Italian Love Cake

Italian Love Cake is a recipe I found on Pinterest and fell in love with.  This cake is simple to make and is a real crowd-pleaser.  That is, if you can make it past your own front door with the cake in hand.

Chocolate italian love cake with a fork on a white plate.

My husband LOVES this cake, and it’s not easy to ask him to share.  

I don’t know why it’s called Italian Love Cake, but we will just go with it…ok?

Italian Love Cake

This cake switches layers while it bakes.  What’s also great is it’s way better after it sets for several hours. Overnight is best.

So make it for a family gathering.

cake batter in the pan topped with the ricotta mixture

Preheat your oven to 350 degrees F and spray a 9×13 inch baking pan with nonstick spray.

In a large bowl with a handheld mixer, mix together your cake mix according to the directions on the box. Set aside.

Using the hand mixer, beat the ricotta cheese, eggs, sugar, and vanilla in another bowl until smooth.

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.

It switches layers as it bakes.

Bake the cake at 350 F for 1 hour. Remove from the oven and allow to cool completely before frosting.

Whipped cream topping in a bowl folding with the pudding.

Allow the cake to cool completely, this part takes a long while.  

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.

baked Italian love cake in the pan with the frosting on top

Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate for at least 6 hours before serving. I let it refrigerate overnight, it tastes even better the next day.

Everyone will love this moist, light, and delicious cake.  I’m thinking I might try a different flavor cake mix next time.  I’ll let you know how that works out.

Chocolate italian love cake with a fork on a white plate.

Italian Love Cake Recipe

You will love this moist, light, delicious Italian Love Cake recipe. An easy make-ahead dessert perfect for all occasions!
4.53 from 85 votes
Print Pin Rate
Course: cake, Dessert
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
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 9×13 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

Recipe from chewnibblenosh

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79 Comments

  1. This cake makes me want to be Italian. It is luscious and everyone loves it. Especially good for a summer dessert because it is so silky and delicious because it is served cold. I am not a fan of Cool Whip , so I use fresh whipping cream. Refrigerate overnight for best results. I have made it four times with very dependable results each time. Thank you so much for sharing this indulgence. Arrivederci!5 stars

    1. I am about to make this cake again. Baking is a precision operation. Maybe the reason some people can’t get the layers to switch is that they don’t have all ingredients at room temp before beginning. That is a baking basic. Cold ingredients do not incorporate as well as room temperature ingredients. Take the time to let the ingredients sit on the counter a few hours for best results. Also whole milk ricotta is best.5 stars

  2. I’m an experienced baker and have made many cakes. I followed this recipe exactly baked in a Pyrex and layers didn’t switch?? Can’t figure out why?

  3. Can I use a glass baking dish or is metal preferred. Looks so delicious…can’t wait to make it. Always order this dessert at our favorite Italian restaraunt.5 stars

  4. I completely forgot to put the eggs in my ricotta mixture and it is baking.. will it still taste good?4 stars

  5. I dont know what I did wrong I followed the directions but the ricotta layer sank into the cake layer

  6. I have been making this cake for years. It is great. I like to substitute flavored seltzer water in the cake mix and today I made a dairy free version using 2 packages of firm tofu instead of the ricotta. I blended in about 2 tbsp of canola oil into the tofu and followed the rest of the recipe. It was a really great alternative.

    1. I also used a brownie mix instead of cake mix. It ends up meting a bit more rich and the layers don’t switch as much. But it’s still great.

  7. Just found this recipe. My cake didn’t switch but boy was it delicious!! Thank you so much for this amazing recipe!

  8. I made it in a pyrex dish, and the cake baked fine in an hour, but it did not flip with the ricotta mixture. The cake mix was a bit beyond its expiration date, but otherwise everything seemed like I followed all the directions. Still tasted good, but the ricotta filling taste got a little faded between the chocolate cake and the chocolate icing. I still liked, my wife didn’t.

  9. I have made this a few times. The problem I have is that the bottom always gets soggy. Am I doing something wrong???

  10. My mom passed away about 10 years ago and she made this all the time! Thanks for posting it so I could make it for my extended family now!
    This is by far my favorite cake!5 stars

  11. I made this cake twice, following the directions exactly and don’t know why the cake doesn’t switch with the Ricotta. 🙁 It is still good.4 stars

  12. MADE THIS CAKE TWICE AND EVERYONE LOVE LOVE LOVES IT…..THANKS FOR THE RECIPE. SAW A CAKE ON QVC AND IT WAS THE LOVE CAKE SELLING FOR 69.00.5 stars

    1. Roz, we are so happy to hear from our readers! Thank you so much for coming by to tell us how much you love the cake, it’s one of our favorites too! Merry Christmas!

4.53 from 85 votes (70 ratings without comment)

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