Italian Love Cake Recipe is the decadent, layered dessert that gives all the feels. With a fudgy chocolate base, a creamy ricotta cheese filling, and a light, dreamy topping, this cake serves up elegance and comfort in every bite. It’s perfect for gatherings, special occasions, or whenever you want to treat yourself. Best of all: the way the layers magically switch during baking always surprises guests! Let’s get baking.
Why You’ll Love This Recipe
Combines chocolate and ricotta for a rich, satisfying flavor contrast.
The texture is dreamy: dense, creamy ricotta meets moist chocolate cake.
The “magic” of baking is fun — cake on the bottom, ricotta in the middle, cake rises to the top.
It’s make‑ahead friendly: tastes even better after chilling.
The topping adds a mousse‑like lightness that balances the richness underneath.
Ingredients
(rewritten / grouped)
For the cake & ricotta filling:
Cooking spray (for the pan)
1 (15.25‑oz) box chocolate cake mix
Water, eggs & oil (as required by cake mix)
1½ tsp instant espresso powder (optional – intensifies chocolate flavor)
2 lbs whole‑milk ricotta cheese
¾ cup granulated sugar
⅓ cup light brown sugar (packed)
3 large eggs
2 tsp vanilla extract
½ tsp kosher salt
For the topping:
1 (3.9‑oz) box instant chocolate pudding mix
2 cups cold whole milk
1 (8‑oz) container Cool Whip, thawed
Step‑by‑Step: How to Make Italian Love Cake
Prep & bake the base:
Preheat your oven to 350°F (≈175°C).
Grease a 9×13‑inch baking pan with cooking spray.
Line the bottom and the two longer sides of the pan with parchment paper to make removing the cake easier.
Mix the chocolate cake mix with the water, eggs, and oil per package instructions. If you’re using espresso powder, add it in now. Pour the batter into your prepared pan and smooth the top.
Make the ricotta filling:
In a food processor, combine the ricotta cheese, granulated sugar, brown sugar, eggs, vanilla extract, and salt. Blend until smooth (about 30 seconds).
Layer & bake:
Carefully pour the ricotta mixture over the cake batter in the pan, spreading to cover.
Bake in the oven for about 1 hour to 1 hour 10 minutes, until the layers have “flipped” (the chocolate cake rises to the surface) and a tester inserted into the center comes out mostly clean. Some cracks and streaks in the ricotta are totally fine.
Remove from oven, place on a wire rack, and let cool completely, about 2½ hours.
Prepare the topping:
Whisk together the instant chocolate pudding mix with the cold milk until dissolved and slightly thickened (takes about 2 minutes). Let rest 1 minute.
Fold in the Cool Whip gently with a spatula until fully combined and creamy.
Assemble & chill:
Spread or “swoop” the topping over the cooled cake as you like.
Loosely cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight, so the topping sets and flavors meld.
Helpful Tips
Use whole‑milk ricotta for the creamiest, richest filling. Lower‑fat versions may produce a less smooth texture.
Don’t worry if the cake surface cracks or the ricotta shows through — it adds character and the topping hides a lot.
Overbaking dries out edges. If you see the edges browning too fast, you can tent them with foil toward the end of baking.
Make it the day before — chilling overnight improves sliceability and flavor.
Let the cake cool fully before adding the topping, so you don’t melt or loosen the pudding / Cool Whip mixture.
Substitutions And Variations
Mascarpone instead of ricotta: richer, creamier texture but slightly different flavor.
Flavored pudding: try vanilla, mocha, or caramel pudding instead of chocolate for a twist.
DIY whipped cream: instead of Cool Whip, use real whipped cream (stabilized, if possible) for a fresher taste.
Spices / extracts: a little almond extract, or a bit of orange zest, can elevate the filling.
Healthier tweaks: reducing sugar a little, or using lighter dairy, though flavor will change.
Storage Instructions
Always refrigerate once the topping is added.
Serve cold or chilled.
Store in the fridge, covered, for up to 4‑5 days.
If making ahead, assemble up to the point of topping, then add topping just before serving (if possible) for better texture.
You can freeze individual slices: wrap well, freeze; thaw overnight in fridge.
Nutritional Information
Here’s an estimate per serving (if cake is sliced into ~12‑15 pieces):
| Nutrient | Amount (approx) |
|---|---|
| Calories | ~400‑500 kcal |
| Fat | Moderate to high (due to ricotta, Cool Whip, pudding) |
| Protein | Good due to ricotta and eggs |
| Carbohydrates / Sugar | High (cake mix + sugars + pudding topping) |
| Calcium | Decent (from the ricotta and milk) |
Note: exact values depend on brands, portion size, and any substitutions you make.
Serving Suggestions
Cut into squares and serve chilled.
Sprinkle a little cocoa powder or shaved chocolate on top for decoration.
Add fresh berries (raspberries, strawberries) on the side to contrast the richness.
A mint leaf can add visual appeal and freshness.
Coffee or a strong espresso pairs very nicely with each slice.
Frequently Asked Questions About Italian Love Cake
Q: Why does the cake appear on top and the ricotta layer ends up in the middle (or bottom)?
A: That’s part of the magic! The ricotta mixture is denser, so as the cake bakes, the lighter cake batter rises. Though it seems backwards when you pour, by the end of baking the layers switch places. This is normal — cracked top or visible filling is fine.
Q: Can I use part‑skim ricotta or a different cheese?
A: Yes, but the texture and richness will differ. Whole‑milk ricotta is best for creaminess. Some people experiment with mascarpone or lighter ricotta, but flavor & consistency changes.
Q: How long does this cake need to chill before serving?
A: At least 4 hours, but overnight is much better. Chilling helps the topping set and flavors meld. Many bakers report the cake tastes better the next day.
Q: Can I make this gluten‑free / wheat‑free / sugar‑free?
A: Possibly with substitutions: use a gluten‑free chocolate cake mix, sugar replacers, etc. But be aware the texture and structure may change, especially with the cake mix base. For best results, test ahead.
Q: What if I don’t have Cool Whip?
A: You can use real whipped cream, stabilized whipped cream, or even a whipped topping plus pudding. It won’t be exactly the same, but still delicious. Some versions of this cake use freshly whipped cream.
Conclusion
Thank you so much for baking along with me! Italian Love Cake is one of those rare desserts that feels both indulgent and heartfelt — rich chocolate, silky ricotta, and fluffy topping all in one. I hope you enjoy every layer of this cake as much as I do. Whether you’re making it for family, friends, or just treating yourself, it’s sure to impress. Here’s to joyful baking, sweet moments, and delicious slices. Happy baking and enjoy!
Print
Italian Love Cake Recipe
- Total Time: 3 hours 45 minutes (including cooling and prep)
- Yield: 12 to 15 servings 1x
Description
Italian Love Cake is a magical layered dessert made with chocolate cake, ricotta filling, and a creamy whipped topping. The cake and cheese layers switch places as it bakes, creating a stunning slice with bold flavors and contrasting textures. Easy to make and perfect for holidays, gatherings, or any time you need a wow-worthy dessert.
Ingredients
Cooking spray
1 (15.25-oz) box chocolate cake mix
Water, eggs, and oil (as listed on box)
1½ tsp instant espresso powder (optional)
2 lbs whole-milk ricotta cheese
¾ cup granulated sugar
⅓ cup light brown sugar
3 large eggs
2 tsp vanilla extract
½ tsp kosher salt
1 (3.9-oz) box instant chocolate pudding mix
2 cups cold whole milk
1 (8-oz) container Cool Whip, thawed
Instructions
Prep & bake the base:
Preheat your oven to 350°F (≈175°C).
Grease a 9×13‑inch baking pan with cooking spray.
Line the bottom and the two longer sides of the pan with parchment paper to make removing the cake easier.
Mix the chocolate cake mix with the water, eggs, and oil per package instructions. If you’re using espresso powder, add it in now. Pour the batter into your prepared pan and smooth the top.
Make the ricotta filling:
In a food processor, combine the ricotta cheese, granulated sugar, brown sugar, eggs, vanilla extract, and salt. Blend until smooth (about 30 seconds).
Layer & bake:
Carefully pour the ricotta mixture over the cake batter in the pan, spreading to cover.
Bake in the oven for about 1 hour to 1 hour 10 minutes, until the layers have “flipped” (the chocolate cake rises to the surface) and a tester inserted into the center comes out mostly clean. Some cracks and streaks in the ricotta are totally fine.
Remove from oven, place on a wire rack, and let cool completely, about 2½ hours.
Prepare the topping:
Whisk together the instant chocolate pudding mix with the cold milk until dissolved and slightly thickened (takes about 2 minutes). Let rest 1 minute.
Fold in the Cool Whip gently with a spatula until fully combined and creamy.
Assemble & chill:
Spread or “swoop” the topping over the cooled cake as you like.
Loosely cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight, so the topping sets and flavors meld.
Notes
Use whole-milk ricotta for best texture. Can be made a day ahead. Keeps well chilled for 4–5 days. Don’t skip the chilling step—it improves flavor and structure.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: ~430
- Sugar: ~28g
- Carbohydrates: ~45g
- Protein: ~9g