Italian Love Cake is a delightful dessert that combines two luscious layers: a rich chocolate cake and a creamy ricotta topping. This cake is not only stunning but also surprisingly easy to make. It’s perfect for celebrations, potlucks, or just a sweet treat at home with family.
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Why Make This Recipe
If you’re looking for a dessert that impresses without requiring complicated techniques, Italian Love Cake is the one for you! Its layers create a beautiful presentation, and the mix of chocolate and ricotta gives it a unique taste that everyone will love. Plus, it’s a great way to use ingredients you may already have at home. Trust me, once you try it, you’ll keep coming back for more!
How to Make Italian Love Cake
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)
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray. Set it aside to be ready for the batter.
- In a large mixing bowl, beat together the ricotta cheese, sugar, and vanilla extract using an electric mixer until smooth.
- Gradually add the 4 large eggs, mixing well after each addition.
- In another bowl, whisk together the chocolate cake mix, canola oil, water, and the remaining 3 large eggs until you have a smooth batter.
- Pour the chocolate cake batter evenly into your prepared baking dish, and then carefully pour the ricotta mixture over the top, spreading it evenly.
- Bake in the preheated oven for 1 hour to 1 hour and 10 minutes. The cake is done when it is fully set and a toothpick comes out clean.
- Let the cake cool completely at room temperature.
- For the frosting, whisk together the instant chocolate pudding mix and cold milk in a large bowl until it thickens, about 2–3 minutes.
- Gently fold in the thawed whipped topping until fully combined.
- Spread the pudding frosting evenly over the cooled cake. Cover and refrigerate for at least 4 hours (or overnight) before serving.
How to Serve Italian Love Cake
Slice the cake into squares and serve it chilled. It pairs wonderfully with fresh berries or a drizzle of chocolate sauce. Perfect for gatherings or a family dessert night!
How to Store Italian Love Cake
Store any leftover cake in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for about 3 to 5 days.
Tips to Make Italian Love Cake
- Use room temperature eggs for a smoother batter.
- Refrigerate the cake overnight for even better flavor and texture.
- Feel free to garnish with chocolate shavings or a sprinkle of powdered sugar before serving.
Variation
You can tweak the flavor by using a different cake mix, like yellow cake or German chocolate, for a unique twist!
Italian Love Cake
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
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray. Set it aside to be ready for the batter.
- In a large mixing bowl, beat together the ricotta cheese, sugar, and vanilla extract using an electric mixer until smooth.
- Gradually add the 4 large eggs, mixing well after each addition.
- In another bowl, whisk together the chocolate cake mix, canola oil, water, and the remaining 3 large eggs until you have a smooth batter.
- Pour the chocolate cake batter evenly into your prepared baking dish, and then carefully pour the ricotta mixture over the top, spreading it evenly.
- Bake in the preheated oven for 1 hour to 1 hour and 10 minutes. The cake is done when it is fully set and a toothpick comes out clean.
- Let the cake cool completely at room temperature.
- For the frosting, whisk together the instant chocolate pudding mix and cold milk in a large bowl until it thickens, about 2–3 minutes.
- Gently fold in the thawed whipped topping until fully combined.
- Spread the pudding frosting evenly over the cooled cake. Cover and refrigerate for at least 4 hours (or overnight) before serving.
Stay connected
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FAQs
1. Can I use homemade ricotta?
Yes, homemade ricotta will work great in this recipe and can add a fresh flavor.
2. How can I make it gluten-free?
Use a gluten-free chocolate cake mix to make this cake suitable for gluten-sensitive friends.
3. Can I freeze Italian Love Cake?
While it’s best served fresh, you can freeze individually wrapped slices for up to a month. Just thaw in the fridge before eating.
