Classic Layered Italian Love Cake
This Classic Italian Love Cake features a rich chocolate cake layer, a creamy ricotta custard that magically sinks during baking, and a fluffy chocolate pudding topping. It’s an easy, make-ahead dessert perfect for holidays, potlucks, and family gatherings.
Equipment
- 9×13-inch baking dish
- Electric mixer
- Mixing bowls
- Rubber Spatula
Ingredients
- 2 containers ricotta cheese (15 oz each, whole milk preferred)
- 1 cup granulated sugar (ricotta layer)
- 1 tsp vanilla extract
- 4 large eggs, room temperature (ricotta layer)
- 1 box chocolate or Devil’s Food cake mix (15.25 oz)
- 1 cup water
- 1/2 cup vegetable or canola oil
- 3 large eggs (cake layer)
- 1 box instant chocolate pudding mix (5 oz)
- 3 cups cold whole milk
- 1 container whipped topping, thawed (8 oz)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray.
- In a large bowl, beat ricotta cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing until creamy. Set aside.
- In a separate bowl, whisk together cake mix, water, oil, and eggs until smooth.
- Pour cake batter evenly into the prepared pan. Slowly pour the ricotta mixture over the cake batter without stirring.
- Bake for 60–70 minutes, until the cake portion tests clean with a toothpick. The center may still jiggle slightly.
- Allow the cake to cool completely to room temperature.
- Whisk pudding mix with cold milk until thickened. Gently fold in whipped topping until smooth.
- Spread pudding frosting evenly over cooled cake. Cover and refrigerate for at least 4 hours or overnight before serving.
Notes
The distinct layers form naturally during baking—do not stir once assembled. Chill thoroughly before serving for best texture.