Italian Love Cake is a beautifully layered dessert that brings together the rich flavors of chocolate cake, creamy ricotta, and a fluffy chocolate pudding topping. It’s an old-school classic that looks impressive but is surprisingly simple to make. Every bite gives a perfect balance of textures and flavors — rich, sweet, and light all at once.
Why You’ll Love This Recipe
I love how this cake almost makes itself. It’s magical the way the layers flip during baking, leaving me with that creamy ricotta layer sitting on top of the cake like it was done by a pro. It’s perfect for gatherings, holidays, or whenever I want to impress with minimal effort. The combination of chocolate and ricotta is both nostalgic and comforting.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Chocolate cake mix (plus ingredients listed on the box — usually eggs, oil, and water)
- Ricotta cheese
- Granulated sugar
- Large eggs
- Vanilla extract
- Instant chocolate pudding mix
- Cold milk
- Cool Whip or whipped topping
Directions
- I start by preheating the oven to 350°F and greasing a 9x13-inch baking dish.
- I prepare the chocolate cake mix according to the package instructions and pour the batter evenly into the prepared dish.
- In a separate bowl, I mix together ricotta cheese, sugar, eggs, and vanilla extract until smooth.
- I carefully spoon the ricotta mixture over the chocolate cake batter — it will seem like it’s floating on top, but it sinks and swaps layers during baking.
- I bake the cake for about 1 hour or until a toothpick inserted comes out clean.
- After letting it cool completely, I mix the chocolate pudding mix with cold milk, then fold in the whipped topping until it’s smooth and fluffy.
- I spread the pudding mixture over the cooled cake and chill it in the fridge for at least 4 hours before slicing.
Servings and timing
This cake makes about 12 servings. Prep time takes around 15 minutes, baking time is about 60 minutes, and chilling time adds another 4 hours. I usually make it the night before so it sets perfectly.
Variations
I sometimes switch things up by using a different flavor of pudding — vanilla or even pistachio works surprisingly well. For a citrus twist, I’ve added lemon zest to the ricotta mixture. I’ve also tried a marble cake base for an extra swirl of flavor.
Storage/Reheating
I keep any leftovers covered in the fridge for up to 5 days. Since it’s a chilled cake, I never reheat it — I just enjoy it straight from the fridge. It’s best served cold anyway, especially with that creamy topping.
FAQs
How does the cake layer switch happen during baking?
The ricotta layer is heavier than the cake batter, so as it bakes, it sinks to the bottom, pushing the cake layer up. It’s one of those fun baking “magic tricks” I always love to watch.
Can I use homemade chocolate cake instead of a mix?
Absolutely. I’ve used my favorite homemade chocolate cake recipe before, and it works just fine — I just make sure the batter is the same consistency as boxed.
Is there a substitute for ricotta cheese?
I’ve tried using mascarpone or cottage cheese (blended smooth), and they both give similar creamy results, though ricotta still gives that authentic taste.
Can I make this cake ahead of time?
Yes, and I always do. I make it the day before serving so the layers set nicely and the topping has time to firm up in the fridge.
Can I freeze Italian Love Cake?
I don’t usually recommend freezing it because the texture of the pudding layer can change. But if I must, I wrap individual slices tightly and thaw them overnight in the fridge before serving.
Conclusion
Italian Love Cake is one of those desserts that brings joy to both make and eat. The layered look is gorgeous, the flavor is comforting, and the process is effortless. I always turn to it when I want something easy but impressive — and it never disappoints.
Italian Love Cake
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 15 minutes (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Italian Love Cake is an easy yet impressive layered dessert made with chocolate cake, ricotta cheese, and a creamy chocolate pudding topping. This classic Italian-American treat is perfect for holidays, gatherings, or anytime you want a crowd-pleasing make-ahead cake. Keywords: Italian Love Cake, chocolate ricotta cake, easy Italian dessert, make-ahead cake, layered pudding cake
Ingredients
- 1 box chocolate cake mix (plus eggs, oil, and water as directed on the box)
- 2 lbs ricotta cheese
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 (5.9 oz) box instant chocolate pudding mix
- 3 cups cold milk
- 1 (8 oz) tub Cool Whip or whipped topping
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Prepare the chocolate cake mix according to box instructions and pour into prepared dish.
- In a bowl, mix ricotta cheese, sugar, eggs, and vanilla extract until smooth.
- Gently spoon the ricotta mixture over the cake batter — it will sink and switch layers while baking.
- Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let cool completely.
- Prepare pudding by mixing instant chocolate pudding mix with cold milk until thickened. Fold in whipped topping.
- Spread pudding mixture evenly over cooled cake.
- Refrigerate for at least 4 hours (or overnight) before slicing and serving.
Notes
- Don’t worry if the layers look strange before baking — they’ll magically flip while in the oven.
- Try switching up pudding flavors like pistachio or vanilla for a twist.
- Add lemon zest to the ricotta mixture for a bright citrus note.
- Best served chilled; do not reheat.
