Italian Love Cake

Nothing says “I love you” quite like a slice of Italian Love Cake. This decadent, layered dessert combines the rich flavors of creamy ricotta and velvety chocolate cake, creating a sublime experience with every bite. Perfect for special occasions like anniversaries, romantic dinners, or holiday gatherings, this cake is sure to impress your guests and leave them wanting more. With a harmonious blend of textures and flavors, it showcases a beautiful balance between the lightness of the ricotta layer and the indulgence of the chocolate, making it a standout at any dessert table.

What truly makes Italian Love Cake special is its unique combination of simple ingredients transformed into something extraordinary. Whether you’re celebrating a milestone or just sweetening up a weeknight dinner, this cake will capture hearts and taste buds alike. Get ready to bake something magical that will forever be a beloved recipe in your collection.

This is what the finished dish looks like when perfectly baked.

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

Gather all your ingredients for a smooth preparation process.

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish with cooking spray. Set the dish aside.
2. In a large mixing bowl, combine the ricotta cheese, granulated sugar, vanilla extract, and 4 large eggs. Mix until smooth and well incorporated.
3. Pour the ricotta mixture into the greased baking dish, spreading it evenly across the bottom.
4. In a separate bowl, prepare the chocolate cake mix according to package instructions, using the water and oil. Pour this cake batter gently on top of the ricotta layer.
5. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the pan.
6. While the cake cools, prepare the chocolate pudding by mixing together the instant pudding and the cold milk according to package directions. Let it rest until it thickens.
7. Once the cake has cooled, spread the chocolate pudding over the top of the cake layer.
8. Finally, top with whipped topping and refrigerate the cake for at least 4 hours, or overnight, to allow the flavors to meld together.

Tips & Variations

• Ingredient Substitutions: You can substitute the ricotta cheese with mascarpone cheese for a slightly different flavor. If you’re looking for a lighter option, try using low-fat ricotta cheese.
• Optional Variations: Add a layer of fresh berries or chocolate shavings on top of the whipped topping for an extra touch of elegance.
• Storage Tips: Keep leftover cake covered in the refrigerator for up to 3 days. For longer storage, consider freezing the cake, but note that the texture of the whipped topping may change.

Recipe Information

• Prep Time: 30 minutes
• Cook Time: 50-60 minutes
• Total Time: 5 hours (including cooling and chilling)
• Servings: 12
• Difficulty Level: Moderate

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