Introduction

Italian Love Cake is a decadent, comforting dessert that combines rich chocolate cake with a creamy ricotta layer and a fluffy chocolate topping. It’s perfect for special occasions or whenever you want a truly indulgent treat that’s surprisingly easy to make.

Ingredients

Cooking spray
1 (15.25-ounce) box chocolate cake mix
Water, eggs, and oil needed for cake mix (see package directions)
1 1/2 teaspoons instant espresso powder (optional)
2 pounds whole-milk ricotta cheese
3/4 cup granulated sugar
1/3 cup packed light brown sugar
3 large eggs
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1 (8-ounce) container Cool Whip, thawed
1 (3.9-ounce) box instant chocolate pudding mix
2 cups cold whole milk

Instructions

Step 1: Preheat the oven to 350°F. Coat a 9×13-inch baking pan with cooking spray. Line the bottom and two long sides with parchment paper for easy removal.
Step 2: Prepare the chocolate cake mix according to the package directions, adding water, eggs, and oil as instructed. Stir in the instant espresso powder if using. Pour the batter into the prepared pan and smooth the top.
Step 3: In a food processor, blend the ricotta cheese, granulated sugar, brown sugar, eggs, vanilla extract, and kosher salt until smooth and well combined, about 30 seconds. Pour this mixture evenly over the chocolate cake batter, covering it completely.
Step 4: Bake the cake for 1 hour to 1 hour and 10 minutes, or until the top has flipped with the chocolate cake layer on top and a tester inserted in the center comes out clean. It’s normal if the surface has cracks or streaks. Let the cake cool completely on a wire rack, about 2 1/2 hours.
Step 5: To make the topping, whisk together the instant chocolate pudding mix and cold milk in a large bowl until dissolved and slightly thickened, about 2 minutes. Allow to sit for 1 minute to thicken further.
Step 6: Gently fold the thawed Cool Whip into the pudding mixture with a flexible spatula until fully combined.
Step 7: Spread the topping evenly over the cooled cake, smoothing or creating swoops as you like. Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight until set and chilled.

Tips & Variations

For a deeper chocolate flavor, use dark cocoa cake mix or add a bit of melted dark chocolate to the batter.
Substitute mascarpone cheese for ricotta for a richer, creamier texture.
Add a splash of coffee or espresso to enhance the chocolate notes even if you skip the espresso powder in the batter.
Top with fresh berries or a dusting of cocoa powder before serving for an elegant touch.

Storage

Store Italian Love Cake covered in the refrigerator for up to 3 days. The topping helps keep the cake moist and fresh. When ready to serve, you can enjoy it cold or let it sit at room temperature for 15 minutes for a softer texture. Avoid freezing, as the topping may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Italian Love Cake ahead of time?

Yes, this cake actually benefits from making ahead since chilling allows the flavors to meld and the topping to set properly. Prepare it up to a day in advance and keep it refrigerated until serving.

Is it necessary to use instant espresso powder?

No, the espresso powder is optional but recommended as it enhances the chocolate flavor without imparting a strong coffee taste. You can leave it out if you prefer.

Italian Love Cake Recipe

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4.9 from 95 reviews

Italian Love Cake is a luscious layered dessert featuring a rich chocolate cake base topped with a creamy ricotta mixture and finished with a fluffy chocolate pudding and Cool Whip topping. This indulgent treat blends Italian flavors and textures for a perfect celebration cake.

Author: Marco
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 7 hours 40 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

For the cake:

Cooking spray
1 (15.25-ounce) box chocolate cake mix
Water, eggs, and oil needed for cake mix (as per package directions)
1 1/2 teaspoons instant espresso powder (optional)
2 pounds whole-milk ricotta cheese
3/4 cup granulated sugar
1/3 cup packed light brown sugar
3 large eggs
2 teaspoons vanilla extract
1/2 teaspoon kosher salt

For the topping:

1 (8-ounce) container Cool Whip, thawed
1 (3.9-ounce) box instant chocolate pudding mix
2 cups cold whole milk

Instructions

Prepare the pan and preheat oven: Heat the oven to 350°F. Coat a 9×13-inch baking pan with cooking spray. Line the bottom and two long sides with parchment paper to ensure easy removal.
Mix and pour cake batter: In a bowl, prepare the chocolate cake mix according to package directions using the called-for water, eggs, and oil. Add 1 1/2 teaspoons instant espresso powder if desired to enhance chocolate flavor. Pour the batter evenly into the prepared pan, smoothing the surface.
Prepare ricotta topping: In a food processor, blend 2 pounds whole-milk ricotta, 3/4 cup granulated sugar, 1/3 cup packed light brown sugar, 3 large eggs, 2 teaspoons vanilla extract, and 1/2 teaspoon kosher salt until smooth and combined, about 30 seconds.
Add ricotta layer over cake batter: Pour the ricotta mixture evenly over the chocolate cake batter in the pan, fully covering the batter beneath.
Bake the cake: Bake for 1 hour to 1 hour and 10 minutes until the cake layers have flipped — the chocolate cake rises to the top — and a tester inserted in the center comes out clean. Some cracks or streaks on top are normal. Remove from oven and let cool completely on a wire rack, about 2 1/2 hours.
Make the topping: Whisk together the instant chocolate pudding mix and 2 cups cold whole milk in a large bowl for about 2 minutes until dissolved and slightly thickened. Let the mixture sit 1 minute to thicken further.
Fold in Cool Whip: Gently fold the thawed Cool Whip into the pudding mixture with a flexible spatula until fully combined and smooth.
Assemble and chill: Spread the pudding-Cool Whip topping evenly over the cooled cake. Smooth or create swoops as desired. Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight until the topping is set and chilled.

Notes

Using instant espresso powder intensifies the chocolate flavor but can be omitted if preferred.
Lining the pan with parchment on two long sides allows easy removal of the cake after baking.
Ensure the cake cools completely before adding the topping to prevent melting.
Refrigerate the cake after assembling to let the topping set properly and enhance flavors.
This cake serves well as a make-ahead dessert for gatherings or celebrations.

Keywords: Italian Love Cake, ricotta cake, chocolate cake, layered dessert, Italian dessert, creamy topping