Chocolate Italian Love Cake

This Chocolate Italian Love Cake is a rich, tender chocolate cake with a creamy ricotta layer and a light cocoa cream-cheese topping. The cake is moist from a boxed chocolate mix and oil, while the ricotta layer adds a silky, slightly tangy contrast. The frosting is whipped into soft peaks for a fluffy finish that balances the dense cake. It’s simple to make because most of the work is mixing and layering—no complicated tempering or special equipment. Serve slightly chilled or at room temperature with coffee or fresh berries for a bright touch. For a look at a classic version and inspiration, see this classic Italian Love Cake guide.

Table of Contents

Why You’ll Love This Chocolate Italian Love Cake

Hands-off layering: make the batter, spread the ricotta layer, and bake — no assembly tricks.
Deep chocolate flavor from the boxed mix and cocoa powder.
Creamy ricotta layer gives a smooth contrast to the cake slice.
Fluffy cocoa cream cheese topping adds lightness and a dessert finish.
Uses common pantry items and a box cake mix for speed and consistency.
Great for potlucks, family dinners, and simple celebrations.
Easy to scale up or down to fit your pan and guest list.
Keeps well refrigerated, making it a good make-ahead dessert.

What Is Chocolate Italian Love Cake?

Chocolate Italian Love Cake is a layered chocolate sheet cake with a ricotta-based middle and a whipped cream-cheese topping. It tastes like a dense, moist chocolate cake cut with a mildly sweet, tangy ricotta filling and finished with a soft cocoa-flavored frosting. What makes it special is the contrast of textures: the cake is tender and chocolaty, the ricotta layer is creamy and slightly grainy in a pleasing way, and the frosting is airy and smooth. The cooking method is straightforward: prepare a boxed chocolate cake batter, layer half in a pan, spread a ricotta mixture, top with the rest of the batter, bake, cool, and finish with a whipped cream-cheese frosting. The overall vibe is comforting and homey — ideal for after-dinner dessert, a cozy weekend bake, or a casual brunch sweet.

Ingredients for Chocolate Italian Love Cake

For the Cake Base

1 box chocolate cake mix
3 large eggs
1 cup water
1 cup vegetable oil

For the Ricotta Layer

15 oz ricotta cheese
3/4 cup powdered sugar
2 tsp vanilla extract
1/4 cup cocoa powder

For the Frosting

4 oz cream cheese, softened
1 cup heavy cream

Ingredient Notes (Substitutions, Healthy Swaps)

Boxed chocolate cake mix: Use your favorite brand. For a slightly denser crumb, choose a mix labeled “fudge” or “dark chocolate.”
Eggs: Use large eggs as stated. For an egg-free version, try an egg replacer made for baking (results will vary).
Vegetable oil: Neutral oil keeps the cake moist. You can substitute light olive oil or melted coconut oil for a flavor shift.
Ricotta cheese: Whole-milk ricotta gives the creamiest result. Part-skim ricotta is a lighter, workable swap. Drain very wet ricotta on a paper towel if needed.
Powdered sugar: If you prefer less sweetness in the filling, reduce to 1/2 cup (optional).
Cocoa powder: The listed 1/4 cup is used in the recipe; use unsweetened cocoa powder for balanced chocolate flavor.
Cream cheese and heavy cream: Full-fat cream cheese and heavy cream yield the best texture for the whipped frosting. Low-fat versions may not whip to soft peaks as easily.

Step-by-Step Instructions

Step 1 – Preheat and prepare the pan
Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, tapping out excess flour so the cake won’t stick.
Visual cue: The pan should look evenly greased with no dry spots.

Step 2 – Make the cake batter
In a large bowl, prepare the chocolate cake mix according to package instructions using the 1 cup water, 1 cup vegetable oil, and 3 large eggs. Mix until smooth and slightly glossy. Pour half of the batter into the prepared pan and spread evenly.
Visual cue: Batter should be pourable but not runny — it will hold in place when spread.

Step 3 – Prepare the ricotta layer
In another bowl, mix together the 15 oz ricotta cheese, 3/4 cup powdered sugar, 2 tsp vanilla extract, and 1/4 cup cocoa powder until smooth. Spread the ricotta mixture over the first layer of chocolate batter in the pan. Use an offset spatula for an even layer.
Visual cue: Ricotta layer should be thick but spreadable and cover the cake batter fully.

Step 4 – Top with remaining batter
Carefully pour the remaining chocolate cake batter over the ricotta layer. Smooth gently with a spatula so the top layer is even. Some ricotta may peek through; that’s okay.
Pro cue: Pour the batter slowly and spread lightly to avoid mixing the layers too much.

Step 5 – Bake until done
Bake the layered cake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil for the last 10–15 minutes. Allow the cake to cool completely in the pan on a wire rack.
Pro cue: A clean toothpick or a few moist crumbs around it means the cake is done; if batter sticks, bake a few more minutes.

Step 6 – Make the cocoa cream cheese frosting and finish
In a mixing bowl, beat the 4 oz cream cheese until smooth. Add 1 cup heavy cream and the cocoa powder from the ingredients, then beat until soft peaks form and the mixture is light and spreadable. Spread the cocoa cream cheese frosting over the cooled cake. Slice and serve.
Visual cue: Frosting should form soft peaks and be thick enough to hold a swirl when smeared over the cake.

Pro Tips for Success

Bring dairy to room temperature: Let ricotta and cream cheese sit out 20 minutes for smoother mixtures.
Don’t overmix batter: Mix just until combined to keep the cake tender.
Even layers: Use an offset spatula and a gentle hand when layering to prevent the ricotta from breaking through too much.
Test for doneness: Use a toothpick in the center; a few moist crumbs are okay. Avoid overbaking to keep moisture.
Tent with foil: If the top browns too fast, tent with foil to prevent burning while the center finishes baking.
Chill slightly before slicing: A brief chill (20–30 minutes) makes cleaner slices.
Whip frosting last: Make and spread the frosting only after the cake cools completely to avoid melting.

Flavor Variations

Optional: Espresso boost — add 1 tsp instant espresso granules to the cake batter for deeper chocolate notes.
Optional: Orange-chocolate — stir 1 tsp orange zest into the ricotta mixture for a citrus lift.
Optional: Nutty crunch — sprinkle 1/2 cup chopped toasted hazelnuts or almonds over the frosting before serving.
Optional: Berry swirl — serve slices with macerated strawberries or raspberries on the side for freshness.
Optional: Mint hint — add 1/4 tsp peppermint extract to the frosting for a chocolate-mint version.
Optional: Chocolate chips — fold 1/2 cup mini chocolate chips into the top batter layer before baking for little pockets of chocolate.

Serving Suggestions

Serve slices with fresh berries and a dusting of powdered sugar.
Pair with a cup of strong coffee or a glass of cold milk.
For parties, cut into squares and serve on a platter with small forks.
Add a scoop of vanilla ice cream for an indulgent warm-and-cold contrast.
Plate with a drizzle of chocolate sauce or a simple berry coulis for a restaurant feel.
Make small squares and serve as part of a dessert buffet.

Make-Ahead, Storage & Reheating

Make-ahead: You can bake the cake and cool it, then wrap the pan tightly and refrigerate up to 2 days before frosting. Frost just before serving for the best texture.
Refrigeration: Store leftover frosted cake in an airtight container or cover the pan with foil/plastic wrap. Keeps well for 3–4 days in the fridge.
Reheating: For a warm slice, reheat individual pieces in the microwave for 10–15 seconds or place a slice in a warm oven (300°F/150°C) for 5–8 minutes. Be careful not to melt the frosting — remove frosting if you plan to reheat longer.
Texture changes: The cake firms slightly when chilled and the frosting becomes denser. Let slices sit at room temperature 15–20 minutes before serving for softer texture.

Storage and Freezing Instructions

To freeze whole or pan: Wrap the cooled, unfrosted cake tightly in plastic wrap and aluminum foil. It freezes well for up to 2 months. Thaw overnight in the refrigerator, then frost just before serving.
To freeze slices: Flash-freeze slices on a tray, then wrap individually and place in a freezer bag for up to 1 month. Thaw in the fridge before serving.
Freezing frosted cake: Not recommended — the whipped frosting can change texture and weep when thawed. If you must freeze frosted cake, do so briefly (up to 2 weeks) and expect a softer frosting after thawing. The best approach is to freeze unfrosted cake and frost fresh.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
480 | 6 g | 52 g | 28 g | 2 g | 320 mg

Estimates vary by brands and portions.

FAQ About Chocolate Italian Love Cake

Q: My ricotta layer is watery. How can I fix it?
A: Drain ricotta in a fine sieve or line a sieve with paper towels and let it sit for 20–30 minutes to remove excess liquid before mixing.

Q: The top browned too fast. What now?
A: Tent the cake loosely with foil and return it to the oven until a toothpick comes out clean in the center.

Q: Cake came out underbaked in the center. How to avoid that?
A: Ensure your oven temperature is accurate with an oven thermometer. Bake the full 50–60 minutes and check with a toothpick. If the edges are done but center is raw, reduce oven heat by 25°F and bake longer.

Q: Can I use mascarpone instead of ricotta?
A: Optional — mascarpone is richer and creamier, which will change the texture and flavor but still work as a filling.

Q: How do I get stiff peaks in the frosting?
A: Ensure cream cheese is softened and cold heavy cream is very cold. Chill your mixing bowl and beaters for best results. Beat until soft peaks form; do not overbeat.

Q: Can I make this in another pan size?
A: You can, but baking time will change. A deeper pan may need longer baking, while a larger pan will bake faster. Adjust and test with a toothpick.

Notes

Use an offset spatula for smooth layer work and cleaner presentation.
For a glossy look, lightly dust with cocoa powder right before serving.
If using store-bought ricotta, stir it well before measuring to get an accurate amount.
For easier slicing, chill the whole pan 20–30 minutes before cutting.
Warm slices briefly and top with cold ice cream for a classic hot/cold dessert contrast.

Troubleshooting

Issue: Cake is dry. Fix: Check oven temperature and baking time. Reduce oil slightly next time or bake a few minutes less.
Issue: Ricotta layer collapses into cake. Fix: Spread ricotta gently and avoid pressing; a thick, not runny, ricotta is key.
Issue: Frosting won’t thicken. Fix: Ensure cream is very cold and cream cheese is softened; chill bowl and beaters and try again.
Issue: Bottom of cake sticks to pan. Fix: Grease and flour the pan well; consider lining with parchment paper for extra protection.
Issue: Cake too dense. Fix: Mix the batter less and ensure leavening in the boxed mix is fresh.
Issue: Frosting weeps in the fridge. Fix: Whip to soft peaks and store covered; avoid over-whipping and keep cake chilled.

Final Thoughts

This Chocolate Italian Love Cake is an easy, comforting dessert that balances rich chocolate with a smooth ricotta layer and light whipped frosting. It works for weeknight treats or weekend gatherings and is forgiving enough for home bakers of all levels. Try it as written, or use the optional variations to make it your own.

Conclusion

For another take and background on this style of cake, you can read the original Italian Love Cake Recipe | The Kitchn.