This Italian Love Cake is a decadent, layered dessert that combines rich chocolate cake, creamy ricotta filling, and a luscious chocolate pudding topping. With its melt-in-your-mouth texture and irresistible flavors, this cake is perfect for special occasions or when you’re craving something truly indulgent. It’s a labor of love that’s well worth the effort!
Prep Time
- 20 minutes
Cook Time
- 1 hour
Chill Time
- 2 hours
Total Time
- 3 hours 20 minutes
Servings
- 12–16 servings
Ingredients
Cake Batter:
- 1 (13.25 oz) chocolate cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 eggs
Filling:
- 32 oz ricotta cheese
- 4 eggs
- ⅔ cup granulated sugar
- 1½ teaspoons vanilla extract
Topping:
- 1 (5.9 oz) box instant chocolate pudding mix
- 1½ cups milk , chilled
- 1 (16 oz) frozen whipped topping , thawed
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C) .
- Grease a 9×13-inch baking dish with cooking spray or butter. Set aside.
Step 2: Make the Cake Batter
- In a large mixing bowl, combine the chocolate cake mix , water , vegetable oil , and eggs . Mix until smooth and free of lumps. Set aside.
Step 3: Make the Ricotta Filling
- In another large bowl, whisk together the ricotta cheese , eggs , granulated sugar , and vanilla extract until smooth and well combined.
Step 4: Assemble the Cake
- Pour the cake batter into the prepared baking dish, spreading it evenly across the bottom.
- Spoon the ricotta filling over the cake batter, spreading it gently to cover as much surface area as possible. (The filling will sink slightly as the cake bakes—this is normal.)
Step 5: Bake the Cake
- Bake in the preheated oven for 55–60 minutes , or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack.
Step 6: Prepare the Topping
- In a large mixing bowl, whisk together the instant chocolate pudding mix and chilled milk for 2–3 minutes , or until the mixture thickens.
- Gently fold in the thawed whipped topping until smooth and fully incorporated.
Step 7: Assemble and Chill
- Once the cake has cooled completely, spread the pudding topping evenly over the surface.
- Refrigerate the cake for at least 2 hours (or overnight) to allow the flavors to meld and the topping to set.
Step 8: Serve and Enjoy
- Slice the cake into squares and serve chilled.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days .
Pro Tips
- Ricotta Cheese: Use whole-milk ricotta for the creamiest texture and richest flavor.
- Customize the Topping: Add chocolate shavings, sprinkles, or a drizzle of chocolate syrup for extra flair.
- Make Ahead: This cake can be made a day in advance and refrigerated until ready to serve.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 1 month . Thaw in the refrigerator before serving.
Nutrition Facts (Per Serving, based on 16 servings)
- Calories: 380 kcal
- Carbohydrates: 45g
- Fats: 18g
- Protein: 8g
- Fiber: 2g
- Sugar: 28g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
This Italian Love Cake is a show-stopping dessert that’s as delicious as it is impressive. The rich chocolate cake serves as the perfect base for the creamy ricotta filling, while the silky chocolate pudding topping adds a luxurious finishing touch. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to steal the spotlight.
Ready to bake a cake that’s rich, creamy, and utterly unforgettable? Grab your ingredients and get ready to savor a dessert that’s layers of pure indulgence—it’s love at first bite!
