Italian Love Cake Recipe (Easy Layered Chocolate & Ricotta Dessert)
Ingredients
Chocolate Cake Base
- 1 box chocolate cake mix (prepared as instructed)
Ricotta Layer
- 2 cups whole milk ricotta
- 4 large eggs
- ¾ cup sugar
- 1 teaspoon vanilla extract
Chocolate Cream Topping
- 1 box instant chocolate pudding mix (4-serving size)
- 1 ½ cups cold milk
- 1 container whipped topping (8 oz, thawed)
Instructions
Prepare the cake layer
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the chocolate cake batter and pour it into the dish. Even though it’s the first layer, it won’t stay at the bottom for long!
Mix the ricotta filling
- In a bowl, whisk together ricotta, eggs, sugar, and vanilla until smooth.
- Gently pour it over the cake batter without mixing.
Bake
- Bake for 60–70 minutes, or until the center is set. As it bakes, the layers magically rearrange themselves.
- Let the cake cool completely before adding any topping.
Make the chocolate topping
- Whisk the pudding mix with cold milk until thickened.
- Fold in the whipped topping to create a light, creamy texture.
- Spread it over the cooled cake and refrigerate for at least 4 hours.
Notes
Perfect Results Tips (Cook and Glow)
- Use whole milk ricotta. It gives the cheesecake layer a richer taste and smoother texture.
- Let it chill. The cake becomes firmer, cleaner to slice, and more flavorful after a few hours in the fridge.
- Flavor variations: Lemon cake + vanilla pudding, Red velvet cake + white chocolate pudding, Spice cake + butterscotch pudding
- This cake is one of the best make-ahead desserts; it tastes even better the next day.