Why Make This Recipe
Italian Love Cake is a delightful dessert that perfectly combines rich flavors and creamy textures. This cake is a wonderful choice for special occasions, but it’s also great for any day when you want to treat yourself or your family. The layers of chocolate cake, creamy ricotta, and luscious chocolate pudding frosting will impress anyone who tries it. It’s a fantastic dessert that showcases the beauty of Italian flavors in a fun way.
How to Make Italian Love Cake
Ingredients:
- 2 15-ounce containers of ricotta cheese
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 4 large eggs (room temperature)
- 1 15.25 ounce box of chocolate or devil’s food cake mix
- 1/2 cup canola or vegetable oil
- 1 cup of water
- 3 large eggs
- 1 5-ounce box of instant chocolate pudding
- 3 cups of milk (cold)
- 1 8-ounce container of whipped topping, thawed
Directions:
- Preheat the oven to 350 degrees. Grease your 9×13 baking dish with cooking spray and set it aside.
- In a medium bowl, mix the ricotta cheese, granulated sugar, vanilla extract, and 4 large eggs. Stir until smooth and well combined. Set this mixture aside.
- In another bowl, prepare the chocolate cake mix as per the package instructions by combining it with canola oil and water. Add in the 3 large eggs and mix well.
- Pour the chocolate cake batter into the greased baking dish. Carefully spoon the ricotta layer over the chocolate cake batter. Do not mix the layers.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
- In a separate bowl, prepare the chocolate pudding by whisking it with the cold milk until it thickens. Once the cake is cool, spread the chocolate pudding over the ricotta layer.
- Top the pudding layer with the thawed whipped topping for a creamy finish.
How to Serve Italian Love Cake
Serve Italian Love Cake chilled or at room temperature. It’s best to slice it into squares and plate it up nicely. You can add a sprinkle of cocoa powder or chocolate shavings on top for a beautiful presentation. It pairs well with a cup of coffee or tea.
How to Store Italian Love Cake
Store any leftovers of Italian Love Cake in an airtight container in the refrigerator. It will stay fresh for up to four days. Make sure to cover it well to keep the flavors intact.
Tips to Make Italian Love Cake
- Use room temperature eggs for better blending.
- Don’t rush the cooling process; letting the cake cool completely will improve the texture.
- Experiment with different pudding flavors for a fun twist. Vanilla or caramel can also work well!
Variation
If you want to try something new, you can layer fresh berries or sliced bananas between the ricotta layer and the pudding. This adds a nice fruity touch to the cake.
FAQs
Q: Can I use a different cake mix flavor?
A: Yes, you can use any flavor you like! Vanilla or red velvet can create an interesting variation.
Q: How can I make this cake gluten-free?
A: Use a gluten-free chocolate cake mix instead of regular chocolate cake mix.
Q: Can I freeze this cake?
A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then cover it with foil. Thaw in the refrigerator before serving.
Italian Love Cake
Ingredients
Ricotta Layer
- 2 15-ounce containers ricotta cheese Use whole milk ricotta for a creamier texture.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs (room temperature) Room temperature eggs blend better.
Chocolate Cake Layer
- 1 15.25-ounce box chocolate or devil’s food cake mix
- 1/2 cup canola or vegetable oil
- 1 cup water
- 3 large eggs Add to cake mix preparation.
Chocolate Pudding Layer
- 1 5-ounce box instant chocolate pudding
- 3 cups milk (cold) Ensure the milk is cold for proper thickening.
- 1 8-ounce container whipped topping, thawed For a creamy topping.
Instructions
Preparation
- Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set it aside.
- In a medium bowl, mix the ricotta cheese, granulated sugar, vanilla extract, and 4 large eggs until smooth and well combined. Set aside.
- In another bowl, prepare the chocolate cake mix according to package instructions, combining it with canola oil and water. Add in 3 large eggs and mix well.
Baking
- Pour the chocolate cake batter into the greased baking dish. Carefully spoon the ricotta mixture over the chocolate cake batter. Do not mix the layers.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
Finishing Touches
- In a separate bowl, prepare the chocolate pudding by whisking it with the cold milk until it thickens.
- Once the cake is cool, spread the chocolate pudding over the ricotta layer.
- Top with the thawed whipped topping for a creamy finish.