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Italian Love Cake Recipe

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5 from 90 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cool the Cake: Remove the cake from the oven and allow it to cool completely to room temperature in the pan before frosting.
  7. 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.
  8. Fold in Whipped Topping: Gently fold the thawed whipped topping into the pudding mixture until well blended and creamy.
  9. Frost the Cake: Spread the chocolate pudding frosting evenly over the cooled cake in the baking dish.
  10. 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

Find it online: https://thedishspot.com/italian-love-cake-recipe/