Go Back
–+ servings
Italian Love Cake

Irresistibly Creamy Italian Love Cake for Every Celebration

This Italian Love Cake combines rich chocolate cake with creamy ricotta and chocolate pudding frosting, perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 45 minutes
Total Time 2 hours 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Devil's Food Cake Mix
  • 1/2 cup Oil (Canola or Vegetable) can swap with applesauce
  • 3 large Eggs room temperature
  • 1 cup Water
For the Ricotta Layer
  • 15 oz Ricotta Cheese can substitute with mascarpone
  • 1/2 cup Granulated Sugar can use brown sugar
  • 1 tbsp Vanilla Extract or almond extract
For the Chocolate Pudding Topping
  • 1 pkg Chocolate Pudding (Instant) can swap with vanilla pudding
  • 2 cups Milk (Whole) can use almond milk
  • 1 container Whipped Topping (Cool Whip) or homemade whipped cream

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Electric mixer

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large bowl, mix ricotta cheese, granulated sugar, and vanilla until smooth. Gradually add eggs.
  3. In another bowl, combine Devil's Food Cake mix, oil, water, and eggs. Beat until smooth.
  4. Pour cake batter into the greased dish. Spoon ricotta mixture over the top without mixing.
  5. Bake for 1 hour to 1 hour and 10 minutes until slightly jiggly and a toothpick comes out clean.
  6. Cool the cake for 30-45 minutes at room temperature.
  7. Mix instant chocolate pudding with milk until smooth, then let it sit for 2-3 minutes to thicken.
  8. Fold in whipped topping into the thickened pudding mixture.
  9. Spread the pudding mixture over the cooled cake evenly.
  10. Refrigerate for at least 4 hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 300mgPotassium: 130mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Gently layer the ricotta mixture on the batter for distinct layers. Chill the cake before serving for best taste.

Tried this recipe?

Let us know how it was!