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–+ servings
Italian Love Cake

Irresistible Italian Love Cake for Your Sweet Celebration

Indulge in the delightful layers of Italian Love Cake, a rich chocolate and creamy ricotta dessert perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ricotta Layer
  • 15 ounces Ricotta Cheese You can substitute with mascarpone for a different flavor profile.
  • 3/4 cup Granulated Sugar No direct substitutions recommended, though alternative sweeteners may be used with caution.
  • 1 teaspoon Vanilla Extract Imitation vanilla can be used in a pinch.
  • 4 large Eggs Room temperature eggs are recommended for better mixing.
For the Cake Layer
  • 1 box Devil's Food Cake Mix You may also use homemade chocolate cake for a from-scratch option.
  • 1/2 cup Canola or Vegetable Oil Substitute with melted butter for a richer flavor.
  • 1 cup Water Some recipes suggest coffee for added depth in flavor.
For the Frosting
  • 1 package Instant Chocolate Pudding Chocolate mousse can be an alternative for a richer topping.
  • 2 cups Milk Use whole milk for the richest flavor or a dairy alternative as needed.
  • 8 ounces Whipped Topping (Cool Whip) Homemade stabilized whipped cream is a great substitute.

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a mixing bowl, combine ricotta cheese, granulated sugar, and vanilla extract until smooth and creamy. Add the eggs and mix until homogeneous.
  3. In a separate bowl, whisk together the devil’s food cake mix, canola oil, water, and eggs until smooth and fully combined.
  4. Pour the chocolate cake batter into the prepared baking dish. Pour the ricotta mixture over the chocolate layer carefully.
  5. Bake in the preheated oven for 1 hour to 1 hour and 10 minutes until a toothpick comes out clean.
  6. Let the cake cool to room temperature. Prepare the frosting by combining pudding mix with cold milk and then fold in whipped topping.
  7. Spread the frosting evenly over the cooled cake, cover, and refrigerate for at least 4 hours.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 7gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 320mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 8IUCalcium: 10mgIron: 10mg

Notes

Consider using room temperature ingredients for better blending. You can also make the cake a day in advance for improved flavor.

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