Easy Italian Love Cake
A creamy, multi-layered Italian-American classic that magically switches layers while baking, featuring a rich chocolate base, a cannoli-inspired ricotta center, and a fluffy pudding topping.
Equipment
- 9x13-inch baking dish
- Electric hand mixer
- Large mixing bowls
- Wire cooling rack
Ingredients
- 1 box chocolate cake mix
- ingredients to make the cake: eggs, oil and water
- 32 ounce container ricotta cheese
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups cold milk
- 5.9 ounce box instant chocolate pudding mix
- 16 ounces large tub whipped topping (Cool Whip)
Instructions
Prepare the pan and cake base
- Preheat your oven to 350°F and coat a 9x13 inch baking dish with nonstick cooking spray.
- Prepare the chocolate cake batter using the eggs, oil, and water specified on the box mix instructions, then pour it into the prepared baking dish.
Make the ricotta layer
- In a large bowl, use an electric hand mixer to beat the ricotta cheese, 4 large eggs, 3/4 cup granulated sugar, and 1 teaspoon vanilla extract until the mixture is creamy and smooth.
- Carefully spoon the ricotta mixture over the raw cake batter in gentle dollops, spreading it evenly across the surface rather than pouring it all in one spot.
Bake and cool
- Bake for approximately 60 minutes. The cake is done when the edges begin to pull away from the pan and the center has only a slight jiggle when the pan is moved.
- Transfer the pan to a wire rack and allow the cake to cool completely before proceeding to the topping.
Finish the topping and chill
- In a large bowl, whisk together 1 1/2 cups cold milk and the 5.9 ounce box of instant chocolate pudding mix until the mixture is thickened and glossy.
- Fold in half of the whipped topping until combined, then gently fold in the remaining half until the topping is light and uniform with no streaks.
- Spread the pudding mixture evenly over the cooled cake. Cover tightly and refrigerate for at least 6 hours or overnight for the best texture and clean slices.
Notes
Pro Tip: Chill the cake overnight if possible. The layers firm up and the flavors meld together for much cleaner slices and a better overall taste the next day.
Serving Suggestion: Serve this cake cold directly from the refrigerator to ensure the pudding topping stays light and the ricotta layer remains perfectly set.
Storage Tip: Keep the cake covered tightly in the refrigerator for up to 4 days. Avoid leaving it at room temperature for extended periods to prevent the dairy-based topping from softening.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 420kcalCarbohydrates: 52gProtein: 9gFat: 20gSaturated Fat: 11gCholesterol: 80mgSodium: 450mgPotassium: 210mgFiber: 1gSugar: 38gVitamin A: 6IUCalcium: 12mgIron: 8mg
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