Italian Love Cake is one of those old-fashioned desserts that never fail to impress rich, creamy, and magically layered. It’s made with a fudgy chocolate cake base, a sweet ricotta cheesecake filling that bakes right into it, and a luscious whipped pudding topping. The best part? It looks fancy but is incredibly simple to make.
I first tried Italian Love Cake at a family potluck and couldn’t believe how unique it was. Somehow, during baking, the layers switch the ricotta mixture sinks to the bottom, and the cake rises to the top. Once chilled, it becomes a cool, creamy dream with a texture somewhere between cheesecake and chocolate mousse. It’s comforting, nostalgic, and always a crowd favorite.
Why You’ll Love This Recipe
- Magically layered: The cake and ricotta filling swap places as it bakes.
- Creamy and chocolatey: The perfect balance of light and rich.
- Easy to make: Uses simple pantry ingredients and a cake mix shortcut.
- Feeds a crowd: Perfect for parties, holidays, or potlucks.
- Even better chilled: Tastes more delicious the next day!
Ingredients You’ll Need
For the Cake Layer
- 1 box (15.25 oz / 432 g) chocolate cake mix
- 1 cup (240 ml) water
- ½ cup (120 ml) vegetable oil
- 3 large eggs
For the Ricotta Layer
- 2 cups (450 g) ricotta cheese (whole milk for best texture)
- ¾ cup (150 g) granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
For the Pudding Topping
- 1 box (3.9 oz / 110 g) instant chocolate pudding mix
- 1 ½ cups (360 ml) cold milk
- 1 (8 oz / 225 g) container of whipped topping (like Cool Whip)
Step-by-Step Instructions
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a large bowl, combine the cake mix, water, oil, and eggs according to the package instructions. Pour the batter evenly into the prepared pan.
Step 2: Mix the Ricotta Layer
In another bowl, whisk together ricotta cheese, sugar, eggs, and vanilla until smooth and creamy. Carefully pour this mixture over the chocolate cake batter — do not stir! (It will sink as it bakes, creating two beautiful layers.)
Step 3: Bake the Cake
Bake for 60 minutes, or until the center is set and a toothpick inserted in the middle comes out clean. Allow the cake to cool completely in the pan before topping.
Step 4: Make the Pudding Topping
In a medium bowl, whisk together the pudding mix and cold milk for about 2 minutes until thickened. Gently fold in the whipped topping until smooth and creamy.
Step 5: Assemble the Cake
Spread the pudding mixture evenly over the cooled cake. Cover and refrigerate for at least 4 hours, or overnight for best results.
Step 6: Slice and Serve
Cut into squares and serve chilled. For a little extra flair, garnish with chocolate shavings or a dusting of cocoa powder.
Chef’s Tips for Perfect Italian Love Cake
- Whole milk ricotta: Gives a richer, creamier texture.
- Don’t mix the layers: Pour the ricotta mixture on top and let the oven do the work!
- Cool completely before topping: Otherwise, the pudding will melt.
- Chill overnight: The flavor deepens and the layers set beautifully.
- Make it your own: Add espresso powder to the cake mix for a mocha twist.
Variations & Substitutions
- Vanilla version: Use vanilla cake mix and lemon pudding for a lighter twist.
- Chocolate espresso: Stir a teaspoon of instant espresso into the cake batter.
- Nutty topping: Add chopped hazelnuts or almonds for crunch.
- Holiday flavor: Try spice cake with pumpkin pudding for fall.
- Lower sugar: Use sugar-free pudding and light whipped topping.
Serving Suggestions
This Italian Love Cake is lovely as-is, but you can dress it up for any occasion:
- Top with fresh berries for color and brightness.
- Add a drizzle of chocolate or caramel sauce.
- Serve with espresso or cappuccino for a true Italian café vibe.
- Make mini versions: Bake in ramekins for individual servings.
Common Mistakes to Avoid
- Overbaking: The ricotta layer should be just set — not dry.
- Using part-skim ricotta: It can make the filling grainy.
- Skipping the chill: This cake must rest to achieve its creamy texture.
- Warm topping: Always cool the cake completely before adding the pudding layer.
- Wrong pudding type: Use instant pudding mix, not cook-and-serve.
Storage & Make-Ahead Tips
- Refrigerate: Store covered in the fridge for up to 5 days.
- Make-ahead: Perfect for prepping a day or two in advance.
- Freezing: You can freeze the un-topped cake layer for up to 2 months. Thaw completely before adding pudding and whipped topping.
Nutrition Facts (per serving, approx.)
- Calories: 370
- Protein: 9g
- Fat: 19g
- Carbohydrates: 41g
- Sugar: 27g
- Calcium: 10% DV
Love at First Bite
Italian Love Cake is the kind of dessert that brings people together — rich enough for special occasions but easy enough for a casual family dinner. With its layers of moist chocolate cake, creamy ricotta, and silky pudding topping, it’s pure comfort in every forkful.
It’s simple, elegant, and full of heart — just like the name suggests. Make it once, and it’ll become a regular in your dessert rotation, guaranteed to win over anyone lucky enough to get a slice.
Italian Love Cake
Equipment
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- Rubber spatula
- Refrigerator
Ingredients
- 1 box (15.25 oz / 432 g) chocolate cake mix
- 1 cup (240 ml) water
- 1/2 cup (120 ml) vegetable oil
- 3 large eggs
- 2 cups (450 g) whole milk ricotta cheese
- 3/4 cup (150 g) granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 box (3.9 oz / 110 g) instant chocolate pudding mix
- 1 1/2 cups (360 ml) cold milk
- 1 (8 oz / 225 g) container whipped topping (e.g. Cool Whip)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a large bowl, combine the cake mix, water, oil, and eggs according to the package instructions. Pour the batter evenly into the prepared pan.
- In another bowl, whisk together ricotta cheese, sugar, eggs, and vanilla until smooth and creamy. Carefully pour this mixture over the chocolate cake batter — do not stir!
- Bake for 60 minutes, or until the center is set and a toothpick inserted in the middle comes out clean. Allow the cake to cool completely in the pan before topping.
- In a medium bowl, whisk together the pudding mix and cold milk for about 2 minutes until thickened. Gently fold in the whipped topping until smooth and creamy.
- Spread the pudding mixture evenly over the cooled cake. Cover and refrigerate for at least 4 hours, or overnight for best results.
- Cut into squares and serve chilled. Garnish with chocolate shavings or cocoa powder if desired.
