Name: The Best Italian Love Cake
Prep time: 20 min
Cook time: 1 h
Total time: 5 h
Cuisine: Italian-American
Ingredients: 1 box chocolate cake mix (plus ingredients to prepare: eggs, oil, water); 2 lbs whole milk ricotta cheese; 3/4 cup granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 box (5.1 oz) instant chocolate pudding mix; 2 cups cold milk (for pudding); 1 container (8 oz) whipped topping (like Cool Whip) or homemade whipped cream

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The Best Italian Love Cake is a rich, layered dessert made with chocolate cake, sweet ricotta filling, and a creamy pudding topping. What makes it magical is how the layers switch places while baking—the ricotta mixture floats to the bottom, and the cake rises to the top. I love making this cake when I want something impressive yet incredibly easy to prepare.

Why You’ll Love This Recipe

I love this cake because it’s a perfect mix of textures and flavors: light and fluffy chocolate cake, creamy and slightly tangy ricotta, and a smooth, sweet topping. It’s simple to make, requires no fancy decorating, and feeds a crowd. Plus, the way the layers flip during baking always feels like a fun surprise. It’s a nostalgic, comforting dessert that’s always a hit at family gatherings or holidays.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chocolate cake mix (plus the eggs, water, and oil needed to prepare it)
Whole milk ricotta cheese
Granulated sugar
Large eggs
Vanilla extract
Instant chocolate pudding mix
Cold milk (for the pudding layer)
Whipped topping (like Cool Whip) or homemade whipped cream

Directions

Preheat the Oven:
I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Make the Cake Batter:
I prepare the chocolate cake mix according to the box instructions and pour the batter into the greased pan.
Mix the Ricotta Layer:
In a separate bowl, I mix the ricotta cheese, sugar, eggs, and vanilla until smooth. Then, I gently spoon this mixture over the cake batter. I don’t mix it in—the magic happens in the oven.
Bake:
I bake the cake for about 50–60 minutes, or until a toothpick inserted into the center comes out clean. During baking, the ricotta layer will sink, and the cake layer will rise to the top.
Cool and Add the Topping:
Once cooled completely, I whisk the pudding mix with cold milk until thick, then fold in the whipped topping. I spread this creamy layer over the cooled cake and refrigerate for at least 4 hours (overnight is even better).
Serve:
I slice and serve chilled. It’s rich, creamy, and perfectly layered.

Servings and timing

This cake serves about 12–15 people. It takes me around 20 minutes to prep, 1 hour to bake, and at least 4 hours to chill before serving. Total time: about 5 hours including chilling.

Variations

Use different cake mix: I sometimes use vanilla or red velvet cake mix for a fun twist.
Add chocolate chips: A handful of mini chocolate chips in the ricotta layer adds extra richness.
Flavor the pudding topping: I’ve used vanilla or cheesecake pudding instead of chocolate for a lighter top layer.
Make it more Italian-style: I add a bit of espresso powder to the cake batter or a splash of amaretto to the ricotta layer.

Storage/Reheating

I store the cake covered in the refrigerator for up to 5 days. Since it’s a chilled dessert, I never reheat it. It actually gets better the longer it sits, as the flavors blend beautifully.

FAQs

Why do the layers switch during baking?

The ricotta mixture is heavier than the cake batter, so it naturally sinks as the cake bakes, creating that cool layered effect without any extra effort.

Can I use homemade cake instead of a mix?

Yes, I sometimes use my favorite homemade chocolate cake recipe instead of a boxed mix. I just make sure it yields enough batter for a 9×13-inch pan.

Can I make this cake ahead of time?

Definitely. I usually make it a day ahead—it needs several hours to chill anyway, and the flavor gets better overnight.

Do I have to use Cool Whip?

No, I often use homemade whipped cream if I want a more natural flavor. I just make sure it’s stabilized with a bit of powdered sugar so it holds up well.

Can I freeze this cake?

Yes, I freeze slices individually wrapped in plastic wrap and stored in an airtight container. I thaw them in the fridge overnight before serving.

Conclusion

The Best Italian Love Cake is one of those desserts that’s easy to fall in love with. It’s simple to make, looks impressive, and has the perfect balance of rich, creamy, and chocolaty layers. Whether I’m bringing it to a party or making it for a quiet weekend treat, it always delivers comfort and joy in every bite.