Italian Love Cake

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I’ve been making Italian Love Cake for years whenever friends ask for something simple, chocolatey, and a little nostalgic. It’s a layered, creamy-cakey dessert: a tender chocolate cake base, a ricotta-and-egg layer that bakes into a silky custard, a quick chocolate pudding finish, and a cloud of whipped topping. It’s the kind of recipe that travels well to potlucks, disappears at family gatherings, and makes an impressive-looking dessert with minimal fuss. If you like easy layered desserts or want a make-ahead sweet for holidays, this one’s a keeper. (If you love chocolate cakes with a twist, you might also enjoy this chocolate zucchini cake.)

Why you’ll love this dish

This cake balances two textures: the slightly dense, fudgy chocolate cake beneath and a rich, custardy ricotta layer above it. It’s indulgent without being heavy thanks to the ricotta’s light tang, and the instant pudding + whipped topping finish makes it quick to assemble once cooled. Great reasons to try it:

Fast to assemble with mostly pantry staples and a boxed cake mix.
Crowd-pleasing for potlucks, birthdays, and holiday gatherings.
Make-ahead friendly — flavors meld nicely after a few hours or overnight.

“The ricotta makes the middle so tender — it’s like chocolate cake married to a creamy cheesecake, but much easier.” — family favorite review

How this recipe comes together

This is a layered bake, not a mix-and-stir cake. Here’s the simple flow:

Prepare two batters: a ricotta-egg mixture and a prepared chocolate cake batter.
Spread the cake batter in a greased 9×13 pan. Pour the ricotta mixture over the unbaked cake batter and do not stir — they’ll form distinct layers as they bake.
Bake until set.
Cool completely, then top with prepared instant chocolate pudding.
Finish with thawed whipped topping and chill before serving.

Expect about 15–20 minutes active prep, 50–60 minutes baking, plus cooling and chilling time.

What you’ll need

2 (15-ounce) containers ricotta cheese — whole-milk ricotta gives the best richness; part-skim is fine for a lighter version.
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 for a fruity hint).
1 cup water (follow package instructions if different).
3 large eggs (listed for the pudding layer) — note: instant pudding usually does not require eggs; see tips for when to use them.
1 (5-ounce) box instant chocolate pudding mix.
3 cups cold milk (for the pudding).
1 (8-ounce) container whipped topping, thawed.

Substitutions/notes: Use a gluten-free chocolate cake mix if you need GF. For a dairy-free version, replace ricotta with a firm plant-based ricotta and use non-dairy milk and whipped topping (texture will differ). If you want a deeper chocolate layer, choose devil’s food cake mix. You can also swap the whipped topping for lightly sweetened whipped cream for a fresher finish.

Step-by-step instructions

Slice of Italian Love Cake showcasing its rich layers and vibrant flavors.

Preheat the oven to 350°F. Grease a 9×13 baking dish with cooking spray and set aside.
In a medium bowl, whisk together the ricotta, 1 cup sugar, vanilla, and 4 eggs until smooth and creamy. A hand mixer on low for 20–30 seconds helps remove lumps.
In another bowl, prepare the chocolate cake mix following the package directions, stirring in the 1/2 cup oil and 1 cup water (and eggs if the package calls for them). Mix until combined but don’t overbeat.
Pour the cake batter into the prepared 9×13 pan and smooth it gently. Carefully pour the ricotta mixture over the top. Do not stir — the layers will form naturally during baking.
Bake for 50–60 minutes, until the top is set and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay). The ricotta layer will look slightly creamy but set.
Remove the cake from the oven and let it cool completely in the pan on a wire rack. Cooling fully prevents the pudding from becoming watery when spread.
While the cake cools, prepare the instant chocolate pudding with the 3 cups cold milk according to the package. (If you prefer a cooked, custard-style pudding, whisk the pudding mix with eggs and sugar and cook gently on the stovetop — see tips.) Chill the pudding until slightly thickened.
Once the cake is completely cool, spread the pudding evenly over the top. Smooth gently.
Spread the thawed whipped topping over the pudding layer. Cover and chill at least 2 hours, or overnight, before slicing and serving.

Best ways to enjoy it

Serve chilled with a dusting of cocoa powder or shaved chocolate for contrast.
Pair with espresso or a sweet dessert wine — the ricotta layer cuts sweetness nicely.
For a party, slice into bars and plate with fresh raspberries or a drizzle of caramel. If you like citrus contrasts, try serving alongside lemon-scented cookies or a light fruit salad (see a bright option like this Italian lemon drop cake for complementary flavor ideas).

How to store & freeze

Refrigerator: Keep covered in the baking dish or transfer to an airtight container. Stays best 3–4 days.
Freezing: You can freeze slices (wrap tightly in plastic, then foil) for up to 1 month. Thaw in the refrigerator overnight. Note: whipped topping texture may change slightly after freezing.
Food safety: Because the ricotta and pudding contain dairy and eggs, keep below 40°F and don’t leave out more than 2 hours. Reheat is not recommended — serve cold or at room temperature.

Helpful cooking tips

Drain ricotta if it’s very wet: line a sieve with cheesecloth and let it sit 15–30 minutes to avoid excess moisture.
Room-temperature eggs create a smoother ricotta filling and help the layers bake evenly.
Don’t poke or stir the layers before baking — the visual appeal relies on the ricotta mostly staying on top while baking.
If your instant pudding seems thin, whisk and chill it until it thickens before spreading. For a richer, custard-like layer, you can whisk the pudding mix with 3 beaten eggs and 1/2 cup sugar, then cook gently until thickened — cool completely before spreading.
Make ahead: bake the cake and chill overnight; add the pudding and whipped topping the next day for the freshest look. For inspiration on other moist chocolate cakes and techniques, check this chocolate olive oil cake article.

Creative twists

White chocolate version: use vanilla pudding and white chocolate shavings, and swap the cake mix for a devil’s food or even a white cake for contrast.
Nutty crunch: sprinkle toasted chopped hazelnuts or almonds between pudding and whipped topping.
Boozy upgrade: fold 1–2 tablespoons coffee liqueur into the pudding for an adult twist.
Lighter option: use part-skim ricotta and sugar substitute; swap whipped topping for lightly sweetened whipped cream.

Your questions answered

Q: Do I have to use instant pudding?
A: No. Instant pudding is fast and stable, but for a more custard-like layer you can make a cooked pudding (stovetop) and cool it before spreading.

Q: The ingredient list includes 3 eggs for the pudding — are those necessary?
A: Instant pudding instructions typically call only for milk. The extra eggs are optional and used only if you’re turning the pudding into a cooked custard (whisk into the mix and cook gently). If using instant mix per package, you don’t need to add eggs.

Q: Can I make this gluten-free?
A: Yes — use a gluten-free chocolate cake mix and verify the pudding mix is GF. Ricotta and dairy are naturally gluten-free.

Q: How long does the cake need to chill before serving?
A: At least 2 hours so the pudding sets and flavors marry. Overnight chilling improves texture and flavor.

Conclusion

If you want a dessert that looks elevated but is easy to pull together, this Italian Love Cake is a reliable crowd-pleaser. For different takes and more make-ahead advice, compare a classic take with a detailed make-ahead method at Italian Love Cake Recipe (Make-Ahead), peek at a lighter home-style version at Mom’s Italian Love Cake, or read another well-tested technique and tips at Italian Love Cake Recipe | The Kitchn.