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–+ servings
italian love cake

Italian Love Cake

The Crispy Chef
Italian Love Cake is a magically layered dessert with a rich chocolate cake base, a sweet ricotta cheesecake center, and a whipped chocolate pudding topping. Easy to make and perfect for potlucks or holidays, it’s a nostalgic favorite that gets even better chilled.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine Italian-American
Servings 12 squares
Calories 370 kcal

Equipment

  • 9x13-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 9x13-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.

Notes

Use whole milk ricotta for the best texture. Don’t mix the layers—let the oven do the work! Cool the cake completely before topping, and chill for at least 4 hours. For a twist, add espresso powder to the batter or top with berries and chocolate shavings.

Nutrition

Calories: 370kcalCarbohydrates: 41gProtein: 9gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 380mgPotassium: 210mgFiber: 1gSugar: 27gVitamin A: 400IUCalcium: 100mgIron: 2.1mg
Keyword easy ricotta dessert, Italian Love Cake, layered chocolate ricotta cake, potluck cake
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