There's something irresistibly comforting about a dessert that combines rich chocolate with creamy ricotta, and that's exactly what the Italian Love Cake with Ricotta and Chocolate Recipe delivers. This cake isn’t just delicious; it’s got that perfect balance of light and indulgent that keeps you coming back for another slice.

A close-up view of a square dessert with three distinct layers placed on parchment paper over a white marbled surface. The bottom layer is thick, with a creamy light yellow color and a swirled pattern of dark brown, resembling cheesecake mixed with chocolate. The middle layer is a dense, dark brown cake with a slightly uneven texture. The top layer is a smooth, thick light brown frosting, spread evenly with soft swirling patterns on the surface. One piece is cut out showing all three layers clearly from the side. The scene is lit softly, highlighting the creamy and rich texture of the dessert photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Italian Love Cake with Ricotta and Chocolate Recipe
Top Tip
How to Serve Italian Love Cake with Ricotta and Chocolate Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Italian Love Cake with Ricotta and Chocolate Recipe

Why You'll Love This Recipe

From the first time I made this Italian Love Cake with Ricotta and Chocolate Recipe, I was hooked. It’s an absolute crowd-pleaser with minimal effort, and the way the ricotta folds into the chocolate layers creates a moist, creamy texture that feels like a warm hug.

Easy to Make: Using a boxed chocolate cake mix and instant pudding keeps things super simple without sacrificing flavor.
Decadent Yet Light: The ricotta adds richness and moisture while keeping the cake surprisingly light and fluffy.
Perfect for Any Occasion: Whether you’re celebrating a birthday or just want to brighten your week, this cake fits right in.
Make Ahead Friendly: You can prepare it in advance, which is a lifesaver when entertaining or busy with other plans.

Ingredients & Why They Work

This recipe blends well-known kitchen staples with a few special ingredients to hit just the right flavor notes. The whole-milk ricotta brings creaminess, while the chocolate cake mix and pudding add those rich layers we love. Pro tip: pick a good-quality ricotta that's not too wet for the best texture.

Flat lay of whole uncracked brown eggs, a small mound of fine granulated sugar, a small mound of packed light brown sugar, a box of dark brown cocoa powder cake mix (opened to show natural cocoa texture and flour), a small white ceramic bowl of whole-milk ricotta cheese with creamy texture, a small white ceramic bowl of smooth instant chocolate pudding powder, a small white ceramic bowl of cold whole milk, a small white ceramic bowl of clear water, a few whole vanilla beans arranged neatly, a small white ceramic bowl of fine espresso powder, a small white ceramic bowl of kosher salt crystals, and a tall dollop of pure white Cool Whip in a simple white ceramic bowl placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chocolate cake mix: Makes the base chocolatey, moist, and tender without fuss.
Water, eggs, and oil: Follow package directions – these keep the cake structure perfect.
Instant espresso powder (optional): Adds depth to the chocolate flavor if you’re feeling fancy.
Whole-milk ricotta cheese: Delivers lush creaminess, making the cake uniquely soft.
Granulated sugar: Sweetens just right without overpowering.
Light brown sugar: Adds a hint of caramel-like warmth to the filling.
Large eggs: Bind everything and add richness.
Vanilla extract: Enhances all the flavors with a lovely aromatic touch.
Kosher salt: Balances the sweetness and intensifies flavors.
Cool Whip (thawed): Lightens the whipped filling, keeping it airy and smooth.
Instant chocolate pudding mix: Intensifies chocolate richness without baking again.
Cold whole milk: Key for pudding preparation; whole milk creates the best texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love putting my own spin on the Italian Love Cake with Ricotta and Chocolate Recipe — it’s so versatile! Feel free to tweak the chocolate levels or add your favorite mix-ins to make this cake truly your own.

Variation: Once, I stirred in a handful of mini chocolate chips to the ricotta filling, which added delightful little bursts of chocolate with every bite. Definitely something you might want to try!
Dietary Modification: You can swap Cool Whip for whipped coconut cream to make this dairy-free and still enjoy that fluffy texture.
Seasonal Twist: Adding a teaspoon of cinnamon or orange zest to the filling gives it a lovely seasonal aroma during the holidays.

Step-by-Step: How I Make Italian Love Cake with Ricotta and Chocolate Recipe

The image shows a slice of three-layer cake on a white plate placed on a white marbled surface. The bottom layer is a dense cream-colored layer with a slightly crumbly texture. The middle layer is a dark brown cake with a moist, soft texture. The top layer is a smooth, light brown frosting with soft ridges made from spreading. A silver fork is cutting into the slice, lifting a piece that shows all three layers clearly. In the background, there is another slice of the same cake on a white plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Bake the Chocolate Cake Base

Start by preheating your oven and spraying your baking pan with cooking spray — a nonstick pan is key here. Prepare the chocolate cake mix according to the package instructions; I like to add a touch of instant espresso powder to really deepen the chocolate flavor, but that’s totally optional. Pour the batter into the pan and bake it until a toothpick comes out clean — usually about 35 to 40 minutes. Let it cool completely while you get the filling ready.

Step 2: Whip Up the Luscious Ricotta Filling

In a big mixing bowl, combine the whole-milk ricotta, granulated sugar, brown sugar, eggs, vanilla, and kosher salt. Beat until the mixture is smooth and creamy. In a separate bowl, whisk together the instant chocolate pudding mix and cold whole milk until it thickens, then fold that gently into the ricotta mixture. Finally, fold in the thawed Cool Whip, keeping the filling light and airy. This mixture is the heart of the cake—you’ll want it velvety but not runny.

Step 3: Layer and Bake Once More

Spoon the ricotta-chocolate filling over the cooled cake base, spreading evenly. Smooth the top with a spatula for a clean finish. Bake again at a lower temperature (usually around 325°F) for about an hour, or until the edges are set and the center barely jiggles when you gently shake the pan. Don’t worry if it looks a little soft — it will firm up as it cools.

Step 4: Cool and Chill Before Serving

Once baked, allow the cake to cool at room temperature for about an hour before transferring it to the fridge. I like to chill it for at least 4 hours, but overnight is even better. This step is crucial because it helps the filling set perfectly, making your slices clean and the texture just right.

Top Tip

Having made this cake dozens of times, I know the subtle tricks that can make your Italian Love Cake with Ricotta and Chocolate Recipe shine. These tips will make sure your baking experience is smooth and your results delicious every time.

Choosing Ricotta Wisely: Use whole-milk ricotta that's well-drained; too much water in the cheese will make the filling runny.
Don’t Skip the Chill: Chilling overnight transforms the texture beautifully — it’s worth the wait.
Even Spreading: Use an offset spatula when layering the filling for a smooth, professional look.
Avoid Overbaking: The center should still jiggle slightly when done; it’ll firm as it cools and chill.

How to Serve Italian Love Cake with Ricotta and Chocolate Recipe

Garnishes

I usually keep garnishes simple, letting the cake shine — a light dusting of cocoa powder or powdered sugar goes a long way. Sometimes I add fresh raspberries or a sprig of mint for a pop of color and freshness, which balances the richness perfectly.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla gelato or a dollop of lightly sweetened whipped cream. For drinks, a strong espresso or a glass of dessert wine like Vin Santo makes the perfect companion.

Creative Ways to Present

For special occasions, I like to serve this cake in beautiful glass trifle bowls layered with chocolate shavings and fresh berries. It’s a showstopper and makes the chocolate and ricotta layers pop visually, giving guests something to admire before they dig in.

Make Ahead and Storage

Storing Leftovers

Leftover cake stores beautifully in an airtight container in the fridge for up to 4 days. I’ve found that the flavors actually deepen after a day, so feel free to enjoy it over several sittings.

Freezing

I’ve frozen this cake a couple of times, wrapped tightly with plastic wrap and foil, and it comes out surprisingly well. Thaw it overnight in the fridge to keep the texture creamy and delicious.

Reheating

Since it’s best served chilled, I don’t recommend reheating this cake. But if you prefer it slightly less cold, just let it sit at room temperature for 15–20 minutes before serving for that perfect slice.

Frequently Asked Questions:

Can I use part-skim ricotta instead of whole-milk ricotta?

You can, but whole-milk ricotta tends to give the best creamy texture and richness in the Italian Love Cake with Ricotta and Chocolate Recipe. Part-skim might result in a slightly drier filling. Make sure to drain it well regardless.

Is instant espresso powder necessary?

Not at all! It’s optional and only adds a subtle depth to the chocolate flavor, making it a little more complex. You can skip it without affecting the overall success of the cake.

Can I make this cake dairy-free?

Yes! Substitute the whole-milk ricotta with a dairy-free ricotta alternative or blended silken tofu for texture, and use coconut whipped topping in place of Cool Whip. Keep in mind the texture may vary slightly.

How long should I chill the cake before serving?

For the best texture and clean slices, chill the cake for at least 4 hours, though overnight chilling is ideal. This allows the filling to fully set and flavors to meld beautifully.

Final Thoughts

This Italian Love Cake with Ricotta and Chocolate Recipe holds a special place in my kitchen routine — not just because it’s absolutely delicious, but because it’s a dessert that brings people together. Every time I serve it, there are never leftovers, and the compliments never stop coming. I can’t wait for you to try it and experience that same joy. Trust me, it’s a love story you’ll want to repeat!