The first time I heard of “Italian Love Cake,” it sounded surprising—cake with ricotta? But when I tried it, I realized the name wasn’t just sweet talk. It’s that kind of cake that wraps you up like a warm hug—rich chocolate meets creamy, tangy ricotta, layered for the perfect harmony.

Last autumn, my daughter asked for “that cake we had at Aunt Lucia’s.” I whipped this up, and her eyes lit up at the soft ricotta layer swimming over the chocolate base. Even the kids who don’t usually reach for dessert went back for second helpings. That moment reminded me why I love baking—it’s a simple way to share joy.

I’ve customized the original using real ricotta, ditching most processed toppings, but kept that dreamy texture intact. What shines through is the blend of pantry staples—chocolate cake mix, ricotta, eggs—all pulling together in under an hour. It’s no-fuss baking with a rewarding payoff.

This cake feels right for family birthdays, Sunday meals, or just baking therapy after a long day. Let’s walk through how to make a real Italian Love Cake—my way.

Short Description

Italian Love Cake layers a fudgy chocolate cake base with a smooth, sweet ricotta filling, topped with creamy pudding-whipped topping. It’s simple to bake, creamy in texture, and always a crowd-pleaser.

Ingredients You’ll Need

Cake Base

1 box (15.25 oz) chocolate cake mix
Water, eggs, and oil — follow cake mix instructions

Ricotta Layer

2 lbs whole‑milk ricotta cheese  
4 large eggs  
¾ cup granulated sugar  
1 tsp vanilla extract

Topping

1 (3.9 oz) instant chocolate pudding mix  
1½ cups cold milk  
1 (8 oz) container whipped topping (Cool Whip or similar)

Tools & Equipment

9×13‑inch baking pan
Mixing bowls
Electric mixer or whisk
Rubber spatula

How To Make Italian Love Cake

Step 1: Prep and Bake the Cake Base
Preheat your oven to 350 °F. Grease the 9×13 pan. Mix the cake batter according to box directions (with water, eggs, oil), then pour it into the pan. Set aside while you prepare the next layer.

Step 2: Ricotta Filling
In a medium bowl, beat ricotta, eggs, sugar, and vanilla until smooth and thick. It should be creamy, not runny. Gently spread over the unbaked cake batter—don’t sink into it, but cover it evenly.

Step 3: Bake It All
Bake for 50–60 minutes, or until a toothpick inserted into the ricotta layer comes out mostly clean (a few moist crumbs are okay). Let the cake cool completely in the pan—this prevents the ricotta from cracking.

Step 4: Pudding Whipped Topping
In a bowl, whisk pudding mix with cold milk until thickened. Fold in whipped topping until smooth. Spread it over the cooled cake layer. Cover and chill at least 4 hours—overnight is best.

Step 5: Serve
Slice into squares. If you like, dust with cocoa powder or top with shaved chocolate for a finishing touch.

Serving and Pairing Suggestions

Serve slices chilled or at room temperature. Pair it with espresso, a scoop of vanilla gelato, or fresh berries. It’s ideal for birthdays, potlucks, or a cozy family night.

Storing and Reheating Tips

Store covered in the refrigerator for up to 5 days. Let it soften on the counter for 10 minutes before serving.

Freezing isn’t recommended—the creamy topping is best fresh.

Top Tips for Perfecting

Choose high‑quality ricotta (whole‑milk, drained if very wet) for better texture and flavor.

Cool the cake completely before adding pudding topping to prevent fogginess.

Chill long enough—4+ hours lets layers set firmly.
Use rich chocolate cake mix to balance the sweet filling.

Recipe Variations

For a lighter base, swap chocolate cake mix for yellow or spice cake mix. You can also stir in orange zest or almond extract into the ricotta for different flavor profiles.

For a nutty twist, sprinkle toasted almonds or hazelnuts over the pudding layer just before serving.

Estimated Nutrition Info (per serving, serves 12)

Calories: 380 kcal | Protein: 8 g | Carbs: 45 g | Fats: 20 g

Frequently Asked Questions (FAQs)

1. Can I use homemade cake instead of mix?
Yes—about 1½ pints of prepared chocolate cake batter works fine.

2. The ricotta layer cracked a bit—what happened?
Letting it cool slowly helps. A crack is cosmetic and doesn’t affect flavor.

3. Can I use low‑fat ricotta?
You can, but the texture will be less creamy and slightly grainy.

4. What if the pudding topping never firms?
Make sure you mix pudding with cold milk and chill long enough. Whipped topping shouldn’t be warm when folded in.

5. Is this gluten‑free?
As long as you use gluten‑free cake mix and pudding, yes—it’s gluten‑free friendly.

Conclusion

This Italian Love Cake has become one of my favorite desserts—simple, comforting, and thoughtful. My kids love lifting the lid to reveal the creamy top; I love how easy it is to make yet feels special. It’s proof that layering simple ingredients with care can create love in every bite.

If you give it a try, I’d love to hear how your family reacts—let me know when you comment, pin, or tag me with your photos!