Moist chocolate cake, creamy ricotta, and silky chocolate pudding—this Italian Love Cake is a layered beauty that’s as impressive as it is easy. The magic happens in the oven: the layers flip while baking, creating a rich, velvety dessert that tastes like it took hours but comes together in minutes.
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Why You’ll Love This Italian Love Cake
This Italian Love Cake is a crowd-pleasing, make-ahead treat that never fails to impress.
• Classic Italian-inspired flavor in every bite
• Beautiful layered look without extra effort
• Perfect for birthdays, holidays, or potlucks
• Light, creamy texture balanced by rich chocolate
• Stays moist and flavorful for days
• No need for fancy frosting—just pudding and whipped topping
I first made this for a family get-together near Austin, and everyone thought I’d bought it from a bakery. But this cake’s secret is all in the layering—old-school Italian comfort made simple.
Ingredients You’ll Need
Each layer has its own charm, and together they make dessert magic.
Ricotta Layer:
• 2 (15-ounce) containers ricotta cheese (creamy Italian base)
• 1 cup granulated sugar (for light sweetness)
• 1 teaspoon vanilla extract (enhances flavor)
• 4 large eggs, room temperature (for structure and richness)
Chocolate Cake Layer:
• 1 (15.25-ounce) box chocolate or Devil’s Food cake mix (moist, rich foundation)
• ½ cup canola or vegetable oil (adds tenderness)
• 1 cup water (for moisture)
• 3 large eggs (binds and lifts)
Chocolate Pudding Frosting:
• 1 (5-ounce) box instant chocolate pudding (smooth and rich)
• 3 cups cold milk (for mixing pudding)
• 1 (8-ounce) container whipped topping, thawed (adds fluff and balance)
Optional Add-Ons or Substitutes:
• Use espresso instead of water in cake for deeper flavor
• Swap chocolate pudding for vanilla or butterscotch for variation
• Add chocolate shavings or mini chips on top
• Use ricotta and mascarpone mix for a creamier texture
• Sprinkle cocoa powder before serving for a bakery finish
Step-By-Step Instructions
The magic of this cake is how the layers reverse as it bakes—trust the process.
- Preheat oven. Set to 350°F (175°C). Grease a 9×13-inch baking dish. (Jake tip: use nonstick spray and wipe edges for a cleaner look.)
- Mix the chocolate cake. Prepare cake mix according to box directions using oil, water, and eggs. Pour batter into prepared pan.
- Prepare the ricotta mixture. In a medium bowl, whisk ricotta, sugar, eggs, and vanilla until smooth.
- Add ricotta layer. Carefully spoon the ricotta mixture over the cake batter—it’ll sink as it bakes, forming layers naturally.
- Bake. Bake for 1 hour or until a toothpick inserted in the center comes out mostly clean. Cool completely.
- Make frosting. In a large bowl, whisk pudding mix with cold milk until thickened. Fold in whipped topping until smooth.
- Frost the cake. Spread frosting evenly over cooled cake. Refrigerate at least 6 hours or overnight for best flavor.
Quick reminders:
• Don’t overmix pudding—it thickens quickly.
• Let cake cool fully before frosting.
• Chill overnight for a set, layered texture.
• Slice with a warm knife for clean edges.
Expert Tips For Success
• Always use room-temperature eggs for the ricotta layer.
• Don’t skip chilling—it’s key for flavor and firmness.
• Use full-fat ricotta for creamier texture.
• Make pudding right before topping—it thickens fast.
• For neat slices, refrigerate at least 8 hours before serving.
• Sprinkle shaved chocolate or cocoa for a rustic touch.
• Store covered in the fridge for freshness.
Once chilled, this cake has a balanced sweetness, with the ricotta and pudding layers melting together perfectly.
Serving Suggestions
This cake fits every kind of celebration—from Sunday dinners to romantic evenings.
• Serve chilled with espresso or cappuccino
• Top with fresh berries for contrast
• Add a dusting of powdered sugar before slicing
• Great alongside Biscoff Tiramisu for an Italian dessert night
• Pair with Vanilla French Beignets for a creamy-sweet combo
• Bring to potlucks or family dinners—it travels perfectly
However you serve it, this cake always earns compliments.
Storing And Reheating
Since this dessert is chilled, it’s easy to store and make ahead.
How to Store It:
• Keep covered in the fridge up to 5 days
• Use an airtight container to prevent drying
• Avoid stacking slices—they’re delicate
• Freeze unfrosted cake for up to 2 months
• Store frosting separately if freezing
How to Reheat It:
• No reheating needed—serve cold
• For a softer texture, let rest at room temp 10 minutes
• If frozen, thaw overnight in the fridge
• Whip frosting slightly before applying if made ahead
• Refresh with cocoa powder or chocolate curls before serving
Even days later, it tastes freshly made—creamy, light, and decadent.
Frequently Asked Questions
Why does the ricotta sink while baking?
That’s the signature of Italian Love Cake—the batter naturally swaps layers in the oven!
Can I make this ahead?
Yes, it’s even better the next day as the flavors meld.
What if I don’t have ricotta?
Substitute with mascarpone or part-skim cottage cheese (blended smooth).
Final Thoughts
Italian Love Cake is comfort and charm layered into one dessert—rich, creamy, and impossibly simple. Every bite reminds me of why Italian baking is timeless: simple ingredients, big flavor, and a touch of love.
• Bake, chill, and let the layers do their magic
• Keep it cold for perfect texture and clean slices
• Serve with a smile—this cake always brings joy
For more Italian-style desserts, try my Classic Cannoli Squares, Torta Della Nonna, or Chocolate Chip Cannoli Pie. Each one shares that same heartwarming Italian spirit Jake loves to cook with.
Italian Love Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare cake mix with oil, water, and eggs. Pour into greased pan.
- In a bowl, whisk ricotta, sugar, eggs, and vanilla until smooth.
- Spoon ricotta mixture over cake batter—it will sink while baking.
- Bake for 1 hour, then let cool completely.
- Mix pudding with cold milk until thickened. Fold in whipped topping.
- Spread frosting over cooled cake. Chill at least 6 hours before serving.
