Italian Love Cake
Italian Love Cake
This decadent dessert blends layers of moist chocolate cake, luscious ricotta filling, and a fluffy chocolate pudding topping for a truly memorable treat. With its distinct layers and rich flavor, Italian Love Cake is ideal for birthdays, holidays, or any time you want to wow your guests.
Ingredients
For the Cake Layer:
| Ingredient | Quantity |
|---|---|
| Chocolate cake mix | 1 (13.25 oz) box |
| Water | 1 cup |
| Vegetable oil | ½ cup |
| Eggs | 3 |
For the Ricotta Layer:
| Ingredient | Quantity |
|---|---|
| Ricotta cheese | 32 oz |
| Eggs | 4 |
| Granulated sugar | ⅔ cup |
| Vanilla extract | 1½ teaspoons |
For the Topping:
| Ingredient | Quantity |
|---|---|
| Instant chocolate pudding mix | 1 (5.9 oz) box |
| Cold milk | 1½ cups |
| Whipped topping, thawed | 1 (16 oz) tub |
Instructions
1. Preheat & Prep:
Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Make the Cake Batter:
In a large bowl, mix the cake mix, water, oil, and 3 eggs using an electric mixer until the batter is smooth. Set aside.
3. Prepare Ricotta Filling:
In another bowl, whisk together the ricotta cheese, 4 eggs, sugar, and vanilla extract until fully blended and creamy.
4. Assemble the Cake:
Pour the chocolate cake batter into your prepared baking dish. Spoon the ricotta mixture evenly over the top—don’t worry if it doesn’t cover perfectly. It will bake into beautiful layers.
5. Bake:
Place the cake in the oven and bake for 55–60 minutes, or until a toothpick inserted into the cake (not the filling) comes out clean. Let the cake cool completely before adding the topping.
6. Make the Topping:
In a mixing bowl, combine the cold milk and pudding mix. Whisk until thickened, about 2–3 minutes. Gently fold in the thawed whipped topping until smooth.
7. Finish & Chill:
Spread the pudding mixture evenly over the cooled cake. Refrigerate for at least 2 hours before serving to let the layers set.
