Italian Love Cake

I’ll never forget the first time I made this Italian Love Cake for my husband and father-in-law. Honestly, I just wanted to surprise them with something sweet and a little different. When I brought it to the table, they looked skeptical—like, “Sure, it’s called Italian, but is it?” Fast-forward a few bites, and I swear I saw actual hearts in their eyes. They couldn’t believe how creamy, chocolatey, and downright dreamy it was—and when I told them how easy it is to make, they didn’t believe me for a second!

Now, it’s one of those recipes that gets requested for birthdays, family dinners, and “just because” days. If you’re looking for a showstopper that secretly couldn’t be simpler, this is it.

Why You’ll Love This Recipe

• Ridiculously easy – It looks (and tastes) like you spent all day, but it’s just a few steps.
• Creamy ricotta, fudgy chocolate cake, silky pudding, and fluffy whipped topping are layers of flavor.
• Crowd-pleaser – My Italian family gives it a standing ovation every time.
• Make-ahead magic – Perfect for parties; it gets better as it chills.
• Foolproof for bakers of any level!

Prep Time: 15 minutes. Bake Time: 45-50 minutes. Chilling: Several hours or overnight. Yield: 12 servings

Ingredients

For the Cake Layer

• 1 box of chocolate cake mix
• 1 1/4 cups water
• 1/2 cup vegetable oil
• 3 large eggs

For the Ricotta Cheese Layer

• 1 container (15 oz) ricotta cheese
• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract

For the Pudding Layer

• 1 box (3.4 oz) instant chocolate pudding mix
• 1 1/2 cups milk

For the Whipped Topping

• 1 container (8 oz) frozen whipped topping, thawed

Pro Tip: For a richer finish, use homemade whipped cream instead of store-bought topping. Try adding mini chocolate chips on top for extra flair!

Instructions

1. Prep the Pan:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.

2. Mix the Cake Batter:

Combine the cake mix, water, oil, and 3 eggs in a large bowl. Beat until smooth and pour into your prepared baking dish.

3. Make the Ricotta Layer:

In a separate bowl, whisk together ricotta cheese, 4 eggs, sugar, and vanilla extract until creamy.

4. Layer It Up:

Gently spoon the ricotta mixture over the cake batter. Don’t worry—it’ll look odd, but magic happens in the oven! The layers will swap as it bakes.

5. Bake:

Pop it in the oven for 45-50 minutes. The cake is done when it’s set in the middle and a toothpick comes out clean. Let it cool completely in the pan.

6. Prepare the Pudding:

While the cake cools, whisk together the pudding mix and milk until thick. Chill in the fridge until set.

7. Top & Chill:

Once the cake is cool, spread the chocolate pudding over the top. Then add a fluffy layer; of whipped topping.

8. Refrigerate:

Chill for several hours or overnight so all the layers set and flavors come together.

9. Serve:

Slice, serve chilled, and prepare for the “wow, you made this?!” reactions.

Notes & Tips

Overnight is best: The longer it chills, the better the flavors and texture.

Add a twist: Sprinkle shaved chocolate or cocoa powder on top before serving.

Storage: Keep leftovers covered; in the fridge for up to 4 days.

Make it your own: Try using different cake flavors (like red velvet or vanilla) for fun variations.

FAQ

1. Can I make Italian Love Cake. ahead of time?

• Absolutely! This cake is even better the next day; so feel free to prep it a day in advance.

2. What if I don’t have ricotta?

• You can swap in part-skim ricotta or even mascarpone for a different texture, but ricotta is traditional.

3. Can I freeze this cake?

• Yes—just freeze before adding the pudding and whipped topping, then thaw and finish assembling when ready to serve.