Italian Love Cake Recipe
Introduction
Italian Love Cake is a luscious dessert combining creamy ricotta, rich chocolate cake, and a smooth pudding frosting. This impressive yet easy-to-make treat is perfect for gatherings and special occasions. With its layers of flavor and texture, it’s sure to win hearts at the table.
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 cold milk
- 1 (8-ounce) container of whipped topping, thawed
Instructions
- Step 1: Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish with cooking spray and set aside.
- Step 2: For the ricotta layer, combine the ricotta cheese, sugar, and vanilla extract in a mixing bowl. Use an electric mixer to blend until smooth. Gradually add the 4 eggs, mixing well after each addition.
- Step 3: In a separate medium bowl, whisk together the cake mix, oil, water, and 3 eggs until the batter is smooth and well combined.
- Step 4: Pour the chocolate cake batter evenly into the prepared baking dish.
- Step 5: Carefully pour the ricotta mixture over the cake batter, spreading it evenly across the top.
- Step 6: Bake the cake for 1 hour to 1 hour and 10 minutes, or until it is set and a little jiggly in the center but fully cooked through.
- Step 7: Remove the cake from the oven and let it cool to room temperature.
- Step 8: For the frosting, whisk together the instant chocolate pudding mix and cold milk in a bowl until smooth. Let it rest for 2-3 minutes to thicken.
- Step 9: Gently fold the thawed whipped topping into the pudding until well combined.
- Step 10: Spread the frosting evenly over the cooled cake. Cover and refrigerate for at least 4 hours before serving.
Tips & Variations
- Use high-quality ricotta cheese for a creamier texture and better flavor.
- For extra richness, substitute half the water in the cake batter with milk.
- Try swapping chocolate pudding for vanilla to change up the frosting flavor.
- Serve with fresh berries or a dusting of cocoa powder for a pretty finish.
Storage
Store the cake covered in the refrigerator for up to 4 days. This dessert tastes best chilled and can be sliced straight from the fridge. If needed, let it sit at room temperature for 10-15 minutes before serving to soften slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, Italian Love Cake improves in flavor after chilling for a few hours or overnight, making it perfect for preparing ahead of time.
Can I freeze leftover cake?
You can freeze the cake without the whipped topping frosting for up to 2 months. Thaw overnight in the refrigerator and add fresh frosting before serving.
PrintItalian Love Cake Recipe
Italian Love Cake is a decadent layered dessert featuring a rich chocolate cake base topped with a creamy ricotta mixture and finished with a smooth chocolate pudding frosting. This indulgent treat boasts a perfect balance of textures and flavors, making it an ideal dessert for special occasions or family gatherings.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Ingredients
Ricotta Layer
- 2 (15-ounce) containers ricotta cheese
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
Chocolate Cake Layer
- 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
Chocolate Pudding Frosting
- 1 (5-ounce) box instant chocolate pudding mix
- 3 cups cold milk
- 1 (8-ounce) container whipped topping, thawed
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray and set it aside.
- Make Ricotta Layer: In a mixing bowl, combine the ricotta cheese, sugar, and vanilla extract. Using an electric mixer, blend until smooth. Gradually add the 4 eggs while mixing to incorporate fully and achieve a creamy consistency.
- Prepare Chocolate Cake Batter: In a separate bowl, whisk together the chocolate cake mix, oil, water, and 3 eggs until the batter is smooth and well combined.
- Layer the Cake Batter: Pour the chocolate cake batter evenly into the prepared baking dish.
- Add Ricotta Mixture: Carefully pour the ricotta mixture over the chocolate cake batter, spreading it gently to cover the entire surface.
- Bake the Cake: Bake in the preheated oven for 1 hour to 1 hour and 10 minutes, or until the cake is set and a toothpick inserted near the center comes out mostly clean. The center may be slightly jiggly but should not be liquid.
- Cool: Remove the cake from the oven and allow it to cool completely to room temperature.
- Make Chocolate Pudding Frosting: In a bowl, whisk together the instant chocolate pudding mix and cold milk thoroughly until smooth. Let it rest for 2-3 minutes to thicken.
- Fold in Whipped Topping: Gently fold the thawed whipped topping into the pudding mixture until fully combined and creamy.
- Frost the Cake: Spread the chocolate pudding frosting evenly over the cooled cake.
- Chill: Cover the cake and refrigerate for at least 4 hours to allow the flavors to meld and the frosting to set before serving.
Notes
- Use room temperature eggs to ensure the ricotta layer mixes smoothly and evenly.
- If the center of the cake jiggles slightly after baking, it is normal; the cake will firm up as it cools.
- For best results, refrigerate the finished cake overnight to let the layers fully set and flavors deepen.
- You can substitute whipped topping with freshly whipped heavy cream for a fresher taste.
- Ensure the pudding mix and milk are well chilled before mixing to help the frosting thicken properly.
Keywords: Italian Love Cake, chocolate cake, ricotta cheese, chocolate pudding frosting, layered dessert, Italian dessert, easy cake recipe
