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–+ servings
A slice of a Italian Love Cake, showcasing a three-layered treat with a chocolate top, creamy middle, and rich, dark cake base—likely a finished Italian love cake or a similar dessert.

Italian Love Cake

Layers of chocolate cake, creamy ricotta, and chocolate pudding come together to make this indulgent Italian Love Cake a true crowd-pleaser.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 15
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 box chocolate cake mix for the base layer
  • Ingredients to make the cake eggs, oil, and water, as directed on the cake box
  • 32 ounces ricotta cheese or mascarpone, softened cream cheese, or strained Greek yogurt as alternatives
  • 4 large eggs for the ricotta mixture
  • ¾ cup granulated sugar to sweeten the ricotta mixture
  • 1 teaspoon vanilla extract adds flavor to the ricotta mixture
  • 1 ½ cups cold milk for the pudding layer
  • 5.9 ounces instant chocolate pudding mix for the pudding layer
  • 16 ounces whipped topping Cool Whip, for the final layer

Method
 

  1. Preheat your oven to 350°F (175°C) and spray a 9×13 inch baking dish with nonstick cooking spray.
  2. 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.
  3. In a large bowl, use an electric hand mixer to beat the ricotta cheese, eggs, sugar, and vanilla extract until smooth and well-combined.
  4. Spoon the ricotta mixture over the prepared cake batter, spreading it evenly across the top.
  5. 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.
  6. In a separate bowl, whisk the cold milk and instant chocolate pudding mix together until thickened and well-combined.
  7. 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.
  8. Spread the pudding topping evenly over the cooled cake.
  9. Cover the cake with plastic wrap and refrigerate for at least 6 hours, or overnight, to allow the flavors to meld.
  10. Slice the cake into servings and enjoy!

Nutrition

Serving: 100gCalories: 410kcalCarbohydrates: 51gProtein: 12gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 502mgPotassium: 220mgFiber: 1gSugar: 37gVitamin A: 10IUVitamin C: 1mgCalcium: 15mgIron: 8mg

Notes

The layers of this cake meld together beautifully as it chills overnight. Toppings like chocolate sauce or mini chocolate chips can elevate it even further!

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