Introduction

Italian Love Cake is a luscious dessert that combines rich chocolate cake with a creamy ricotta layer and a smooth chocolate pudding frosting. Perfect for special occasions or a delightful treat, this cake is sure to impress with its moist texture and decadent flavors.

A slice of three-layer cake sits on a white plate with a white marbled texture surface. The bottom layer is light yellow with a dense, creamy texture. The middle layer is dark brown, rich, and moist, showing a sponge cake look. The top layer is a thick, smooth light brown chocolate mousse, spreading softly with a few vertical ridges made by a woman's hand. In the background, there is a blurred second plate with another cake slice and milk bottles. photo taken with an iphone --ar 4:5 --v 7

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 one at a time, mixing well after each addition.
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 into the prepared baking dish, spreading it evenly.
Step 5: Carefully pour the ricotta mixture evenly over the chocolate batter in the pan.
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 will still be slightly jiggly in the center.
Step 7: Remove the cake from the oven and let it cool to room temperature.
Step 8: For the frosting, whisk together the instant chocolate pudding mix and cold milk until fully combined. Let it rest for 2 to 3 minutes to thicken.
Step 9: Gently fold in the thawed whipped topping until smooth and creamy.
Step 10: Spread the frosting evenly over the cooled cake. Cover and refrigerate for at least 4 hours before serving to allow the flavors to meld.

Tips & Variations

For extra richness, use whole milk or half-and-half when making the pudding frosting.
Substitute the chocolate cake mix with a devil’s food cake mix for an even deeper chocolate flavor.
Serve with fresh berries or a dusting of powdered sugar for a beautiful presentation.
Make sure eggs are at room temperature to help the ricotta layer become smooth and creamy.

Storage

Store the cake covered in the refrigerator for up to 4 days. Because it contains a dairy-based frosting, keeping it chilled is important. When ready to serve, slice carefully with a sharp knife. You can let each slice sit at room temperature for 10-15 minutes to soften slightly before serving.

How to Serve

A white ceramic baking dish holds a layered dessert with three clear layers: a bottom layer of creamy white cheesecake with a smooth texture, a middle layer of dark brown chocolate cake that looks moist, and a thick top layer of light brown whipped mousse with a slightly wrinkled surface. The dessert is cut into neat square pieces, with one square missing from the corner, showing all layers clearly. The dish sits on a white marbled surface with two bottles of milk blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake is perfect for making a day in advance. It benefits from resting in the refrigerator, which allows the flavors to meld and the frosting to set.

Can I use regular pudding instead of instant?

Instant pudding works best here because it thickens quickly without cooking. Using regular pudding may alter the texture and consistency of the frosting.