Description
Italian Love Cake is a rich and creamy dessert featuring layers of chocolate cake combined with a luscious ricotta and chocolate pudding filling, topped with Cool Whip. This easy-to-make cake uses boxed chocolate cake mix and instant pudding, making it perfect for gatherings and special occasions.
Ingredients
Scale
Cake
- 1 (15.25-ounce) box chocolate cake mix
- Water, eggs, and oil needed for cake mix (see package directions)
- Cooking spray
- 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
- 1 (3.9-ounce) box instant chocolate pudding mix
- 2 cups cold whole milk
- 1 (8-ounce) container Cool Whip, thawed
Instructions
- Prepare the cake batter: Preheat your oven as directed on the cake mix package. In a large bowl, combine the chocolate cake mix with water, eggs, and oil according to package directions. Add the instant espresso powder if using to enhance chocolate flavor.
- Bake the cake layers: Spray your cake pans with cooking spray. Divide the batter evenly between the pans and bake according to package instructions until a toothpick inserted in the center comes out clean. Allow cakes to cool completely on wire racks.
- Make the ricotta filling: In a large mixing bowl, beat together the ricotta cheese, granulated sugar, light brown sugar, eggs, vanilla extract, and kosher salt until smooth and creamy.
- Prepare chocolate pudding: In a separate bowl, whisk together the instant chocolate pudding mix and cold whole milk until the pudding thickens, usually about two minutes.
- Combine filling components: Gently fold the prepared chocolate pudding and the thawed Cool Whip into the ricotta mixture until well blended and smooth.
- Assemble the cake: Place one cooled cake layer on a serving plate. Spread half of the ricotta filling evenly over the cake. Top with the second cake layer and spread the remaining filling on top and sides for coverage.
- Chill the cake: Refrigerate the assembled cake for several hours or preferably overnight to allow the flavors to meld and the filling to set for the best texture and taste.
Notes
- Use whole-milk ricotta for the creamiest filling; part-skim ricotta can be substituted but will be less rich.
- Instant espresso powder is optional but enhances the chocolate flavor—omit if you prefer a milder taste.
- Make sure the cake layers are completely cooled before assembling to prevent the filling from melting.
- For a dairy-free version, substitute ricotta and Cool Whip with suitable vegan-friendly options.
- This cake improves in flavor if refrigerated overnight before serving.
- Use a serrated knife to slice the cake gently to preserve its layered texture.
Nutrition
- Serving Size: 1 slice
- Calories: 343 cal
- Sugar: 28.2 g
- Sodium: 389 mg
- Fat: 16.9 g
- Saturated Fat: 6.8 g
- Unsaturated Fat: 0.0 g
- Trans Fat: 0 g
- Carbohydrates: 42.3 g
- Fiber: 0.8 g
- Protein: 7.7 g
- Cholesterol: 0 mg
