Italian Love Cake Recipe

Introduction

Italian Love Cake is a rich and creamy dessert that combines layers of moist chocolate cake with a luscious ricotta filling and a smooth chocolate pudding frosting. This indulgent treat is perfect for special occasions or anytime you want to impress your guests with a flavorful homemade cake.

Ingredients

• 2 (15-ounce) containers of ricotta cheese
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs (room temperature, for ricotta layer)
• 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 (for cake batter)
• 1 (5-ounce) box instant chocolate pudding
• 3 cups cold milk
• 1 (8-ounce) container whipped topping, thawed

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray. Set aside.
2. Step 2: In a mixing bowl, combine the ricotta cheese, sugar, and vanilla extract. Use an electric mixer to blend until smooth, then gradually add the 4 eggs, mixing until fully incorporated.
3. Step 3: In a separate bowl, whisk together the cake mix, oil, water, and 3 eggs until the batter is smooth and well combined.
4. Step 4: Pour the chocolate cake batter evenly into the prepared baking dish.
5. Step 5: Carefully pour the ricotta mixture over the cake batter, spreading it evenly.
6. Step 6: Bake for 1 hour to 1 hour and 10 minutes, or until the cake is fully baked through. The center may still be slightly jiggly when done.
7. Step 7: Allow the cake to cool to room temperature before frosting.
8. Step 8: Prepare the frosting by whisking together the instant chocolate pudding mix and cold milk in a bowl. Let it sit for 2–3 minutes to thicken.
9. Step 9: Gently fold the whipped topping into the pudding mixture until well combined.
10. Step 10: Spread the chocolate pudding frosting evenly over the cooled cake. Cover and refrigerate for at least 4 hours before serving to allow flavors to meld.

Tips & Variations

• Use whole milk for a richer pudding frosting and creamier texture.
• Substitute vanilla instant pudding for a different flavor twist.
• Let the cake chill overnight for an even more melded flavor.
• For a denser ricotta layer, drain the ricotta cheese in a fine mesh strainer for 15 minutes before mixing.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the texture of the frosting. When ready to serve, you can enjoy it cold or bring it to room temperature for about 15–20 minutes. This cake is not recommended for freezing due to the creamy layers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat ricotta cheese?

Yes, low-fat ricotta can be used, but the layer might be less creamy and rich. For best results, full-fat ricotta is recommended.

Does the cake need to be refrigerated?

Yes, due to the ricotta and pudding layers, the cake should be refrigerated to keep it fresh and safe to eat.

Italian Love Cake Recipe

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4.9 from 82 reviews

Italian Love Cake is a rich and indulgent dessert featuring a moist chocolate cake base layered with creamy ricotta cheese and topped with a luscious chocolate pudding frosting. This decadent treat combines the smooth texture of ricotta with the deep flavors of chocolate for a delightful and impressive cake perfect for gatherings and special occasions.

• Author: Viktoria
• 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 1x2x3x

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) and grease a 9×13 inch baking dish with cooking spray. Set aside.
2. Make Ricotta Mixture: In a mixing bowl, use an electric mixer to combine ricotta cheese, sugar, and vanilla extract until smooth. Slowly add the four large eggs, mixing well after each addition to incorporate fully.
3. Prepare Chocolate Cake Batter: In a separate medium bowl, whisk together the cake mix, oil, water, and three large eggs until the batter is smooth and well combined.
4. Assemble Cake Layers: Pour the chocolate cake batter evenly into the prepared baking dish. Then carefully pour the ricotta mixture over the chocolate batter, spreading it evenly over the surface.
5. Bake the Cake: Bake in the preheated oven for 1 hour to 1 hour and 10 minutes. The cake will be done when it is set and slightly jiggly in the center. Remove from oven and allow to cool to room temperature.
6. Prepare Chocolate Pudding Frosting: In a bowl, whisk together the instant chocolate pudding mix and cold milk until combined. Let the pudding set for 2 to 3 minutes until it thickens.
7. Fold in Whipped Topping: Gently fold the thawed whipped topping into the thickened pudding until smooth and creamy.
8. Frost and Chill: Spread the pudding frosting evenly over the cooled cake layer. Cover the cake and refrigerate for at least 4 hours or until ready to serve, allowing the flavors to meld and the frosting to set.

Notes

• Use room temperature eggs for best mixing and texture.
• Do not overbake; the slight jiggle in the center ensures a moist cake.
• Make sure the whipped topping is completely thawed before folding into the pudding.
• Refrigerate the cake uncovered initially to help the frosting set, then cover tightly to prevent drying out.
• This cake is best served chilled for optimal flavor and texture.

Keywords: Italian Love Cake, chocolate cake, ricotta cheese cake, creamy chocolate pudding frosting, rich dessert, baked cake recipe