Italian Love Cake That Never Fails

Slice of Italian Love Cake ready to serve on a modern plate

Taha Ayad

Italian Love Cake is a chilled layered dessert made with chocolate cake, a creamy ricotta cheesecake-style layer, and a light chocolate pudding topping. The layers flip naturally during baking, creating a dependable, make-ahead dessert that slices clean and feeds a crowd.

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Prep Time 25

Cook Time 1 10

Total Time 1 35

Servings: 16 –20 servings

Course: Dessert

Cuisine: Italian-American

Calories: 410

Ingredients Method Notes

Ingredients

Cooking spray
1 15.25-ounce box chocolate cake mix
Water per cake mix instructions
Eggs per cake mix instructions
Oil per cake mix instructions
1½ teaspoons instant espresso powder optional
2 pounds whole-milk ricotta cheese
¾ cup granulated sugar
⅓ cup light brown sugar packed
3 large eggs
2 teaspoons vanilla extract
½ teaspoon kosher salt
1 8-ounce container Cool Whip, thawed
1 3.9-ounce box instant chocolate pudding mix
2 cups cold whole milk

Method

Preheat the oven to 350°F and prepare a 9×13-inch baking pan with cooking spray and parchment.
Prepare the chocolate cake batter according to package directions, adding espresso powder if using. Pour evenly into the pan.
Blend ricotta, sugars, eggs, vanilla, and salt until smooth. Pour gently over the cake batter.
Bake until the layers flip and the center tests clean, about 1 hour to 1 hour 10 minutes.
Cool completely at room temperature.
Whisk pudding mix with cold milk until thickened, then fold in Cool Whip.
Spread topping over cooled cake and refrigerate until fully set before serving.

Notes

Use whole-milk ricotta only; low-fat versions prevent proper layer separation.

Cracks and light streaks on top are normal and cosmetic.

For best slicing, chill the cake at least 4 hours or overnight.

Homemade whipped cream may be used but shortens storage life.