Italian Love Cake Recipe
A decadent Italian Love Cake with layers of rich chocolate cake, creamy ricotta filling, and silky pudding topping. Perfect for holidays, potlucks, or romantic celebrations, this classic Italian-American dessert is easy to make yet tastes bakery-worthy.
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Servings: 12
Calories: 380kcal
Cost: $12–15
Equipment
- 9x13 inch baking pan
- Electric hand mixer or stand mixer
- Large mixing bowls (2)
- Rubber spatula
- Wire cooling rack
- Offset spatula (optional)
Ingredients
For the Chocolate Cake Base
- 1 box chocolate cake mix 15.25 oz
- 3 large eggs
- ⅓ cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla extract
For the Ricotta Filling
- 32 oz whole milk ricotta cheese room temperature
- ¾ cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Pudding Topping
- 1 package instant chocolate pudding mix 3.9 oz
- 2 cups cold whole milk
- 8 oz whipped topping thawed
- chocolate shavings or cocoa powder optional garnish
Instructions
- Oven to 350°F (175°C), grease a 9x13 pan.
- Combine cake mix, eggs, oil, water, vanilla; beat 2 minutes.
- Pour batter evenly into pan.
- Mix ricotta, sugar, eggs, vanilla, salt until smooth.
- Spoon ricotta mixture over batter, spread gently.
- 50–60 minutes until toothpick comes out mostly clean.
- Let cake rest completely for 2 hours.
- Mix pudding with cold milk until thick.
- Spread pudding, then whipped topping over cooled cake.
- Refrigerate 4 hours or overnight before serving.
- Add chocolate shavings or cocoa before slicing.
Notes
Nutrition information is automatically calculated and should only be used as an approximation.
Nutrition
Serving: 130g | Calories: 380kcal | Carbohydrates: 43g | Protein: 10g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 95mg | Sodium: 420mg | Potassium: 220mg | Fiber: 2g | Sugar: 30g | Vitamin A: 380IU | Calcium: 140mg | Iron: 3mg