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–+ servings

Italian Love Cake

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A layered dessert featuring a rich chocolate cake base, creamy ricotta layer, chocolate pudding topping, and whipped cream finish. Perfect for potlucks and holiday gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Cake Base
  • 1 box chocolate or devil’s food cake mix Follow package instructions for preparation.
  • 1/2 cup canola or vegetable oil Can substitute with light olive oil for a fruity hint.
  • 1 cup water Use as per package instructions.
Ricotta Layer
  • 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 better mixing.
Pudding Topping
  • 1 5-ounce box instant chocolate pudding mix
  • 3 cups cold milk Follow package directions.
  • 3 large eggs Optional, use only if making a cooked custard-style pudding.
Topping
  • 1 8-ounce container whipped topping, thawed

Method
 

Preparation
  1. Preheat the oven to 350°F. Grease a 9x13 baking dish with cooking spray and set aside.
  2. In a medium bowl, whisk together the ricotta, 1 cup sugar, vanilla, and 4 eggs until smooth and creamy.
  3. In another bowl, prepare the chocolate cake mix following the package directions, stirring in the oil and water. Mix until combined but don’t overbeat.
  4. Pour the cake batter into the prepared pan and smooth it gently. Carefully pour the ricotta mixture over the top. Do not stir.
Baking
  1. Bake for 50-60 minutes, until the top is set and a toothpick inserted into the center comes out mostly clean.
  2. Remove the cake from the oven and let it cool completely in the pan on a wire rack.
Finishing
  1. While the cake cools, prepare the instant chocolate pudding with the cold milk according to the package.
  2. Once the cake is completely cool, spread the pudding evenly over the top.
  3. Spread the thawed whipped topping over the pudding layer. Cover and chill at least 2 hours, or overnight, before slicing and serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 7gSodium: 200mgFiber: 1gSugar: 20g

Notes

For a gluten-free option, use a gluten-free chocolate cake mix. For dairy-free, replace ricotta with a plant-based version and use non-dairy milk and whipped topping. Can substitute whipped topping for lightly sweetened whipped cream for a fresher taste.
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