Italian Love Cake

A layered ricotta and chocolate dessert that combines a creamy filling with a moist cake base and pudding frosting, perfect for potlucks and family gatherings.

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Prep Time 30

Cook Time 40

Total Time 1 10

Servings: 12 servings

Course: Cake, Dessert

Cuisine: Italian

Calories: 420

Ingredients Method Notes

Ingredients

For the Ricotta Layer

2 15-ounce containers ricotta cheese
1 cup granulated sugar Can adjust for less sweetness
1 teaspoon vanilla extract
4 large eggs (room temperature) Use room-temperature eggs for best blending

For the Chocolate Cake

1 15.25 ounce box chocolate or devil’s food cake mix Devil's food mix gives a richer flavor
1/2 cup canola or vegetable oil
1 cup water
3 large eggs

For the Chocolate Pudding Frosting

1 5-ounce box instant chocolate pudding
3 cups milk (cold)
1 8-ounce container whipped topping, thawed Can use low-fat option for a lighter frosting

Method

Preparation

Preheat the oven to 350 degrees F and grease your 9x13 baking dish with cooking spray.
In a mixing bowl, combine the ricotta cheese, sugar, vanilla extract, and eggs. Mix until smooth.
In another bowl, prepare the chocolate cake mix according to package instructions, adding water, oil, and eggs.

Assembly

Spread the ricotta mixture evenly in the greased baking dish.
Pour the chocolate cake batter over the ricotta layer, spreading evenly.

Baking

Bake in the preheated oven for about 40 minutes, or until a toothpick comes out clean.

Frosting

While the cake cools, mix the instant chocolate pudding with cold milk until smooth.
Fold in the thawed whipped topping until blended.
Spread the pudding frosting over the cooled cake.

Chilling and Serving

Chill the cake for at least 2 hours in the refrigerator before serving.
Cut into squares and serve at room temperature or chilled, optionally garnished with berries or cocoa powder.

Notes

Store the cake in an airtight container for 3–4 days. For longer storage, freeze individual slices for up to 2 months.