Italian Love Layer Cake

Italian Love Cake is the kind of dessert that gets everyone talking after the first bite. With its creamy ricotta base, rich layer of moist chocolate cake, and airy chocolate pudding frosting, this cake is always the star at gatherings. I love making this for birthdays and family dinners because it looks fancy but is actually very easy to pull together.

The first time I made this cake was for a Sunday dinner and the whole table went wide-eyed after cutting into such pretty layers. Now it is my go-to when I need a no-fuss showstopper.

Ingredients

• Ricotta cheese: Use whole milk ricotta for creamy texture. Check for freshness and avoid pre-whipped or low-fat brands
• Granulated sugar: Sweetens the ricotta without overpowering. Choose pure white sugar for best flavor
• Vanilla extract: Deepens the classic Italian flavor. Real extract makes a difference
• Large eggs: Room temperature eggs help all layers set evenly. Crack each egg into a separate bowl to check for shells
• Chocolate or devil’s food cake mix: Choose a brand you trust for a tender crumb. Read ingredients to avoid too many fillers
• Canola or vegetable oil: Make the cake moist. Look for oils with neutral scent and taste
• Water: Binds the cake. Use filtered if your tap water has strong flavors
• Instant chocolate pudding: Powdered mix blends best. Pick instant over cook-and-serve pudding for quicker frosting
• Cold milk: Creates a thick pudding for the topping. Whole milk is best for richness
• Whipped topping: Thawed before folding in. Choose a brand with smooth texture for easiest spreading

Instructions

Prepare the Pan:

Grease a 9x13 baking dish with nonstick spray. Make sure every corner is coated so the cake releases easily after baking

Mix the Ricotta Layer:

Using an electric mixer in a large bowl, beat ricotta cheese with sugar and vanilla on medium speed for several minutes. The mixture should be smooth and the sugar should mostly dissolve. Slowly add eggs one at a time, mixing between each addition until fully combined. This helps the layer set up light but creamy

Make the Cake Batter:

In a separate medium bowl whisk together cake mix, oil, water and eggs. Whisk vigorously for two minutes until there are no lumps and the batter is thick and glossy. The color should be even throughout

Layer the Cake:

Pour cake batter into the prepared baking dish and smooth the top. Then pour the ricotta mixture slowly and evenly over the cake batter. The layers will mix a little but will separate as they bake

Bake the Cake:

Place dish in the oven at 350 degrees. Bake 60 to 70 minutes until the center jiggles very slightly and a toothpick stuck in the middle comes out mostly clean. The ricotta may rise to the top and the cake should have set edges

Cool the Cake:

Allow cake to cool in the baking dish at room temperature until completely cooled. This takes at least one hour and prevents the frosting from melting

Mix the Chocolate Pudding Frosting:

In a bowl mix together instant pudding mix and cold milk using a whisk. Stir briskly for about two minutes. Let it sit for a couple of minutes to thicken. Gently fold in whipped topping with a spatula until no streaks remain. Do not overmix or the frosting will lose its airy texture

Frost and Chill:

Spread pudding frosting evenly over the cooled cake. Cover the dish with plastic wrap or a lid and refrigerate for at least four hours until cake is cold and flavors have set. Slice and serve chilled

My favorite part of this cake is watching the ricotta layer magically bake to the top. My kids always peek in the oven halfway through baking just to see the transformation. For us this cake is always the ultimate comfort treat for any special dinner.

Storage Tips

This cake holds up beautifully in the fridge for several days thanks to the moist ricotta and pudding topping. Keep it tightly covered to keep the frosting from absorbing fridge odors. If you have leftovers after a party slice pieces and store them in a lidded container for snacks all week.

Ingredient Substitutions

If you cannot find whole milk ricotta you can use part-skim but the result will be slightly less creamy. For the cake layer you can swap devil’s food for any chocolate cake mix you love. If you want a lighter topping use light whipped topping or even real freshly whipped cream mixed with thickened chocolate pudding.

Serving Suggestions

Italian love cake makes a perfect end to any Italian meal. Garnish each slice with a sprinkle of mini chocolate chips for some crunch or fresh berries for a tart contrast. Serve it cold for the best texture but let it sit for five minutes so the flavors start to bloom.

Cultural History

This cake is an American twist on Italian baking traditions blending the creamy ricotta of classic Sicilian desserts with a shortcut chocolate cake. The layers are meant to symbolize the coming together of cultures much like Italian American family tables. It is especially popular at holidays where big desserts are needed to feed a crowd.

Seasonal Adaptations

For summer add a layer of sliced strawberries between the cake and ricotta. In winter serve with a side of spiced orange compote. To make it festive top with colored sprinkles or crushed peppermint for holidays.

Success Stories

I have made this cake for dozens of occasions including birthdays Christmas potlucks and even Easter brunches. Every time the plate is wiped clean faster than any other dessert on the table. Friends have told me they now make it and it is always the first thing gone even with people who say they do not like ricotta.

Freezer Meal Conversion

You can freeze Italian love cake by wrapping tightly and storing before adding the pudding topping. Thaw overnight in the fridge then frost just before serving for best texture and flavor. Freeze single slices between pieces of parchment for easy snacking.

This cake brings people together and leaves everyone smiling. Serve it at your next gathering and enjoy the compliments as fast as the cake disappears!

Common Recipe Questions

→ Can I use homemade chocolate cake instead of box mix?

Absolutely! A homemade chocolate cake batter will work well. Just match the volume to your baking dish for best results.

→ Why does the ricotta layer switch places during baking?

The ricotta layer is denser than the cake batter, so it sinks as the cake bakes, creating distinct layers.

→ How long should I chill the cake before serving?

Allow the cake to chill in the refrigerator for at least 4 hours to set the layers and enhance the flavors.

→ Can I prepare this dessert in advance?

Yes, it's ideal to make ahead since chilling improves the texture. It's best served the next day.

→ Are there alternatives to chocolate pudding for the frosting?

Vanilla or pistachio instant pudding can be used for a different twist, pairing well with the ricotta layer.