Italian Love Cake: A Deliciously Layered Dessert

Name: Italian Love Cake
Prep time: 20 min
Cook time: 40 min
Total time: 2 h 30 min
Cuisine: Italian
Ingredients: 2 (15-ounce) containers of ricotta cheese; 1 cup of granulated sugar; 1 teaspoon of vanilla extract; 4 large eggs (room temperature); 1 (15.25-ounce) box of chocolate or devil’s food cake mix; 1/2 cup canola or vegetable oil; 1 cup of water; 3 large eggs; 1 (5-ounce) box of instant chocolate pudding; 3 cups of cold milk; 1 (8-ounce) container of whipped topping, thawed

If you are searching for a show-stopping dessert that will impress your family and friends, look no further than this Italian Love Cake. This delightful cake combines rich chocolate flavors with a creamy, airy ricotta topping, creating layers that are as beautiful as they are delicious. Imagine slicing through the moist chocolate cake to reveal a smooth ricotta layer, all topped with a light chocolate pudding and fluffy whipped cream. The aroma of this cake baking will fill your kitchen with warmth and nostalgia, making it perfect for gatherings, celebrations, or even a cozy family dinner. Treat yourself and your loved ones to a slice of this indulgent cake that captures the essence of Italian baking in every bite.

Ingredients

2 (15-ounce) containers of ricotta cheese: This creamy cheese adds richness and a delightful texture to the cake layers.
1 cup of granulated sugar: Sweetens the ricotta mixture, balancing rich flavors.
1 teaspoon of vanilla extract: Enhances the overall flavor with its aromatic depth.
4 large eggs (room temperature): Provides structure and helps to create a smooth ricotta mixture.
1 (15.25-ounce) box of chocolate or devil’s food cake mix: Forms the base of the cake, adding chocolate intensity.
1/2 cup canola or vegetable oil: Keeps the cake moist and tender.
1 cup of water: Needed to prepare the chocolate cake mix.
3 large eggs: Additional eggs help to stabilize the pudding layer.
1 (5-ounce) box of instant chocolate pudding: Provides a rich chocolate flavor and a creamy texture on top of the cake.
3 cups of milk (cold): Combines with pudding mix to create a luscious topping.
1 (8-ounce) container of whipped topping, thawed: Lightens the cake with its fluffy sweetness, adding an elegant finish.

Step-by-Step Instructions

Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish with cooking spray and set aside.
In a large mixing bowl, combine the ricotta cheese, granulated sugar, vanilla extract, and 4 large eggs. Beat until the mixture is smooth and creamy.
In another bowl, prepare the chocolate cake mix according to the package instructions by mixing it with the oil and 1 cup of water. Pour the batter into the greased baking dish.
Carefully spoon the ricotta mixture over the chocolate cake batter. Avoid mixing as it will create beautiful layers while baking.
In a separate bowl, whisk together the instant chocolate pudding and cold milk until well combined. Allow it to sit for about 5 minutes until it thickens slightly.
Once the cake is baked and cooled for about 30-35 minutes, spread the chocolate pudding mixture over the top.
Finally, spread the thawed whipped topping over the pudding layer evenly.
Refrigerate for at least 2 hours before serving for the best results.

Recipe Details

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: Approximately 2 hours and 30 minutes (including chilling)
Servings: 12-15 servings
Calories: Approximately 370 calories per slice

Tips, Storage & Variations

Tips: Make sure to use room temperature eggs for a smoother batter. If you prefer a less sweet pudding layer, consider reducing the sugar slightly in the ricotta mixture.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: While this cake is best enjoyed fresh, it can be frozen. Wrap tightly in plastic wrap and freeze for up to one month. Thaw in the refrigerator before serving.
Variations: You can switch out the chocolate pudding for vanilla pudding for a different flavor. Feel free to sprinkle some chocolate shavings or fresh berries on top for added flair before serving.

FAQ

1. Can I use a different type of cheese instead of ricotta?
Ricotta is preferred for its creamy texture, but mascarpone can be a nice alternative for a richer flavor.

2. What can I serve with Italian Love Cake?
This cake pairs well with fresh berries or a scoop of vanilla ice cream for extra indulgence.

3. Is it necessary to refrigerate the cake?
Yes, refrigerating the cake helps the layers set properly and enhances the flavors.

4. Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance and kept in the refrigerator until ready to serve.

5. What if I can’t find instant chocolate pudding?
You can use a different flavor of instant pudding or make a homemade pudding if preferred.

6. How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Conclusion

You are guaranteed to fall in love with this Italian Love Cake from the very first bite. With its stunning layers and rich flavors, it’s a dessert that will captivate your senses. So why not try making it for your next gathering? We would love to hear how it turned out, so please share your experience with us. Enjoy every delicious moment!

Italian Love Cake

Print Recipe

A beautiful layered dessert combining rich chocolate flavors with a creamy ricotta topping, perfect for gatherings and celebrations.

Author: hannah-reed
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 150 minutes
Yield: 12-15 servings 1x
Category: Dessert
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

2 (15-ounce) containers of ricotta cheese
1 cup of granulated sugar
1 teaspoon of vanilla extract
4 large eggs (room temperature)
1 (15.25-ounce) box of chocolate or devil’s food cake mix
1/2 cup canola or vegetable oil
1 cup of water
3 large eggs
1 (5-ounce) box of instant chocolate pudding
3 cups of cold milk
1 (8-ounce) container of whipped topping, thawed

Instructions

Preheat your oven to 350°F and grease a 9×13-inch baking dish.
In a large mixing bowl, combine ricotta cheese, granulated sugar, vanilla extract, and 4 large eggs. Beat until smooth and creamy.
In another bowl, prepare the chocolate cake mix per package instructions using oil and 1 cup of water. Pour the batter into the greased dish.
Spoon the ricotta mixture over the chocolate cake batter without mixing.
In a separate bowl, whisk instant chocolate pudding and cold milk until combined; let it sit for 5 minutes to thicken.
Once the cake has cooled for 30-35 minutes, spread the chocolate pudding over the top.
Spread the thawed whipped topping evenly over the pudding layer.
Refrigerate for at least 2 hours before serving.