Italian Love Cake

Indulge in the heavenly layers of deliciousness that is Italian Love Cake! With its delightful combination of creamy ricotta, rich chocolate, and dreamy pudding frosting, this dessert is a showstopper for any occasion. Imagine serving this decadent treat at family gatherings, holiday celebrations, or even as a delightful surprise for someone special. Its unique blend of flavors and textures will leave everyone clamoring for a second slice, while you bask in the joy of sharing a cake that’s as delicious as it is beautiful. Once you’ve tasted this scrumptious creation, it will hold a special place in your heart and your recipe repertoire!

When you present Italian Love Cake, the looks of wonder on your guests’ faces will match the delightful explosion of flavors in their mouths. It’s simple enough for everyday enjoyment but elegant enough for special occasions, making it a versatile favorite that’s sure to impress.

This is what the finished dish looks like when perfectly baked.

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 of 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

Gather your ingredients for a delicious homemade Italian Love Cake.

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray and set aside.
2. In a large mixing bowl, combine the ricotta cheese, granulated sugar, vanilla extract, and 4 large eggs. Mix until smooth and well blended. Pour this mixture into the prepared baking dish and spread evenly.
3. In another bowl, whisk together the chocolate cake mix, oil, and 1 cup of water until just combined. Carefully pour the cake batter over the ricotta layer in the baking dish, ensuring not to disturb the ricotta mixture underneath.
4. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
5. In a separate bowl, combine the instant chocolate pudding mix and cold milk. Whisk until the mixture thickens, about 2 minutes. Once the cake has cooled, spread the chocolate pudding layer evenly over the top of the cake.
6. Finally, top with the whipped topping, smoothing it out to create an even layer. Refrigerate for at least 2 hours before serving to allow the layers to set.

Tips & Variations

• Ingredient Substitutions: If you can’t find ricotta cheese, mascarpone can be a delightful alternative that adds a rich creaminess. You can also use almond extract instead of vanilla for a nutty twist.
• Optional Variations: For a fruity touch, you can add fresh raspberries or strawberries on top before serving. Alternatively, sprinkle with chocolate shavings for an added layer of flavor and texture.
• Storage or Reheating Tips: Store any leftovers covered in the refrigerator for up to 3 days. This cake is best enjoyed cold, so no reheating is necessary.

Recipe Information

• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Total Time: 2 hours 25 minutes (includes cooling and chilling time)
• Servings: 12
• Difficulty Level: Medium

Visual representation of the finished cake, emphasizing the wonderful layers and textures.