Description
Italian Love Cake is a decadent layered dessert combining rich chocolate cake, creamy ricotta filling, and a luscious chocolate pudding topping. Made with a boxed chocolate cake mix, instant pudding, and Cool Whip, this cake is easy to prepare and perfect for celebrations or special occasions.
Ingredients
Scale
Cake
- 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)
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 (3.9-ounce) box instant chocolate pudding mix
- 2 cups cold whole milk
- 1 (8-ounce) container Cool Whip, thawed
Instructions
- Prepare Cake Batter: Preheat the oven to 350 degrees Fahrenheit. In a large bowl, combine the chocolate cake mix, water, eggs, oil, and instant espresso powder if using. Mix according to the package directions until smooth.
- Bake Cake Layers: Grease three 8-inch round cake pans with cooking spray. Divide the batter evenly among the pans and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
- Make Ricotta Filling: In a large bowl, beat together the ricotta cheese, granulated sugar, light brown sugar, eggs, vanilla extract, and kosher salt until the mixture is smooth and creamy.
- Assemble Cake: Place one cooled cake layer on a serving plate. Spread one third of the ricotta mixture evenly over the cake. Repeat layering with the second cake layer and ricotta filling, then top with the third cake layer.
- Prepare Pudding Topping: In a separate bowl, whisk the instant chocolate pudding mix with cold whole milk until thickened, about 2 minutes. Fold in the thawed Cool Whip gently until combined.
- Finish Cake: Spread the pudding and Cool Whip mixture evenly over the top of the assembled cake. Chill the cake in the refrigerator for at least 1 hour before serving to allow flavors to meld.
Notes
- Using instant espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- Ensure cakes are completely cooled before layering to prevent the ricotta filling from melting.
- This cake is best served chilled and can be made a day ahead for convenience.
- Substitute whole-milk ricotta with part-skim ricotta for a lighter version.
- For a non-dairy option, use vegan cream cheese and coconut-based whipped topping.
Nutrition
- Serving Size: 1 slice
- Calories: 343 kcal
- Sugar: 28.2 g
- Sodium: 389 mg
- Fat: 16.9 g
- Saturated Fat: 6.8 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 42.3 g
- Fiber: 0.8 g
- Protein: 7.7 g
- Cholesterol: 0 mg
