix). Pour the silky batter into the prepared pan, making sure it’s spread evenly from corner to corner.
Step 2: Mix the Ricotta Layer
Grab a large mixing bowl and combine the ricotta cheese, eggs, granulated sugar, and vanilla extract. I like to use a hand mixer or sturdy whisk to ensure the mixture is ultra-smooth and creamy—no graininess here! This dreamy filling creates the signature Italian Love Cake magic once it’s baked.
Step 3: Gently Layer Ricotta Over Cake Batter
Now comes the fun part: using large spoonfuls, gently drop the ricotta mixture all over the surface of the cake batter. Don’t swirl or mix—simply spread it out as evenly as you can. The layers will magically swap places in the oven, so trust the process!
Step 4: Bake to Perfection
Slide your pan into the oven and bake for about 1 hour. You’ll know it’s ready when the center is set and a toothpick inserted into the middle comes out mostly clean (a few moist crumbs are okay). The aroma is absolute heaven! Let the cake cool completely in the pan; resist the urge to frost while warm.
Step 5: Whip Up the Pudding Topping
In a medium bowl, whisk together the instant chocolate pudding mix and cold milk. It takes about 2 minutes to thicken. Once you see those luscious ribbons develop, gently fold in the thawed whipped topping. This creates a fluffy, chocolatey topping that is the finishing touch for your Italian Love Cake.
Step 6: Finish and Chill
Spread the pudding mixture evenly over your cooled cake, smoothing all the way to the edges. Pop the pan into the fridge for at least 4 hours (overnight is even better), so the flavors meld and layers set into that iconic, sliceable perfection.
How to Serve Italian Love Cake
Garnishes
For a bit of extra flair, top each square with chocolate shavings, a dusting of cocoa powder, or a handful of mini chocolate chips. Fresh berries or a drizzle of chocolate sauce also look gorgeous and complement the flavors beautifully. Don’t forget a sprig of mint for a pop of color!
Side Dishes
While Italian Love Cake easily steals the show on its own, a small scoop of vanilla gelato or fresh strawberries on the side makes for a lovely pairing. If you’re serving a crowd, plate it alongside a spread of biscotti or traditional Italian cookies for an irresistible dessert buffet.
Creative Ways to Present
Try cutting the cake into neat squares and stacking them on a tiered cake stand for a dramatic display. Serve in individual ramekins layered parfait-style for dinner parties, or use a cookie cutter for fun shapes at gatherings. However you serve it, you’ll wow your crowd!
Make Ahead and Storage
Storing Leftovers
Cover any leftover Italian Love Cake tightly with plastic wrap or a fitted lid. It keeps wonderfully in the refrigerator for up to five days, and many say the flavor actually gets even better as it sits!
Freezing
If you want to freeze Italian Love Cake, cut it into individual portions and wrap each piece well with plastic wrap, then place in a freezer-safe container. The cake can be frozen for up to two months; just thaw slices overnight in the fridge before enjoying.
Reheating
Italian Love Cake is meant to be served chilled, so skip the microwave! If you’re enjoying a slice right from the fridge and it feels a little too cold, let it sit at room temperature for about 20 minutes to take off the chill and let the flavors blossom.
FAQs
Why did my cake layers switch places during baking?
That’s the magic of Italian Love Cake! The ricotta mixture is denser than the cake batter, so as it bakes, it sinks to the bottom while the chocolate cake rises to the top. It’s one of the most delightful surprises of this dessert!
Can I use homemade chocolate cake instead of a boxed mix?
Absolutely! If you have a favorite homemade chocolate cake recipe, you can use that as the base—just make sure you have enough to fill a 9×13-inch pan. The convenience of a box mix is great, but homemade works beautifully too.
Is the whipped topping essential, or can I use real whipped cream?
Frozen whipped topping provides stability, especially when chilling and serving over several days. However, you can use freshly whipped cream for the topping—just keep in mind that it may soften more quickly, so plan to serve it soon after.
Can I add anything special to the ricotta layer?
Absolutely! For a little twist, try sprinkling mini chocolate chips, orange zest, or even a handful of chopped nuts into the ricotta mixture. It adds a delicious surprise in every slice of your Italian Love Cake.
How far in advance can I make Italian Love Cake?
You can make it a full day ahead. In fact, the flavors deepen and meld after a night in the fridge, so it’s a perfect make-ahead dessert for parties and celebrations.
Final Thoughts
If you’re craving a dessert that’s just as gorgeous as it is delicious, give Italian Love Cake a try. It’s one of those recipes you’ll return to again and again—not just because it’s easy, but because it never fails to brighten any occasion. I can’t wait for you to share it with your loved ones!
Print
Italian Love Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes (plus chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Indulge in a decadent and delightful treat with this Italian Love Cake recipe. Layers of rich chocolate cake, creamy ricotta cheese, and luscious pudding come together to create a heavenly dessert that’s perfect for any occasion.
Ingredients
For the Chocolate Cake Layer:
- 1 box (15.25 oz) chocolate cake mix (plus ingredients called for on box, typically eggs, oil, and water)
For the Ricotta Layer:
- 2 pounds ricotta cheese
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
For the Pudding Layer:
- 1 box (3.9 oz) instant chocolate pudding mix
- 1 cup cold milk
- 1 container (8 oz) frozen whipped topping (thawed)
Instructions
- Preheat the oven and prepare the cake layer: Preheat the oven to 350°F and grease a 9×13-inch baking dish. Prepare the chocolate cake mix according to the package directions and pour into the pan.
- Mix the ricotta layer: In a bowl, combine ricotta cheese, eggs, sugar, and vanilla until smooth. Spoon over the cake batter.
- Bake: Bake for 1 hour until set. Let cool.
- Prepare the pudding layer: Whisk pudding mix with milk until thickened. Fold in whipped topping.
- Assemble: Spread pudding mixture over cooled cake. Refrigerate for at least 4 hours.
Notes
- The layers will magically flip while baking, creating a creamy ricotta layer beneath the chocolate cake.
- For a richer flavor, try using chocolate fudge cake mix or adding mini chocolate chips to the ricotta layer.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32g
- Sodium: 340mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 105mg
