There’s something utterly irresistible about the way creamy ricotta and rich chocolate come together in this moist, tender cake. The Italian Ricotta Chocolate Cake Recipe I’m sharing today feels like a cozy hug in dessert form—perfect for sharing with friends or treating yourself after a long day.

A square dessert bar with three visible layers sits on a white marbled surface. The bottom layer is a dark brown cake with a textured, slightly moist look. The middle layer is a creamy, light yellow cheesecake with dark brown swirls blending into the cake beneath. The top layer is a thick, smooth, light brown frosting spread evenly with soft peaks and gentle swirls. One piece is separate from the rest, showing the clean-cut sides of all three layers clearly. The photo is taken close-up, emphasizing the texture and contrast of each layer. 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 Ricotta Chocolate Cake Recipe
Top Tip
How to Serve Italian Ricotta Chocolate Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Italian Ricotta Chocolate Cake Recipe

Why You'll Love This Recipe

I’ve baked this Italian Ricotta Chocolate Cake more times than I can count, and each time it surprises me with its delicate texture and genuinely comforting flavors. The combination of ricotta with chocolate goes beyond your usual cake, creating something that’s elegantly simple but incredibly satisfying.

Easy to make: Uses a boxed chocolate cake mix to keep things straightforward without sacrificing flavor.
Rich and moist texture: Ricotta cheese adds moisture and silkiness that makes each bite melt-in-your-mouth delightful.
Perfect balance: The hint of espresso powder enhances the chocolate, taking the flavor just a notch higher.
Great for any occasion: From casual family dinners to festive celebrations, this cake fits right in.

Ingredients & Why They Work

This cake's magic starts with a few straightforward ingredients that complement each other beautifully. You’ll want quality ricotta for that creamy texture, while the instant chocolate pudding and Cool Whip layer in richness and softness. Here’s a quick rundown of why each ingredient is key.

Flat lay of a small pile of loose chocolate cake mix powder, a few whole brown eggs with clean shells, two pounds of fresh ricotta cheese in a simple white ceramic bowl, a small white bowl filled with granulated sugar, another small white bowl with packed light brown sugar, a small white bowl containing instant espresso powder, a small white bowl with glossy instant chocolate pudding mix powder, a small white bowl of cold whole milk, a small white bowl of smooth vanilla extract, and a small white bowl of kosher salt, all perfectly arranged in balanced symmetry, placed 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 for this cake, it makes preparing so much faster without skimping on flavor.
Instant espresso powder: Optional but highly recommended to deepen the chocolate taste—trust me, it’s worth it.
Whole-milk ricotta cheese: Adds creaminess and moisture, giving the cake that melt-in-your-mouth feel.
Granulated sugar: Sweetens the cake while balancing ricotta’s tang.
Light brown sugar: Offers a subtle caramel note and keeps the texture tender.
Large eggs: Provide structure and richness.
Vanilla extract: Brings warmth and aroma to brighten the chocolate flavors.
Kosher salt: Enhances all the flavors without making it salty.
Cool Whip (thawed): Gives a light fluffiness to the cake batter for a tender crumb.
Instant chocolate pudding mix: Does double duty by adding flavor and softening the texture.
Cold whole milk: Hydrates the pudding and helps bind the ingredients smoothly.

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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

I love customizing this cake depending on my mood or occasion. You can keep it classic or add your own little twists to make it uniquely yours. Don’t hesitate to experiment a bit—you’ll be surprised how forgiving this recipe is!

Add in nuts or chocolate chips: I sometimes toss in toasted hazelnuts or mini chocolate chips to up the texture and crunch, which pairs amazingly with the softness of the cake.
Dietary tweak: For a lighter version, swap Cool Whip with Greek yogurt, but keep in mind it changes the texture slightly.
Seasonal spin: In the holidays, a dusting of cinnamon or chili powder can add a festive kick I adore.

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

The image shows a square slice of layered cake on a white plate placed on a white marbled surface. The cake has three layers: the bottom layer is a light brown crust with a firm texture, the middle layer is thick, creamy, and pale yellow, and the top layer is a dark chocolate cake with a soft, moist texture. On top of the cake, there is a thick layer of smooth, light brown frosting spread evenly with visible soft peaks. A metal fork held by a woman's hand is cutting into the slice, lifting a portion that shows the clear division of the three layers. In the background, another slice of the same cake sits on a white plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Pan and Ingredients

Start by spraying your baking pan with cooking spray so the cake slips out easily later. Preheat your oven to 350°F (175°C). This sets you up for success and avoids any sticking frustrations—always a game changer with ricotta cakes.

Step 2: Mix the Chocolate Cake Batter

In a large bowl, prepare the boxed chocolate cake mix as directed on the package, adding the water, eggs, and oil. Stir in the instant espresso powder if you’re using it—this little addition really amplifies the chocolate notes, trust me you’ll love it.

Step 3: Blend the Ricotta Mixture

In another large bowl, whisk together the whole-milk ricotta, granulated sugar, brown sugar, eggs, vanilla extract, and kosher salt until smooth. Then fold in the thawed Cool Whip, instant pudding mix, and cold milk, mixing gently until combined. The pudding mix gives an extra creamy texture that holds the whole cake together beautifully.

Step 4: Combine and Bake

Pour the chocolate cake batter evenly into your prepared pan. Then dollop and spread the ricotta mixture over the cake batter as the top layer—it bakes into a dreamy, creamy topping. Slide it into the oven and bake for about 70 minutes, or until a toothpick comes out mostly clean with just a few moist crumbs.

Step 5: Cool and Serve

Let the cake cool completely in the pan on a wire rack. This cooling step helps the flavors to meld together, and the texture firms up just right so it slices cleanly. Then, dig in and enjoy every luscious bite!

Top Tip

After making this Italian Ricotta Chocolate Cake Recipe several times, I’ve learned a few tricks that truly make a difference in turning out a stunning cake every time.

Choose whole-milk ricotta: It packs more flavor and moisture than part-skim varieties, giving your cake the best texture.
Don’t overmix the ricotta batter: Gently folding ingredients keeps the final cake tender and light—overmixing can make it dense.
Use fresh Cool Whip: Make sure it’s thawed but still cool to maintain the nice airy texture in your batter.
Test before removing: The toothpick test is key. You want some moist crumbs but no raw batter to get that perfect fudgy softness without sogginess.

How to Serve Italian Ricotta Chocolate Cake Recipe

ricotta chocolate cake - Serving Suggestion

Garnishes

I usually keep it simple—a dusting of powdered sugar or a few fresh berries like raspberries or strawberries brighten the richness wonderfully. Sometimes, a little whipped cream or a drizzle of chocolate ganache turns it into a crowd-pleasing dessert.

Side Dishes

This cake pairs beautifully with a scoop of vanilla gelato or espresso. A light fruit salad on the side also contrasts the dense chocolate, balancing your palate.

Creative Ways to Present

For special occasions, I like to dust cocoa powder in decorative patterns or top the cake with edible flowers for a rustic Italian vibe. You could also slice it into neat squares and serve on a platter with small bowls of nuts and chocolate shavings.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover the cake tightly with plastic wrap and place in the fridge. It keeps well for up to 4 days and actually seems to improve in flavor overnight as the ingredients meld beautifully.

Freezing

I’ve frozen this cake wrapped in foil and plastic wrap with surprisingly great results. Thaw it overnight in the refrigerator, and you’ll have a delicious cake ready to serve with minimal loss of texture.

Reheating

If you want to warm up leftovers, I recommend heating a slice in the microwave for about 15-20 seconds to revive that just-baked softness without drying it out.

Frequently Asked Questions:

Can I use part-skim ricotta for this cake?

While you can use part-skim ricotta, whole-milk ricotta gives the cake a richer, creamier texture that really improves the overall moistness and flavor.

Do I have to use espresso powder in the recipe?

No, the espresso powder is optional but highly recommended because it enhances the chocolate flavor without making the cake taste like coffee. If you prefer no caffeine, you can leave it out.

How do I know when the cake is fully baked?

Use a toothpick inserted in the center; it should come out mostly clean with just a few moist crumbs. Avoid underbaking because the texture might be too wet and undercooked.

Can I make this cake gluten-free?

You could try using a gluten-free chocolate cake mix, but keep in mind that the texture might vary slightly. The ricotta and pudding mix help maintain moisture, so it’s worth experimenting with your favorite gluten-free brand.

Final Thoughts

This Italian Ricotta Chocolate Cake Recipe holds a special place in my baking repertoire because it’s both approachable and a little unexpected. It’s that perfect balance of tried-and-true convenience with a rich, creamy quality that feels homemade and special. I hope you’ll love making it as much as I do—and maybe even share a slice or two with someone you care about.