Why Make This Recipe
Italian Love Cake is a delightful dessert that combines layers of fluffy chocolate cake, rich ricotta cheese, and creamy chocolate pudding. This cake not only tastes amazing but also impresses with its beautiful appearance. It’s perfect for special occasions or just a sweet treat to enjoy at home. The layers come together to create a unique flavor that everyone will love.
How to Make Italian Love Cake
Ingredients:
- 2 15-ounce containers of ricotta cheese
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 4 large eggs (room temperature)
- 1 15.25 ounce box of chocolate or devil’s Food cake mix
- 1/2 cup canola or vegetable oil
- 1 cup of water
- 3 large eggs
- 1 5-ounce box of instant chocolate pudding
- 3 cups of milk (cold)
- 1 8-ounce container of whipped topping, thawed
Directions:
- Preheat the oven to 350 degrees. Then grease your 9×13 baking dish with cooking spray. Set it to the side.
- In a bowl, mix the ricotta cheese, sugar, vanilla extract, and 4 large eggs until smooth.
- In another bowl, prepare the chocolate cake mix according to the package directions. Add the oil and water, then mix well.
- Pour half of the cake batter into the greased baking dish.
- Carefully spread the ricotta mixture over the cake batter.
- Pour the remaining cake batter on top of the ricotta layer.
- Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely.
- In a separate bowl, whisk the instant chocolate pudding with cold milk until thickened.
- Spread the pudding mixture over the cooled cake.
- Top with the thawed whipped topping, spreading it evenly over the pudding layer.
How to Serve Italian Love Cake
Slice the Italian Love Cake into squares and serve it chilled. It goes great with a scoop of vanilla ice cream or simply as is. This cake is a showstopper and is perfect for gatherings or family meals.
How to Store Italian Love Cake
To store Italian Love Cake, cover it tightly with plastic wrap or aluminum foil. Keep it in the refrigerator for up to 5 days. If you want to store it longer, you can freeze individual pieces for later enjoyment.
Tips to Make Italian Love Cake
- Make sure all your ingredients are at room temperature for better mixing.
- Don’t skip greasing the baking dish to prevent sticking.
- Let the cake cool completely before adding the pudding and topping for the best results.
Variation
You can add chocolate chips to the ricotta layer for extra chocolate flavor or use a different flavor of cake mix, such as vanilla or red velvet, to change it up.
FAQs
1. Can I use homemade ricotta cheese?
Yes, homemade ricotta can be used, but store-bought is usually more convenient.
2. Is it necessary to chill the cake before serving?
Chilling the cake helps the flavors meld and makes it easier to slice.
3. Can I make this cake ahead of time?
Absolutely! This cake can be made a day or two in advance, and the flavors will improve as it sits.
Italian Love Cake
A delightful dessert combining layers of fluffy chocolate cake, rich ricotta cheese, and creamy chocolate pudding, perfect for special occasions.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 15-ounce containers of 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
- 3 cups cold milk
- 1 8-ounce container whipped topping, thawed
Instructions
- Preheat the oven to 350°F and grease a 9×13 baking dish.
- In a bowl, mix ricotta cheese, sugar, vanilla extract, and 4 large eggs until smooth.
- In another bowl, prepare the chocolate cake mix according to the package directions, adding oil and water.
- Pour half of the cake batter into the greased baking dish.
- Spread the ricotta mixture over the cake batter.
- Pour the remaining cake batter over the ricotta layer.
- Bake for 40-45 minutes or until a toothpick inserted comes out clean.
- Let the cake cool completely.
- In a separate bowl, whisk the instant chocolate pudding with cold milk until thickened.
- Spread the pudding mixture over the cooled cake.
- Top with the thawed whipped topping, spreading it evenly.
Notes
Ensure all ingredients are at room temperature for better mixing. Chill the cake before serving for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 80mg
Keywords: cake, dessert, chocolate, ricotta, Italian