Name: Italian Love Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
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

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Why Make This Recipe

Italian Love Cake is a delightful dessert that impresses everyone who tries it. Its unique combination of flavors and textures makes it stand out in any gathering. With the rich creaminess of ricotta, the indulgence of chocolate cake, and a luscious chocolate pudding topping, this cake is perfect for birthdays, anniversaries, or just a sweet treat after dinner. Plus, it’s simple to make, making it an accessible favorite for bakers of all levels.

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 Fahrenheit. Grease your 9×13 baking dish with cooking spray and set it aside.
In a mixing bowl, combine the ricotta cheese, sugar, vanilla extract, and 4 large eggs. Mix well until the ingredients are well blended.
In another bowl, prepare the chocolate cake mix according to the package directions using 1/2 cup oil, 1 cup water, and the 3 large eggs.
Pour the chocolate cake batter into the greased pan. Then, gently spoon the ricotta mixture on top of the chocolate cake batter. Do not mix them together; just let the ricotta sit on top.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
Meanwhile, in a separate bowl, whisk together the chocolate pudding mix and 3 cups of cold milk. Stir until it thickens.
After the cake has cooled, spread the chocolate pudding mixture evenly over the top.
Finally, top the pudding with the thawed whipped topping, spreading it gently over the pudding layer.

How to Serve Italian Love Cake

Serve Italian Love Cake chilled for the best taste. You can cut it into squares and offer it on a plate, or serve directly from the baking dish. It pairs wonderfully with fresh berries or a drizzle of chocolate sauce for an extra touch.

How to Store Italian Love Cake

To store Italian Love Cake, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It can last for about 3 to 5 days, but it’s so delicious that it may not last that long!

Tips to Make Italian Love Cake

Make sure your eggs are at room temperature for a smoother batter.
Allow the cake to cool completely before adding the pudding and whipped topping to prevent them from melting.
For added flavor, you can mix a bit of almond extract into the ricotta layer.

Variation

You can customize Italian Love Cake by using a vanilla cake mix instead of chocolate for a lighter version. Additionally, try adding chocolate chips to the ricotta layer for extra chocolatey goodness.

FAQs

1. Can I use homemade pudding instead of instant pudding?
Yes, you can use homemade chocolate pudding if you prefer, but make sure it’s chilled and thickened before adding it on top of the cake.

2. How can I make this cake gluten-free?
You can use a gluten-free chocolate cake mix to make Italian Love Cake gluten-free.

3. Can I freeze Italian Love Cake?
Yes, you can freeze the uncut cake before adding the pudding and whipped topping. Just wrap it well in plastic wrap and aluminum foil, and it should keep for up to two months. When you’re ready to serve, thaw it in the refrigerator and then add the toppings.