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Italian Love Cake

Italian Love Cake: A Rich, Layered Delight for All Occasions

Indulge in this delightful Italian Love Cake, a rich dessert that layers chocolate cake, creamy ricotta, and a luscious pudding topping. Perfect for any occasion!
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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: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layer
  • 1 box Devil's Food Cake Mix Can substitute with homemade chocolate cake
  • 0.5 cup Canola or Vegetable Oil Can substitute with applesauce or melted butter
  • 1 cup Water Brewed coffee can be used for richness
  • 3 large Eggs Use at room temperature
For the Ricotta Layer
  • 15 ounces Ricotta Cheese Whole or part-skim ricotta works best
  • 0.75 cup Granulated Sugar Can substitute with granulated erythritol
  • 1 teaspoon Vanilla Extract Opt for pure vanilla extract for depth
For the Pudding Topping
  • 1 package Instant Chocolate Pudding Can use different flavors
  • 2 cups Whole Milk Almond milk is a dairy-free alternative
  • 1 cup Whipped Topping (Cool Whip) Stabilized homemade whipped cream can be used

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Hand mixer
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large mixing bowl, combine ricotta cheese, granulated sugar, and vanilla extract. Blend until smooth, then mix in eggs.
  3. In another bowl, combine Devil’s Food cake mix, canola oil, and water. Mix for two minutes until smooth.
  4. Pour the chocolate cake batter into the prepared dish, then carefully pour the ricotta mixture over the top.
  5. Bake for 60 to 70 minutes until the center has a slight jiggle. Allow to cool to room temperature.
  6. Prepare pudding topping by whisking together instant chocolate pudding and milk. Allow to set, then fold in whipped topping.
  7. Once cooled, spread the chocolate pudding topping over the ricotta layer. Cover with plastic wrap and refrigerate for at least 4 hours.
  8. Slice and serve chilled, optionally with fresh berries or ice cream.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 300mgPotassium: 180mgFiber: 2gSugar: 25gVitamin A: 400IUCalcium: 150mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 5 days. Freeze portions for up to 3 months, thaw overnight in the fridge before serving.

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