Italian Love Cake
Italian love cake is a show-stopping layered dessert that’s surprisingly easy to make. The combination of chocolate, ricotta and pudding creates layers of flavor and texture in every bite.
Servings: 12
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
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.
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
Calories: 594kcal | Carbohydrates: 58g | Protein: 17g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.05g | Cholesterol: 141mg | Sodium: 559mg | Potassium: 368mg | Fiber: 1g | Sugar: 42g | Vitamin A: 586IU | Calcium: 316mg | Iron: 3mg
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