This Italian Love Cake layers rich chocolate cake with creamy ricotta filling and a fluffy chocolate pudding topping. The ricotta bakes into soft, sweet pockets throughout the cake, the chocolate stays moist and tender, and the whipped pudding layer on top adds a cloud-like finish. I first tasted this at a friend's potluck years ago and immediately asked for the recipe. It's surprisingly simple to make, most of it uses convenience ingredients like cake mix and instant pudding, but the end result looks and tastes like you spent hours in the kitchen.
If you love layered desserts, this pairs beautifully with Chocolate Orange Cheesecake or makes a stunning centerpiece alongside Raspberry Tiramisu for a full dessert spread.
Why You'll Love This Italian Love Cake
This cake is incredibly easy to make. You use a box cake mix for the base, so there's no measuring out flour or worrying about getting the ratios right. The ricotta layer comes together in minutes with just a few ingredients, and the pudding topping is as simple as whisking pudding mix into milk and folding in whipped topping.
The texture is what makes this cake special. The chocolate cake stays moist and tender, the ricotta creates creamy pockets that taste almost like cheesecake, and the pudding layer on top is light and fluffy. Every bite has a little bit of everything.
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Italian Love Cake ingrediants
Here's everything to make this layered cake with ricotta and chocolate pudding.
See Recipe Card Below This Post For Ingredient Quantities
For the Cake:
- Chocolate cake mix : Forms the base of the dessert. Using a box mix keeps this recipe simple and foolproof.
- Ingredients required to make the cake : Check your cake mix box for the exact amounts. Most chocolate cake mixes call for 3 eggs, about ½ cup oil, and a bit over a cup of water.
For the Ricotta Layer:
- Ricotta cheese : Creates the creamy middle layer. Use whole milk ricotta for the best texture and flavor.
- Large eggs : Helps the ricotta layer set as it bakes and adds richness.
- Granulated sugar : Sweetens the ricotta layer and balances the slight tanginess of the cheese.
- Vanilla extract : Adds warmth and enhances the sweetness of the ricotta.
For the Pudding Layer:
- Cold milk : Mixes with the pudding to create the topping. Make sure it's cold so the pudding sets properly.
- Instant chocolate pudding mix : Adds another layer of chocolate flavor and creates a creamy topping. Instant pudding is key here, it thickens quickly without cooking.
- Whipped topping : Lightens the pudding and creates a fluffy, cloud-like topping.
How to Make Italian Love Cake
Follow these steps to create your layered chocolate and ricotta Italian Love Cake.
- Preheat oven: Set your oven to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray. A spray with flour, like Baker's Joy, works best to prevent sticking.
- Prepare cake mix: Make the chocolate cake mix according to the package instructions, adding the eggs, oil, and water as directed. Pour the batter into the prepared baking dish and spread it evenly.
- Prepare ricotta layer: In a large bowl, use an electric hand mixer to combine the ricotta cheese, eggs, granulated sugar, and vanilla extract. Mix until the mixture is smooth and creamy with no lumps.
- Layer ricotta on cake: Spoon the ricotta mixture on top of the chocolate cake batter in the baking dish. Don't stir or swirl it in, just layer it on top. It'll look like two separate layers, and that's exactly what you want.
- Bake the cake: Place the pan in the oven and bake for about 1 hour, or until a toothpick inserted in the center comes out clean. The top will be golden and slightly cracked. Let the cake cool completely on a wire rack before adding the pudding layer.
- Prepare pudding layer: In a large bowl, add the cold milk and gradually whisk in the instant chocolate pudding mix. Mix thoroughly until the pudding begins to thicken, about 2 minutes.
- Add whipped topping: Stir in half of the whipped topping into the pudding until well combined. Then add the remaining whipped topping and mix until smooth with no streaks. The mixture should be light and fluffy.
- Assemble: Spread the pudding mixture evenly over the cooled cake, smoothing the surface with a spatula. Make sure it covers the entire top.
- Chill: Cover the cake with plastic wrap and refrigerate for at least 6 hours, or overnight for best results. This gives the layers time to set and the flavors time to meld.
- Serve: Slice the cake and serve chilled. Top with chocolate sauce, sprinkles, mini chocolate chips, or crushed cannoli shells if you want to add extra flair.
Substitutions and Variations
Cake mix: You can use a yellow cake mix or vanilla cake mix instead of chocolate if you want a lighter base. Devil's food cake mix makes it even more intensely chocolate.
Ricotta cheese: If you can't find ricotta, you can use cottage cheese blended until smooth, though the texture will be slightly different. Mascarpone would work too for a richer filling.
Instant pudding: Try vanilla pudding instead of chocolate for a different flavor combination. White chocolate pudding would also be delicious.
Whipped topping: You can make homemade whipped cream instead of using Cool Whip. Just whip 2 cups of heavy cream with ¼ cup powdered sugar until stiff peaks form.
Add flavor: A teaspoon of almond extract in the ricotta layer adds a lovely Italian Love Cake bakery flavor. You could also add a tablespoon of orange zest for a hint of citrus.
EQUIPMENT
Electric hand mixer: Makes mixing the ricotta layer and pudding layer quick and easy. You can use a whisk by hand, but it'll take longer.
9x13-inch baking dish: The perfect size for this cake. Make sure it's at least 2 inches deep.
Large mixing bowls: You'll need a few for the ricotta layer and pudding layer.
Whisk: Helps blend the pudding mix into the milk smoothly.
Spatula: For spreading the ricotta layer and pudding layer evenly.
Plastic wrap: Covers the cake while it chills and keeps the top from drying out.
How to Store Italian Love Cake
Store the Italian Love Cake in the fridge, covered with plastic wrap or in an airtight container. It'll keep for up to 4 days, though it's best within the first 2 to 3 days when the texture is at its peak.
This cake actually tastes even better the day after you make it. The layers have time to set, and the flavors meld together beautifully.
You can freeze slices if you want to make this ahead. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container. They'll keep for up to 2 months. Thaw slices in the fridge overnight before serving.
Serving Suggestions
Serve slices cold, straight from the fridge. The contrast between the soft cake, creamy ricotta, and fluffy pudding is best when it's well chilled.
Drizzle each slice with chocolate sauce or caramel sauce for extra richness. A sprinkle of mini chocolate chips or crushed cannoli shells on top adds a nice crunch and makes it look fancy.
This cake pairs beautifully with a cup of hot coffee or espresso. The bitterness of the coffee balances the sweetness of the cake, and it's a classic Italian Love Cake combination.
For a full dessert recipe spread, serve this alongside fruit-based options like Blueberry Upside Down Cake or Mango Tres Leches Cake. The variety keeps things interesting and gives everyone something to enjoy.
If you're serving this at a party, cut it into smaller squares. It's rich, so a little goes a long way.
Expert Tips
Don't mix the layers: When you add the ricotta mixture on top of the cake batter, resist the urge to swirl or mix them together. They'll bake into distinct layers on their own.
Let the cake cool completely: If you add the pudding layer to a warm cake, it'll melt and become runny. Make sure the cake is completely cool to room temperature before adding the topping.
Use cold milk: The pudding needs cold milk to set properly. If the milk is warm or room temperature, the pudding will be too thin.
Chill overnight: The cake really does taste better after it's had time to chill overnight. The layers set properly, and the flavors have time to meld.
Grease the pan well: Use a good nonstick spray, preferably one with flour, to make sure the cake releases cleanly when you serve it.
Check for doneness: Ovens vary, so start checking the cake at 55 minutes. If a toothpick inserted into the center comes out clean, it's done. If there's wet batter on the toothpick, bake for another 5 minutes and check again.
FAQ
Why is it called an Italian Love Cake?
Italian Love Cake gets its name from the delicious combination of chocolate and ricotta, two ingredients that are beloved in Italian Love Cake desserts. Some say it's called "love" cake because the ricotta layer "falls in love" with the chocolate cake as they bake together. My family just says it's because everyone who tastes it falls in love with it. Either way, it's a sweet name for a sweet dessert.
What is Kamala Harris' favorite Italian Love Cake?
Kamala Harris has mentioned that she loves coconut cake, particularly a family recipe that includes fresh coconut. She's also talked about enjoying her mother's South Indian cooking and various traditional desserts. While I don't have specific details on all her favorite cakes, coconut cake seems to be a special one for her.
What is the most romantic Italian Love Cake?
The most romantic cake is often considered to be a classic red velvet cake or a decadent chocolate cake, both of which are associated with special occasions and celebrations. This Italian Love Cake could certainly qualify as romantic given its name and the rich, indulgent layers. Ultimately, the most romantic cake is one made with love and shared with someone special.
What kind of Italian Love Cake did Elvis like?
Elvis Presley was known to love pound Italian Love Cake, particularly his grandmother's recipe. He also enjoyed peanut butter and banana sandwiches, and some versions of "Elvis cake" combine those flavors with chocolate and peanut butter. His personal chef at Graceland made him various cakes over the years, but pound cake and anything with peanut butter were particular favorites.
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Italian Love Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and spray a 9×13 inch baking dish with nonstick cooking spray.
- Prepare the chocolate cake mix as per the instructions on the box (eggs, oil, and water) and pour the batter into the prepared baking dish.
- In a large bowl, use an electric hand mixer to beat the ricotta cheese, eggs, sugar, and vanilla extract until smooth and well-combined.
- Spoon the ricotta mixture over the prepared cake batter, spreading it evenly across the top.
- Bake the cake for about 1 hour, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool completely on a wire rack.
- In a separate bowl, whisk the cold milk and instant chocolate pudding mix together until thickened and well-combined.
- Stir in half of the whipped topping into the pudding mixture, blending thoroughly. Then fold in the remaining whipped topping and mix until smooth with no streaks.
- Spread the pudding topping evenly over the cooled cake.
- Cover the cake with plastic wrap and refrigerate for at least 6 hours, or overnight, to allow the flavors to meld.
- Slice the cake into servings and enjoy!
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