Italian Love Cake Recipe

If you’ve never tried Italian Love Cake, let me introduce you to your new favorite dessert. This cake is creamy, chocolatey, and full of surprises. The magic happens in the oven: as the cake bakes, the ricotta layer and chocolate cake layer switch places, creating a beautifully layered dessert that looks like you spent hours on it (even though it’s secretly quite simple). It’s the perfect combination of textures, with a dense, custardy ricotta layer and a light, fluffy chocolate cake beneath a luscious chocolate pudding frosting. Whether you’re hosting a family dinner or just looking to treat yourself, this cake never disappoints.

Italian Love Cake has a fascinating backstory, too. Although it’s widely enjoyed in Italian-American households, the recipe’s origins aren’t traced back to Italy itself. Instead, it’s thought to be a creation of Italian immigrants in the U.S., blending Italian ingredients like ricotta with American cake mix. The result? A decadent, layered cake that’s beloved across generations.

this RECIPE

A sweet family memory with Italian love cake

The first time I tried Italian Love Cake was at a family reunion. My aunt brought it out after dinner, and honestly, I didn’t know what to expect from a “love cake.” But one bite in, I was hooked. The creamy ricotta layer had this cheesecake-like richness, while the chocolate cake was moist and light. And don’t even get me started on that pudding and whipped topping “frosting” — it was like biting into a cloud of chocolate goodness. Everyone at the table kept going back for “just one more slice,” and by the end of the night, there wasn’t a crumb left. Now, whenever I make this cake, it takes me right back to that happy, laughter-filled evening. And every time I share it with friends, they always ask for the recipe. It’s one of those desserts that brings people together.

Let’s talk ingredients: what you need and substitutes

To make this Italian Love Cake, you’ll need just a few basic ingredients, many of which you may already have in your pantry.

• Ricotta Cheese: This is the heart of the cake’s creamy layer, adding a delightful, cheesecake-like texture. Use whole milk ricotta for the richest results, but you can swap in part-skim if you prefer a lighter option. Just avoid “ricotta-like” products, which don’t have the same texture.
• Sugar: A little sugar sweetens up the ricotta layer perfectly. If you’re watching your sugar intake, you could experiment with a sugar substitute, but keep in mind it may slightly affect the texture.
• Vanilla Extract: Adds warmth and depth to the ricotta layer.
• Chocolate Cake Mix: Using a boxed cake mix makes this recipe so simple. If you prefer to go homemade, you can use your favorite chocolate cake recipe, but make sure it’s enough to fill a 9×13 pan.
• Vegetable or Canola Oil, Water, and Eggs: These are the basic ingredients you need to prepare the boxed cake mix. For a healthier twist, you could use applesauce in place of oil, but keep in mind this might make the cake a bit denser.
• Instant Chocolate Pudding Mix: This forms the base of the frosting, giving it a rich, chocolatey flavor. Make sure you’re using instant pudding, not cook-and-serve.
• Milk: Cold milk helps the pudding set up. I recommend whole milk for a thicker consistency, but 2% will work too.
• Whipped Topping: A tub of whipped topping makes the frosting light and fluffy. You can use homemade whipped cream if you prefer, but keep in mind that it may not hold up as well in the fridge.

Essential kitchen tools for success

For this recipe, you don’t need a ton of fancy equipment, which is part of what makes it so appealing. Here’s what you’ll want to have on hand:

• Electric Mixer: This helps get the ricotta layer nice and smooth. You can use a hand mixer or a stand mixer, whichever you have.
• 9×13 Baking Dish: The standard size for this cake, a 9×13 pan will give you those perfect layers. If you use a glass pan, you’ll be able to see the layers through the side, which looks beautiful when serving.
• Mixing Bowls: You’ll need a couple of bowls to mix the cake batter, ricotta layer, and frosting.
• Spatula: A good rubber spatula makes it easy to spread each layer evenly and helps you scrape every last bit of frosting out of the bowl.

Step-by-step: How to make Italian love cake

Ready to bake? Here’s how to make this dreamy layered cake:

1. Preheat the oven and prepare your pan: Start by preheating your oven to 350°F. Grease your 9×13 baking dish with cooking spray. This prevents the cake from sticking and makes cleanup a breeze.
2. Make the ricotta layer: In a mixing bowl, combine the ricotta cheese, sugar, and vanilla. Use an electric mixer to blend until smooth. Then, add the eggs one at a time, mixing well after each. The mixture will be quite thick and creamy.
3. Prepare the chocolate cake: In another bowl, mix the cake mix, oil, water, and eggs. Whisk everything until smooth, making sure there are no lumps.
4. Layer the cake: Pour the chocolate cake batter into the prepared pan. Then, carefully pour the ricotta mixture over the cake batter. Try to spread it evenly over the surface, but don’t worry if it looks uneven — the layers will magically swap places as it bakes!
5. Bake: Place the pan in the oven and bake for 1 hour to 1 hour and 10 minutes. The cake will be slightly jiggly in the center when it’s done, but don’t worry; it will firm up as it cools.
6. Cool the cake: Let the cake cool to room temperature. This will take about 30 minutes, so it’s a great time to clean up the kitchen or start making the frosting.
7. Make the frosting: In a bowl, combine the instant pudding mix and cold milk. Stir until thickened (about 2-3 minutes), then fold in the whipped topping.
8. Frost and chill: Once the cake has cooled, spread the chocolate pudding frosting evenly over the top. Cover and refrigerate for at least 4 hours before serving. This chilling time helps the flavors meld together.

Fun variations to try

There are so many ways to make this Italian Love Cake your own:

• Vanilla Twist: Swap out the chocolate cake mix for a vanilla or white cake mix, and use a vanilla pudding mix for the frosting. It turns into a lighter, more delicate dessert.
• Espresso Love: For a mocha flavor, dissolve a tablespoon of instant espresso powder into the cake batter. This adds a hint of coffee that pairs beautifully with the chocolate.
• Orange-Chocolate Delight: Add a teaspoon of orange zest to the ricotta mixture. The citrus flavor gives a delicious contrast to the rich chocolate.
• Gluten-Free Version: Use a gluten-free chocolate cake mix, and check your pudding mix to make sure it’s gluten-free too. The rest of the ingredients are naturally gluten-free.
• Lower Sugar Option: Substitute a sugar-free pudding mix and use a low-sugar whipped topping to reduce the sweetness.

Serving and presentation ideas

When it’s time to serve, slice the cake into squares and use a spatula to carefully lift each piece out of the pan (those layers look gorgeous on a plate!). You can garnish with a sprinkle of cocoa powder or a few chocolate shavings for an extra touch of elegance. This cake is perfect for family gatherings or potlucks, where you can set it out and let everyone serve themselves.

For a little extra indulgence, add a dollop of whipped cream on top or a drizzle of chocolate syrup. You could even add fresh berries for a pop of color and tartness.

Beverage pairings

This cake pairs beautifully with a variety of beverages:

• Espresso or Coffee: The richness of espresso perfectly complements the chocolatey, creamy layers of the cake.
• Hot Chocolate: If you’re a chocoholic, double down with a rich hot chocolate topped with whipped cream.
• Milk: You can’t go wrong with a glass of cold milk. It balances the sweetness and richness of the cake perfectly.
• Iced Latte: On a warm day, an iced latte or cold brew coffee with a splash of milk can be incredibly refreshing alongside this dessert.
• Herbal Tea: For a lighter option, try a floral tea like chamomile or a fruity tea like hibiscus. These pair nicely without competing with the flavors of the cake.

Storage and reheating tips

Italian Love Cake is best served chilled, but it can be stored in the refrigerator for up to 4 days. Keep it covered to prevent the frosting from absorbing any fridge odors. This cake actually gets better with time, as the flavors meld together!

If you want to freeze it, skip the frosting and wrap the cake tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. When you’re ready to serve, thaw in the fridge overnight and add the frosting fresh.

Adjusting the recipe for different serving sizes

This recipe makes a 9×13 cake, which is about 12 generous servings. If you’re making it for a smaller group, you could halve the recipe and bake it in an 8×8 pan — just check for doneness around the 45-minute mark. For a crowd, you can easily double the recipe and bake in two 9×13 pans.

Frequently asked questions

Q: Can I use fresh whipped cream instead of whipped topping?
A: Yes, but keep in mind that fresh whipped cream may not hold up as long in the fridge. It’s best to serve the cake within a day or two if you use fresh whipped cream.

Q: Do the layers really switch places?
A: Yes, it’s part of the cake’s magic! During baking, the ricotta layer sinks while the chocolate cake rises, creating the layered effect.

Q: Can I make this cake ahead of time?
A: Absolutely! In fact, it tastes even better after a day in the fridge. Just be sure to keep it covered.

Q: Can I use a different flavor of pudding?
A: Definitely! Vanilla pudding gives a milder flavor, or try a chocolate-hazelnut pudding if you’re feeling adventurous.

Q: How can I tell when the cake is done?
A: The cake will be set around the edges but still a little jiggly in the center. A toothpick inserted in the chocolate cake part should come out clean.

Enjoy baking (and eating!) this Italian Love Cake — it’s bound to become a favorite in your home!

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