Name: Italian Love Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian-American
Ingredients: 1 box chocolate cake mix (plus ingredients listed on the box: eggs, oil, and water); 2 lbs ricotta cheese; 4 large eggs; 3/4 cup granulated sugar; 1 tsp vanilla extract; 1 (3.9 oz) box instant chocolate pudding mix; 1 1/2 cups cold milk; 1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed

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Italian Love Cake is a beautiful, layered dessert that combines rich chocolate cake, a creamy ricotta filling, and a light, fluffy topping. What makes it extra special is how the layers magically switch while it bakes—the ricotta sinks to the bottom and the chocolate cake rises to the top. It’s a stunning dessert that’s surprisingly easy to make, and I always love watching people’s reactions when they take their first bite.

Why You’ll Love This Recipe

I love this cake because it feels impressive without being complicated. It starts with a box cake mix, so the base is easy, but the ricotta layer gives it a homemade, Italian twist that’s silky and slightly sweet. It’s perfect for holidays, potlucks, or whenever I want something unique and crowd-pleasing. And the best part? It gets even better after chilling overnight. Italian Love Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chocolate cake mix (plus eggs, oil, and water as called for on the box)
Ricotta cheese
Eggs
Granulated sugar
Vanilla extract
Instant chocolate pudding mix
Cold milk
Whipped topping (like Cool Whip)

Directions

I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
I prepare the chocolate cake mix according to the box instructions and pour the batter into the baking dish.
In a separate bowl, I mix the ricotta cheese, eggs, sugar, and vanilla until smooth.
I carefully spoon the ricotta mixture over the cake batter—it may feel like it sits on top, but it’ll sink while baking.
I bake the cake for 1 hour, then let it cool completely.
Once cooled, I whisk together the pudding mix and cold milk until thickened, then fold in the whipped topping.
I spread the creamy topping over the cooled cake and refrigerate for at least 6 hours or overnight so the layers can set.

Servings and timing

This cake makes about 12 to 15 servings and takes around 1 hour and 15 minutes total—15 minutes to prep, 1 hour to bake, and a few hours to chill. I usually make it the day before I plan to serve it.

Variations

Sometimes I use different cake mix flavors like red velvet or devil’s food for a twist. If I want a citrusy version, I use lemon cake and add lemon zest to the ricotta. I’ve also tried topping it with chocolate shavings or mini chips for extra flair. Adding a touch of espresso powder to the cake mix gives it a mocha vibe that’s really good too.

storage/reheating

I store the cake covered in the fridge for up to 5 days. It tastes even better the next day as the layers settle. Since it’s a chilled dessert, I don’t reheat it—I serve it straight from the fridge. Italian Love Cake

FAQs

Why do the layers switch while baking?

The ricotta mixture is denser than the cake batter, so as it bakes, it sinks to the bottom while the lighter cake batter rises to the top. It’s one of the coolest parts of this recipe.

Can I make this ahead of time?

Yes, and I actually prefer to. The flavors and texture improve after chilling overnight.

Can I use homemade cake batter?

Definitely. I’ve made it with my favorite chocolate cake recipe, and it works just as well—just make sure it’s pourable and not too thick.

What kind of ricotta should I use?

I go with whole milk ricotta for the creamiest texture, but part-skim works too if I want it a bit lighter.

Can I freeze Italian Love Cake?

Yes, I freeze individual slices tightly wrapped, then thaw in the fridge. The texture holds up well, especially since it’s meant to be chilled.

Conclusion

Italian Love Cake is a rich, creamy, and dreamy dessert that’s always a hit. I love how the layers come together with minimal effort, and how it transforms into something so elegant once it chills. Whether I’m baking for a celebration or just want something special, this cake never fails to impress.