Why Make This Recipe
Italian Love Cake is a delightful dessert that combines the rich flavors of chocolate with the creamy texture of ricotta cheese. This cake is perfect for special occasions or just as a sweet treat at home. It’s not only delicious but also has a beautiful layered look, making it a stunning centerpiece for any gathering.
How to Make Italian Love Cake
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 bowl, mix together the ricotta cheese, sugar, vanilla extract, and 4 eggs until smooth. Set this mixture aside.
- In another bowl, prepare the chocolate cake mix according to the package instructions. This usually involves mixing the cake mix with the oil, water, and 3 eggs.
- Pour the chocolate cake batter into the prepared baking dish.
- Gently spoon the ricotta mixture over the top of the chocolate cake batter. Do not stir; it will create layers as it bakes.
- Bake in the oven for about 45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely once it is done baking.
- To make the frosting, mix the instant chocolate pudding with 3 cups of cold milk in a bowl until it thickens.
- Spread the chocolate pudding over the cooled cake.
- Finally, top with the whipped topping.
How to Serve Italian Love Cake
Slice the cake into square pieces and serve on dessert plates. It’s great on its own, or you can add fresh berries on top or a drizzle of chocolate syrup for an extra special touch.
How to Store Italian Love Cake
Store any leftovers in an airtight container in the refrigerator. It can last up to 3-4 days, but it’s best enjoyed fresh. Make sure to keep any uncovered portions covered to maintain its moisture.
Tips to Make Italian Love Cake
- Make sure all your ingredients, especially the eggs and ricotta, are at room temperature for better mixing.
- Avoid over-mixing the ricotta cheese layer; a few lumps are fine to keep the texture creamy.
- Let the cake cool completely before adding the chocolate pudding layer to prevent it from melting.
Variation
You can switch up the flavors by using a vanilla or yellow cake mix instead of chocolate for a different taste. You can also experiment with different pudding flavors, like white chocolate or vanilla.
FAQs
Q: Can I use homemade ricotta cheese?
A: Yes, homemade ricotta will work just fine. Make sure it’s smooth for the best texture.
Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cake a day in advance and refrigerate it. Just add the pudding and whipped topping right before serving.
Q: What should I do if my cake is too dry?
A: To keep your cake moist, avoid overbaking it. You can also add a simple syrup to the cake layers to soak in before adding the toppings.
Italian Love Cake
Ingredients
Cheese Layer
- 2 15-ounce containers ricotta cheese Make sure cheese is at room temperature.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs eggs (room temperature) Room temperature for better mixing.
Cake Base
- 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 eggs
Pudding and Topping
- 1 5-ounce box instant chocolate pudding
- 3 cups milk (cold)
- 1 8-ounce container whipped topping, thawed
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease your 9×13 baking dish with cooking spray and set it aside.
- In a bowl, mix the ricotta cheese, sugar, vanilla extract, and 4 eggs until smooth. Set aside.
- In another bowl, prepare the chocolate cake mix according to the package instructions (mix with oil, water, and 3 eggs).
Baking
- Pour the chocolate cake batter into the prepared baking dish.
- Gently spoon the ricotta mixture over the top of the chocolate cake batter, creating layers. Do not stir.
- Bake in the oven for about 45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely once it is done baking.
Frosting
- In a bowl, mix the instant chocolate pudding with 3 cups of cold milk until it thickens.
- Spread the chocolate pudding over the cooled cake.
- Top with the whipped topping.
