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Italian Love Cake

Indulge in the Creamy Delight of Italian Love Cake

Experience the creamy delight of Italian Love Cake, a showstopping dessert featuring layers of rich chocolate cake and luscious ricotta cheese.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 30 minutes
Total Time 2 hours 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ricotta Layer
  • 15 ounces ricotta cheese The creamy base that gives this layer its luscious texture.
  • 1 cup granulated sugar Sweetens the ricotta layer for a balanced flavor.
  • 1 teaspoon vanilla extract Enhances the richness of the ricotta.
  • 3 large eggs Essential for binding the ricotta mixture together.
For the Chocolate Cake
  • 1 box devil’s food cake mix Forms the convenient and indulgent chocolate layer.
  • 1/2 cup canola oil Keeps the cake moist and tender.
  • 1 cup water Crucial for preparing the cake mix.
  • 3 large eggs Used in the cake batter for richness.
For the Frosting
  • 1 package instant chocolate pudding Ensures a smooth and rich texture for the frosting.
  • 2 cups milk Cold milk is blended with the pudding for creaminess.
  • 1 cup whipped topping Adds stability to the frosting.

Equipment

  • 9x13 inch baking dish
  • Electric mixer
  • mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with non-stick spray or butter.
  2. In a large mixing bowl, combine 15 ounces of ricotta cheese, 1 cup of granulated sugar, and 1 teaspoon of vanilla extract. Blend until smooth and creamy, gradually incorporating 3 eggs.
  3. In another mixing bowl, combine the cake mix with 1/2 cup of canola oil, 1 cup of water, and 3 eggs. Whisk until smooth.
  4. Pour the chocolate cake batter into your greased baking dish, then spoon the ricotta mixture over it carefully without mixing.
  5. Bake for 1 hour to 1 hour and 10 minutes. Check for doneness with a toothpick.
  6. Let the cake cool in the pan at room temperature for about 30 minutes.
  7. While the cake is cooling, whisk together 1 package of instant chocolate pudding with 2 cups of cold milk. Let it sit until thickened, then fold in 1 cup of whipped topping.
  8. Spread the chocolate pudding frosting evenly over the cooled cake.
  9. Refrigerate the frosted cake for at least 4 hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 320mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 400IUCalcium: 150mgIron: 1mg

Notes

Serve with fresh berries or a drizzle of chocolate sauce for an elegant touch.

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