Name: The Best Italian Love Cake
Prep time: 15 min
Cook time: PT-491183H20M1S
Total time: 5 h
Cuisine: Italian-American
Ingredients: 1 box chocolate cake mix (plus ingredients listed on the box: eggs, oil, water); Ricotta Layer:; 2 lbs ricotta cheese; 4 large eggs; 3/4 cup granulated sugar; 1 tsp vanilla extract; Topping:; 1 (3.9 oz) box instant chocolate pudding mix; 1 1/2 cups cold milk; 1 (8 oz) tub whipped topping (like Cool Whip), thawed

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The Best Italian Love Cake is a beautiful layered dessert that’s as magical as it is delicious. With rich chocolate cake on the bottom, a creamy ricotta cheesecake layer that bakes into it, and a sweet, fluffy pudding-cream topping, it’s the kind of dessert that looks fancy but is surprisingly simple to make. I love serving it at gatherings because it always gets people talking—and asking for seconds.

Why You’ll Love This Recipe

I love how this cake transforms in the oven. The layers actually switch as it bakes—the ricotta cheese mixture rises to the top while the chocolate cake settles below, creating a striking, delicious contrast. It’s creamy, chocolaty, and light all at once. Plus, it starts with a boxed cake mix, so it’s easy enough even when I don’t feel like baking from scratch. The Best Italian Love Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

Chocolate cake mix (plus ingredients listed on the box: usually eggs, oil, and water)

For the ricotta layer:

Ricotta cheese
Eggs
Granulated sugar
Vanilla extract

For the topping:

Instant chocolate pudding mix
Cold milk
Whipped topping (like Cool Whip)

Directions

I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
I prepare the chocolate cake mix according to the package directions and pour it into the pan.
In a separate bowl, I mix the ricotta cheese, eggs, sugar, and vanilla extract until smooth and creamy.
I gently spoon the ricotta mixture over the cake batter—without mixing—and smooth it out to the edges.
I bake the cake for 50–60 minutes, or until the center is set and a toothpick inserted in the center comes out clean.
I let the cake cool completely before making the topping.
To make the topping, I whisk together the instant pudding mix and cold milk until it thickens, then fold in the whipped topping until fully combined.
I spread the topping evenly over the cooled cake and refrigerate for at least 4 hours (or overnight) before serving.

Servings and timing

This cake serves about 12 to 16 people, depending on slice size. Prep time is about 15 minutes, baking takes 50–60 minutes, and chilling requires at least 4 hours. Total time with chilling is around 5 hours, most of which is hands-off.

Variations

Sometimes I switch up the cake mix and use vanilla or red velvet for a different flavor combo. If I want more texture, I sprinkle mini chocolate chips or crushed chocolate cookies on top of the pudding layer. I’ve also tried it with lemon pudding and white cake mix for a springtime version—it’s delicious and refreshing.

Storage/Reheating

I store the cake covered in the fridge for up to 4 days. It tastes even better the next day as the flavors meld. I don’t reheat it since it’s best served chilled, straight from the fridge. The Best Italian Love Cake

FAQs

Do the layers really flip during baking?

Yes, and that’s one of my favorite parts! The ricotta layer sinks through the chocolate batter as it bakes, giving it that signature layered look without needing to do any extra work.

Can I make this ahead of time?

Definitely. I usually make it a day before serving and let it chill overnight. It holds up great and slices beautifully when fully set.

Can I use homemade whipped cream instead of Cool Whip?

Yes, I’ve used homemade whipped cream before, but I make sure it’s whipped to stiff peaks so the topping holds its shape well.

Is it okay to use part-skim ricotta?

Yes, I’ve used both whole milk and part-skim ricotta. Whole milk gives a slightly richer texture, but both work just fine.

Can I freeze Italian Love Cake?

I don’t recommend freezing it because the texture of the pudding and whipped topping can change. It’s best enjoyed fresh from the fridge.

Conclusion

The Best Italian Love Cake is one of those nostalgic, crowd-pleasing desserts that never fails to impress. With its magical layers and rich, creamy flavor, it’s easy to see why it’s a favorite for holidays, potlucks, or just because. It’s simple to make but tastes like something much more elaborate—which is exactly why I keep coming back to it.