introduction
This cake is creamy, chocolatey, and easy to make. It mixes ricotta and cake mix to make a soft, rich dessert. It chills well and many people like it for parties or family dinners. If you enjoy other easy food ideas, you can also read why we love tacos for more simple food stories.
why make this recipe
Make this cake when you want a dessert that feels special but is simple to prepare. It uses a boxed cake mix and instant pudding, so you save time. The ricotta gives a smooth, creamy layer that people love. This recipe works well for potlucks, birthdays, or a cool summer treat. For more easy meal ideas you might like, check 7 meal ideas you’ll love.
how to make Italian Love Cake
You will make three layers in one pan: cake, ricotta filling, and pudding topping. First you mix the ricotta with sugar and eggs. Then you make the cake batter and pour half in the pan. Add the ricotta layer, then the rest of the cake batter. After baking and cooling, add the pudding and whipped topping. This method gives a soft cake with a creamy middle and a chocolate pudding top. You can see other simple meal ideas at chicken breast meal ideas.
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. 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 package directions, adding oil and water, then mix well. Pour half of the cake batter into the greased baking dish. Spread the ricotta mixture over the batter. Pour the remaining batter on top. Bake for 40-45 minutes until a toothpick comes out clean. Let the cake cool completely. Whisk the instant chocolate pudding with cold milk until thickened, then spread over the cooled cake. Top with thawed whipped topping. Slice and serve chilled.
how to serve Italian Love Cake
Serve this cake cold. Cut into squares and place on plates. You can add extra whipped cream or a few fresh berries on top for color. It is best served chilled so the pudding layer stays firm.
how to store Italian Love Cake
Keep the cake covered in the fridge. Use an airtight container or wrap the baking dish with plastic wrap. It will stay good for 3 to 4 days. Do not leave it at room temperature for long because of the dairy in the filling and topping.
tips to make Italian Love Cake
- Use room temperature eggs for a smooth ricotta mix.
- Spread the ricotta gently so it stays as one layer.
- Let the cake cool fully before adding pudding to avoid it sliding off.
- Chill the pudding layer well so it sets firm.
- For a cleaner cut, chill the cake and use a hot knife pulled through warm water and wiped dry between slices.
variation (if any)
- Use vanilla cake mix instead of chocolate for a different flavor.
- Add a little cocoa to the ricotta mix for extra chocolate taste.
- Swap whipped topping for mascarpone whipped with a bit of sugar for a richer top.
FAQs
Q: Can I use cottage cheese instead of ricotta?
A: No, cottage cheese is lumpier and changes the texture. Use ricotta for the best result.
Q: Do I have to use a boxed cake mix?
A: No, you can use a scratch cake batter. The boxed mix just makes it faster.
Q: Can I make this ahead of time?
A: Yes. Make it a day ahead and keep it in the fridge. It tastes better after a few hours chilling.
Q: Can I freeze this cake?
A: Freezing can change the texture of the pudding and whipped topping. It is not recommended.
Conclusion
If you want a trusted recipe and step-by-step notes, see the full Italian Love Cake Recipe | The Kitchn.
Print
Italian Love Cake
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A creamy and chocolatey layered cake made with ricotta and cake mix, perfect for parties and family dinners.
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
Instructions
- Preheat the oven to 350°F. 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 package directions, adding oil and water, then mix well.
- Pour half of the cake batter into the greased baking dish.
- Spread the ricotta mixture over the batter.
- Pour the remaining batter on top.
- Bake for 40-45 minutes until a toothpick comes out clean.
- Let the cake cool completely.
- Whisk the instant chocolate pudding with cold milk until thickened, then spread over the cooled cake.
- Top with thawed whipped topping. Slice and serve chilled.
Notes
Best served chilled. Add extra whipped cream or berries for garnish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg
Keywords: chocolate cake, Italian dessert, ricotta cake