Name: Italian Chocolate Ricotta Cake Recipe
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 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); 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; 1 (3.9-ounce) box instant chocolate pudding mix; 2 cups cold whole milk; 1 (8-ounce) container Cool Whip, thawed

There’s something irresistibly cozy about this rich, creamy dessert—our Italian Chocolate Ricotta Cake Recipe is just like bringing a slice of Italy into your kitchen. It’s moist, silky, and packed with that perfect blend of chocolate and ricotta that makes every bite melt in your mouth.

The image shows a square piece of a layered dessert with three clear layers. The bottom layer is a creamy light yellow color with a smooth texture mixed with dark brown swirls that create a marbled effect. Above this, there is a thick dark chocolate layer, rich in dark brown tones with a slightly crumbly texture. The top layer is a thick, light brown whipped cream spread smoothly with soft ripples visible on the surface. The piece is placed on parchment paper atop a white marbled surface. 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 Chocolate Ricotta Cake Recipe
Top Tip
How to Serve Italian Chocolate Ricotta Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Italian Chocolate Ricotta Cake Recipe

Why You'll Love This Recipe

I truly get excited every time I make this Italian Chocolate Ricotta Cake Recipe because it’s one of those rare desserts that feels indulgent but is surprisingly simple to pull together. Whether it’s a family gathering or a quiet treat for yourself, it always gets rave reviews.

Simple Ingredients: You don’t have to hunt down complicated items—most are pantry staples or easy to find at any grocery store.
Moist and Creamy Texture: The ricotta cheese adds a silky richness that’s simply irresistible.
No Fuss Prep: Using a boxed cake mix and pudding simplifies the process without sacrificing any flavor.
Versatile for Any Occasion: From birthdays to casual dinners, this cake fits right in and impresses.

Ingredients & Why They Work

The real magic here is how a few simple ingredients work together to create a rich, moist, and creamy chocolate cake with a luscious ricotta twist. Let me walk you through what I find essential and some handy tips for each.

Flat lay of a sealed box of chocolate cake mix, a small white bowl of water, three whole brown eggs with clean shells, a small white bowl of golden vegetable oil, a small white bowl with finely ground instant espresso powder, a mound of fresh whole-milk ricotta cheese, a small white bowl of granulated white sugar, a small white bowl of packed light brown sugar, a small white bowl of vanilla extract, a small white bowl of kosher salt, an unopened tub of smooth thawed whipped topping, a sealed box of instant chocolate pudding mix, a small white bowl of cold whole milk, all ingredients arranged with perfect symmetry 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: The base keeps things simple and fluffy—using a good-quality mix makes a big difference.
Water, eggs, and oil: Follow the box instructions here so your cake layers come out perfectly tender.
Instant espresso powder (optional): Just a touch enhances the chocolate flavor and deepens the richness—highly recommended!
Whole-milk ricotta cheese: This is the star that adds creamy moisture and a comforting tang.
Granulated and light brown sugar: The combo balances sweetness with a hint of caramel from the brown sugar.
Large eggs: They help bind everything together and add to the cake’s structure.
Vanilla extract: Brings warmth and rounds out the flavors.
Kosher salt: A pinch enhances all those sweet flavors, so don’t skip it.
Cool Whip (thawed): Adds lightness and creates a dreamy frosting texture without the fuss of homemade whipped cream.
Instant chocolate pudding mix: This thickens the filling and layers in more chocolate flavor for extra decadence.
Cold whole milk: Needed to prepare the pudding—full-fat works best for richness.

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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

While I love making this cake as is, sometimes I like to switch things up based on who I’m serving or what I have around. The beauty of this recipe is how easy it is to tweak.

Variation: For a grown-up touch, I sometimes swap out Cool Whip for freshly whipped cream with a splash of coffee liqueur—it gives the cake a velvety boozy undertone that’s amazing.
Dietary swap: I’ve successfully made it with part-skim ricotta for a lighter version, though the texture is a bit less rich.
Seasonal twist: Adding a handful of fresh raspberries on top pairs beautifully with that chocolate-ricotta combo for spring and summer dessert parties.

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

The image shows a slice of layered dessert on a white plate set on a white marbled surface. The dessert has three distinct layers: the bottom layer is a light beige cake, the middle layer is a dark chocolate cake, and the top layer is a smooth light brown mousse or frosting with a whipped texture. A fork is holding up one bite of the dessert, showing the clear separation of layers. Another slice of the same dessert is partially visible in the background on another white plate. The overall look is clean and neat with soft, creamy textures on top contrasting with the firmer cake layers below, photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Bake the Chocolate Cake

Start by prepping your cake pans with cooking spray so the layers release easily. Then, prepare the boxed chocolate cake mix according to the package directions, adding in the instant espresso powder if you’re using it. Pour the batter evenly into two 9-inch round pans and bake as directed—usually around 30-35 minutes. Keep an eye out: the cakes are done when a toothpick comes out clean. Let them cool completely on a wire rack before assembling.

Step 2: Make the Ricotta Filling

While the cakes bake, blend together ricotta cheese, granulated sugar, brown sugar, eggs, vanilla extract, and kosher salt until smooth and creamy. The mixture should be silky, without lumps. This creamy filling is what truly sets this cake apart and makes it so special.

Step 3: Prepare the Chocolate Pudding Layer

Next, whisk together the instant chocolate pudding mix with cold whole milk until it thickens—about 2 minutes should do it. Once thickened, gently fold in the thawed Cool Whip for a luscious, fluffy chocolate layer that balances the ricotta filling beautifully.

Step 4: Assemble and Chill

Place one cake layer on your serving plate and spread half the ricotta mixture over it. Add the second cake layer on top, then cover it with the chocolate pudding-Cool Whip mix. A quick refrigeration for at least a couple of hours (overnight is best) helps the layers meld and the flavors deepen.

Top Tip

I’ve learned that chilling this cake overnight really makes a difference. The flavors marry together, and the texture firms up, making it easier to slice without any crumbling or mess.

Even Cake Layers: Make sure to level your cake layers before assembling for an even finish—I often use a serrated knife to trim the dome.
Room Temperature Ricotta: Bring your ricotta to room temp before mixing to avoid lumps and get that silky filling everyone raves about.
Gentle Folding: When combining the Cool Whip with pudding, fold gently to keep that light, airy texture—don’t overmix!
Don’t Skip Refrigeration: Holding your assembled cake in the fridge long enough ensures perfect slices and the best flavor.

How to Serve Italian Chocolate Ricotta Cake Recipe

Garnishes

I like keeping it simple—a dusting of powdered sugar or a few fresh berries on top adds a touch of elegance without overpowering the cake. Sometimes, a sprinkle of shaved dark chocolate or a sprig of fresh mint does the trick and looks stunning on the plate.

Side Dishes

A lightly brewed espresso or a glass of dessert wine pairs beautifully, especially if you’re serving this as part of an Italian-themed meal. For a lighter contrast, a small bowl of fresh fruit complements the richness nicely.

Creative Ways to Present

For special occasions, I’ve arranged individual slices on pretty dessert plates with a drizzle of raspberry coulis or a side of whipped mascarpone cream. You could even create mini versions in ramekins for an elegant single-serve treat!

Make Ahead and Storage

Storing Leftovers

Wrap your cake tightly with plastic wrap or store it in an airtight container in the fridge—it keeps beautifully for up to 4 days. Trust me, it’s unlikely to last that long once people get a taste!

Freezing

If you want to freeze it, I recommend freezing individual slices wrapped tightly in plastic and foil. They freeze well for up to 3 months. Just thaw in the fridge overnight for the best texture.

Reheating

This cake is best served cold, but if you want it slightly warmer, let it sit at room temp for 15–20 minutes—avoid microwaving to prevent breaking the delicate layers.

Frequently Asked Questions:

Can I use part-skim ricotta for this Italian Chocolate Ricotta Cake Recipe?

Yes, you can use part-skim ricotta to reduce fat content, but expect a slightly less creamy texture compared to whole-milk ricotta. The overall flavor remains delicious, just a touch lighter.

Is the instant espresso powder necessary in this cake?

The instant espresso powder is optional but highly recommended. It enhances the chocolate flavor by adding depth and richness without making the cake taste like coffee. If you prefer, you can leave it out.

Can I make this cake gluten-free?

To make a gluten-free version, substitute the boxed cake mix with a gluten-free chocolate cake mix and ensure your instant pudding mix is gluten-free. The rest of the ingredients are naturally gluten-free.

How long should I chill the cake for best results?

Chilling the cake for at least 4 hours, preferably overnight, is ideal. This helps the flavors meld, the layers set, and makes cutting cleaner slices much easier. Don't rush this step!

Final Thoughts

This Italian Chocolate Ricotta Cake Recipe has a sweet place in my heart because it reminds me that sometimes the simplest desserts are the most unforgettable. I hope you give it a try, share it with the people you love, and enjoy every luscious bite as much as I do. It’s a dessert that feels like a hug on a plate—delicious, comforting, and just a little bit indulgent in the best way.