Craving a slice of indulgence that combines rich flavors and layers of deliciousness? The Italian Love Cake is a dessert that’s sure to steal your heart!
A classic Italian-inspired treat, this cake features a decadent ricotta cheese filling layered between a moist chocolate cake and topped with a creamy chocolate frosting.
Whether you’re celebrating a special occasion or just looking for a sweet treat to enjoy, this cake is perfect for any time of year. It’s easy to make, and the end result is truly irresistible!
Ingredients List
For the Chocolate Cake Layer
- 1 (15.25 oz) package chocolate cake mix (plus additional ingredients called for on the package)
- 1 ¼ cups water (as per cake mix instructions)
- ½ cup oil
- 3 large eggs
For the Ricotta Filling
- 2 pounds (32 ounces) ricotta cheese
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
For the Frosting
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1 cup cold milk
- 16 ounces frozen whipped topping (such as Cool Whip), thawed in the refrigerator
Optional Garnish
- Sprinkles
Required Kitchen Tools
Before diving into the preparation, make sure you have the following kitchen tools ready to make your Italian Love Cake a breeze to create:
- Electric Mixer: This tool will be essential for mixing both the ricotta filling and the cake batter. It saves you time and ensures a smooth, fluffy texture for both components.
- 9×13 Inch Baking Pan: This is the perfect size for your cake and ensures the layers cook evenly. Don’t forget to spray it with non-stick spray to prevent sticking.
- Whisk: For making the frosting and pudding mixture, a whisk will help achieve the perfect consistency.
- Large Mixing Bowls: You’ll need separate bowls for mixing the cake batter, ricotta filling, and pudding mixture.
- Spatula: A spatula will help you spread both the ricotta filling and the frosting smoothly across the layers.
With these essential tools, you’ll be ready to create this delicious cake from start to finish.
Cake Preparation
1. Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and spray a 9×13 inch baking pan with non-stick spray. Next, prepare the chocolate cake batter according to the instructions on the cake mix package. Typically, this will involve mixing the cake mix with 1 ¼ cups of water, ½ cup of oil, and 3 large eggs. Stir the ingredients together until smooth and well-combined.
Once mixed, pour the cake batter evenly into the prepared baking pan. Spread the batter gently to fill the pan completely, ensuring that it’s smooth on top. Set the cake batter aside for now, but do NOT bake it yet. The magic happens in the next few steps!
2. Prepare the Ricotta Filling
In a large bowl, beat together the ricotta cheese, 4 large eggs, ¾ cup of granulated sugar, and 1 teaspoon of pure vanilla extract using an electric mixer. Beat the mixture on medium speed until the filling becomes smooth and creamy. The texture should be slightly thick but spreadable.
Carefully pour the ricotta filling over the top of the unbaked cake batter. Don’t worry if the filling doesn’t cover the entire surface at first; it will spread out and settle as it bakes. Use a spatula to gently spread the ricotta mixture as evenly as possible, ensuring that it covers most of the batter.
3. Bake the Cake
Place the pan in the oven and bake for 1 hour, or until the cake is fully set and the top is golden brown. You’ll notice the ricotta filling may rise to the top during baking, forming a distinct layer above the chocolate cake. Once done, remove the pan from the oven and allow the cake to cool completely. This step is essential because it allows the layers to firm up and be easier to frost later.
Frosting and Decoration
1. Prepare the Frosting
While the cake cools, you can prepare the luscious chocolate frosting. In a medium-sized bowl, whisk together the instant chocolate pudding mix and 1 cup of cold milk. Mix the ingredients until the pudding begins to thicken, which should take about 1-2 minutes.
Once the pudding has thickened, gently fold in the thawed whipped topping (like Cool Whip) until fully combined. Be careful not to stir too vigorously; you want to preserve the light and airy texture of the whipped topping. The frosting should be smooth and fluffy, perfect for spreading over the cooled cake.
2. Frost the Cake
Once the cake has completely cooled, it’s time to frost! Using a spatula, spread the creamy chocolate frosting evenly over the top of the cake. Try to cover the entire surface, smoothing the frosting so that it creates a beautiful finish. The frosting will complement the rich ricotta filling and add a smooth, creamy contrast to the chocolate cake.
3. Optional Garnish
For a fun, festive touch, you can add sprinkles on top of the frosting. This is entirely optional but can give the cake a delightful pop of color and a little extra sweetness. You could also experiment with other garnishes like chocolate shavings, fresh berries, or even a drizzle of melted chocolate if you want to make the cake even more indulgent.
4. Chill Before Serving
For the best results, cover the cake with plastic wrap or aluminum foil and refrigerate it for at least 6 hours, or preferably overnight. Chilling the cake allows the flavors to meld together and ensures that the texture is perfect when you slice it. The cake will set nicely, and the layers will become even more defined.
Serving and Storage
1. Serving the Italian Love Cake
When it’s time to serve, slice your Italian Love Cake into generous squares and enjoy the layers of moist chocolate cake, creamy ricotta filling, and velvety chocolate frosting. Each bite will be a delightful blend of flavors and textures, perfect for any occasion. Whether it’s a family gathering, a celebration, or a cozy treat just for you, this cake is sure to impress everyone at the table!
2. Storage Instructions
This Italian Love Cake can be stored in the refrigerator for up to 3-4 days. To keep it fresh, simply cover the cake with plastic wrap or place it in an airtight container. Make sure it stays chilled to maintain its creamy texture and delicious flavor.
3. Freezing the Cake
If you have leftover cake (though it’s unlikely!), you can freeze it for future enjoyment. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. This cake can be stored in the freezer for up to 1 month. To enjoy again, simply thaw the cake in the refrigerator overnight. If you want to freshen it up, you can give it a quick zap in the microwave for a few seconds to warm it up slightly.
Italian Love Cake
Equipment
- Electric Mixer
- 9×13 Inch Baking Pan
- Whisk
- Large Mixing Bowls
- Spatula
Ingredients
For the Chocolate Cake Layer
- 1 (15.25 oz) package chocolate cake mix (plus additional ingredients called for on the package)
- 1 ¼ cups water (as per cake mix instructions)
- ½ cup oil
- 3 large eggs
For the Ricotta Filling
- 2 pounds (32 ounces) ricotta cheese
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
For the Frosting
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1 cup cold milk
- 16 ounces frozen whipped topping (such as Cool Whip), thawed in the refrigerator
Optional Garnish
- Sprinkles
Instructions
Cake Preparation
- Start by preheating your oven to 350°F (175°C) and spray a 9×13 inch baking pan with non-stick spray. Next, prepare the chocolate cake batter according to the instructions on the cake mix package. Typically, this will involve mixing the cake mix with 1 ¼ cups of water, ½ cup of oil, and 3 large eggs. Stir the ingredients together until smooth and well-combined.Once mixed, pour the cake batter evenly into the prepared baking pan. Spread the batter gently to fill the pan completely, ensuring that it's smooth on top. Set the cake batter aside for now, but do NOT bake it yet. The magic happens in the next few steps!
- In a large bowl, beat together the ricotta cheese, 4 large eggs, ¾ cup of granulated sugar, and 1 teaspoon of pure vanilla extract using an electric mixer. Beat the mixture on medium speed until the filling becomes smooth and creamy. The texture should be slightly thick but spreadable.Carefully pour the ricotta filling over the top of the unbaked cake batter. Don’t worry if the filling doesn’t cover the entire surface at first; it will spread out and settle as it bakes. Use a spatula to gently spread the ricotta mixture as evenly as possible, ensuring that it covers most of the batter.
- Place the pan in the oven and bake for 1 hour, or until the cake is fully set and the top is golden brown. You’ll notice the ricotta filling may rise to the top during baking, forming a distinct layer above the chocolate cake. Once done, remove the pan from the oven and allow the cake to cool completely. This step is essential because it allows the layers to firm up and be easier to frost later.
Frosting and Decoration
- While the cake cools, you can prepare the luscious chocolate frosting. In a medium-sized bowl, whisk together the instant chocolate pudding mix and 1 cup of cold milk. Mix the ingredients until the pudding begins to thicken, which should take about 1-2 minutes.Once the pudding has thickened, gently fold in the thawed whipped topping (like Cool Whip) until fully combined. Be careful not to stir too vigorously; you want to preserve the light and airy texture of the whipped topping. The frosting should be smooth and fluffy, perfect for spreading over the cooled cake.
- Once the cake has completely cooled, it's time to frost! Using a spatula, spread the creamy chocolate frosting evenly over the top of the cake. Try to cover the entire surface, smoothing the frosting so that it creates a beautiful finish. The frosting will complement the rich ricotta filling and add a smooth, creamy contrast to the chocolate cake.
- For a fun, festive touch, you can add sprinkles on top of the frosting. This is entirely optional but can give the cake a delightful pop of color and a little extra sweetness. You could also experiment with other garnishes like chocolate shavings, fresh berries, or even a drizzle of melted chocolate if you want to make the cake even more indulgent.
- For the best results, cover the cake with plastic wrap or aluminum foil and refrigerate it for at least 6 hours, or preferably overnight. Chilling the cake allows the flavors to meld together and ensures that the texture is perfect when you slice it. The cake will set nicely, and the layers will become even more defined.
Conclusion
The Italian Love Cake is a perfect dessert for anyone who loves a rich, decadent cake with multiple layers of delicious flavors. From the chocolate cake base to the creamy ricotta filling and the silky frosting, every bite is a treat that will leave you wanting more. By following these simple steps, you can create this show-stopping cake in your own kitchen, delighting friends and family with each slice.
Whether you’re making this cake for a special occasion or simply to indulge in something sweet, it’s a dessert that’s sure to become a favorite. Enjoy the process, and most importantly, savor every bite of this irresistible Italian Love Cake!
