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–+ servings
Delicious Italian Love Cake with layers of flavor and frosting

Italian Love Cake

A warm, comforting cake made with rich ricotta and chocolate layers, perfect for sharing with loved ones.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine Italian
Servings 12 servings
Calories 350 kcal

Ingredients
  

Ricotta Layer

  • 2 15-ounce containers ricotta cheese (choose whole milk ricotta for richness)
  • 1 cup granulated sugar (a little less if your ricotta is already sweet)
  • 1 teaspoon vanilla extract (a splash of pure vanilla is worth it)
  • 4 large eggs room temperature

Chocolate Cake Layer

  • 1 15.25-ounce box chocolate or devil’s food cake mix (the deep chocolate works best)
  • 1/2 cup canola or vegetable oil (a neutral oil keeps the batter light)
  • 1 cup water (warm is fine to help mix)
  • 3 large eggs for the chocolate cake layer, extra texture and lift

Frosting

  • 1 5-ounce box instant chocolate pudding for the frosting
  • 3 cups milk (cold — it makes the pudding set smooth)
  • 1 8-ounce container whipped topping, thawed fold in gently for creaminess

Instructions
 

Preparation

  • Preheat the oven to 350 degrees F and grease a 9x13 baking dish with cooking spray.
  • For the ricotta layer, in a large bowl, combine both containers of ricotta, sugar, vanilla, and eggs. Stir until glossy and smooth.
  • For the chocolate cake, in a separate bowl, mix the cake mix with oil, water, and eggs. Beat until the batter is uniform and glossy.

Assembly

  • Pour about half of the chocolate batter evenly into the prepared pan. Spoon the ricotta mixture over the batter, smoothing it gently.
  • Carefully dollop the remaining chocolate batter over the ricotta layer and use a spoon to distribute without mixing layers.

Baking

  • Bake the cake for 35 to 45 minutes or until a toothpick inserted into the chocolate layer comes out mostly clean. Let it cool on a rack.

Frosting

  • In a chilled bowl, whisk the pudding mix with cold milk until thickened. Fold in the thawed whipped topping until creamy.
  • Spread the pudding frosting over the cooled cake and refrigerate for at least two hours.

Serving

  • Slice and serve with a dusting of cocoa or mini chocolate chips, if desired.

Notes

Store tightly covered in the refrigerator for up to four days. For freezing, wrap portions in plastic and foil for up to one month. Leftovers may taste even better the next day.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 9gFat: 14gSaturated Fat: 6gSodium: 250mgFiber: 2gSugar: 30g
Keyword Cake Recipe, Chocolate Cake, Family Recipe, Italian Love Cake, Ricotta Cake
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