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Italian Love Cake

Italian Love Cake: A Layered Delight for Sweet Moments

Indulge in the Italian Love Cake, a beautifully layered dessert featuring rich chocolate and creamy ricotta for unforgettable sweet moments.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 2 hours
Total Time 3 hours 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Chocolate Cake Mix Can use white or yellow cake mix for lighter flavor.
  • 3 large Eggs Use room temperature for better mixing.
  • 1/2 cup Vegetable Oil Melted butter or applesauce can be substituted.
  • 1 cup Water Ensure it’s at room temperature.
For the Ricotta Layer
  • 15 oz Ricotta Cheese Whole milk variety works best when at room temperature.
  • 3/4 cup Sugar Adjust based on personal preference for sweetness.
  • 1 teaspoon Vanilla Extract Almond extract is a delightful alternative.
  • 4 large Eggs Helps to bind the ricotta layer.
For the Frosting
  • 1 pkg Instant Pudding Mix Dark chocolate pudding recommended for deeper flavor.
  • 1 cup Milk Plant-based milk is a great dairy-free option.
  • 8 oz Whipped Topping Freshly whipped cream can be used instead.

Equipment

  • 9x13 inch baking pan
  • mixing bowls
  • electric mixer
  • spatula
  • Whisk
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan, lining it with parchment paper for easy release.
  2. In a mixing bowl, combine the chocolate cake mix, water, 3 eggs, and vegetable oil. Mix on medium speed until just combined.
  3. In another bowl, blend the ricotta cheese, 4 eggs, sugar, and vanilla extract until smooth and creamy.
  4. Pour the chocolate cake batter into the prepared pan. Spoon the ricotta mixture over it, spreading evenly.
  5. Bake in the preheated oven for 60-70 minutes or until a toothpick comes out clean.
  6. Allow the cake to cool in the pan for 2 hours before refrigerating for an additional 2 hours.
  7. Whisk together the instant pudding mix and milk until thick, then fold in the whipped topping.
  8. Spread the frosting over the cooled cake and refrigerate for at least 4 hours before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 290mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 500IUCalcium: 150mgIron: 1.5mg

Notes

Ensure all ingredients are at room temperature for optimal texture. Chill overnight for best flavor.

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