Italian Love Cake
A rich and creamy Italian Love Cake with layers of chocolate cake, sweet ricotta, and silky chocolate pudding. This easy-to-make, crowd-pleasing dessert is perfect for special occasions or just because!
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Whisk
- Hand mixer or stand mixer
- Spatula
Ingredients
- 1 box chocolate cake mix (plus ingredients listed on the box)
- 2 pounds ricotta cheese
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 package instant chocolate pudding mix (3.9 oz)
- 1 cup cold milk
- 8 ounces whipped topping (such as Cool Whip, thawed)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Prepare chocolate cake batter according to the package instructions and pour into the greased baking dish.
- In a large mixing bowl, beat together ricotta cheese, eggs, sugar, and vanilla extract until smooth.
- Gently spoon the ricotta mixture over the cake batter. Do not mix—layers will flip during baking.
- Bake for 50-60 minutes, or until the center is set. Remove from oven and let cool completely.
- In a medium bowl, whisk together instant chocolate pudding mix and cold milk until thickened.
- Gently fold the whipped topping into the pudding until smooth.
- Spread the pudding mixture evenly over the cooled cake.
- Refrigerate for at least 4 hours (overnight is best) before slicing and serving.
Notes
This cake tastes even better the next day as the flavors meld together! Store covered in the refrigerator for up to 5 days. To freeze, wrap tightly in plastic wrap and store for up to 3 months. Thaw overnight in the fridge before serving.