There’s a reason this dessert is called Italian Love Cake — it’s impossible not to fall for it. Every bite has layers of tender chocolate cake, sweet ricotta filling, and fluffy whipped topping. It’s rich but balanced, creamy but light, and always a crowd-pleaser.
The first time I made this, it was for a small dinner with friends, and I didn’t expect it to be such a showstopper. When I sliced it open, the layers had flipped — the ricotta filling settled to the bottom, the cake rose to the top, and the whole thing looked like magic. Everyone wanted seconds. Since then, this cake has become one of my go-to desserts for holidays, birthdays, and “just because” nights — right next to my Cranberry Orange Bread and Pistachio Chocolate Bar Cookies.
Italian Love Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Prepare the chocolate cake mix according to the package directions. Pour batter into the greased pan.
- In a large bowl, mix ricotta, sugar, eggs, and vanilla until smooth. Carefully spoon over the cake batter in an even layer — it will sink during baking.
- Bake for about 60 minutes or until a toothpick comes out clean. Let cool completely.
- Whisk together pudding mix and cold milk until thickened. Fold in whipped topping. Spread evenly over the cooled cake.
- Refrigerate at least 4 hours or overnight before slicing and serving. Garnish if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love Italian Love Cake
This cake is beautifully layered, easy to make, and tastes like something straight out of an Italian bakery. The ricotta layer adds creaminess without heaviness, and the pudding topping keeps it cool and fresh. It’s also make-ahead friendly, so it’s perfect for parties.
If you love classic desserts like my Tiramisu-Inspired Parfaits or Lemon Ricotta Cake, this one will absolutely steal your heart.
Ingredients You’ll Need
For the Cake:
- 1 box chocolate cake mix (plus ingredients listed on the box — eggs, oil, water)
- 2 pounds ricotta cheese
- ¾ cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
For the Topping:
- 1 large box (5.1 oz) instant chocolate pudding mix
- 1 cup cold milk
- 1 tub (8 oz) whipped topping (like Cool Whip)
- Optional: chocolate shavings or cocoa powder for garnish
If you love chocolate-and-cream pairings, you’ll also enjoy my Creamy Chocolate Mousse Cups — they share the same dreamy layers.
How to Make Italian Love Cake
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Step 2: Make the Cake Batter
Prepare the chocolate cake mix according to the package instructions. Pour the batter into the prepared baking pan.
Step 3: Mix the Ricotta Layer
In a large bowl, combine ricotta cheese, sugar, eggs, and vanilla. Mix until smooth. Carefully spoon this mixture over the cake batter — don’t worry, it will sink while baking (that’s part of the magic!).
Step 4: Bake & Cool
Bake for about 60 minutes, or until the cake is set and a toothpick inserted in the center comes out clean. Let it cool completely.
Step 5: Add the Topping
Whisk together chocolate pudding mix and cold milk until thickened, then fold in whipped topping. Spread evenly over the cooled cake.
Step 6: Chill & Serve
Refrigerate for at least 4 hours (or overnight) to let the flavors blend. Slice, serve, and prepare for compliments!
If you love simple desserts with stunning results, this one’s as easy and impressive as my Baklava-Inspired Blondies.
Tips for Perfect Italian Love Cake
- Use full-fat ricotta: It creates a richer texture.
- Don’t skip the chilling: The cake tastes best cold, after resting overnight.
- Experiment with flavors: Try lemon cake with vanilla pudding for a citrusy twist.
- Make it elegant: Dust the top with cocoa powder or chocolate curls before serving.
These same tips are what make my Cheesy Scalloped Potatoes so foolproof — it’s all about simple steps done right.
How to Store and Serve
Storage: Cover and refrigerate for up to 5 days.
Freezing: Freeze individual slices in airtight containers for up to 2 months. Thaw overnight in the fridge.
Serving: Serve chilled straight from the fridge — it’s even better the next day.
Like my Creamy Cheesy Potato Soup, this recipe actually improves with time.
Flavor Variations
- Lemon Love Cake: Use lemon cake mix and vanilla pudding.
- Mocha Love Cake: Add 1 tablespoon espresso powder to the chocolate batter.
- Strawberry Love Cake: Use white cake mix and top with strawberry pudding.
- Tiramisu Style: Add a dusting of cocoa and a hint of coffee liqueur to the ricotta layer.
If you love customizing your desserts, this one’s as versatile as my Creamy Pasta Cheese Soup.
Frequently Asked Questions
1. Why do the layers flip while baking?
It’s part of the magic! The ricotta mixture is heavier than the cake batter, so it naturally sinks while baking, creating those beautiful layers.
2. Can I make Italian Love Cake ahead of time?
Yes, it’s actually better when chilled overnight — the flavors blend beautifully.
3. Can I use homemade cake batter?
Absolutely! Just use your favorite chocolate cake recipe.
4. Can I use a different pudding flavor?
Yes, vanilla, cheesecake, or white chocolate pudding all work perfectly.
The Final Bite
This Italian Love Cake is pure dessert magic — a mix of chocolate, ricotta, and creamy pudding that melts together in the most irresistible way. It’s impressive enough for guests, yet simple enough for any baker to pull off.
Serve it after dinner with espresso or alongside my No-Knead Dutch Oven Bread for an Italian-inspired meal that ends on a high note.