Imagine a cake so magical that its layers switch places while baking. That’s exactly what happens with the Italian Love Cake! This luscious, old-school dessert features a fudgy chocolate base, a creamy sweet ricotta layer, and a cloudlike topping of chocolate pudding and whipped cream. It’s a showstopper at any gathering, tastes like a dream, and gets even better the next day—a true testament to the irresistible charm of Italian-American baking.
Ingredients You’ll Need
The charm of Italian Love Cake comes from using simple, easy-to-find ingredients that work together to create something unforgettable. Each component balances richness and sweetness, giving the cake its distinct flavor, dreamy texture, and signature look.
- Chocolate cake mix: The foundation of the cake, providing deep chocolate flavor and a tender crumb—use your favorite brand.
- Eggs, oil, and water: These bring the cake mix to life and add moisture and structure (follow your box directions for exact amounts).
- Ricotta cheese (2 pounds): The star of the creamy layer, adding a delicate tang and soft, luscious texture.
- Large eggs (4): Help bind the ricotta mixture and create that dreamy, custard-like layer.
- Vanilla extract (1 teaspoon): Adds warmth and rounds out all the flavors beautifully.
- Granulated sugar (1 cup): Sweetens the ricotta filling, making it taste almost like cheesecake.
- Instant chocolate pudding mix (3.9 oz box): Blends with whipped topping for a silky-smooth, decadent finish.
- Cold milk (1 cup): Works with the pudding mix to create that swoon-worthy topping.
- Whipped topping (8 oz): Folds into the pudding to lighten and aerate the final layer—brands like Cool Whip work great here.
- Chocolate shavings or mini chocolate chips (optional): Sprinkle on top for an extra hit of chocolate and a little visual sparkle.
How to Make Italian Love Cake
Step 1: Prep Your Pan and Oven
First things first: preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish. This ensures the cake releases easily and bakes up with perfect layers.
Step 2: Make the Chocolate Cake Batter
Mix up your box of chocolate cake mix as the package instructs, using the eggs, oil, and water. Once nice and smooth, pour the cake batter evenly into your prepared pan. This is your starting layer—even though the magic is yet to come!
Step 3: Whip Up the Ricotta Layer
In a separate, roomy bowl, beat together the ricotta cheese, four eggs, vanilla extract, and granulated sugar until silky smooth. This luscious filling is the soul of Italian Love Cake. Gently spoon this mixture over your cake batter—don’t mix or swirl, just layer it evenly right on top. It will look like two distinct layers going in, but don’t worry—they’ll flip during baking!
Step 4: Bake to Perfection
Slide the pan into your preheated oven and bake for 55 to 60 minutes. The real magic happens here: as the cake bakes, the ricotta and chocolate layers switch places, creating a beautiful layered effect. Check doneness by inserting a toothpick into the center—the cake is ready when it comes out mostly clean. Let the cake cool completely on a wire rack before you move on.
Step 5: Prepare the Chocolate Pudding Topping
When your cake is cool, whisk together the instant chocolate pudding mix and cold milk for a good two minutes, until thickened. Let it sit for an extra minute, then fold in the whipped topping gently. The result is a light, fluffy, and creamy chocolate layer you’ll want to eat by the spoonful.
Step 6: Frost and Finish
Spread the luscious pudding and whipped topping mixture evenly over the cooled cake. If you’re feeling fancy, add a generous shower of chocolate shavings or mini chocolate chips for extra flair and texture. Now, pop your finished cake into the refrigerator and let it chill for at least 4 hours so all those gorgeous layers can set up just right.
How to Serve Italian Love Cake
Garnishes
Italian Love Cake is simply beautiful on its own, but a sprinkle of chocolate shavings or a handful of mini chocolate chips adds polish and irresistible chocolate pops. For a holiday touch, you can add pretty sprinkles, candied orange peel, or a dusting of powdered sugar. The contrast against the creamy topping looks almost too good to eat—almost!
Side Dishes
This cake shines as dessert after a classic Italian meal, especially with fresh berries or a scoop of vanilla gelato. If you want to keep it light, some macerated strawberries or a mixed berry salad offer a bright, slightly tart counterpoint that pairs perfectly with the sweet layers of the cake.
Creative Ways to Present
Cut Italian Love Cake into perfect squares and arrange them on a cake stand, or serve slices on vintage plates for a bit of nostalgia. To make it even more fun, offer sauces like raspberry coulis or a caramel drizzle on the side. For parties, you can even make mini versions in jars or ramekins—the layered look is always sure to turn heads!
Make Ahead and Storage
Storing Leftovers
Italian Love Cake is a dream for leftovers! Just cover the pan tightly with plastic wrap or transfer individual slices to airtight containers and stash them in the fridge. The flavors meld and the texture gets even silkier as it sits—most fans agree it tastes even better on day two or three.
Freezing
You can absolutely freeze Italian Love Cake, just without the whipped pudding topping (which doesn’t thaw well). Wrap the fully cooled cake tightly in plastic and foil, and freeze for up to 2 months. When ready to serve, thaw overnight in the fridge, then make and add the topping fresh for the best texture.
Reheating
This cake is meant to be served chilled, never warm, so skip the oven or microwave. Just let it sit at room temperature for 15–20 minutes if you like the chill softened a bit, but it’s best enjoyed cold with all its layers beautifully distinct.
FAQs
Can I use a different flavor of cake mix?
Absolutely! Vanilla or even lemon cake mix offers a fun twist, but chocolate is classic for the rich flavor contrast. Just keep in mind that altering the cake base changes the overall flavor profile, which can be a delicious adventure!
What if I don’t have ricotta cheese?
Ricotta is really the heart of Italian Love Cake, but in a pinch, you could try small-curd cottage cheese blended until smooth. The result will be a little different, but still lovely.
Can I make this cake ahead of time?
Yes! In fact, Italian Love Cake tastes best when made a day in advance. The chilling time helps the layers set up nicely and deepens the flavors—perfect for planning ahead for a party.
How do I know when the cake is done baking?
After 55–60 minutes in the oven, insert a toothpick into the center; if it comes out mostly clean with only a few moist crumbs, your cake is ready. Be sure to let it cool completely before adding the topping for perfect layers.
Can I make Italian Love Cake gluten-free?
Definitely! Just use your favorite gluten-free chocolate cake mix and double-check that your pudding mix is gluten-free. Follow the rest of the recipe as written for a delightful gluten-free treat.
Final Thoughts
If you’ve never tried Italian Love Cake, you’re in for an absolute treat! With its magical layers and creamy, dreamy flavors, it’s a recipe that’s both simple and spectacular. I truly hope you enjoy sharing this crowd-pleaser with everyone you love—because desserts like this really are meant to be shared!
Print
Italian Love Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes (plus 4 hours chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Italian Love Cake is a decadent dessert featuring layers of moist chocolate cake, creamy ricotta filling, and a luscious chocolate pudding topping. It’s a delightful treat that’s perfect for special occasions or anytime you’re craving a sweet indulgence.
Ingredients
For the Chocolate Cake Layer:
- 1 box chocolate cake mix (plus eggs, oil, and water as called for on the box)
For the Ricotta Filling:
- 2 pounds ricotta cheese
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
For the Chocolate Pudding Topping:
- 1 (3.9 oz) box instant chocolate pudding mix
- 1 cup cold milk
- 1 (8 oz) container whipped topping (like Cool Whip)
- Chocolate shavings or mini chocolate chips for garnish (optional)
Instructions
- Prepare the Chocolate Cake Layer: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish. Prepare the chocolate cake batter according to the package instructions and pour it into the prepared pan.
- Make the Ricotta Filling: In a separate bowl, beat together ricotta cheese, eggs, vanilla, and granulated sugar until smooth. Gently spoon the ricotta mixture over the cake batter and spread evenly—do not mix them together.
- Bake the Cake: Bake for 55–60 minutes, or until a toothpick inserted in the center comes out mostly clean. Let the cake cool completely.
- Prepare the Chocolate Pudding Topping: In a medium bowl, whisk together the pudding mix and cold milk for 2 minutes. Fold in the whipped topping until smooth. Spread the chocolate pudding mixture over the cooled cake.
- Garnish and Chill: Garnish with chocolate shavings or mini chocolate chips if desired. Refrigerate for at least 4 hours before serving to allow the layers to set.
Notes
- This cake is best made a day ahead for the best flavor and texture.
- You can also use white or vanilla cake mix for a different flavor variation.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 31g
- Sodium: 390mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 95mg
