Italian Love Cake Recipe
Introduction
Italian Love Cake is a rich and decadent dessert that combines creamy ricotta, moist chocolate cake, and a luscious chocolate pudding frosting. It’s a perfect treat for special occasions or when you want to impress your loved ones with something unique and delicious.

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
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray. Set aside.
- Step 2: For the ricotta layer, combine ricotta cheese, sugar, and vanilla extract in a bowl. Use an electric mixer to blend until smooth, then gradually add 4 eggs and mix until fully incorporated.
- Step 3: In a separate bowl, whisk together the chocolate 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 surface.
- Step 6: Bake for 1 hour to 1 hour and 10 minutes, until the cake is set and a toothpick inserted near the center comes out mostly clean. The cake may still be slightly jiggly in the middle.
- Step 7: Allow the cake to cool completely to room temperature before frosting.
- Step 8: To make the chocolate pudding frosting, whisk together instant pudding mix and cold milk until smooth. Let it rest for 2 to 3 minutes to thicken.
- Step 9: Fold the whipped topping gently into the pudding mixture until combined.
- Step 10: Spread the pudding frosting evenly over the cooled cake. Cover and refrigerate for at least 4 hours before serving to allow flavors to meld.
Tips & Variations
- Use high-quality ricotta and chocolate cake mix for the best flavor and texture.
- For a richer taste, try substituting the oil with melted butter in the cake batter.
- To add a festive touch, sprinkle chocolate shavings or mini chocolate chips over the pudding frosting before chilling.
- Allow the cake to chill overnight for even better flavor and texture.
Storage
Store the cake covered in the refrigerator for up to 3 days. Keep it well wrapped to prevent it from absorbing any fridge odors. Reheat is not recommended as the frosting is best enjoyed cold. Simply serve chilled for the best taste and texture.
How to Serve

Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, this cake actually benefits from resting in the refrigerator. Prepare it a day ahead and chill for several hours or overnight to allow the flavors to fully develop.
Can I use homemade chocolate cake instead of cake mix?
Absolutely. If you prefer, use your favorite chocolate cake recipe in place of the boxed mix. Just be sure the batter is smooth and pourable for best results.
PrintItalian Love Cake Recipe
Italian Love Cake is a luscious layered dessert featuring a moist chocolate cake base topped with a creamy ricotta mixture and finished with a rich chocolate pudding frosting. This indulgent treat combines smooth ricotta cheese and chocolate flavors, creating a decadent yet comforting cake perfect for any special occasion or dessert craving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Ingredients
Ricotta Layer
- 2 (15-ounce) containers of ricotta cheese
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs (room temperature)
Chocolate Cake
- 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 Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with cooking spray to ensure the cake does not stick.
- Make Ricotta Mixture: Using an electric mixer, combine ricotta cheese, sugar, and vanilla extract in a mixing bowl. Beat for a few minutes until smooth and creamy. Gradually add in 4 room temperature eggs, mixing slowly until fully incorporated.
- Prepare Cake Batter: In a separate medium bowl, whisk together the chocolate cake mix, canola or vegetable oil, water, and 3 large eggs. Mix thoroughly until the batter is smooth with no lumps.
- Assemble the Cake Layers: Pour the prepared chocolate cake batter evenly into the greased baking dish. Carefully pour the ricotta cheese mixture over the chocolate batter, spreading gently to cover the surface completely.
- Bake the Cake: Bake the assembled cake in the preheated oven for 1 hour to 1 hour and 10 minutes. The cake should be set but will still have a slight jiggle in the center when done. Test with a toothpick inserted in the cake portion; it should come out mostly clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely to room temperature in the pan before frosting.
- Prepare Chocolate Pudding Frosting: In a mixing bowl, whisk together the instant chocolate pudding mix and cold milk until smooth and fully combined. Let the pudding rest for 2-3 minutes to set.
- Fold in Whipped Topping: Gently fold the thawed whipped topping into the pudding mixture until well blended and creamy.
- Frost the Cake: Spread the chocolate pudding frosting evenly over the cooled cake in the baking dish.
- Chill Before Serving: Cover the frosted cake and refrigerate it for at least 4 hours to allow the flavors to meld and the frosting to set before serving.
Notes
- Make sure eggs are at room temperature for better mixing and texture.
- Use a gentle hand when pouring the ricotta mixture over the cake batter to avoid mixing the layers.
- The cake will be slightly jiggly in the center when done; do not overbake to keep it moist.
- Refrigeration is essential to set the pudding frosting properly and enhance flavor.
- For a richer flavor, use whole milk in the pudding frosting.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
Keywords: Italian Love Cake, ricotta cake, chocolate cake, layered dessert, chocolate pudding frosting, Italian dessert

