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–+ servings
Italian Love Cake

Decadent Italian Love Cake for Sweet Celebrations

This Italian Love Cake is a delightful dessert with layers of chocolate and creamy ricotta, perfect for celebrations.
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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: Dessert
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ricotta Layer
  • 15 oz Ricotta Cheese Opt for whole milk ricotta for best results.
  • 3/4 cup Granulated Sugar Can replace with powdered sugar for a smoother mix.
  • 1 tbsp Vanilla Extract Almond extract can be used for a twist.
  • 3 large Eggs Use room temperature eggs for even mixing.
For the Chocolate Cake
  • 1 box Devil's Food Cake Mix Any chocolate-flavored cake mix can substitute.
  • 1/2 cup Oil (Canola or Vegetable) Melted butter can be used for added flavor.
  • 1 cup Whole Milk Consider using half-and-half for a richer frosting.
For the Frosting
  • 1 pkg Instant Chocolate Pudding Cookies and cream pudding for a different flavor.
  • 8 oz Whipped Topping (Cool Whip) Homemade stabilized whipped cream can also be used.

Equipment

  • 9x13-inch baking dish
  • Electric Mixer
  • Mixing Bowls
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with non-stick spray or butter.
  2. In a large mixing bowl, combine the ricotta cheese, granulated sugar, and vanilla extract. Blend until smooth and creamy, then gradually add in the eggs.
  3. Prepare the Devil’s Food Cake mix according to package instructions, combining the mix with oil and water until smooth.
  4. Pour half of the chocolate cake batter into the greased baking dish, spoon the ricotta mixture over it, then pour the remaining batter on top.
  5. Bake for about 1 hour to 1 hour and 10 minutes, until the center is slightly jiggly but set.
  6. Allow the cake to cool in the pan for at least 30 minutes. Prepare the frosting by whisking together pudding mix and cold milk, then fold in the whipped topping.
  7. Spread the chocolate pudding frosting over the cooled cake, cover, and refrigerate for at least 4 hours to set.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 43gProtein: 5gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 8IUCalcium: 8mgIron: 6mg

Notes

Ensure the ricotta layer is carefully spooned over the chocolate batter to keep distinct layers. Bake a day ahead to improve flavor and texture.

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