Go Back
–+ servings
Italian Love Cake

Indulge in Heavenly Italian Love Cake with Ricotta Bliss

Italian Love Cake combines a rich chocolate cake with creamy ricotta layers, making it an irresistible dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 box Devil's Food Cake Mix The heart of the cake, providing a rich chocolate flavor.
  • 1/2 cup Canola or Vegetable Oil Keeps the cake moist; can be swapped for olive oil.
  • 3 large Eggs Use room temperature eggs for easier mixing.
  • 1 cup Water Follow package instructions for best results.
For the Ricotta Layer
  • 15 oz Ricotta Cheese Adds a creamy, cheesecake-like layer.
  • 3/4 cup Granulated Sugar Sweetens the ricotta.
  • 1 tsp Vanilla Extract Enhances the ricotta's sweetness.
For the Chocolate Pudding Frosting
  • 1 box Chocolate Pudding Instant pudding mix is recommended for simplicity.
  • 2 cups Whole Milk Ensures a creamy frosting.
  • 8 oz Whipped Topping Stabilizes the frosting.
Serving Suggestions
  • 1 cup Fresh Berries Pairs with the cake for a fruity burst of flavor.
  • 1 tbsp Cocoa Powder A light dusting adds an elegant touch.

Equipment

  • Mixing Bowl
  • electric mixer
  • Spatula
  • 9x13-inch Baking Dish

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Combine ricotta cheese, granulated sugar, and vanilla extract in a mixing bowl and blend until smooth. Gradually add eggs.
  3. Prepare the Devil's Food Cake mix according to package instructions and pour into the greased baking dish.
  4. Pour the ricotta mixture over the cake batter slowly and gently to maintain layers.
  5. Bake for 1 hour to 1 hour and 10 minutes until edges are set but center is slightly jiggly.
  6. In a mixing bowl, whisk together the chocolate pudding mix and cold milk until thick. Fold in whipped topping.
  7. Spread the chocolate pudding frosting over the cooled cake evenly.
  8. Refrigerate the frosted cake for at least 4 hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

For the best flavor, it's recommended to make the cake a day ahead. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Tried this recipe?

Let us know how it was!