Italian Love Cake is a rich layered dessert I make with creamy ricotta, moist chocolate cake, and a smooth chocolate pudding topping. I love how it chills into a soft, luscious cake that feels perfect for holidays, potlucks, or family desserts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 (15-ounce) containers 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
Directions
I preheat the oven to 350°F and grease a 9×13-inch baking dish.
In a large mixing bowl, I beat the ricotta cheese, sugar, and vanilla until smooth. I slowly add the 4 eggs and mix until fully combined.
In a separate bowl, I whisk the cake mix, oil, water, and 3 eggs until smooth.
I pour the chocolate cake batter into the prepared baking dish, then carefully pour the ricotta mixture evenly over the top.
I bake the cake for 1 hour to 1 hour 10 minutes, until it is cooked through and only slightly jiggly in the center.
I let the cake cool completely to room temperature.
In a bowl, I whisk the instant chocolate pudding with cold milk until combined. I let it rest for 2 to 3 minutes, then fold in the whipped topping until smooth.
I spread the pudding topping over the cooled cake, cover it, and refrigerate it for 4 hours before serving.
Servings and Timing
This recipe makes 12 servings.
Prep time: 15 minutes
Cooking time: 70 minutes
Chill time: 4 hours
Total time: 5 hours 25 minutes
Calories: 474 kcal per serving
Variations
I sometimes use devil’s food cake mix for a deeper chocolate flavor. I can also use vanilla pudding instead of chocolate for a lighter topping.
For a festive version, I like adding chocolate shavings, mini chocolate chips, or a light dusting of cocoa powder before serving.
Storage/Reheating
I store Italian Love Cake covered in the refrigerator for up to 4 days.
I do not reheat this cake because it tastes best chilled. I slice it straight from the refrigerator for the cleanest layers.
FAQs
Why is it called Italian Love Cake?
I think it gets the name from the ricotta layer, which gives the cake an Italian-style cheesecake texture.
Does the ricotta layer sink while baking?
Yes, I expect the layers to shift as the cake bakes. That is part of what makes this dessert unique.
Can I make Italian Love Cake ahead of time?
Yes, I like making it a day ahead because the chilled texture becomes even better.
Can I use homemade whipped cream?
I can use stabilized whipped cream, but whipped topping holds up better for longer storage.
How do I know when the cake is done?
I look for a set cake with only a slight jiggle in the center. I also let it cool fully before adding the topping.
Conclusion
Italian Love Cake is one of those desserts I love making when I want something creamy, chocolatey, and impressive without complicated steps. The ricotta layer, soft cake, and pudding topping come together into a chilled dessert that tastes even better after resting.
📖 Recipe:
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Italian Love Cake
- Total Time: 5 hours 25 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Italian Love Cake is a rich layered dessert made with creamy ricotta, moist chocolate cake, and a fluffy chocolate pudding topping. This chilled cake is perfect for holidays, potlucks, and make-ahead family desserts.
Ingredients
2 (15-ounce) containers 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
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- In a large mixing bowl, beat the ricotta cheese, sugar, and vanilla until smooth. Add the 4 eggs gradually and mix until fully combined.
- In a separate bowl, whisk together the cake mix, oil, water, and 3 eggs until smooth.
- Pour the chocolate cake batter into the prepared baking dish. Carefully pour the ricotta mixture evenly over the top.
- Bake for 1 hour to 1 hour 10 minutes, until the cake is set and only slightly jiggly in the center.
- Allow the cake to cool completely to room temperature.
- In a medium bowl, whisk the instant chocolate pudding with cold milk until combined. Let it rest for 2 to 3 minutes.
- Fold the whipped topping into the pudding mixture until smooth and creamy.
- Spread the pudding topping evenly over the cooled cake.
- Cover and refrigerate for at least 4 hours before slicing and serving.
Notes
Use devil’s food cake mix for a deeper chocolate flavor.
Vanilla pudding can be substituted for chocolate pudding for a lighter topping.
Top with chocolate shavings, mini chocolate chips, or cocoa powder for extra presentation.
Store covered in the refrigerator for up to 4 days.
This dessert is best served chilled and does not require reheating.
Making the cake a day ahead improves the texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 474 kcal
- Sugar: 36 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 115 mg
