Italian Love Cake Recipe

If you’ve never had the sweet pleasure of an Italian Love Cake, prepare for your new dessert obsession! This beloved classic brings together the best of ricotta cheesecake and fluffy chocolate cake under a swoon-worthy pudding frosting. Layers magically swap in the oven, creating beautiful stripes, and every bite bursts with creamy, chocolatey flavor. It’s as if your nonna baked you a hug. Whether you need a make-ahead showstopper or just want to surprise the family with something unforgettable, Italian Love Cake delivers love in every decadent forkful.

Ingredients You’ll Need

This recipe uses simple kitchen staples, but every piece comes together to make Italian Love Cake so unique. Each ingredient brings its own magic: creamy ricotta adds richness, boxed cake mix makes things easy, and the lush frosting ties it all together. Here’s what you’ll need, with tips for making each one shine:

• Ricotta cheese (2 15-ounce containers): Fresh, whole-milk ricotta gives the best creamy texture and flavor in the iconic ricotta layer.
• Granulated sugar (1 cup): Sweetens and balances the tanginess of ricotta beautifully.
• Vanilla extract (1 teaspoon): Don’t skip this — it brings warmth and depth to the ricotta mixture.
• Large eggs (7 total, divided as instructed): Room temperature eggs blend better, creating that lovely, cohesive texture in both cake and ricotta layers.
• Chocolate or Devil’s Food cake mix (15.25-ounce box): The shortcut that delivers deep chocolate flavor with zero fuss. Choose your favorite for a personalized touch.
• Canola or vegetable oil (1/2 cup): Keeps the cake layer extra moist.
• Water (1 cup): Just enough to bring the cake mix together seamlessly.
• Instant chocolate pudding mix (5-ounce box): The backbone of that silky, chocolatey frosting layer.
• Cold milk (3 cups): Helps the pudding set into its thick, cloud-like texture.
• Whipped topping, thawed (8-ounce container): Folds into the pudding frosting for irresistible creaminess; make sure it’s fully thawed!
• Cooking spray: For greasing the pan so every slice comes out easily — because nothing should keep you from a perfect square of Italian Love Cake!

How to Make Italian Love Cake

Step 1: Prep the Pan and Oven

Begin by preheating your oven to 350°F (175°C). Give a generous spray to a 9×13-inch baking dish. This will help ensure the cake doesn’t stick and your gorgeous Italian Love Cake slices lift out cleanly every time.

Step 2: Make the Creamy Ricotta Layer

Grab a large mixing bowl and beat together the ricotta cheese, granulated sugar, and vanilla extract until everything is smooth and combined. Next, add the four eggs one at a time, mixing well after each addition. This step is crucial — it ensures a velvety, lump-free ricotta layer that will bake into dreamy perfection.

Step 3: Whip Up the Cake Batter

In a separate bowl, whisk together the boxed chocolate cake mix, canola or vegetable oil, water, and three large eggs. Beat until the mixture is glossy and lump-free. This batter will form the base of your Italian Love Cake, so don’t rush — a smooth batter means a tender, chocolatey foundation.

Step 4: Layer the Cake

Pour the chocolate cake batter into your prepared baking dish, smoothing it out so it’s nice and even. Now, gently spoon the ricotta mixture over the cake batter — don’t worry about mixing. The layers will magically switch places as the cake bakes! It’s the signature surprise that makes Italian Love Cake truly magical.

Step 5: Bake to Perfection

Slide your cake into the preheated oven and let it bake for about 1 hour to 1 hour and 10 minutes. Keep an eye on it; the center should be just set and a toothpick inserted should come out mostly clean. Let the cake cool completely in the pan. This helps the layers settle and showcase their beautiful contrast.

Step 6: Prepare the Pudding Frosting

While the cake cools, whisk together the instant chocolate pudding mix and cold milk in a bowl for 2-3 minutes until it thickens up. Gently fold in the thawed whipped topping — this makes your frosting ultra-fluffy and irresistible. Chill this mixture until you’re ready to frost.

Step 7: Frost, Chill, and Serve

Once the cake is cool, spread the pudding frosting evenly over the top. Cover and refrigerate your Italian Love Cake for at least 4 hours (or overnight for an even better flavor meld). When you’re ready, slice generous squares and dive in!

How to Serve Italian Love Cake

Garnishes

A few thoughtful garnishes can turn Italian Love Cake from homestyle to celebration-worthy! Try a dusting of cocoa powder or powdered sugar, a handful of mini chocolate chips for extra texture, or some fresh raspberries or strawberries for a pop of color and tartness. Even a few shavings of dark chocolate will wow your guests!

Side Dishes

For a complete dessert experience, serve Italian Love Cake with a shot of espresso, a cup of strong coffee, or even a glass of cold milk. If you want to keep things festive, a little limoncello or dessert wine pairs beautifully and adds a lovely Italian touch.

Creative Ways to Present

You don’t need a fancy occasion to elevate your Italian Love Cake! For parties, try cutting the cake into mini squares and nestling them into cupcake liners for easy, mess-free sharing. Layer slices in clear glasses with fresh berries and a dollop of whipped cream for a trifle-inspired look. Or, make it personal by using cookie cutters to shape the cake into hearts for Valentine’s Day or anniversaries.

Make Ahead and Storage

Storing Leftovers

Italian Love Cake stores like a dream. Simply cover the baking dish with plastic wrap or aluminum foil and keep it in the refrigerator. It’ll stay fresh and delicious for up to five days, making it perfect for snacking or unexpected guests.

Freezing

If you want to save some cake for later, Italian Love Cake freezes nicely! Wrap individual slices tightly in plastic wrap, then pop them in a zip-top freezer bag. Thaw overnight in the fridge before serving for best texture and flavor.

Reheating

While Italian Love Cake is usually served chilled, you can let a slice sit at room temperature for 10-15 minutes if you prefer a softer bite. Avoid microwaving or heating, as it can affect the pudding frosting’s texture.

FAQs

Can I use part-skim ricotta or does it have to be whole milk?

Whole-milk ricotta is best for Italian Love Cake since it’s richer and creamier, but part-skim will work in a pinch. Just expect the texture to be a bit lighter!

Is it possible to make Italian Love Cake ahead of time?

Absolutely! Italian Love Cake is even better when made a day in advance, as the layers settle and flavors meld in the fridge. Just wait to garnish until serving.

Can I use homemade whipped cream instead of whipped topping?

Yes, if you prefer homemade whipped cream over store-bought topping, just whip it to soft peaks and fold it gently into the pudding. The result will be a lighter, slightly less stable frosting, but still delicious.

Can I try other flavors of cake or pudding?

Definitely! While chocolate is classic, you can experiment with vanilla or even a red velvet cake mix, and different pudding flavors for unique twists on traditional Italian Love Cake.

Why do the layers switch places as the cake bakes?

It’s kitchen magic! The lighter ricotta mixture sinks as the denser cake layer rises, naturally inverting themselves during baking and giving Italian Love Cake its stunning layered look.

Final Thoughts

If you’re searching for a dessert that feels like a sweet love letter on a plate, Italian Love Cake is the answer. It’s surprisingly simple, always a crowd favorite, and has a way of bringing everyone back for seconds. Give it a try — and get ready to discover a new family tradition!

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