Italian Love Cake hits that sweet spot where baking feels impressive but not exhausting. It’s layered, luscious, and a little magical—like, you pour it one way and it bakes into distinct layers. Sorcery? Maybe. Dessert genius? Definitely. If you want a crowd-pleaser that makes people think you spent hours in the kitchen (you didn’t), this is the cake.
What Exactly Is Italian Love Cake?
Italian Love Cake mixes chocolate cake, sweetened ricotta, and a creamy pudding topping. You build it in layers, bake it, and somehow the ricotta sinks and the cake rises, flipping positions like a baking plot twist. The end result? A chocolate base, a creamy ricotta layer, and a silky topping that tastes like a chocolate mousse had a very good day.
You can serve it chilled or at room temp. I prefer it cold—IMO, the textures pop more and the flavors mellow into this dreamy, not-too-sweet vibe.
Ingredients You’ll Need
Let’s keep this simple. You don’t need fancy equipment or specialty items. Just grab:
- Chocolate cake layer:
- 1 box chocolate cake mix (plus oil, eggs, and water per box directions)
- Ricotta layer:
- 2 pounds ricotta cheese (whole milk, please)
- 3/4 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Chocolate topping:
- 1 (5.1 oz) box instant chocolate pudding mix (the large one)
- 1 1/2 cups cold milk
- 8 oz whipped topping (thawed) or 1 1/2 cups lightly sweetened whipped cream
Pan: 9×13-inch baking dish. Don’t go rogue here unless you like chaos.
Step-by-Step: The Magic Layer Flip
Follow this process and the cake basically makes itself. Well, kind of.
- Prep the pan and oven. Heat your oven to 350°F (175°C). Grease your 9×13 pan.
- Mix the cake batter. Make the chocolate cake per the box instructions. Pour the batter into the pan. Smooth it out.
- Blend the ricotta filling. In a bowl, whisk ricotta, sugar, eggs, and vanilla until smooth. Don’t overthink it—no need to beat it for ages.
- Layer it (this part feels wrong but do it). Gently pour the ricotta mixture over the cake batter. Don’t swirl. Don’t stir. It will look like you ruined it. You didn’t.
- Bake. Bake for 50–60 minutes until the center sets and a tester comes out mostly clean. The layers will switch places during baking. Science!
- Cool completely. Let the cake reach room temp. Resist poking it. Then chill for at least 4 hours for best texture.
- Make the topping. Whisk the pudding mix with cold milk for 1–2 minutes until thick. Fold in whipped topping until smooth and fluffy.
- Finish and chill. Spread topping over the cooled cake. Chill 1–2 more hours before slicing.
Signs It’s Baked Perfectly
- Edges look set and slightly pull from the pan.
- Center doesn’t jiggle aggressively—just a tiny wobble.
- Golden flecks on top of the ricotta layer? You nailed it.
Why This Cake Works (AKA The Fun Science Bit)
The ricotta layer sits heavier than the cake batter, so it sinks while the lighter cake rises. Think culinary tectonic plates, but delicious. Meanwhile, ricotta’s moisture creates a creamy, custardy texture as it bakes. Then the cold pudding topping seals the deal with a silky finish.
FYI: Whole milk ricotta helps with that lush texture. Low-fat ricotta works, but it won’t feel as indulgent. And we came here for indulgent.
Flavor Twists and Variations
You can stick to classic or go wild. Both options end in cake, so you win either way.
Swap the Cake Mix
- Devil’s food: Extra chocolatey and deep.
- Vanilla or yellow cake: Lighter and nostalgic.
- Red velvet: Dramatic and fun for holidays.
Play With the Ricotta Layer
- Add 1 teaspoon orange zest for a bright twist.
- Stir in mini chocolate chips for texture.
- Use 1/2 teaspoon almond extract with vanilla for a bakery-style aroma.
Topping Upgrades
- Dust with cocoa powder or shaved chocolate.
- Layer sliced strawberries on top for a fresh finish.
- Swap chocolate pudding for pistachio or vanilla (pistachio + chocolate = chef’s kiss).
Make-Ahead, Storage, and Serving
This cake loves the fridge. It actually tastes better the next day, which makes it party-perfect.
- Make-ahead: Bake and chill the cake base a day ahead. Add topping the morning of serving.
- Storage: Cover tightly and refrigerate up to 4 days.
- Freezing: Freeze slices (without topping) up to 2 months. Thaw in the fridge, then add topping.
- Serving temp: Chilled gives the cleanest slices and best texture, IMO.
Clean Slice Tips
- Use a hot knife and wipe between cuts.
- Chill at least 2 hours after topping before slicing.
Troubleshooting: Don’t Panic, Just Fix It
Things happen. Here’s how to rescue common issues.
- Soggy center: Bake longer. Ovens vary, and ricotta keeps things moist. Tent with foil if the top browns too fast.
- Weepy topping: Use instant pudding and cold milk. If it still seems loose, chill it 10 more minutes before spreading.
- Grainy ricotta layer: Whisk the ricotta mixture until smooth before pouring. If your ricotta seems watery, drain it for 15 minutes first.
- Layers didn’t flip: It still tastes amazing. Next time, make sure the ricotta mixture gets poured gently and evenly over the cake batter.
Italian Love Cake Recipe (Quick Reference)
Prep: 20 minutes | Bake: 50–60 minutes | Yield: 12–16 servings
Ingredients:
- Chocolate cake mix + ingredients per box
- 2 lb whole milk ricotta
- 3/4 cup sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 large box instant chocolate pudding
- 1 1/2 cups cold milk
- 8 oz whipped topping (or 1 1/2 cups whipped cream)
Directions:
- Heat oven to 350°F. Grease a 9×13 pan.
- Prepare cake batter and pour into pan.
- Whisk ricotta, sugar, eggs, and vanilla. Pour over batter.
- Bake 50–60 minutes until set. Cool completely; chill 4 hours.
- Whisk pudding with milk; fold in whipped topping. Spread over cake.
- Chill 1–2 hours more. Slice and serve.
FAQ
Can I use homemade chocolate cake instead of a box mix?
Absolutely. Use a standard one-bowl chocolate cake batter that fits a 9×13 pan. Keep the batter on the thinner side so the ricotta can sink properly.
What if I only have part-skim ricotta?
It works, but the texture turns slightly less creamy. If you can, add 2–3 tablespoons of heavy cream to the ricotta mixture to compensate. Small tweak, big payoff.
How do I make it less sweet?
Cut the sugar in the ricotta layer to 1/2 cup and use unsweetened whipped cream folded into a small amount of pudding (or skip the pudding and top with lightly sweetened whipped cream). FYI, the cake still tastes rich and balanced.
Can I make this gluten-free?
Yes—use a gluten-free chocolate cake mix that fits a 9×13 pan. The ricotta and topping are naturally gluten-free, but double-check your pudding mix just in case.
Why did my cake crack on top?
Overbaking or a too-hot oven causes cracks. It still tastes great. Cover cracks with the pudding topping and act like you planned it. No one will know.
Do I have to chill it before serving?
Yes if you want clean layers and the best texture. The chill sets the ricotta and topping. If you slice too soon, it gets messy. Delicious, but messy.
Final Bite
Italian Love Cake brings bakery-level drama with minimal effort. You pour, it flips, everyone applauds, and you pretend it was all skill. Make it once and it joins your dessert rotation forever—no bribes needed. Now go preheat that oven and let the cake do the flirting for you.
