Description
Italian Love Cake is a luscious dessert made with moist chocolate cake layers, a rich ricotta and pudding filling, and topped with Cool Whip for a creamy finish. Combining the ease of boxed cake mix and instant pudding with the classic Italian ricotta cream, this cake is perfect for celebrations or any special occasion.
Ingredients
Scale
Cake
- Cooking spray
- 1 (15.25-ounce) box chocolate cake mix
- Water, eggs, and oil needed for cake mix (see package directions)
- 1 1/2 teaspoons instant espresso powder (optional)
Ricotta Filling
- 2 pounds whole-milk ricotta cheese
- 3/4 cup granulated sugar
- 1/3 cup packed light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
Topping
- 1 (8-ounce) container Cool Whip, thawed
Chocolate Pudding Filling
- 1 (3.9-ounce) box instant chocolate pudding mix
- 2 cups cold whole milk
Instructions
- Prepare Cake Batter: Preheat the oven to 350 degrees Fahrenheit. Grease and flour three 9-inch round cake pans with cooking spray and a dusting of flour. In a large bowl, prepare the chocolate cake mix according to package directions, adding water, eggs, and oil as instructed. Stir in the instant espresso powder if using to enhance chocolate flavor.
- Bake Cake Layers: Divide the batter evenly among the prepared pans. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans, then remove and place on wire racks.
- Make Ricotta Filling: In a large bowl, beat together ricotta cheese, granulated sugar, brown sugar, eggs, vanilla extract, and kosher salt until smooth and creamy. Set aside.
- Prepare Chocolate Pudding: In a separate bowl, whisk the instant chocolate pudding mix with 2 cups cold whole milk for 2 minutes until thickened. Refrigerate until ready to use.
- Assemble the Cake: Place one cake layer on a serving plate. Spread half of the ricotta filling evenly over the top. Add the second cake layer, then spread the chocolate pudding filling over it. Top with the third cake layer, and spread the remaining ricotta filling atop the cake.
- Add Cool Whip Topping: Spread the thawed Cool Whip evenly over the top of the cake for a smooth creamy finish. Optionally, garnish with chocolate shavings or cocoa powder.
- Chill and Serve: Refrigerate the assembled cake for at least 2 hours to allow layers to set and flavors to meld. Slice and serve chilled for the best taste and texture.
Notes
- For a stronger chocolate flavor, adding espresso powder is recommended but optional.
- Use whole-milk ricotta for the creamiest filling and best texture.
- Cool Whip topping can be substituted with freshly whipped cream if preferred.
- Make the cake a day ahead to allow flavors to develop even more.
- This recipe yields 18 servings, perfect for gatherings and celebrations.
Nutrition
- Serving Size: 1 slice (1/18 of cake)
- Calories: 343 kcal
- Sugar: 28.2 g
- Sodium: 389 mg
- Fat: 16.9 g
- Saturated Fat: 6.8 g
- Unsaturated Fat: 0.0 g
- Trans Fat: 0 g
- Carbohydrates: 42.3 g
- Fiber: 0.8 g
- Protein: 7.7 g
- Cholesterol: 0 mg
