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+ servings
Chocolate italian love cake with a fork on a white plate.
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4.53 from 85 votes

Italian Love Cake Recipe

You will love this moist, light, delicious Italian Love Cake recipe. An easy make-ahead dessert perfect for all occasions!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: cake, Dessert
Cuisine: American, Italian
Keyword: cake, chocolate, italian, love, ricotta
Servings: 15
Calories: 359kcal
Author: Leigh Harris

Ingredients

  • 1 package chocolate cake mix and the ingredients needed to make the cake according to the package
  • 2 lbs ricotta cheese
  • 4 large eggs
  • ¾ cup granulated sugar
  • 1 tsp. pure vanilla extract

Whipped Topping:

  • 5.1 oz instant chocolate pudding mix (1 - 5.1 oz. package )
  • 1 cup cold milk
  • 8 oz. Cool Whip

Instructions

  • Preheat your oven to 350*F and spray a 9x13 baking pan with nonstick spray.
  • In a large bowl, with a hand mixer, mix together your cake mix according to the directions on the box. Set aside.
    1 package chocolate cake mix
  • In another bowl, using the hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
    2 lbs ricotta cheese, 4 large eggs, ¾ cup granulated sugar, 1 tsp. pure vanilla extract
  • Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.
  • Bake the cake at 350F for 1 hour. Remove from the oven and allow to cool completely before frosting.
  • Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined.
    5.1 oz instant chocolate pudding mix, 1 cup cold milk, 8 oz. Cool Whip
  • Spread the pudding mixture over the top of the cooled cake.
  • Cover the cake and refrigerate at least 6 hours before serving. I let it refrigerate overnight, it tastes even better the next day.

Notes

Plan ahead for this cake, it needs to be chilled for at least 6 hours before serving.
Be sure to gently fold the whipped topping into the pudding mix to preserve as much of the air as possible.
Storing - Cover tightly with plastic wrap, and refrigerate for up to 4 days.
Freezing - Although I have never frozen this cake it should do well. I would suggest flash-freezing it first, you don't want to crush the topping. Then wrap it tightly with plastic wrap and aluminum foil, and freeze for up to 2 months for the best quality. Thaw in the refrigerator overnight.
Vanilla Italian Love Cake - Use a yellow cake mix and vanilla pudding in the topping.
Lemon Italian Love Cake - Lemon cake mix and lemon pudding in the topping.

Nutrition

Calories: 359kcal | Carbohydrates: 46g | Protein: 12g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 466mg | Potassium: 240mg | Fiber: 1g | Sugar: 31g | Vitamin A: 404IU | Calcium: 213mg | Iron: 2mg