I’ve been making Italian Love Cake for years whenever I want an easy yet show-stopping dessert. It’s a layered chocolate cake that hides a rich, custardy ricotta heart and finishes with a velvety chocolate pudding-and-whipped topping frosting. It’s the kind of dessert that disappears at potlucks, Sunday dinners, and holiday gatherings because it feels decadent but comes together fast.
Why you’ll love this dish
This cake gives you the best of two worlds: a moist chocolate cake and a creamy, ricotta-based custard in one pan. It’s quick to assemble (boxed cake mix + simple ricotta batter), budget-friendly, and crowd-approved — great for family dinners, bake sales, or when you want a dessert that looks restaurant-worthy with minimal fuss.
“Rich ricotta, chocolate that isn’t too sweet, and a pillowy frosting — every time I bring this, people ask for the recipe.”
It’s also forgiving: room-temperature eggs and a light hand with mixing are all it takes to avoid a dense or broken center. Because the pudding frosting sets when chilled, this cake is ideal to make ahead.
How this recipe comes together
- Make a smooth ricotta layer by whisking ricotta, sugar, vanilla and eggs.
- Prepare the chocolate cake batter from the box and gently pour it over the ricotta. The ricotta mostly holds its place while the batter bakes around it.
- Bake until set, then either poke holes or let the cake cool slightly before topping.
- Prepare instant chocolate pudding with cold milk, fold in thawed whipped topping and spread over the cake. Chill until the frosting is set.
This overview gives you the flow so you know the timeline: mix ricotta (10 minutes), mix cake batter (5 minutes), bake (35–45 minutes), make pudding-frosting (5 minutes), chill (at least 2 hours).
Gather these items
- 2 (15-ounce) containers ricotta cheese (use full-fat for best texture; drain briefly if watery)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature (for the ricotta layer)
- 1 (15.25-ounce) box chocolate or devil’s food cake mix
- 1/2 cup canola or vegetable oil (substitute light olive oil or melted neutral coconut oil)
- 1 cup water
- 3 large eggs (for the cake mix)
- 1 (5-ounce) box instant chocolate pudding mix
- 3 cups cold milk (whole milk for best texture; 2% works if needed)
- 1 (8-ounce) container whipped topping, thawed (or fold in equal amount of stabilized whipped cream)
Notes/substitutions:
- Ricotta: full-fat gives better creaminess. If your ricotta is very watery, drain in a fine-mesh sieve or cheesecloth for 15–30 minutes to avoid a runny center.
- Instant pudding: do not use cook-and-serve here — instant sets quickly and holds its structure with the whipped topping.
- If you want less sugar, use a reduced-sugar cake mix and a sugar substitute in the ricotta layer suitable for baking.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray and set aside.
- Make the ricotta layer: In a large bowl, whisk together the ricotta, 1 cup sugar, 1 teaspoon vanilla, and 4 room-temperature eggs until smooth and slightly frothy. Scrape the sides so the mixture is uniform. Spread the ricotta mixture in an even layer in the prepared 9×13 dish.
- Prepare the chocolate cake batter: In a medium bowl, combine the cake mix, 1/2 cup oil, 1 cup water, and 3 eggs. Beat just until combined (about 2 minutes with an electric mixer). Do not overmix.
- Pour the cake batter over the ricotta layer. Try to distribute the batter evenly — it will mostly float and bake around the ricotta. Smooth the top lightly if needed.
- Bake in the preheated oven for 35–45 minutes, until the top is set and a toothpick inserted into the center comes out with only a few moist crumbs (the ricotta center may remain creamier). If the top browns too quickly, tent loosely with foil for the last 10 minutes. Remove from oven and let cool 10–15 minutes.
- While the cake is cooling, whisk the instant pudding mix into 3 cups cold milk for about 2 minutes until it starts to thicken. Let the pudding stand about 2 minutes, then fold in the thawed whipped topping until uniform and fluffy.
- If you like extra pudding soaked into the cake, poke holes across the warm cake with the handle of a wooden spoon and spoon some pudding into the holes. Otherwise, spread the pudding-whipped topping mixture evenly over the warm cake. Smooth the surface.
- Refrigerate at least 2 hours (overnight is best) so the pudding frosting sets and flavors meld. Slice and serve chilled.
Serving suggestions
- Best served chilled or slightly cool from the refrigerator — let slices sit 10–15 minutes at room temperature for softer texture.
- Garnish with a dusting of cocoa powder, shaved chocolate, or toasted chopped hazelnuts for crunch.
- Pair with espresso or vanilla gelato for a restaurant-style finish.
- For a party, cut into small squares and serve on decorative plates with a forkful of fresh berries on the side.
Storage and reheating tips
- Refrigerate leftovers in an airtight container or cover the pan tightly with plastic wrap. Because of the dairy (ricotta and pudding), store in the fridge and use within 3–4 days.
- Do not leave at room temperature for more than 2 hours (1 hour if hot weather) due to the eggs and dairy.
- To freeze: wrap tightly with plastic wrap and then foil, freeze up to 1 month. Thaw in the refrigerator overnight. Note that texture may change slightly after freezing (whipped topping can lose some loft).
- Reheat? This cake is meant to be served chilled. If you prefer it less cold, let slices sit at room temperature for 20–30 minutes before serving.
Pro chef tips
- Room-temperature eggs incorporate better and give a smoother ricotta custard. Pull eggs from the fridge 20–30 minutes before you start.
- If your ricotta is grainy, blend it briefly in a food processor or blender with the sugar and eggs for an ultra-silky layer.
- Avoid overbeating the cake batter — low mixing prevents a tough crumb.
- If the top browns too quickly while baking, tent foil loosely so the center can finish without burning the surface.
- Use pasteurized ricotta if you’re serving young children, pregnant people, or immunocompromised guests — it reduces any food safety concern.
Creative twists
- White-plate version: use yellow or white cake mix and vanilla pudding for a lighter, brighter version.
- Citrus ricotta: add 1–2 teaspoons lemon zest to the ricotta mixture for a subtle citrus note that cuts the chocolate.
- Espresso boost: stir 1–2 teaspoons instant espresso powder into the cake batter or pudding for a mocha flavor.
- Nutty top: sprinkle chopped toasted almonds or pistachios over the pudding frosting for texture.
- Dietary swaps: use gluten-free cake mix to make a gluten-free dessert. For lower sugar, pick a sugar-free instant pudding and a reduced-sugar cake mix, but expect slight texture differences.
Your questions answered
Q: How long does this take start to finish?
A: Active prep is about 20–30 minutes. Baking takes 35–45 minutes. Chill at least 2 hours, so plan for about 3 hours total (overnight yields the best texture).
Q: Can I use cottage cheese or mascarpone instead of ricotta?
A: Cottage cheese is too loose and grainy unless you blend and drain it first. Mascarpone works for a richer, creamier center but use less added sugar since mascarpone is naturally richer.
Q: Do I have to poke holes before adding the pudding?
A: No — poking holes lets more pudding sink in for a moister cake. If you prefer a distinct pudding layer on top, simply spread it over the slightly cooled cake.
Q: Can I make this ahead for a party?
A: Yes — it’s an excellent make-ahead dessert. Assemble and refrigerate overnight; flavors improve after a few hours.
Q: Is it safe to leave out overnight at a potluck?
A: No — because of eggs and dairy, keep the cake refrigerated and don’t leave it out more than 2 hours (1 hour in hot weather).
Conclusion
If you want a dessert that feels special without hours in the kitchen, this Italian Love Cake is a reliable winner. For a slightly different approach and additional make-ahead tips, check this detailed Italian Love Cake Recipe (Make-Ahead). For another well-tested take and troubleshooting notes, read Italian Love Cake Recipe | The Kitchn.
Italian Love Cake
Ingredients
For the Ricotta Layer
- 2 15-ounce containers ricotta cheese Use full-fat for best texture; drain briefly if watery.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs room temperature For the ricotta layer.
For the Cake
- 1 15.25-ounce box chocolate or devil’s food cake mix
- 1/2 cup canola or vegetable oil Substitute light olive oil or melted neutral coconut oil.
- 1 cup water
- 3 large eggs for the cake mix
For the Pudding Frosting
- 1 5-ounce box instant chocolate pudding mix Do not use cook-and-serve.
- 3 cups cold milk Whole milk for best texture; 2% works if needed.
- 1 8-ounce container whipped topping, thawed Or fold in equal amount of stabilized whipped cream.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray.
- In a large bowl, whisk together the ricotta, 1 cup sugar, 1 teaspoon vanilla, and 4 room-temperature eggs until smooth and slightly frothy. Spread the ricotta mixture in an even layer in the prepared baking dish.
- In a medium bowl, combine the cake mix, 1/2 cup oil, 1 cup water, and 3 eggs. Beat just until combined (about 2 minutes).
- Pour the cake batter over the ricotta layer. Smooth the top lightly if needed.
Baking
- Bake in the preheated oven for 35–45 minutes, until the top is set and a toothpick inserted into the center comes out with only a few moist crumbs.
- Remove from oven and let cool for 10–15 minutes.
Making the Frosting
- While the cake is cooling, whisk the instant pudding mix into 3 cups cold milk for about 2 minutes until it starts to thicken. Let stand about 2 minutes, then fold in the thawed whipped topping until uniform and fluffy.
- If you like extra pudding soaked into the cake, poke holes across the warm cake and spoon some pudding into the holes. Otherwise, spread the pudding-whipped topping mixture evenly over the warm cake.
- Refrigerate at least 2 hours (overnight is best) so the frosting sets.
