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The Ultimate Magical Layered Italian Love Cake: Chocolate, Ricotta, and Pudding Frosting

Close-up of a square slice of italian love cake showing four distinct layers: chocolate cake, custard, chocolate mousse, and whipped cream.
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Make this impressive, moist Italian Love Cake that bakes itself into three distinct layers: a chocolate base, a creamy ricotta center, and a light pudding topping. It is a perfect showstopper dessert for date nights or special occasions.

Ingredients

Scale
  • 1 box (15.25 ounces) chocolate cake mix
  • Ingredients called for on cake mix box (usually eggs, oil, water)
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 (15 ounce) container whole milk ricotta cheese, drained if very wet
  • 2 large eggs
  • 1/4 cup powdered sugar
  • 1 (3.4 ounce) package instant vanilla or white chocolate pudding mix
  • 1 1/2 cups cold milk (for pudding)
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar (for topping)
  • 1 teaspoon vanilla extract (for topping)

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease and flour a 9×13 inch baking pan.
  2. Prepare the chocolate cake batter according to the cake mix box directions, using the ingredients listed on the box. Pour this batter evenly into the prepared baking pan.
  3. In a medium bowl, whisk together the 1 cup granulated sugar, flour, and baking powder. Set aside.
  4. In a separate bowl, combine the ricotta cheese, 2 large eggs, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract. Mix until smooth.
  5. Sprinkle the reserved dry sugar/flour mixture evenly over the top of the chocolate cake batter in the pan. Do not stir.
  6. Carefully spoon dollops of the ricotta mixture over the dry sugar layer. Again, do not spread or stir; the layers will separate during baking.
  7. Bake for 45 to 55 minutes. The cake will appear liquidy on top, but the ricotta layer will set.
  8. While the cake bakes, prepare the pudding layer. In a large bowl, whisk together the instant pudding mix and 1 1/2 cups cold milk until thickened, about 5 minutes.
  9. Once the cake is done, let it cool completely on a wire rack. This cooling time is important for layer setting.
  10. Prepare the whipped topping: In a separate bowl, beat the heavy whipping cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
  11. Once the cake is cool, gently spread the prepared pudding over the top. Then, spread the whipped cream mixture over the pudding layer.
  12. Chill the cake for at least 2 hours, or preferably overnight, before slicing and serving. This allows the layers to fully set and the flavors to meld.

Notes

  • For the best results and the clearest layers, drain any excess liquid from the ricotta cheese before mixing the filling. Press it gently between paper towels if needed.
  • This is a great make ahead dessert; it tastes even better the day after baking.
  • If you prefer a stronger chocolate flavor in the topping, use chocolate instant pudding mix instead of vanilla.

Nutrition

Find it online: https://delicerecipe.com/italian-love-cake-recipe-magical-layered-dessert/