Italian Love Cake Recipe
Introduction
Italian Love Cake is a rich, creamy dessert that combines moist chocolate cake with a smooth ricotta layer and a light chocolate pudding frosting. It’s the perfect treat for celebrations or any time you want to impress with a deliciously unique 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
- Step 1: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray and set aside.
- Step 2: In a mixing bowl, combine the ricotta cheese, sugar, and vanilla extract. Use an electric mixer to blend until smooth. Slowly add the 4 eggs, beating until fully incorporated.
- Step 3: In a separate medium bowl, whisk together the cake mix, oil, water, and 3 eggs until the batter is smooth and well combined.
- Step 4: Pour the chocolate cake batter evenly into the prepared baking dish.
- Step 5: Carefully pour the ricotta mixture over the cake batter, spreading it gently to cover the surface.
- Step 6: Bake for 1 hour to 1 hour and 10 minutes, or until the cake is set and a toothpick inserted near the center comes out with moist crumbs. The cake may jiggle slightly in the center.
- Step 7: Allow the cake to cool completely to room temperature.
- Step 8: For the frosting, whisk together the instant chocolate pudding mix and cold milk in a bowl until smooth. Let it stand for 2 to 3 minutes to thicken.
- Step 9: Fold the thawed whipped topping into the pudding mixture gently until fully combined.
- Step 10: Spread the pudding frosting evenly over the cooled cake. Cover and refrigerate for at least 4 hours before serving to let flavors meld.
Tips & Variations
- Use room temperature eggs for better mixing and a smoother texture.
- Swap the instant chocolate pudding for vanilla to create a different frosting flavor.
- Garnish with chocolate shavings or fresh berries for an elegant finish.
- For a nutty twist, sprinkle chopped toasted hazelnuts over the frosting before chilling.
Storage
Store Italian Love Cake covered in the refrigerator for up to 4 days. Keep it chilled to maintain the creamy frosting texture. When ready to serve, let it sit at room temperature for about 15 minutes to soften slightly before slicing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, this cake actually tastes better after chilling for several hours or overnight, allowing the flavors to meld beautifully.
Can I use a different type of cheese instead of ricotta?
Ricotta’s mild and creamy texture is important for the signature layer, but you can try substituting with mascarpone for a richer result, though the texture may be slightly different.
PrintItalian Love Cake Recipe
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 crowd-pleaser combines rich Italian flavors with the ease of a simple cake mix for an indulgent treat that’s perfect for any celebration.
- 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
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 pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray and set aside.
- Make the ricotta layer: In a mixing bowl, use an electric mixer to combine ricotta cheese, sugar, and vanilla extract. Beat for several minutes until the mixture is smooth. Slowly incorporate the 4 room temperature eggs one at a time, mixing well after each addition.
- Prepare the chocolate cake batter: In a medium bowl, whisk together the cake mix, oil, water, and 3 eggs until the batter is smooth and well combined.
- Assemble the cake: 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 oven and bake for 1 hour to 1 hour and 10 minutes, or until the cake is set and cooked through. The center may remain slightly jiggly, which is expected.
- Cool the cake: Remove the cake from the oven and allow it to cool completely to room temperature.
- Make the pudding frosting: In a bowl, whisk together the instant chocolate pudding mix and cold milk until smooth. Let it set for 2-3 minutes to thicken.
- Fold in whipped topping: Gently fold the thawed whipped topping into the pudding mixture until fully incorporated.
- Frost and chill: Spread the pudding frosting over the cooled cake in an even layer. Cover the cake and refrigerate for at least 4 hours before serving to allow flavors to meld and frosting to set.
Notes
- Use room temperature eggs in the ricotta mixture for better incorporation and texture.
- Do not overbake; the center should remain a little jiggly to keep the cake moist and creamy.
- Refrigeration is essential for setting the pudding frosting and melding flavors.
- Variations: Substitute devil’s food cake mix for a richer chocolate flavor or add a teaspoon of espresso powder to enhance chocolate taste.
- This cake can be made a day ahead and stored covered in the refrigerator.
Keywords: Italian Love Cake, ricotta cake, chocolate cake, layered cake, Italian dessert, chocolate pudding frosting, easy cake recipe
