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Italian Love Cake

This Italian Love Cake is a moist chocolate cake layered with a creamy ricotta center and topped with a velvety chocolate pudding frosting, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Course Dessert
Cuisine Italian
Servings 12 servings
Calories 350 kcal

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.

Notes

Best served chilled. Garnish with cocoa powder, chocolate shavings, or nuts as desired. Store in the refrigerator for 3–4 days.
Keyword chocolate cake, dessert recipe, Italian Love Cake, Pudding Frosting, Ricotta Cake