Description
This rich layered Italian Love Cake combines creamy ricotta filling, chocolate cake, and a fluffy chocolate pudding topping. It is a make-ahead dessert that feels festive, slices beautifully, and brings a creamy-chocolate finish to any celebration.
Ingredients
Scale
Ricotta Layer
- 2 containers ricotta cheese, 15 ounces each
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
Chocolate Cake Layer
- 1 box chocolate or devil’s food cake mix, 15.25 ounces
- 1/2 cup canola oil or vegetable oil
- 1 cup water
- 3 large eggs
Chocolate Pudding Frosting
- 1 box instant chocolate pudding, 5 ounces
- 3 cups cold milk
- 1 container whipped topping, 8 ounces, thawed
Instructions
- Prepare the baking dish and oven.
Preheat the oven to 350°F. Grease a 9×13-inch baking dish thoroughly with cooking spray so the cake releases easily after baking. Set the dish aside while you prepare each layer. - Make the ricotta mixture.
In a large mixing bowl, add the ricotta cheese, sugar, and vanilla extract. Use an electric mixer to beat the mixture for a few minutes until it becomes smooth and creamy. Slowly add the eggs one at a time, mixing after each addition until the ricotta layer looks well blended and silky. - Mix the cake batter.
In a separate medium bowl, combine the cake mix, oil, water, and eggs. Whisk or beat until the batter is smooth and free of dry spots. The batter should look fully combined and easy to pour. - Add the chocolate base to the pan.
Pour the chocolate cake batter into the prepared baking dish and spread it evenly across the bottom. This forms the first layer of the cake before the ricotta mixture goes on top. - Add the ricotta layer on top.
Carefully pour the ricotta mixture over the cake batter, spreading it gently so it covers the entire surface of the pan. Do this slowly so the layers stay distinct as much as possible. During baking, the ricotta layer will settle underneath the chocolate cake layer, which creates the classic Italian Love Cake effect. - Bake the cake.
Place the baking dish in the preheated oven and bake for 1 hour to 1 hour and 10 minutes. The cake is ready when it is fully baked through, though the center may still have a slight wobble. That small jiggle is normal and will firm up as the cake cools. - Cool completely before frosting.
Remove the cake from the oven and let it cool to room temperature. This step is important because the frosting will spread more smoothly once the cake is fully cooled. - Prepare the chocolate pudding topping.
In a large bowl, add the instant chocolate pudding mix and cold milk. Whisk until the mixture is smooth and starts to thicken. Let it rest for 2 to 3 minutes so it can set slightly. - Fold in the whipped topping.
Once the pudding has thickened a bit, gently fold in the thawed whipped topping. Stir until the mixture is evenly combined and fluffy. This creates the creamy frosting layer that finishes the dessert. - Frost and chill the cake.
Spread the pudding frosting evenly over the cooled cake. Cover the dish and place it in the refrigerator for at least 4 hours before serving. The chilling time helps the layers set and makes slicing much easier.
Notes
Helpful Tips
- Use room-temperature eggs for the ricotta layer so the mixture blends more smoothly.
- Pour the layers slowly and carefully so the cake keeps its layered look.
- Allow the cake to cool all the way before adding the frosting.
- Chill the finished cake before slicing so the layers hold together better.
- This dessert can be made a day ahead, which makes it perfect for entertaining.