Italian Love Cake – A Layered Chocolate Dessert Recipe

Ever had a dessert flirt with you from across the table? The moment this Italian Love Cake shows up—layered, glossy, and unapologetically tall—diet resolutions skid to a halt. One bite, and you’ll swear Cupid swapped his arrows for forks. How could anyone resist a cake that literally flips layers mid‑bake just to show off?

Think of it as a rom‑com in a pan. Scene one: a velvety ricotta “cheesecake” batter glides over a devilishly dark chocolate cake mix. Scene two: while you binge‑watch your timer, gravity works its magic. The dense ricotta sinks; the spongey devil’s food rises. Scene three: everything chills under a silky chocolate‑pudding‑meets‑Cool‑Whip cloud, waiting for its happily‑ever‑after slice. FYI, no CGI needed—just science and sugar.

Confused when the instructions tell you to pour the cake batter first and the ricotta second? Trust the process. The heavier ricotta knows where to sit—bottom bunk, always. Tip: Keep the ricotta at room temperature so it blends like a dream and sinks like a stone. Doubt it? Watch the bake‑cam (a.k.a. your oven window) and prepare to gasp.

This cake isn’t just rich; it’s plutocrat rich. The devil’s food crumb stays insanely moist thanks to all that dairy swaggering below. Meanwhile, the top frosting tastes like pudding had a makeover on a luxury cruise. Tip: Fold, don’t whip, the Cool Whip into the pudding—over‑mixing knocks out the fluff. IMO, fluff equals happiness.

Need a show‑stopper for Valentine’s Day, Christmas Eve, or Aunt Maria’s random Tuesday potluck? Done. The layered look screams “I spent all day on this,” yet you hustled it together with a box mix and a whisk. Hungry guests turn into hush‑mouthed fans after one forkful. Bet.

And hey, before carb police barge in, a quick wink at the keto crowd: some clever bakers swap sugar‑free pudding and low‑carb cake mix to spin a sorta Postre Keto version. No, it won’t taste like sawdust; it’ll still belong on your board of Scrumptious Desserts.

You’ve probably seen Southern queen Paula Deen lavish butter on anything that breathes. Even she would call this stacked stunner “one of mah most Incredible Recipes, y’all.” But the roots trace back to Nonna’s kitchen, where classic Italian Desserts meet weeknight convenience. This mash‑up proves grandma and boxed mix can indeed be friends.

Cake taxonomy nerds, rejoice: between the sponge layer, cheesecake layer, and pudding frosting, you’re ticking multiple Food Cakes boxes at once. Textural contrast? Off the charts. Flavor layers? Think symphony, not one‑man band.

Kids will lick frosting bowls; adults will angle for seconds. It fits every dessert buffet—from bridal showers to block parties—because it walks the classy‑comfort tightrope like a pro. Around here, we label it under “guaranteed Sweets Treats,” right next to grandma’s cannoli and Mom’s tiramisu cupcakes.

And let’s not forget the chocoholics. That devil’s food streak, plus pudding topping, plants the cake firmly among elite Chocolate Desserts. Serve chilled for a fudgy bite or let it sit at room temp for a silkier swoon. BTW, leftovers taste even better on day two—if you manage to hide a slice.

Bottom line? Preheat the oven, clear fridge space, and embrace the layer flip. One platter of Italian Love Cake on the table, and your guests will upgrade you from “casual cook” to “dessert wizard” before the plates hit the sink. Ready to fall head over heels—fork first?

Italian Love Cake – A Layered Chocolate Dessert Recipe

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This decadent dessert has Italian roots but has totally won over American hearts—and taste buds! It features a rich ricotta base, a moist chocolate cake layer, and a dreamy chocolate pudding whipped topping. It's a show-stopping cake that’s as fun to make as it is to eat.

Ingredients

• For the Ricotta Layer:
• 2 containers (15 oz each) ricotta cheese
• 1 cup white sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs, at room temperature
• For the Chocolate Cake Layer:
• 1 box (15.25 oz) chocolate or Devil’s Food cake mix
• ½ cup vegetable or canola oil
• 1 cup water
• 3 large eggs
• For the Pudding Frosting:
• 1 box (5 oz) instant chocolate pudding
• 3 cups cold milk
• 1 tub (8 oz) whipped topping, thawed

Instructions

Step 1: Prep the Pan and Preheat

Set your oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan with non-stick spray or a bit of oil. Set aside.

Step 2: Make the Ricotta Mixture

In a large mixing bowl, beat the ricotta, sugar, and vanilla together using a hand or stand mixer until the texture is smooth and creamy. One at a time, blend in the eggs, mixing well after each addition until the mixture is fully combined.

Step 3: Prepare the Cake Batter

In another bowl, whisk together the cake mix, oil, water, and eggs until the batter is smooth with no lumps.

Pour this batter into your prepared baking dish and spread it evenly.

Step 4: Add the Ricotta Layer

Gently spoon the ricotta mixture over the cake batter, distributing it across the top. It may seem odd, but trust the process—the ricotta will naturally sink to the bottom as it bakes.

Step 5: Bake the Cake

Place the pan in the oven and bake for 60 to 70 minutes, or until the center no longer jiggles and a toothpick inserted into the middle comes out clean. The cake might have a slight wobble, but that’s okay—it’ll firm up as it cools.

Once baked, allow the cake to cool completely on the counter.

Step 6: Whip Up the Frosting

In a bowl, whisk together the instant pudding mix and cold milk until it thickens—about 2 to 3 minutes. Once the pudding sets slightly, gently fold in the whipped topping until well blended and fluffy.

Step 7: Finish and Chill

Spread the pudding frosting evenly over the cooled cake. Cover the dish and refrigerate for at least 4 hours, or until you're ready to serve. This allows all the layers to settle and the flavors to fully develop.

Notes

Make sure your ricotta and eggs are at room temperature for smoother mixing.

The cake tastes even better the next day—hello, leftovers!

Want to dress it up? Sprinkle chocolate shavings or mini chips on top before chilling.