Hey there, dessert lovers! Let’s talk about a cake that’s as dreamy as a summer night in Italy—Italian Love Cake. This indulgent layered dessert is a magical combo of moist chocolate cake, creamy ricotta cheese filling, and a fluffy whipped topping, all coming together to create a treat that’s rich, comforting, and oh-so-satisfying. It’s the perfect showstopper for holidays, potlucks, or just a cozy weekend at home when you want to treat yourself and your loved ones. I stumbled across this recipe at a family gathering years ago, and it’s been my go-to ever since because it’s surprisingly easy to make but tastes like you spent hours in the kitchen. Whether you’re baking for a crowd or just craving a slice of something sweet, this cake is guaranteed to steal hearts!
Why You’ll Love This Recipe
- Effortless Wow Factor: Starts with a boxed cake mix but transforms into a multi-layered masterpiece that looks and tastes homemade.
- Crowd-Pleaser: The mix of chocolate, creamy ricotta, and whipped topping appeals to kids, adults, and even picky eaters.
- Make-Ahead Magic: Prep it the day before, and it’s even better after chilling overnight—perfect for stress-free entertaining.
- Versatile: Serve it at holidays, birthdays, or casual get-togethers; it fits any occasion.
- Simple Ingredients: Uses pantry staples and a few fresh items, so you won’t need to hunt for anything fancy.
- Customizable: Swap flavors or add mix-ins to make it your own (think mocha or berry twists!).
- Decadent Yet Light: The creamy layers balance the rich chocolate, so it feels indulgent without being heavy.
Ingredients You’ll Need
- Chocolate Cake Mix: Any brand works; it’s the base for that fudgy bottom layer. (Grab the ingredients listed on the box, like eggs, oil, and water.)
- Ricotta Cheese: Whole-milk ricotta gives the creamiest texture—don’t use low-fat here!
- Eggs: For binding the ricotta layer and making it set beautifully.
- Sugar: Just enough to sweeten the ricotta filling without overpowering it.
- Vanilla Extract: A splash enhances the ricotta and whipped topping layers—pure extract is best.
- Instant Chocolate Pudding Mix: Forms the rich, velvety middle layer that ties everything together.
- Milk: Cold milk helps the pudding set quickly and smoothly.
- Whipped Topping: Cool Whip or homemade whipped cream for that fluffy, cloud-like finish.
- Chocolate Shavings or Sprinkles (optional): For a pretty garnish that adds a touch of flair.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Preheat and Prep
Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or non-stick spray. This ensures your cake releases easily and has a hint of extra richness. Gather all your ingredients now—trust me, it makes the process so much smoother!
Step 2: Mix the Chocolate Cake
Prepare the chocolate cake mix according to the package directions (usually combining the mix with eggs, oil, and water). Whisk until smooth, but don’t overmix—a few lumps are okay. Pour the batter into the greased baking dish and spread it evenly. This forms the base layer that will magically swap places with the ricotta during baking!
Step 3: Make the Ricotta Layer
In a large bowl, combine 2 pounds of whole-milk ricotta cheese, 4 large eggs, ¾ cup of sugar, and 1 teaspoon of vanilla extract. Mix until smooth and creamy—you can use a whisk or hand mixer for this. Carefully spoon the ricotta mixture over the chocolate batter, spreading it gently to cover the entire surface. Don’t worry if it looks uneven; it’ll settle during baking. Pro tip: The ricotta layer sinks to the bottom as the cake rises, creating that signature layered effect.
Step 4: Bake the Cake
Pop the dish into the oven and bake for 50–60 minutes, or until the center is set and a toothpick inserted comes out clean (a few moist crumbs are fine). The top might look a little golden from the ricotta, but the chocolate cake will be underneath. Let the cake cool completely on a wire rack—this takes about 2 hours. Cooling is key before adding the next layers!
Step 5: Prepare the Pudding Layer
In a medium bowl, whisk together 1 (5.9-ounce) package of instant chocolate pudding mix and 3 cups of cold milk. Beat for about 2 minutes until it thickens. Spread the pudding evenly over the cooled cake, using a spatula to smooth it out. If the pudding starts to set before you spread it, give it a quick stir. Pop the cake in the fridge for 15 minutes to let the pudding firm up.
Step 6: Top with Whipped Cream
Spread an 8-ounce tub of thawed whipped topping (or 2 cups of homemade whipped cream) over the pudding layer, creating a fluffy, even finish. For homemade whipped cream, whip 1 cup of heavy cream with 2 tablespoons of sugar and ½ teaspoon of vanilla until soft peaks form. Smooth it out with a spatula or create swirls for a fancy touch. If you’re feeling extra, sprinkle chocolate shavings, curls, or sprinkles on top for a picture-perfect look.
Step 7: Chill and Serve
Cover the cake and refrigerate for at least 4 hours, or overnight for the best flavor. This chilling time lets the layers meld and makes slicing a breeze. When ready to serve, cut into squares and watch everyone’s eyes light up. Serve chilled for the ultimate creamy, dreamy experience.
Helpful Tips
- Meal Prep for Parties: Assemble and chill the cake up to 24 hours in advance—it’s a lifesaver for holiday gatherings or potlucks. Just add the garnish right before serving to keep it fresh.
- Storing Leftovers: Store covered in the fridge for up to 5 days. The layers hold up beautifully, and the flavor deepens over time.
- Freezing Tips: You can freeze the cake (without the whipped topping) for up to 2 months. Wrap tightly in plastic wrap and foil, then thaw in the fridge overnight. Add fresh whipped topping before serving.
- Perfect Pairings: Serve with a scoop of vanilla ice cream or a hot cup of coffee for a decadent dessert experience. Fresh berries on the side add a bright, tangy contrast.
- Creative Twists: Try a devil’s food or mocha cake mix for a deeper flavor, or swap the chocolate pudding for vanilla or butterscotch for a fun twist. Add a handful of mini chocolate chips to the ricotta layer for extra texture. For a festive touch, mix a tablespoon of amaretto or coffee liqueur into the ricotta.
- Avoid a Soggy Cake: Make sure the cake is completely cooled before adding the pudding layer, and use cold milk for the pudding to ensure it sets properly. If the whipped topping starts to weep, whip it briefly before spreading.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Yes, and you should! Italian Love Cake tastes best after chilling for at least 4 hours, and it’s even better the next day. Make it up to 24 hours in advance, cover, and refrigerate until ready to serve.
Can I freeze this recipe?
You can freeze the cake without the whipped topping. Wrap the baked and cooled cake (with pudding layer) tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight and add fresh whipped topping before serving.
What if I don’t have ricotta cheese?
You can substitute with mascarpone for a richer flavor or cottage cheese (blended until smooth) in a pinch, but ricotta gives the authentic creamy texture. Avoid using cream cheese—it’s too dense.
Is this recipe good for meal prep?
It’s not a traditional meal prep dish, but it’s great for prepping desserts for events. Make it a day ahead, portion into squares, and store in the fridge for easy serving throughout the week.
How do I make it gluten-free?
Use a gluten-free chocolate cake mix (many brands offer one) and double-check that your pudding mix and whipped topping are gluten-free. The rest of the ingredients are naturally gluten-free.
I whip up this Italian Love Cake every time I need a dessert that’s guaranteed to impress without a ton of fuss—probably once a month for family dinners or friend hangouts. For a fun serving twist, try cutting it into bite-sized squares and serving on a platter for a party-friendly treat. It’s the kind of recipe that sparks smiles and second helpings, so give it a go and let me know how it turns out—I’d love to hear if it becomes your new favorite too!
Italian Love Cake
Ingredients
- For the Cake:
- 1 15.25 ounce package chocolate cake mix
- 1 cup water
- 2 large eggs
- ½ cup vegetable oil
- The Seasoned Mom
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- Maine-ly Drizzle
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- The Country Cook
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- For the Ricotta Layer:
- 2 pints part-skim ricotta cheese
- ¾ cup white sugar
- 1 teaspoon vanilla extract
- 5 large eggs
- For the Topping:
- 1 3.9 ounce package instant chocolate pudding mix
- 1 cup milk
- 1 12 ounce container frozen whipped topping, thawed
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Prepare the cake batter: In a large mixing bowl, prepare the chocolate cake mix according to package instructions, adding water, 2 eggs, and vegetable oil.
- Bake the cake: Pour the prepared cake batter into the prepared baking dish. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the ricotta mixture: While the cake is baking, in a separate bowl, mix together the ricotta cheese, sugar, vanilla extract, and the remaining 5 eggs until smooth.
- Add ricotta layer: Once the cake is done, remove it from the oven. Immediately pour the ricotta mixture over the hot cake. Do not stir.
- Bake again: Return the cake to the oven and bake for an additional 30–35 minutes, until the ricotta layer is set.
- Cool the cake: Allow the cake to cool completely.
- Prepare the topping: In a medium bowl, whisk together the instant chocolate pudding mix and milk until thickened.
- Add whipped topping: Fold the thawed whipped topping into the pudding mixture until well combined.
- Top the cake: Spread the pudding mixture evenly over the cooled cake.
- Refrigerate: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.
- Serve: Slice and serve chilled. Enjoy the rich, decadent layers of Italian Love Cake!
Notes
- For a richer flavor, consider using mascarpone cheese in place of ricotta.
- This cake can be prepared a day in advance; the flavors improve after chilling overnight.
- Garnish with chocolate shavings or sprinkles for an extra touch.
