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Italian Love Cake


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  • Author: Isabella
  • Total Time: 7 hours 15 minutes
  • Yield: 12–15 servings
  • Diet: Vegetarian

Description

Indulge in the decadent layers of Italian Love Cake! This easy-to-make dessert combines moist chocolate cake, creamy ricotta, and luscious chocolate pudding frosting for a treat perfect for any special occasion.

 


Ingredients

  • Ricotta Layer:
    • 2 lbs ricotta cheese
    • 1 cup granulated sugar
    • 1 tsp vanilla extract
    • 4 large eggs
  • Cake Layer:
    • 1 box Devil’s Food cake mix
    • 3 large eggs
    • 1/2 cup canola or vegetable oil
    • 1 1/4 cups water
  • Pudding Frosting:
    • 2 (3.9 oz) boxes instant chocolate pudding mix
    • 3 cups cold whole milk
    • 1 (8 oz) tub whipped topping (e.g., Cool Whip)

Instructions

  • Prepare the Cake Batter:
    • Mix Devil’s Food cake mix with eggs, oil, and water as per package instructions. Pour batter into a greased 9×13-inch baking dish.
  • Make the Ricotta Layer:
    • Combine ricotta cheese, sugar, vanilla extract, and eggs in a bowl. Mix until smooth. Spoon the mixture gently over the cake batter.
  • Bake:
    • Preheat oven to 350°F (175°C). Bake for 1 hour or until a toothpick inserted in the center comes out clean. Cool completely.
  • Prepare the Frosting:
    • Whisk chocolate pudding mix and cold milk until thickened. Fold in whipped topping until smooth.
  • Assemble the Cake:
    • Spread pudding frosting evenly over the cooled cake. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
  • Serve:
    • Slice and serve chilled for best results.

Notes

  • Substitute Devil’s Food cake mix with white or lemon cake mix for a twist.
  • Add citrus zest to the ricotta layer for a fresh flavor.
  • Store in the fridge for up to 5 days; freeze (without frosting) for up to 2 months.
  • Prep Time: 15 minutes
  • Chilling Time: 6 hours (or overnight)
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American