Why Make This Recipe
Italian Love Cake is a dessert that combines the rich flavors of chocolate and creamy ricotta cheese in a delightful way. This cake is perfect for any celebration or just a sweet treat after dinner. Its layers create a unique texture and taste that everyone will love. Plus, it’s a great way to impress friends and family with minimal effort!
How to Make Italian Love Cake
Making this delicious cake is simple and fun. You’ll have a delightful chocolate cake with a smooth ricotta layer and a tasty chocolate pudding frosting. Follow these easy steps and enjoy your creation!
Ingredients
- 2 15-ounce containers of ricotta cheese
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 4 large eggs (room temperature)
- 1 15.25 ounce box of chocolate or devil’s food cake mix
- 1/2 cup canola or vegetable oil
- 1 cup of water
- 3 large eggs
- 1 5-ounce box of instant chocolate pudding
- 3 cups of milk (cold)
- 1 8-ounce container of whipped topping, thawed
Directions
- Preheat the oven to 350 degrees. Grease your 9×13 baking dish with cooking spray and set it aside.
- In a large bowl, mix the ricotta cheese, sugar, vanilla extract, and 4 large eggs until smooth.
- In another bowl, combine the chocolate cake mix, oil, and water. Stir until well mixed.
- Pour the chocolate cake batter into the greased baking dish. Then, gently spoon the ricotta mixture over the cake batter.
- Bake in the preheated oven for about 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely after baking.
- While the cake cools, prepare the chocolate pudding frosting. In a mixing bowl, whisk the instant chocolate pudding with 3 cups of cold milk until it thickens.
- Once the cake is cool, spread the chocolate pudding over the top.
- Finish by topping it with the whipped topping. Chill in the refrigerator before serving.
How to Serve Italian Love Cake
Slice the Italian Love Cake into squares and serve it chilled. You can enjoy it as is or pair it with fresh fruit, like strawberries or raspberries, to add a fresh touch. It’s also great with a scoop of vanilla ice cream!
How to Store Italian Love Cake
To store your Italian Love Cake, cover it with plastic wrap or keep it in an airtight container. Place it in the refrigerator, where it can last for up to 5 days. If you have leftovers, make sure to keep it chilled to enjoy later.
Tips to Make Italian Love Cake
- Ensure your eggs are at room temperature for better mixing.
- Don’t overmix the chocolate cake batter to keep the cake light and fluffy.
- Let the cake cool completely before adding the pudding layer. This prevents melting and keeps the layers intact.
- Consider adding chocolate shavings or sprinkles on top for an extra touch of sweetness.
Variation
Feel free to experiment by using different flavors of cake mix, like vanilla or red velvet. You can also try different instant pudding flavors, such as butterscotch or vanilla, depending on your preference.
FAQs
Can I use homemade ricotta cheese in this recipe?
Yes, you can use homemade ricotta cheese! But make sure it’s well-drained so it doesn’t make the layers too watery.
Can I freeze Italian Love Cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil before placing it in the freezer. When ready, allow it to thaw in the refrigerator overnight.
How do I know when the cake is done baking?
Insert a toothpick in the center of the cake; if it comes out clean or with just a few crumbs attached, the cake is done. If it has wet batter on it, bake for a few more minutes.
Italian Love Cake
Ingredients
For the Ricotta Layer
- 2 15-ounce containers ricotta cheese Make sure it's well-drained if homemade.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs (room temperature) Room temperature eggs mix better.
For the Chocolate Cake
- 1 15.25 ounce box chocolate or devil’s food cake mix
- 1/2 cup canola or vegetable oil
- 1 cup water
- 3 large eggs
For the Chocolate Pudding Frosting
- 1 5-ounce box instant chocolate pudding
- 3 cups milk (cold)
- 1 8-ounce container whipped topping, thawed
Method
Preparation
- Preheat the oven to 350 degrees F. Grease your 9×13 baking dish with cooking spray and set it aside.
- In a large bowl, mix ricotta cheese, sugar, vanilla extract, and 4 large eggs until smooth.
- In another bowl, combine chocolate cake mix, oil, and water. Stir until well mixed.
Baking
- Pour the chocolate cake batter into the greased baking dish. Then, gently spoon the ricotta mixture over the cake batter.
- Bake in the preheated oven for about 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely after baking.
Frosting
- While the cake cools, prepare the chocolate pudding frosting by whisking the instant chocolate pudding with 3 cups of cold milk in a mixing bowl until it thickens.
- Once the cake is cool, spread the chocolate pudding over the top.
- Finish by topping it with the whipped topping. Chill in the refrigerator before serving.