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Italian love cake is a layered dessert that blends chocolate cake, creamy ricotta and smooth pudding topping. The magic happens in the oven as the cake and cheese layers switch places, for a nice contrast between soft cake and rich filling. Once chilled, a smooth chocolate pudding and whipped topping mixture is spread across the top for a cool, creamy finish. Every bite combines chocolate, sweetness and creaminess in perfect balance, making this a classic Italian-American favorite.
You have to try Italian love cake with layers of chocolate cake, ricotta filling and pudding topping for a creamy, rich dessert everyone is going to fall in love with .
You might also like twinkie cake, banana cake, Victoria sandwich cake, pumpkin cheesecake bars, ding dong cake and banana poke cake.
Why You’ll Love It
Distinct layers: The cake and ricotta layers trade places while baking.
Creamy texture: The topping gives a smooth, chilled finish.
Quick to make: Uses boxed cake mix for easy prep.
Looks impressive: The visible layers make every slice stand out.
Chocolate Italian Love Cake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chocolate cake mix: Any standard chocolate or Devil’s food mix. I tested this with both Betty Crocker Favorite’s Super Moist Devil’s Food Cake Mix and Chocolate Fudge Cake Mix, and both were good.
Eggs: Bind the cake and ricotta mixtures. Room temperature eggs are best.
Water: Helps form the cake batter.
Oil: Keeps the cake moist and tender. I used canola oil, but vegetable oil will also work.
Ricotta cheese: Creates a creamy middle layer. I didn’t drain the ricotta before mixing it with the other ingredients.
Granulated sugar: Sweetens the cheese mixture.
Vanilla extract: Adds warmth and balance.
Instant chocolate pudding mix: Thickens the pudding layer. Make sure you’re getting instant pudding and not the “cook and serve” kind.
Whole milk: Helps the pudding set smoothly. You can use 2% if you prefer.
Whipped topping: Adds lightness to the final layer. Use Cool Whip or similar.
Nonstick cooking spray: Ensures easy release from the pan.
How to Make Italian Love Cake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the pan: Coat a baking dish with nonstick spray.
Make the cake batter: Combine cake mix, eggs, water and oil in a large bowl until smooth. Pour into the prepared baking dish.
Mix the ricotta layer: Combine ricotta cheese, sugar, vanilla and eggs, beating until creamy.
Layer the mixtures: Gently spoon the ricotta over the chocolate cake batter without stirring.
Bake the cake: Bake until the layers have switched and the cake is set. Let it cool on a rack.
Prepare the topping: Whisk pudding mix with milk until thickened, then fold in the whipped topping.
Assemble: Spread the pudding mixture evenly over the cooled chocolate cake layer and chill the finished dessert until firm.
Substitutions and Variations
Cake options: Use any boxed chocolate mix or a homemade version. Vanilla, marble or red velvet cake mixes also work well.
Dairy-free version: Replace ricotta with plant-based ricotta and use non-dairy milk and whipped topping.
Gluten-free version: Substitute a gluten-free chocolate cake mix for the base.
Whipped topping alternative: Fresh whipped cream can be used if stabilized with cornstarch or powdered sugar.
Flavor variations: Add espresso powder to the pudding for mocha flavor or a little orange zest to the ricotta for brightness.
Sweetness balance: Mix a small pinch of salt into the ricotta layer for a smoother, more balanced taste.
Serving Suggestions
With a hot drink: A latte breve, salted peanut hot chocolate or pistachio latte would be good with the cooled cake.
With a cold drink: Enjoy some Italian cream soda or even a glass of homemade limoncello on the side. This cake is also good with a glass of cold milk as a treat after supper.
For dessert: Serve a slice of Italian love cake after your favorite Italian dish, perhaps a porchetta sandwich or shrimp oreganata.
How to Store Love Cake
Store: Because of the pudding topping and ricotta layer, make sure the cake isn’t at room temperature for longer than 2 hours. Keep leftover cake, covered with plastic wrap, in the refrigerator. Eat within 3 days.
Freeze: Freeze without topping for up to 2 months, wrapped well.
Thaw: Refrigerate overnight before serving.
Top Tips
Spoon the ricotta layer: Pouring can mix the layers, so it’s best to spoon it on gently.
Cool completely: The topping holds better on a cool surface.
Chill before serving: The flavor and texture improve as it sets.
Use instant pudding: Cook-and-serve pudding won’t thicken properly.
Baking time: Baking time may be a little longer than an hour. You can use a toothpick to check the center of the cake to make sure the cake batter is baked through.
Italian Love Cake FAQs
Yes, it’s ideal for preparing the night before since it needs chilling anyway.
The ricotta layer may have been mixed too thickly; spreading gently helps it settle.
Best Italian Love Cake Recipe
Italian Love Cake
Equipment
- Baking Dish 9 x 13-Inch
- Offset Spatula Optional
Ingredients
For the Cake
- 1 Box chocolate cake mix, 13 ¼-Ounce
- 3 eggs, large
- 1 Cup water
- ½ Cup oil
- 32 Ounces ricotta cheese, undrained
- ⅔ Cup sugar
- 1 Teaspoon vanilla extract
- 4 eggs, large, at room temperature
For the Pudding Topping
- 1 Box instant chocolate pudding mix, 5.9-Ounce
- 2 ½ Cups whole milk
- 16 Ounces whipped topping, thawed
- nonstick cooking spray, for greasing
Instructions
Prepare the Cake
- Preheat oven to 350°F.
- Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- Use an electric mixer to mix the chocolate cake mix, eggs, water, and oil until thoroughly mixed.
- Pour the batter into the greased baking dish.
- In a separate large bowl, combine the ricotta, sugar, and vanilla extract, and mix with an electric mixer until smooth.
- Add the eggs, one at a time, and mix until combined.
- Carefully spoon the ricotta mixture on top of the chocolate cake batter without mixing it into the batter.
- Bake the cake for 1 hour or until the ricotta layer has sunk to the bottom, and the cake is set.
- Let the cake rest on a cooling rack until it reaches room temperature.
Make the Pudding Topping
- Combine the chocolate pudding mix and milk in a large bowl and whisk until it thickens.
- Fold in the whipped topping until thoroughly mixed.
- Spoon the pudding over the cooled cake and spread it out evenly with an offset spatula if you have one.
- Chill in the fridge for at least 2 hours and serve chilled.
Notes
Cool completely: The topping holds better on a cool surface.
Chill before serving: The flavor and texture improve as it sets.
Use instant pudding: Cook-and-serve pudding won’t thicken properly.
Baking time: Baking time may be a little longer than an hour. You can use a toothpick to check the center of the cake to make sure the cake batter is baked through.
Nutrition
Italian love cake combines the best parts of a creamy cheesecake and a rich chocolate cake into one unforgettable dessert. The ricotta layer gives this delicious recipe a smooth, custard-like center while the pudding topping adds a chilled finish. This dessert feels classic, looks elegant and tastes even better the next day. Serve it cold straight from the fridge and enjoy a taste of Italian-American nostalgia that never disappoints.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
