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Italian Love Cake Creamy Layered Chocolate Dessert
Emily

Italian Love Cake

A rich and decadent dessert with layers of moist chocolate cake, creamy ricotta cheesecake, and a luscious pudding topping. This Italian Love Cake is an old-fashioned favorite that gets even better as it chills.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 15.25 oz box chocolate cake mix, plus ingredients listed on the box
  • 2 pounds ricotta cheese
  • 4 large eggs
  • 0.75 cup granulated sugar
  • 1 tsp vanilla extract
  • 3.9 oz box instant chocolate pudding mix
  • 1.5 cups cold milk
  • 8 oz container whipped topping

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Whisk
  • Electric mixer (optional)
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  2. Prepare the cake mix as directed on the package and pour the batter into the greased dish.
  3. In a separate bowl, mix ricotta cheese, eggs, sugar, and vanilla until smooth. Spoon gently over cake batter without stirring.
  4. Bake for 50–60 minutes or until a toothpick comes out clean. Let cake cool completely.
  5. In a bowl, whisk pudding mix and cold milk until thickened. Fold in whipped topping.
  6. Spread pudding mixture evenly over cooled cake.
  7. Chill cake in refrigerator for at least 4 hours, preferably overnight.
  8. Slice, serve, and enjoy!

Notes

This cake tastes best when chilled overnight, allowing the flavors to meld together. You can make it a day ahead for gatherings. Store leftovers covered in the refrigerator for up to 5 days. Try swapping chocolate pudding with vanilla or pistachio for a fun variation.