What is Italian Love Cake?

Italian Love Cake is a layered dessert made from chocolate cake batter and a sweetened ricotta mixture baked together in a 9x13 pan. During baking, the ricotta layer rises to the top and the chocolate sinks to the bottom. After the cake cools, a chocolate pudding and whipped topping mixture is spread over the surface, and the whole thing chills overnight before serving.

Why is it called Italian Love Cake?

The name is thought to come from the Italian tradition of gifting homemade ricotta-based sweets as an expression of care and affection. Others say the name refers to the way the two layers "fall in love" and merge during baking before separating into distinct bands. The exact origin of the name isn't documented, but the ricotta-forward filling gives it a genuinely Italian character.

Does Italian Love Cake need to be refrigerated?

Yes, absolutely. Because the topping contains whipped topping and instant pudding, and the cake layer contains eggs and ricotta, this dessert must stay refrigerated. Leave it out for no more than two hours at room temperature if serving at a gathering, and return it to the refrigerator promptly. Stored covered in the refrigerator, it keeps well for up to four days.

Can I use a different flavor of cake mix?

You can use almost any flavor of boxed cake mix in this recipe. Vanilla, white, strawberry, butter pecan, and spice cake all work well with the ricotta layer. The chocolate version is the classic, but the recipe is genuinely flexible. Keep in mind that the pudding topping flavor can also be swapped to match, so a vanilla cake with vanilla pudding topping produces a completely different but equally good dessert.

Italian Love Cake: The Magic Layered Dessert

Name: Italian Love Cake: The Chocolate Ricotta Dessert That Flips Itself Upside Down
Prep time: 8 h 20 min
Cook time: 1 h
Total time: 9 h 20 min
Cuisine: Italian
Ingredients: 1 box (15.25 oz) chocolate cake mix (devil’s food recommended); 3 large eggs (or as directed on box); 1/3 cup vegetable oil (or as directed on box); 1 cup water (or as directed on box); 2 lbs (32 oz) whole milk ricotta cheese; 3 large eggs; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 1 package (3.9 oz) instant chocolate pudding mix; 1 cup cold whole milk; 8 oz frozen whipped topping (Cool Whip), thawed

Description

Italian Love Cake is a layered chocolate and ricotta dessert baked in a 9×13 pan. The ricotta layer rises to the top during baking while the chocolate cake sinks to the bottom, creating two distinct layers. After cooling, a light chocolate pudding and whipped topping layer is spread over the cake before an overnight chill sets everything into clean, sliceable slices.

Ingredients

Scale

For the chocolate cake layer:

1 box (15.25 oz) chocolate cake mix (devil’s food recommended)

3 large eggs (or as directed on box)

1/3 cup vegetable oil (or as directed on box)

1 cup water (or as directed on box)

For the ricotta layer:

2 lbs (32 oz) whole milk ricotta cheese

3 large eggs

1/2 cup granulated sugar

1 teaspoon vanilla extract

For the pudding topping:

1 package (3.9 oz) instant chocolate pudding mix

1 cup cold whole milk

8 oz frozen whipped topping (Cool Whip), thawed

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Instructions

1. Preheat your oven to 350 degrees F. Grease a 9×13 inch baking pan thoroughly with butter or nonstick spray, coating the sides and corners completely.

2. Prepare the chocolate cake mix according to package directions, combining the mix with eggs, oil, and water until the batter is smooth and glossy. Pour the batter evenly into the prepared pan and spread it to the corners with a spatula.

3. In a large bowl, beat together the whole milk ricotta, eggs, granulated sugar, and vanilla extract until the mixture is smooth and uniform. It should look pale and creamy, similar to a thick pourable cheesecake filling.

4. Drop large spoonfuls of the ricotta mixture over the surface of the chocolate batter, covering it as evenly as possible. Do not stir or fold it in. The layers will sort themselves during baking.

5. Bake for 55 to 60 minutes, until the top is set and lightly golden at the edges and a toothpick inserted into the center comes out with only a few moist crumbs. The top should feel firm to a gentle press and the kitchen will smell warm and chocolatey.

6. Remove the pan from the oven and let it cool completely on a wire rack, about 90 minutes. The cake must be at room temperature before adding the topping.

7. In a medium bowl, whisk the instant chocolate pudding mix into the cold milk for about 2 minutes until the mixture begins to thicken. Fold in the thawed whipped topping with a spatula using broad gentle strokes to keep it light and airy.

8. Spread the pudding topping in an even layer over the completely cooled cake, covering the surface smoothly from edge to edge.

9. Cover the pan with plastic wrap and refrigerate for at least 8 hours or overnight. Slice cold and serve directly from the pan.

Notes

Store covered in the refrigerator for up to 4 days. To freeze, cut into individual portions, wrap each tightly in plastic wrap, place in a freezer-safe bag, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Whole milk ricotta gives the best texture. Part-skim ricotta works but produces a slightly less creamy layer. Mascarpone can be substituted for a richer, more buttery result.

Do not skip the overnight refrigeration. The pudding topping needs the chill time to firm up, and the layers need time to set so slices hold their shape.

For variation, swap the chocolate cake mix for vanilla or strawberry cake mix, and swap the chocolate pudding topping for vanilla pudding topping to match.

Prep Time: 20 min
Rest Time: 480 min
Cook Time: 60 min
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 380 kcal
Sugar: 32 g
Sodium: 420 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 1 g
Protein: 10 g
Cholesterol: 95 mg