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–+ servings
Italian Love Cake

Decadent Italian Love Cake: Indulge in Layers of Bliss

Italian Love Cake combines creamy ricotta and rich chocolate, creating a delightful dessert that's perfect for special occasions.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 1 hour
Total Time 3 hours
Servings: 12 slices
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ricotta Layer
  • 15 ounces ricotta cheese or mascarpone for extra richness
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract or almond extract for variation
  • 3 large eggs room temperature for best results
For the Chocolate Cake Layer
  • 1 box devil’s food cake mix or homemade chocolate cake
  • 1/2 cup canola oil or vegetable oil
  • 1 cup milk whole milk recommended
  • 3 large eggs
For the Topping
  • 1 package instant chocolate pudding mix or try pistachio pudding
  • 2 cups cold milk
  • 1 container whipped topping (Cool Whip) or homemade stabilized whipped cream

Equipment

  • 9x13 baking dish
  • Mixing bowl
  • Electric mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 baking dish.
  2. In a bowl, combine ricotta cheese, sugar, and vanilla extract. Mix until smooth, then add eggs one at a time.
  3. In another bowl, mix the cake mix, canola oil, water, and eggs until smooth.
  4. Pour the chocolate batter into the baking dish, then spoon the ricotta mixture on top without mixing.
  5. Bake for 1 to 1.5 hours until the center is set.
  6. Allow the cake to cool for about 1 hour.
  7. Mix instant pudding with cold milk until thickened, then fold in whipped topping.
  8. Spread pudding frosting over the cooled cake, cover, and refrigerate for at least 4 hours.
  9. Slice and serve, garnishing with fruit or chocolate shavings if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 320mgPotassium: 200mgFiber: 2gSugar: 28gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

Allow the cake to refrigerate overnight for best flavor and easier slicing.

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