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Italian Love Cake Recipe

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4.9 from 58 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 crowd-pleaser combines rich Italian flavors with the ease of a simple cake mix for an indulgent treat that’s perfect for any celebration.

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 with cooking spray and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cool the cake: Remove the cake from the oven and allow it to cool completely to room temperature.
  7. 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.
  8. Fold in whipped topping: Gently fold the thawed whipped topping into the pudding mixture until fully incorporated.
  9. 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

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