Italian Love Cake Recipe is a from-scratch inspired chocolate dessert built in a 9×13 pan: a fudgy chocolate cake base, a sweet baked ricotta middle, and a cloud-like chocolate pudding topping. I first made this on a cold Sunday when someone wanted “chocolate, cake, AND pudding” and it instantly became a family favorite. If you enjoy decadent, make-ahead desserts, this one joins other crowd-pleasers that shine on a weekend table.
If you already like our easy flourless chocolate cake or the cozy hot chocolate cake, this version is the large-pan recipe to make when friends and family come over — simple to prepare, easy to transport, and best after a long chill in the refrigerator.
Italian Love Cake Recipe Quick Look
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 7 hours 20 minutes (includes 6 hours chill)
- Servings: 15
- Calories: 409 kcal
- Flavor Profile: Rich chocolate with a sweet, creamy ricotta layer
- Difficulty: Easy
Quick Answer
Preheat the oven to 350°F and grease a 9×13 pan. Prepare one box of chocolate cake mix according to package directions and pour the batter into the pan. In a separate bowl beat full‑fat ricotta with eggs, sugar, and vanilla until smooth, then spoon it over the cake batter (it will sink while baking). Bake one hour, cool completely. Whisk cold milk with instant chocolate pudding mix until thick, fold in thawed whipped topping, and spread over the cooled cake. Refrigerate at least six hours before slicing.
Why This Recipe Works
Click to see the technique science
- Ricotta sinks during baking. Placing the ricotta on top of the batter produces the signature layer flip: the filling settles into the middle while the cake rises above it.
- Use full-fat ricotta. Part-skim ricotta can weep; whole-milk ricotta sets into a creamy, sliceable layer.
- Cool completely before topping. A room-temperature cake keeps the pudding topping from sliding or melting into the cake.
- Instant pudding is key. Instant pudding whips up quickly and creates a glossy, scoopable topping without the skin that cooked pudding can form.
- Fold whipped topping gently. Folding preserves air and gives the finishing layer a light, pillowy texture.
- Chill before serving. Six hours (or overnight) allows all layers to firm up for clean slices.
Reader note: “I have made this recipe for years. It is so good. I add mini chocolate chips and maraschino cherries to the ricotta as well.” – Mary
Why You’ll Love This Recipe
- It delivers a classic Italian‑American dessert effect with minimal fuss: boxed cake mix handles the base while the ricotta and pudding layers come together quickly.
- It feeds a crowd and improves after chilling — make it the night before and the flavors and textures settle beautifully.
- Three distinct textures in every bite: fudgy cake, creamy baked ricotta, and airy chocolate pudding topping.
Key Ingredients
- Chocolate cake mix: The shortcut that yields a fudgy base; devil’s food or dark chocolate mixes give a richer result.
- Ricotta cheese: Full‑fat ricotta is essential — it bakes into the creamy middle layer.
- Eggs: Four large eggs bind the ricotta into a sliceable custard.
- Instant chocolate pudding mix: Use the larger (5.9 oz) box for a firm, chocolatey topping.
- Whipped topping: Folded into the pudding to create a light, fluffy finish; real whipped cream can be used instead.
See the recipe card below for exact quantities and times.
Variations and Substitutions
- Swap cake mix flavor: devil’s food, dark chocolate, or yellow for a lighter look.
- Change pudding flavor: vanilla for a classic look or chocolate fudge for extra richness.
- Use real whipped cream: 16 ounces of stabilized whipped cream replaces the commercial whipped topping for a fresher finish.
- Add-ins: fold mini chocolate chips or chopped maraschino cherries into the ricotta for texture and pops of flavor.
- Half the recipe: bake in an 8×8 or 9×9 pan and check for doneness around 45 minutes.
How to Make Italian Love Cake Recipe
- Preheat oven to 350°F. Grease a 9×13 baking dish with nonstick spray.
- Prepare the chocolate cake mix according to package directions. Pour the batter into the prepared pan.
- In a large bowl, beat ricotta, eggs, sugar, and vanilla with an electric mixer until smooth.
- Spoon the ricotta mixture over the cake batter. Bake for 1 hour, then transfer to a wire rack and cool completely.
- When the cake is cool, whisk cold milk with the instant pudding mix until thick. Let it rest briefly to thicken further.
- Gently fold half of the whipped topping into the pudding until combined, then fold in the remainder until no streaks remain.
- Spread the topping over the cooled cake. Cover and chill at least 6 hours or overnight. Slice and serve.
Recipe Tips & Tricks
- Always use full-fat ricotta to prevent a watery middle.
- Bake the full 60 minutes so the ricotta layer sets properly.
- Cool completely before applying the pudding topping to preserve layer separation.
- Whisk pudding into cold milk a bit at a time to avoid lumps.
- Don’t skip the 6-hour chill; overnight yields the best texture and cleaner slices.
- For clean slices, wipe a hot knife between cuts.
- Store leftover slices refrigerated, covered, up to 4 days; flavors meld and often taste even better the next day.
Serving Ideas and Suggestions
Because the cake is rich, pair it with light accompaniments: fresh berries, a small scoop of espresso ice cream, or a cup of strong coffee. It stands well on a dessert table alongside other crowd-pleasers for variety, and leftovers travel nicely for picnics or potlucks.
Italian Love Cake Recipe FAQs
An Italian‑American baked dessert made in a 9×13 pan with a chocolate cake base, a baked ricotta middle that sinks into the cake during baking, and a fluffy chocolate pudding topping. It chills before serving so the layers hold together.
Yes. Substitute your favorite homemade chocolate cake batter and proceed the same way. The ricotta filling and pudding topping remain the same.
At least 6 hours; overnight is best for clean slices and fully set layers.
Yes. Slice, wrap individually, and freeze up to 2 months. Thaw overnight in the fridge before serving.
The name reflects its Italian‑American roots and the affection people share for this layered, comforting dessert that’s often served for celebrations and family gatherings.
Tiramisu is a no‑bake mascarpone and espresso‑soaked ladyfinger dessert. Italian Love Cake is a baked chocolate cake with a ricotta layer and pudding topping — denser and more cake‑like in texture.
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BEST Flourless Chocolate Cake Recipe (Easy!)
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Chocolate Earthquake Cake
If you make this Italian Love Cake Recipe, please leave a comment and rating — it helps other home cooks and we love seeing your variations. Happy baking!
Ingredients
- 1 box chocolate cake mix (plus ingredients called for on the box)
- 32 ounces ricotta cheese (full-fat)
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups cold milk
- 5.9 ounce box instant chocolate pudding mix
- 16 ounces whipped topping, thawed (or 16 oz stabilized whipped cream)
Instructions
- Preheat oven to 350°F. Spray a 9×13 baking dish with nonstick spray.
- Mix the cake mix according to package directions. Pour the batter into the prepared pan.
- In a large bowl, beat ricotta, eggs, sugar, and vanilla until smooth.
- Spoon the ricotta mixture over the cake batter. Bake for 1 hour. Transfer to a wire rack and cool completely.
- When cool, whisk cold milk with the instant pudding mix until thick. Let rest briefly to fully thicken.
- Fold half the whipped topping into the pudding, then fold in the remaining half until no streaks remain.
- Spread the topping over the cooled cake. Cover and refrigerate at least 6 hours or overnight. Slice and serve.
Notes
Make-ahead friendly: it improves after chilling overnight.
Freezes well: wrap individual slices and freeze up to 2 months; thaw in the refrigerator overnight.
Substitute homemade stabilized whipped cream for a less sweet topping if preferred.
Nutrition
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