Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Italian Love Cake Recipe

★★★★★

4.6 from 111 reviews
  • Author: Hugo
  • Total Time: 5 hours 30 minutes
  • Yield: 12 servings 1x

Description

Italian Love Cake is a decadent layered dessert featuring a moist chocolate cake base topped with a creamy ricotta cheese layer and finished with a luscious chocolate pudding frosting. Perfect for celebrations or special occasions, this rich and indulgent cake combines the smooth texture of ricotta with the deep flavor of chocolate, creating an irresistible treat that is sure to impress.

Ingredients

Scale

Ricotta Layer

  • 2 (15-ounce) containers 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 mix
  • 3 cups cold milk
  • 1 (8-ounce) container whipped topping, thawed

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray. Set it aside for later use.
  2. Mix the ricotta layer: Using an electric mixer, combine the ricotta cheese, sugar, and vanilla extract in a mixing bowl. Beat for several minutes until the mixture is smooth and creamy. Gradually add in the four eggs, mixing slowly to incorporate evenly without curdling.
  3. Prepare the chocolate cake batter: In a separate medium bowl, whisk together the chocolate cake mix, oil, water, and three eggs until the batter is smooth and uniform with no lumps.
  4. Assemble the cake layers: Pour the chocolate cake batter evenly into the prepared baking dish. Then carefully pour the ricotta mixture over the top, spreading gently to cover the cake batter evenly.
  5. Bake the cake: Place the baking dish in the preheated oven and bake for 60 to 70 minutes, until the cake is set but slightly jiggly in the center. This ensures that the ricotta layer remains creamy. Remove from the oven and allow the cake to cool completely to room temperature.
  6. Make the chocolate pudding frosting: In a bowl, whisk together the instant chocolate pudding mix and cold milk until fully combined. Let it rest for 2 to 3 minutes to thicken. Fold in the thawed whipped topping gently until the frosting is smooth and creamy.
  7. Frost and chill: Once the cake is completely cooled, spread the chocolate pudding frosting evenly over the top. Cover the cake and refrigerate for at least 4 hours or until ready to serve to allow flavors to meld and frosting to set.

Notes

  • Ensure eggs for the ricotta layer are at room temperature to help the mixture blend smoothly.
  • Do not overbake the cake; it should still be slightly jiggly to maintain a creamy ricotta texture.
  • You can substitute the chocolate cake mix with devil’s food cake for a richer chocolate flavor.
  • For best results, use cold milk and chilled whipped topping when making the frosting.
  • Store the cake covered in the refrigerator and consume within 3-4 days for optimal freshness.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

Keywords: Italian Love Cake, ricotta cake, chocolate cake, layered cake, chocolate pudding frosting, Italian dessert, creamy ricotta cake

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://flavorsbyhugo.com/italian-love-cake-recipe/