Italian Love Cake Recipe
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.
- 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
Find it online: https://cookcrisis.com/italian-love-cake-recipe/
