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–+ servings
Italian Love Cake

Decadent Italian Love Cake That Will Steal Your Heart

Italian Love Cake combines creamy ricotta and moist Devil's Food chocolate cake, making it a delightful dessert for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 4 hours
Total Time 6 hours
Servings: 12 slices
Course: Dessert
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ricotta Layer
  • 15 oz Ricotta Cheese whole-fat ricotta works best
  • 1 cup Granulated Sugar
  • 1 tbsp Vanilla Extract
  • 4 Eggs room temperature
For the Chocolate Cake
  • 1 box Devil’s Food Cake Mix or substitute with white cake mix
  • 1/2 cup Oil (Canola or Vegetable Oil)
For the Frosting
  • 1 pkg Chocolate Pudding instant pudding
  • 2 cups Milk whole milk for creaminess
  • 1 container Whipped Topping (Cool Whip) can substitute with homemade whipped cream

Equipment

  • 9x13 baking dish
  • Mixing bowls
  • Electric Mixer
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 baking dish.
  2. In a mixing bowl, combine the ricotta cheese, granulated sugar, and vanilla extract. Mix until smooth.
  3. Prepare the Devil's Food cake mix according to package instructions. Mix in oil and water.
  4. Pour the prepared chocolate cake batter into the greased baking dish, then layer with the ricotta mixture.
  5. Bake for 1 to 1.5 hours until a toothpick comes out mostly clean. Allow to cool.
  6. In a large bowl, whisk together instant chocolate pudding mix with whole milk until smooth.
  7. Fold in the whipped topping into the pudding mixture, then frost the cooled cake.
  8. Cover and refrigerate for at least 4 hours before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 210mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 350IUCalcium: 100mgIron: 1mg

Notes

For best results, allow the cake to cool completely before frosting, and use room temperature eggs for a better texture.

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