Italian Love Cake is a classic dessert that looks fancy but is incredibly easy to make. With just a few simple ingredients, you get a cake that magically bakes into layers: rich chocolate on the bottom, creamy ricotta in the center, and a cool whipped topping on top. The result is a dessert that’s part cake, part cheesecake, and completely irresistible.
This cake is perfect for any occasion—family dinners, holidays, or casual gatherings. Since it’s made with a boxed cake mix and a handful of pantry staples, it’s quick to put together yet delivers bakery-style results. Best of all, it tastes even better the next day, making it a great make-ahead dessert.
Why You’ll Love This Italian Love Cake Recipe
You’ll love Italian Love Cake for its simplicity and wow factor. It’s easy enough for beginner bakers but impressive enough to serve at a party. The balance of flavors—chocolatey, creamy, and light—means it’s rich without being overwhelming.
It’s also versatile: you can swap cake flavors, add zest or extracts to the ricotta filling, or garnish with fruit, chocolate, or nuts. And since it holds up beautifully in the fridge, you can make it ahead of time with no stress. This is a dessert that’s reliable, customizable, and always a crowd-pleaser.
What You’ll Need
One of the best things about Italian Love Cake is how simple the ingredient list is. Most items are easy to find at any grocery store, and you may already have several on hand. Here’s what you’ll need:
- 1 box chocolate cake mix (plus ingredients listed on the box—usually eggs, oil, and water)
- 2 pounds ricotta cheese (whole milk works best for creaminess)
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 package instant chocolate pudding mix (5.1 oz)
- 3 cups milk (cold)
- 1 container whipped topping (like Cool Whip, 8 oz, thawed)
These simple ingredients come together to create a layered dessert that feels rich and indulgent without being complicated.
How to Make Italian Love Cake Recipe
- Prepare the cake layer: Mix the chocolate cake batter according to the box directions. Pour into a greased 9×13-inch baking dish.
- Make the ricotta layer: In a large bowl, beat together ricotta cheese, sugar, eggs, and vanilla until smooth. Carefully spoon this mixture over the cake batter—don’t worry if it looks unusual; the magic happens in the oven.
- Bake: Place the dish in a preheated oven at 350°F (175°C) and bake for about 60 minutes, or until the cake is set in the center. The layers will switch as it bakes!
- Cool completely: Let the cake cool before adding the topping.
- Prepare topping: Whisk together pudding mix and cold milk until thick, then fold in the whipped topping. Spread evenly over the cooled cake.
- Chill and serve: Refrigerate for at least 4 hours (overnight is even better) before slicing.
The result? A beautiful, layered dessert that’s as fun to make as it is to eat.
You Must Know
- The ricotta layer will sink as it bakes—this is normal and creates the layered effect.
- Whole milk ricotta gives the creamiest texture.
- Chill overnight if possible—the flavor improves and the layers set beautifully.
Perfecting the Cooking Process
- Bake on the middle rack at 350°F for even results.
- Let the cake cool fully before adding topping.
- Refrigerate at least 4 hours—overnight is best for neat slices and perfect texture.
Add Your Touch Italian Love Cake Recipe
- Swap chocolate cake for vanilla, red velvet, or spice cake.
- Add lemon zest, almond extract, or espresso powder to the ricotta mix.
- Top with fresh berries, chocolate shavings, or crushed nuts for garnish.
Storing & Reheating
Seasonal favorites you can try
- Store: Cover and refrigerate up to 5 days.
- Freeze: Wrap tightly, freeze slices up to 2 months, thaw in fridge overnight.
- Reheat: Best served chilled—no need to warm.
Chef’s Helpful Tips for Italian Love Cake Recipe
- Use whole milk ricotta for best texture.
- Don’t rush chilling—overnight rest makes it perfect.
- Slice with a sharp knife wiped clean between cuts for neat layers.
- For gatherings, make a day ahead—it tastes even better the next day.
FAQ for Italian Love Cake Recipe
Can I use another cake mix? Yes—vanilla, lemon, or red velvet work well.
Can I use cottage cheese instead of ricotta? Not recommended; texture won’t be the same.
How long does it last? Up to 5 days in the fridge.
Do I have to use Cool Whip? No, homemade whipped cream works too.
Conclusion
Italian Love Cake is proof that simple ingredients can create something truly special. With its magical layers, creamy filling, and light topping, it’s a dessert that feels both homemade and elegant. Easy to prepare, make-ahead friendly, and endlessly customizable, it’s the kind of recipe you’ll want to keep in your back pocket for holidays, potlucks, or just when you need a sweet treat.
Serve it chilled, slice into those beautiful layers, and watch it disappear—this is one cake everyone will love. ❤️
The Best Italian Love Cake Recipe | Simple & Creamy Dessert
Description
A rich, creamy layered cake with chocolate, sweet ricotta, and a fluffy topping. Easy to make, perfect for any occasion!
Ingredients
Instructions
Prepare cake mix as directed and pour into a greased 9×13-inch pan.
Mix ricotta, sugar, eggs, and vanilla until smooth. Spoon over cake batter.
Bake at 350°F (175°C) for about 60 minutes. Cool completely.
Whisk pudding with milk, fold in whipped topping, and spread on cake.
Chill at least 4 hours before serving.
Notes
- Layers will flip during baking—this is normal!
Chill overnight for best flavor and texture.
Top with berries, chocolate shavings, or nuts if desired.