Ingredients

Ricotta Layer:

2 (15-ounce) containers of ricotta cheese
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, room temperature

Chocolate Cake:

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

Chocolate Pudding Frosting:

1 (5-ounce) box instant chocolate pudding
3 cups cold milk
1 (8-ounce) container whipped topping, thawed

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray and set it aside.

Step 2: For the ricotta layer, combine ricotta cheese, sugar, and vanilla extract in a large mixing bowl. Use an electric mixer to blend until smooth. Gradually add the eggs, mixing well after each addition.

Step 3: In a separate medium bowl, mix the cake mix, oil, water, and eggs. Whisk until the batter is smooth and well combined.

Step 4: Pour the chocolate cake batter evenly into the prepared baking dish. Then gently pour the ricotta mixture over the cake batter, spreading it carefully to cover the surface.

Step 5: Bake the cake for 1 hour to 1 hour and 10 minutes, or until it is fully set. The center might still be slightly jiggly when done.

Step 6: Remove the cake from the oven and allow it to cool completely to room temperature.

Step 7: For the frosting, whisk together the instant chocolate pudding mix and cold milk until fully blended. Let it stand for 2 to 3 minutes to thicken.

Step 8: Fold the whipped topping gently into the pudding mixture until smooth and creamy.

Step 9: Spread the chocolate pudding frosting evenly over the cooled cake. Cover and refrigerate for at least 4 hours before serving.

Tips & Variations

Use whole milk for a richer pudding frosting or try substituting the whipped topping with mascarpone cheese for an extra creamy texture.

Allow the cake to rest overnight in the refrigerator for flavors to meld and the texture to firm up nicely.

You can add mini chocolate chips to the ricotta layer for a delightful surprise in every bite.

FAQs

Can I make this cake ahead of time?

Yes, Italian Love Cake is even better when made a day in advance. This allows the flavors to meld and the frosting to set perfectly. Just keep it refrigerated and covered.

What if I don’t have ricotta cheese?

Ricotta cheese is essential for the authentic texture of this cake, but you can substitute it with a mixture of cream cheese and sour cream for a similar creamy effect, though the flavor will be slightly different.