I layered creamy ricotta, dense chocolate cake, and a fluffy pudding topping into an Italian Layered Cake with an unexpected hidden filling you’ll want to know about.

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I fell into this Easy Italian Love Cake one night and couldn’t believe how it flips expectations. It’s rich chocolate cake mix glassed with a silky whole milk ricotta cheese layer that tastes like it belongs in some secret bakery.

I kept expecting it to be fussy but its vibe is more clever than complicated, perfect for when you want a 3 Layer Dessert that feels special without trying too hard. People call it an Italian Love Cake The Kitchn favorite and honestly, once you taste the textures together you’ll get why.

It makes you ask more questions then answers.

Ingredients

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Chocolate cake mix: Presweetened flour blend, adds quick structure and sugar, mostly carbs and processed fats.
Ricotta cheese: High in protein and calcium, gives creamy texture and a mild tang.
Eggs: Binders that add protein and moisture, also give richness and lift.
Granulated sugar: Pure sweetener, increases calories and tenderness, no real nutrients.
Vegetable oil: Adds fat for moist crumb, mostly unsaturated fats but calorie dense.
Instant vanilla pudding mix: Thickener and flavor booster, adds creaminess and extra sweetness fast.
Mini semisweet chocolate chips: Tiny chocolate pops give bursts of rich cocoa, adds sugar and fat.
Whipped topping: Light airy finish, mostly sugars and oils, not much nutrition.

Ingredient Quantities

1 (15.25 oz) box chocolate cake mix

3 large eggs

1/2 cup vegatable oil

1 cup water

2 cups (about 15-16 oz) whole milk ricotta cheese

3/4 cup granulated sugar

1 large egg

1 tsp vanilla extract

1/2 cup mini semisweet chocolate chips

1 (3.4 oz) package instand vanilla pudding mix

2 cups cold milk

8 oz whipped topping, thawed

2 tbsp chocolate shavings or cocoa powder for garnish (optional)

How to Make this

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1. Preheat oven to 350 F and grease a 9×13 inch pan; in a large bowl combine 1 (1
5.25 oz) box chocolate cake mix, 3 large eggs, 1/2 cup vegetable oil and 1 cup water and beat 2 minutes until smooth, then pour into the pan.

2. Bake 25 to 30 minutes or until a toothpick comes out clean; let the cake rest in the pan about 10 minutes so it firms up but is still warm.

3. While the cake bakes, make the ricotta filling: if your ricotta is watery, drain it in a fine mesh sieve or cheesecloth for 15 minutes; then beat together 2 cups whole milk ricotta, 3/4 cup granulated sugar, 1 large egg and 1 tsp vanilla extract until smooth.

4. Fold 1/2 cup mini semisweet chocolate chips into the ricotta mixture, save a few for the top if you want, and taste for sweetness, adjust if needed.

5. Spread the ricotta mixture evenly over the warm cake with a spatula; it might sink into the cake a bit, that’s ok, just get it as even as you can and let the pan cool to room temperature.

6. Make the pudding topping: whisk 1 (
3.4 oz) package instant vanilla pudding mix with 2 cups cold milk for about 2 minutes until thickened.

7. Fold 8 oz thawed whipped topping into the pudding gently until light and fully combined, don’t overmix or it will deflate.

8. Spread the pudding/whipped topping layer over the cooled ricotta layer, smooth the top and cover the pan.

9. Chill at least 2 hours or overnight to let layers set, then sprinkle with 2 tbsp chocolate shavings or dust with cocoa powder if you like, cut into squares and serve cold.

Equipment Needed

1. 9×13 inch baking pan, greased
2. Large mixing bowl for the cake batter
3. Medium mixing bowl for the ricotta and pudding layers
4. Electric hand mixer or a sturdy whisk if you dont have a mixer
5. Measuring cups and measuring spoons
6. Fine mesh sieve or cheesecloth to drain watery ricotta
7. Rubber spatula and a straight spatula for spreading the layers
8. Toothpick to test doneness
9. Cooling rack or a place in the fridge to chill the finished pan

FAQ

Q: Can I use part skim ricotta or mascarpone instead of whole milk ricotta? A: Yes. Part skim will make the filling a bit looser so drain it well and maybe chill before using. Mascarpone will be richer and creamier, you might want a little less sugar if you use it.

Q: Can I make this ahead of time? A: Totally. Bake the cake and cool, make the ricotta filling and pudding layer, then assemble the next day. Store covered in the fridge for up to 2 days for best texture.

Q: How do I keep the filling from being runny? A: Drain the ricotta on paper towels or a fine sieve for 10 to 20 minutes, fold in the instant pudding and egg, and chill the filling for 30 minutes before spreading. Also cool the cake completely first.

Q: What if I don’t have instant vanilla pudding mix? A: You can use cooked custard or make a quick stovetop pudding with cornstarch, milk, sugar and vanilla. It just needs to be thick and cooled so the filling holds up.

Q: Can I freeze this cake? A: You can freeze the baked cake layers wrapped tightly for up to 2 months. Fully assembled with whipped topping won’t freeze well, it gets watery when thawed. If you must freeze assembled, expect a change in texture.

Q: Can I use regular semisweet chocolate chips instead of mini? A: Yeah it's fine, but regular chips are heavier and may sink. Toss them lightly in a tablespoon of flour or fold them in gently at the end to help distribute them evenly.

Easy Italian Love Cake Recipe You’ll Adore Substitutions and Variations

1 (15.25 oz) box chocolate cake mix: swap for 1 box devil’s food chocolate cake mix or a 15 oz gluten free chocolate cake mix, same measurements, same bake time.
1/2 cup vegetable oil: use canola oil or light olive oil 1:1, or melted unsalted butter 1:1 for richer flavor. For lower fat try unsweetened applesauce 1:1 but cake will be a bit denser.
2 cups whole milk ricotta cheese: replace with mascarpone 1:1 for extra creaminess, or drained and blendered cottage cheese 1:1 (blend until smooth), or full fat Greek yogurt 1:1 for a tangier filling.
1 (3.4 oz) package instant vanilla pudding mix: make a quick stovetop pudding instead by whisking 3 tbsp cornstarch, 1/3 cup sugar and a pinch of salt into 2 cups milk, cook until thick then stir in 1 tsp vanilla. Works the same once cooled.

Pro Tips

Pro tips:

1. Use whole milk ricotta and drain it well if it seems wet, press or let it sit in a sieve for 15 to 20 minutes then beat it a bit so it becomes smooth. If it still feels loose add a couple tablespoons of mascarpone or cream cheese, it makes the filling richer and less watery.

2. Want a distinct ricotta layer or a more melded one You can spread it on warm cake or wait till the cake is cool. either way dont worry if it sinks a little, that actually tastes great and keeps the texture interesting.

3. Fold the whipped topping into the pudding very gently with a spatula only until streaks are gone, overmixing will deflate it and make the topping runny. Chill it overnight when you can, the flavors settle and you get much cleaner slices.

4. Keep some mini chips for the top and toss the rest in a light dusting of cocoa powder or cornstarch so they dont sink into the filling. For a nicer finish grate a cold bar of chocolate with a fine grater for delicate shavings.

Easy Italian Love Cake Recipe You’ll Adore

Recipe by Tina Bueller

0.0 from 0 votes

I layered creamy ricotta, dense chocolate cake, and a fluffy pudding topping into an Italian Layered Cake with an unexpected hidden filling you'll want to know about.

Servings

servings

Calories

463

kcal

Equipment: 1. 9×13 inch baking pan, greased
2. Large mixing bowl for the cake batter
3. Medium mixing bowl for the ricotta and pudding layers
4. Electric hand mixer or a sturdy whisk if you dont have a mixer
5. Measuring cups and measuring spoons
6. Fine mesh sieve or cheesecloth to drain watery ricotta
7. Rubber spatula and a straight spatula for spreading the layers
8. Toothpick to test doneness
9. Cooling rack or a place in the fridge to chill the finished pan

Ingredients

1 (15.25 oz) box chocolate cake mix
3 large eggs
1/2 cup vegatable oil
1 cup water
2 cups (about 15-16 oz) whole milk ricotta cheese
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/2 cup mini semisweet chocolate chips
1 (3.4 oz) package instand vanilla pudding mix
2 cups cold milk
8 oz whipped topping, thawed
2 tbsp chocolate shavings or cocoa powder for garnish (optional)

Directions

Preheat oven to 350 F and grease a 9×13 inch pan; in a large bowl combine 1 (1
25 oz) box chocolate cake mix, 3 large eggs, 1/2 cup vegetable oil and 1 cup water and beat 2 minutes until smooth, then pour into the pan.
Bake 25 to 30 minutes or until a toothpick comes out clean; let the cake rest in the pan about 10 minutes so it firms up but is still warm.
While the cake bakes, make the ricotta filling: if your ricotta is watery, drain it in a fine mesh sieve or cheesecloth for 15 minutes; then beat together 2 cups whole milk ricotta, 3/4 cup granulated sugar, 1 large egg and 1 tsp vanilla extract until smooth.
Fold 1/2 cup mini semisweet chocolate chips into the ricotta mixture, save a few for the top if you want, and taste for sweetness, adjust if needed.
Spread the ricotta mixture evenly over the warm cake with a spatula; it might sink into the cake a bit, that’s ok, just get it as even as you can and let the pan cool to room temperature.
Make the pudding topping: whisk 1 (
4 oz) package instant vanilla pudding mix with 2 cups cold milk for about 2 minutes until thickened.
Fold 8 oz thawed whipped topping into the pudding gently until light and fully combined, don’t overmix or it will deflate.
Spread the pudding/whipped topping layer over the cooled ricotta layer, smooth the top and cover the pan.
Chill at least 2 hours or overnight to let layers set, then sprinkle with 2 tbsp chocolate shavings or dust with cocoa powder if you like, cut into squares and serve cold.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.