Quick, rich, and comfortingly familiar, this Quick & Easy Italian Love Cake layers moist chocolate cake, a silky ricotta custard, and a top coat of instant chocolate pudding for a truly indulgent bite. The texture is a mix of tender crumb, creamy ricotta, and a smooth pudding finish, finished with whipped cream and chocolate shavings for a pretty, classic look. It’s special because you use a boxed mix and simple pantry items to get a bakery-style dessert with minimal effort. Serve slices chilled for clean cuts, or warm with a scoop of vanilla ice cream for a cozy treat. If you enjoy dramatic chocolate cakes with a creamy twist, you might also like this take on dark chocolate desserts like the Blackberry Velvet Gothic Cake for another striking dessert idea.
Why You’ll Love This Quick & Easy Italian Love Cake
- Uses a boxed chocolate cake mix so the base is fast and reliable.
- Ricotta layer adds a silky, slightly tangy custard that cuts through the chocolate.
- Instant pudding makes the topping smooth and quick — no stovetop needed.
- Whipped cream and chocolate shavings give a bakery finish without fuss.
- Chills well, so you can make it ahead for parties or weeknight desserts.
- Versatile: simple swaps let you lighten or intensify the chocolate.
- Great for beginner bakers — clear steps and forgiving textures.
- Elegant enough for guests, cozy enough for an everyday treat.
What Is Quick & Easy Italian Love Cake?
This Italian Love Cake is a layered dessert built on a fast chocolate cake base and a ricotta custard layer, finished with instant chocolate pudding and whipped cream. It tastes like rich chocolate with a mild, creamy ricotta middle that keeps each bite balanced and not overly sweet. The cooking method is simple: bake the cake, pour a ricotta mixture over the batter, then bake again briefly and chill. The overall vibe is comfort food with a slightly upscale Italian touch — perfect for weeknights, potlucks, or a low-effort dinner party dessert.
Ingredients for Quick & Easy Italian Love Cake
For the Base
- 1 box chocolate cake mix
- Ingredients called for on the cake mix box (follow the package for eggs/oil/water if needed)
For the Ricotta Layer
- 1 cup ricotta cheese
- 1/2 cup sugar
- 2 large eggs
For the Pudding Topping
- 1 cup milk (for pudding preparation)
- 1 package instant chocolate pudding mix
To Serve
- 1 cup whipped cream
- Chocolate shavings or cocoa powder for garnish
Ingredient Notes (Substitutions, Healthy Swaps)
- Ricotta: Use part-skim ricotta for fewer calories and a lighter texture. Drain excess liquid on paper towel if the ricotta is watery.
- Cake mix: Any brand of chocolate cake mix works; use a dark chocolate mix for deeper flavor. Gluten-free boxed mixes can be used to make the cake gluten-free.
- Sugar: You can reduce sugar by 1–2 tablespoons in the ricotta layer if you prefer less sweet.
- Instant pudding: Use sugar-free or reduced-sugar instant pudding mixes to lower sugar content; note flavor intensity may be lighter.
- Milk: Swap whole milk for 2% or a plant-based milk (almond, oat) in the pudding mix if desired; pudding may set slightly softer with non-dairy milks.
- Whipped cream: Use stabilized whipped cream if you want a firmer topping for longer display or warm climates.
Step-by-Step Instructions
Step 1 – Preheat and prepare your pan
Preheat the oven to 350°F (175°C). Grease and flour a cake pan (9×13 or a similar size). Follow your cake mix box if it specifies a pan size.
Visual cue: The pan should be evenly greased and lightly floured so the cake releases easily.
Step 2 – Make the cake batter
Prepare the chocolate cake mix according to the package instructions, using the eggs/oil/water the box calls for. Pour the batter into the prepared pan and spread it evenly.
Step 3 – Mix the ricotta layer
In a medium bowl, whisk together 1 cup ricotta cheese, 1/2 cup sugar, and 2 large eggs until smooth and no lumps remain.
Step 4 – Add the ricotta layer
Carefully pour the ricotta mixture over the top of the cake batter. Gently spread or let it settle; it will sink slightly as it bakes.
Step 5 – Bake
Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Pro cue: The top will be set and slightly golden. Avoid overbaking to keep the ricotta layer tender.
Step 6 – Cool completely
Remove the cake from the oven and let it cool completely at room temperature. Cooling fully helps the pudding topping set neatly.
Step 7 – Prepare pudding and top the cake
Prepare the instant chocolate pudding mix using 1 cup milk, following the package instructions. When thickened, spread the pudding over the cooled cake in an even layer.
Step 8 – Finish and chill
Top the pudding with 1 cup whipped cream and garnish with chocolate shavings or a light dusting of cocoa powder. Chill the cake for at least 2 hours before serving for best slices and flavor melding.
Pro Tips for Success
- Use room-temperature eggs for the ricotta mix so they blend smoothly without clumps.
- If ricotta is very wet, place it in a fine sieve over a bowl for 10–15 minutes to remove excess whey.
- Don’t overmix the cake batter — fold gently to keep the cake light.
- Cool the cake fully before adding pudding; warm cake will make the pudding thin and runny.
- For cleaner slices, use a sharp knife dipped in hot water and wiped between cuts.
- If your whipped cream is soft, stabilize it with a small pinch of powdered sugar or a teaspoon of instant pudding powder before spreading.
- Test doneness near the center — the ricotta layer may hide moist crumbs so check with the toothpick carefully.
Flavor Variations
- Optional: Espresso kick — add 1–2 teaspoons instant espresso powder to the cake batter or pudding mix for a mocha lift.
- Optional: Orange zest — fold 1–2 teaspoons orange zest into the ricotta mix for a bright citrus contrast.
- Optional: Nutty crunch — sprinkle chopped toasted hazelnuts or almonds over the whipped cream for texture.
- Optional: Berry swirl — top with a light spoonful of raspberry or cherry preserves swirled into the pudding for fruit brightness.
- Optional: Mint-chocolate — add a few drops of mint extract to the whipped cream for a fresh mint finish (use sparingly).
Serving Suggestions
- Serve chilled slices on simple dessert plates for clean presentation.
- Pair with a small scoop of vanilla or espresso ice cream for a decadent contrast.
- Offer fresh berries on the side to cut richness and add color.
- Plate with a drizzle of chocolate sauce for gatherings or a restaurant-style look.
- Bring to potlucks in the pan and cut after chilling for easy transport.
- Garnish individual slices with extra ricotta dollops and a few toasted nuts for texture.
Make-Ahead, Storage & Reheating
- Make-ahead: You can bake the cake and add the ricotta layer up to one day ahead. Keep it chilled once the pudding and whipped cream go on.
- Storage: Store covered in the refrigerator for up to 4 days. Keep the whipped cream covered to prevent drying or absorbing fridge odors.
- Reheating: This cake is best served cold or at room temperature. If you prefer a warm slice, remove the whipped cream and microwave a single serving for 10–15 seconds — add whipped cream back or top with ice cream.
- Texture note: The pudding topping firms as it chills and the cake becomes easier to slice; flavors meld and improve after a few hours.
Storage and Freezing Instructions
- Refrigeration: Store leftover slices in an airtight container or cover the pan tightly with plastic wrap. Use within 4 days for best texture.
- Freezing: Freezing is not recommended with the pudding and whipped cream layer because the texture of the pudding and whipped cream will change after thawing (becomes watery or grainy). If you must freeze, remove the whipped cream, wrap individual slices tightly, and freeze for up to 1 month. Thaw in the refrigerator and re-top with fresh whipped cream before serving.
- Best practice: To freeze longer, freeze the plain baked cake base (before adding pudding and whipped cream). Wrap tightly and freeze up to 2 months. Thaw and then add ricotta layer, pudding, and whipped cream before serving.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 320 kcal | 6 g | 40 g | 16 g | 2 g | 220 mg
Estimates vary by brands and portions.
FAQ About Quick & Easy Italian Love Cake
Q: My ricotta layer was grainy — how can I fix it?
A: Use smooth ricotta or blitz it in a food processor before mixing with eggs and sugar. Drain excess liquid first if needed.
Q: The pudding is too thin after spreading — what went wrong?
A: The cake was likely still warm. Always cool fully before adding pudding. Chill the cake and then re-prepare pudding if it’s too thin.
Q: Can I use homemade chocolate cake instead of the box mix?
A: Yes. Any moist chocolate cake batter will work. Keep pan size and bake time similar for the same texture.
Q: How do I prevent the whipped cream from weeping?
A: Stabilize whipped cream with a small amount of powdered sugar or a pinch of instant pudding mix. Chill before serving.
Q: Can I make this gluten-free?
A: Use a gluten-free chocolate cake mix and verify all other packaged ingredients are gluten-free. The ricotta and pudding are typically gluten-free.
Q: How many does this serve?
A: It typically serves 10–12 slices depending on portion size.
Notes
- For a glossy finish, shave chocolate over the whipped cream just before serving.
- Use good-quality instant pudding for the best chocolate flavor; lower-quality mixes can be waxy.
- If you like a denser ricotta layer, reduce the cake batter slightly or use a smaller pan so the cake layer is thicker.
- Chill at least 2 hours, but overnight is better — flavors meld and the layers set perfectly.
- For party plating, place a small mint leaf or a raspberry on each slice for color contrast.
Troubleshooting
- Problem: Cake sank in the middle.
Fix: Oven temperature may be too low or the pan was overloaded. Use correct pan size and check oven temp with an oven thermometer. - Problem: Ricotta layer separated while baking.
Fix: Make sure eggs are well mixed and ricotta is not extremely cold; bring ricotta to room temperature before mixing. - Problem: Cake is dry.
Fix: Don’t overbake. Start checking at 28–30 minutes. Also, follow box liquid measurements exactly and avoid extra flouring in the pan. - Problem: Pudding won’t thicken.
Fix: Use cold milk and follow package amounts. If using non-dairy milk, some brands don’t set as firmly; consider using a small amount of dairy milk. - Problem: Whipped cream melts on the cake.
Fix: Chill the cake thoroughly before applying whipped cream and serve in a cool room. Stabilize whipped cream if it must sit out.
Final Thoughts
This Quick & Easy Italian Love Cake proves you can get layered, elegant desserts without complicated steps. It brings together boxed convenience and simple fresh ingredients for a dessert that looks and tastes special with minimal effort. Make it ahead, chill, and enjoy a crowd-pleasing cake that’s both homey and refined.
Conclusion
For another simple but showy chocolate cake idea and extra inspiration, see this recipe: My Easy Italian Love Cake Is Pure Magic – Simply Recipes
Quick & Easy Italian Love Cake
Ingredients
For the Cake Base
- 1 box chocolate cake mix Ingredients called for on the cake mix box (follow the package for eggs/oil/water if needed)
For the Ricotta Layer
- 1 cup ricotta cheese Use part-skim for fewer calories and a lighter texture.
- 1/2 cup sugar You can reduce sugar by 1–2 tablespoons if you prefer less sweet.
- 2 large eggs Use room temperature for best results.
For the Pudding Topping
- 1 cup milk For pudding preparation; can substitute with 2% or plant-based milk.
- 1 package instant chocolate pudding mix Use sugar-free or reduced-sugar if desired.
To Serve
- 1 cup whipped cream Use stabilized whipped cream for a firmer topping.
- Chocolate shavings or cocoa powder for garnish Optional garnish for presentation.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 cake pan.
- Prepare the chocolate cake mix according to the package instructions and pour the batter into the prepared pan.
Make the Ricotta Layer
- In a medium bowl, whisk together 1 cup ricotta cheese, 1/2 cup sugar, and 2 large eggs until smooth.
- Pour the ricotta mixture over the top of the cake batter.
Bake
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely at room temperature.
Add Pudding Topping
- Prepare the instant chocolate pudding mix using 1 cup milk according to package instructions.
- Spread the pudding over the cooled cake evenly.
Finish and Chill
- Top the pudding with whipped cream and garnish with chocolate shavings or cocoa powder.
- Chill for at least 2 hours before serving.