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Italian Love Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 5 reviews
  • Author: Sue
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 5 hours 25 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

Description

Italian Love Cake is a rich and creamy layered dessert featuring a moist chocolate cake base topped with a smooth ricotta cheese layer and finished with a luscious chocolate pudding frosting. This indulgent cake combines the velvety textures of ricotta and whipped topping with the deep flavors of chocolate, perfect for special occasions or a decadent treat.

Ingredients

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 the oven to 350 degrees Fahrenheit. Grease a 9x13 inch baking dish thoroughly with cooking spray and set aside.
  2. Prepare ricotta layer: In a mixing bowl, combine ricotta cheese, sugar, and vanilla extract. Using an electric mixer, blend for several minutes until smooth and creamy. Gradually add the 4 eggs while continuing to mix until fully incorporated.
  3. Prepare chocolate cake batter: In a separate medium bowl, whisk together the chocolate cake mix, canola or vegetable oil, water, and 3 eggs. Mix until the batter is smooth and well combined.
  4. Layer cake batter: Pour the chocolate cake batter evenly into the prepared baking dish.
  5. Add ricotta layer: Carefully pour the ricotta mixture over the chocolate cake batter, spreading gently to cover the entire surface.
  6. Bake the cake: Place the baking dish in the preheated oven and bake for 1 hour to 1 hour and 10 minutes, or until the cake is fully baked and just slightly jiggly in the center.
  7. Cool: Remove from oven and allow the cake to cool to room temperature.
  8. Make chocolate pudding frosting: In a clean bowl, whisk together the instant chocolate pudding mix and cold milk until the mixture is smooth. Let it rest for 2 to 3 minutes to thicken.
  9. Fold in whipped topping: Gently fold the thawed whipped topping into the pudding mixture until fully combined and creamy.
  10. Frost the cake: Spread the chocolate pudding frosting evenly over the cooled cake.
  11. Chill: Cover the frosted cake and refrigerate for at least 4 hours before serving to allow the flavors to meld and the frosting to set.

Notes

  • Ensure eggs are at room temperature for better mixing and texture.
  • The cake center will be slightly jiggly when done; it will set as it cools.
  • Refrigerate the cake for a minimum of 4 hours to achieve the best flavor and texture.
  • You can substitute the cake mix with homemade chocolate cake batter if preferred.
  • For a lighter option, use reduced-fat ricotta and whipped topping varieties.

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