Name: Italian Love Cake Recipe
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 5 h 25 min
Cuisine: Italian-American
Ingredients: 2 (15-ounce) containers ricotta cheese; 1 cup granulated sugar; 1 teaspoon vanilla extract; 4 large eggs, room temperature; 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; 1 (5-ounce) box instant chocolate pudding mix; 3 cups cold milk; 1 (8-ounce) container whipped topping, thawed

I absolutely adore sharing this Italian Love Cake Recipe with friends and family because it brings together the richest chocolate cake and smooth, creamy ricotta in a way that feels like a warm hug from Italy itself. The way the layers blend into a luscious dessert topped with velvety chocolate pudding frosting has become one of my all-time favorites to bake and enjoy. Every bite is a perfectly balanced mix of textures and flavors that makes you want to savor just one more slice.

Why You'll Love This Italian Love Cake Recipe

From the moment I first tasted this Italian Love Cake Recipe, I was hooked. The rich, decadent chocolate cake paired with the creamy ricotta layer creates a flavor profile that is both indulgent and comforting. It’s not your typical cake; the ricotta adds a moistness that keeps it from ever feeling dry, while the chocolate pudding frosting brings a cool, luscious finish. I love how the cake is slightly dense but still incredibly soft, making it such a crowd-pleaser at any gathering.

One of the reasons I keep coming back to this recipe is how easy it is to make despite looking like a fancy dessert. Mixing up the ricotta layer and chocolate cake batter requires just a few simple steps and everyday ingredients, yet the results are impressive enough for holidays, celebrations, or simply treating yourself on a weekend. It’s the perfect recipe for when you want something that wows without hours of fussing in the kitchen.

What really makes this cake stand out in my mind is its versatility and the way it works beautifully for so many occasions. Whether at a family dinner, a potluck, or a festive holiday party, I find it truly elevates the dessert course. Plus, the cooling time in the fridge lets the flavors meld together, enhancing the richness and giving it that melt-in-your-mouth texture I just can’t get enough of.

Ingredients You'll Need

The image shows a top view of various baking ingredients neatly placed on a white marbled surface. At the top center, six white eggs rest in a white tray. Below, slightly left, a clear glass bowl holds a smooth, thick white cream. To the right of it, a clear glass measuring cup contains a clear liquid, likely water. Directly below the eggs in the center, a sealed plastic bag with light brown powder is placed. On the left side, there is a white bowl filled with white granulated sugar, and below it, another white bowl containing yellow oil. Near the bottom left corner, a white container holds cream cheese. To the right side near the center, a small white bowl contains light brown powder, possibly cocoa or flour. Above this, a small white cup holds amber-colored liquid, possibly vanilla extract. At the bottom right, a clear glass measuring cup has white milk inside. All items are well spaced and arranged pleasingly on the white marbled surface photo taken with an iphone --ar 4:5 --v 7

The ingredients in this recipe are wonderfully straightforward, yet each one plays a crucial role in creating that indulgent, creamy, and moist texture I love. Simple pantry staples combine with fresh elements like ricotta and whipped topping to make this cake really shine.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Ricotta cheese: adds a luscious creaminess and moisture to the cake’s rich layers
Granulated sugar: sweetens the ricotta mix and balances the flavors
Vanilla extract: enhances the dessert with warm, comforting aroma and flavor
Eggs: provide structure and help bind both the ricotta and cake layers
Chocolate or devil’s food cake mix: forms the decadent chocolate base of the cake
Canola or vegetable oil: keeps the cake moist and tender
Water: helps blend the cake batter to the perfect consistency
Instant chocolate pudding mix: adds a silky, rich frosting element
Milk: required to mix with pudding for that creamy topping
Whipped topping: lightens the pudding frosting for a fluffy finish

Directions

Step 1: Preheat your oven to 350 degrees Fahrenheit and grease a 9x13-inch baking dish with cooking spray. Setting this up first makes the entire process smoother.

Step 2: Prepare the ricotta layer by placing ricotta cheese, sugar, and vanilla extract into an electric mixer bowl. Beat these ingredients together until smooth, then gradually add the eggs, one by one, mixing until fully incorporated and creamy.

Step 3: In a separate medium bowl, whisk the chocolate cake mix with oil, water, and eggs until the batter is smooth and free of lumps. This simple step transforms just a box cake mix into something extraordinary.

Step 4: Pour the cake batter evenly into your prepared baking dish, spreading it out gently.

Step 5: Carefully pour the ricotta mixture on top of the chocolate batter, ensuring it is spread across the entire surface so each slice gets that beautiful ricotta flavor.

Step 6: Bake the layered cake in the preheated oven for 1 hour to 1 hour and 10 minutes. The cake should be set but may still jiggle slightly in the center when gently shaken—that’s perfect for achieving its signature texture.

Step 7: Allow the cake to cool to room temperature once baked. This step is crucial before adding the frosting layer to avoid melting.

Step 8: For the frosting, whisk together the instant chocolate pudding mix and cold milk in a bowl until fully combined. Let it rest for 2-3 minutes so the pudding thickens properly.

Step 9: Fold the thawed whipped topping carefully into the pudding mixture to create a light, fluffy frosting.

Step 10: Spread this delicious pudding frosting evenly over the cooled cake. Cover the cake and refrigerate it for at least 4 hours, or until you’re ready to serve. This resting time lets the flavors meld and the frosting set beautifully.

Servings and Timing

This Italian Love Cake Recipe yields approximately 12 servings, making it a fantastic choice for gatherings or family meals. Prep time is about 20 minutes, and baking takes roughly 1 hour to 1 hour and 10 minutes. Then, you’ll want to refrigerate the cake for at least 4 hours before serving to let it fully set and reach that silky consistency. Altogether, the total time from start to finish is around 5 hours and 25 minutes, mostly due to the important cooling and chilling steps that make the cake truly special.

How to Serve This Italian Love Cake Recipe

A white rectangular baking dish holds a cut dessert with three visible layers: the bottom layer is a pale yellow cheesecake with a smooth texture, the middle layer is a dark brown chocolate cake with a soft, moist look, and the top layer is a thick, light brown chocolate mousse with a fluffy, slightly uneven surface. The dessert is divided into square pieces, with one piece removed showing the clear separation of the layers. The dish sits on a white marbled surface, with two tall bottles in the background and a stack of white plates with silver forks to the side. Photo taken with an iphone --ar 4:5 --v 7

I love serving this Italian Love Cake chilled or at room temperature. The cool pudding frosting pairs so nicely with the rich cake and creamy ricotta, making it perfectly refreshing on a warm day but still satisfying during cooler seasons. For presentation, I like to slice it into generous squares and arrange them neatly on a decorative platter. Garnishing with a few fresh raspberries or a dusting of cocoa powder gives it a beautiful, elegant touch that always impresses guests.

This cake pairs wonderfully with a variety of beverages depending on the occasion. For a cozy evening, I recommend a robust espresso or a glass of dessert wine, such as Vin Santo or a sweet Marsala. If you’re serving it at a brunch or more casual affair, a sparkling water with a twist of lemon or an iced mocha works beautifully. Its versatility also makes it a great dessert for holidays, birthdays, or just because—you simply can’t go wrong.

When it comes to sides, I often accompany the cake with fresh fruit salad or a light whipped cream on the side if extra indulgence is desired. The texture contrast of juicy berries or tart cherries complements the cake’s richness perfectly. Whichever way you serve it, this cake brings a sense of celebration and warmth to the table every single time.

Variations

Over time, I’ve experimented with different variations of the Italian Love Cake Recipe and found lots of delicious ways to customize it. For instance, swapping the chocolate devil’s food cake mix with a white or yellow cake mix creates a different but equally delightful flavor base. Adding a teaspoon of espresso powder to the chocolate cake batter can also deepen the flavor if you love a more intense chocolate experience.

If you need a gluten-free version, you can find gluten-free chocolate cake mixes that work well here. For a dairy-free or vegan twist, substitute the ricotta with a plant-based ricotta alternative and use vegan whipped topping along with a dairy-free pudding mix. It changes the texture slightly but still results in a tasty treat that doesn’t compromise on richness.

For a different cooking method, I’ve tried making this as cupcakes in a muffin tin, reducing the baking time to around 25-30 minutes. It’s a fun way to serve individual portions at parties and also makes the cake easier to transport. No matter how you adjust it, the core love for this dessert stays strong every time I make it.

Storage and Reheating

Storing Leftovers

After serving, I always keep leftover Italian Love Cake refrigerated in an airtight container or covered tightly with plastic wrap to preserve its moisture and prevent it from picking up any fridge odors. Stored this way, the cake stays fresh for up to 4 days. It’s the perfect make-ahead dessert that enjoys even better flavor after a day or two of chilling.

Freezing

This cake freezes well, especially if you want to prepare it in advance. To freeze, slice it into portions or keep it whole, wrap it snugly in plastic wrap and then place it in a freezer-safe container or heavy-duty freezer bag. It lasts approximately 2-3 months in the freezer. When ready to enjoy, thaw it overnight in the refrigerator so it retains its creamy texture and luscious flavor.

Reheating

I recommend eating this cake chilled or at room temperature rather than reheating, as warming can alter the texture of the pudding frosting and ricotta layer. If you do want a slightly warmer bite, allow the slice to sit out for about 30 minutes before serving. Avoid microwaving as it tends to melt the frosting unevenly and can make the cake soggy. Personally, I find this cold or room-temp version far superior in taste and texture.

FAQs

Can I make this Italian Love Cake Recipe ahead of time?

Absolutely! In fact, I recommend making this cake a day ahead. The resting time in the fridge helps the flavors meld and the frosting set perfectly, leading to a more delicious dessert. Just be sure to cover it well to keep it fresh.

What’s the best way to store leftover cake?

Store leftovers in an airtight container in the refrigerator to keep the cake moist and prevent the frosting from drying out. It should stay fresh for up to 4 days when stored properly.

Can I use homemade chocolate cake instead of cake mix?

Yes, you can make this cake entirely from scratch by using your favorite chocolate cake recipe. Just be sure that the batter is of a similar consistency to the box mix to properly support the ricotta topping.

Is there a way to make this recipe dairy-free?

Definitely! Replace ricotta cheese with a plant-based ricotta alternative, and use a dairy-free pudding mix and whipped topping. These substitutions help keep the dessert creamy while accommodating dietary needs.

Why is the cake a bit jiggly in the center when done?

This slight jiggle is normal because of the ricotta layer’s moisture. As it cools and chills, the cake will set more firmly. Don’t overbake, or it could dry out; aim for that gentle jiggle for perfect texture.

Conclusion

I truly hope you give this Italian Love Cake Recipe a try because it has brought me so much joy and delight whenever I bake it. Its perfect balance of chocolate and creamy ricotta layers, topped with a dreamy pudding frosting, never fails to impress. Whether you’re sharing it with loved ones or enjoying a cozy night in, this cake feels like a special little gift from Italy to your kitchen. Trust me, once you make it, it’ll become one of your favorite desserts too!