Italian Love Cake Recipe
Italian Love Cake is a luscious layered dessert combining a rich chocolate cake base with a creamy ricotta cheese layer and topped with a smooth chocolate pudding frosting. This indulgent cake is perfect for special occasions, marrying the classic flavors of Italian ricotta cheese and chocolate in a moist, comforting treat.
- 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
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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray. Set aside.
- Make Ricotta Layer: Using an electric mixer, combine ricotta cheese, sugar, and vanilla extract in a large mixing bowl. Beat until the mixture is smooth and creamy. Gradually add 4 eggs one at a time, mixing well after each addition.
- Prepare Chocolate Cake Batter: In a separate medium bowl, whisk together the cake mix, oil, water, and 3 eggs until the batter is smooth and fully incorporated.
- Assemble Cake Layers: Pour the chocolate cake batter evenly into the prepared baking dish. Carefully and evenly pour the ricotta mixture over the chocolate batter, covering the entire surface.
- Bake the Cake: Place the dish in the preheated oven and bake for 1 hour to 1 hour and 10 minutes. The cake should be set but may have a slight jiggle in the center when done.
- Cool the Cake: Remove the cake from the oven and let it cool completely to room temperature.
- Prepare Chocolate Pudding Frosting: In a mixing bowl, whisk together the instant chocolate pudding mix and cold milk until smooth. Let it rest for 2-3 minutes to thicken, then gently fold in the thawed whipped topping until combined.
- Frost and Chill: Spread the chocolate pudding frosting evenly over the cooled cake. 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
- Room temperature eggs help create a smoother ricotta mixture and cake batter.
- Ensure the cake is cooled completely before spreading the frosting to prevent it from melting.
- You can use any brand of instant chocolate pudding mix for the frosting.
- The cake can be refrigerated covered for up to 3 days.
- For added texture, consider sprinkling chocolate shavings or mini chocolate chips on top before chilling.
Keywords: Italian Love Cake, Ricotta Cake, Chocolate Cake, Layered Cake, Italian Dessert, Creamy Cake, Instant Pudding Frosting
Find it online: https://servedbynora.com/italian-love-cake-recipe/
