Description

This Italian Love Cake is a show-stopping dessert with layers of chocolate cake and creamy ricotta that magically flip during baking. Topped with a light chocolate pudding frosting, it’s perfect for special occasions or indulgent weeknight treats.

Ingredients

Scale

For the Cake Base:

1 box chocolate cake mix
1 cup water
3 large eggs
½ cup vegetable oil

For the Ricotta Layer:

2 pounds (32 oz) whole milk ricotta cheese (room temperature)
4 large eggs
¾ cup granulated sugar
1 teaspoon pure vanilla extract

For the Frosting:

1 package (5.1 oz) instant chocolate pudding mix
1 cup cold milk
1 container (8 oz) frozen whipped topping, thawed
Chocolate shavings or mini chocolate chips for garnish (optional)

Instructions

Prepare Your Workspace: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper with overhanging edges for easy removal.
Mix the Chocolate Cake Base: In a large bowl, combine cake mix, water, eggs, and oil. Beat on medium speed for 2 minutes until smooth. Don’t overmix—stop once ingredients are just incorporated.
Prepare the Ricotta Layer: In another bowl, beat ricotta cheese, eggs, sugar, and vanilla until completely smooth (about 2–3 minutes). For an ultra-smooth texture, process briefly in a food processor before adding other ingredients.
Layer and Bake: Pour the chocolate batter evenly into the prepared pan. Spoon the ricotta mixture gently over the top, spreading evenly. Pour over the back of a spoon to minimize disturbance.
Bake Until Magic Happens: Bake for 60–70 minutes until the center is set and doesn’t jiggle. Start checking at 55 minutes to avoid overbaking.
Cool Completely: Cool in the pan on a wire rack for at least 2 hours. Refrigerate for 2 more hours after cooling at room temperature.
Prepare the Frosting: Whisk pudding mix and cold milk for 2 minutes until thickened. Fold in the thawed whipped topping until well blended.
Frost and Garnish: Spread frosting evenly over the cooled cake. Garnish with chocolate shavings, mini chocolate chips, or cocoa powder if desired.
Chill Before Serving: Refrigerate for at least 4 hours, preferably overnight, before slicing and serving. Dip your knife in hot water and wipe dry between cuts for clean slices.

Notes

Substitutions: Use white or yellow cake mix, substitute mascarpone for half the ricotta, try almond or orange extract instead of vanilla, or make homemade whipped cream. Dark chocolate pudding mix adds intensity. Plan ahead—the cake improves with overnight chilling.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 250mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 7g
Cholesterol: 70mg

Keywords: italian love cake, ricotta cake recipe, layered dessert, easy cake recipe