Introduction

Italian Love Cake is a decadent dessert featuring rich chocolate cake layered under a creamy ricotta mixture and topped with fluffy chocolate pudding whipped topping. This impressive yet approachable cake is perfect for special occasions or whenever you want to treat yourself to an indulgent slice of Italy.

This image shows a close-up of thick square pieces of a multi-layered dessert with three distinct layers. The bottom layer is a dark brown cake with a moist texture, mixed with swirls of a light yellow cake layer in the middle that looks soft and creamy. The top layer is a thick, smooth, light brown frosting spread evenly with some soft peaks and swirls visible on its surface. The dessert is cut into large cubes, with one piece slightly pulled out to show the inside clearly. The background is a white marbled texture, and there is some frosting spread around the dessert on the surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray

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)

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 (8-ounce) container Cool Whip, thawed

1 (3.9-ounce) box instant chocolate pudding mix

2 cups cold whole milk

Instructions

Step 1: Preheat your oven to 350°F. Spray a 9×13-inch baking pan with cooking spray, then line the bottom and two long sides with parchment paper for easy removal.

Step 2: Prepare the chocolate cake mix according to the package instructions, adding water, eggs, and oil as directed. Stir in the instant espresso powder if using. Pour the batter into the prepared pan and smooth the top.

Step 3: In a food processor, blend the ricotta cheese, granulated sugar, brown sugar, eggs, vanilla extract, and kosher salt until the mixture is smooth and well combined, about 30 seconds.

Step 4: Pour the ricotta mixture evenly over the cake batter, covering it completely.

Step 5: Bake until the layers flip with the chocolate cake rising to the surface and a tester inserted in the center comes out clean, about 1 hour to 1 hour and 10 minutes. It’s fine if cracks or streaks appear on top.

Step 6: Remove from the oven and cool on a wire rack for about 2 1/2 hours until completely cool.

Step 7: To make the topping, whisk the chocolate pudding mix and cold milk together in a large bowl until dissolved and slightly thickened, about 2 minutes. Let it rest for 1 minute to thicken further.

Step 8: Fold the thawed Cool Whip into the pudding mixture gently using a flexible spatula until fully combined.

Step 9: Spread the pudding topping evenly over the cooled cake. Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight until set and chilled before serving.

Tips & Variations

For a deeper chocolate flavor, add the instant espresso powder; it enhances the richness without tasting like coffee.

If you prefer, substitute part of the whole-milk ricotta with mascarpone for an even creamier texture.

Use a homemade chocolate cake mix if you want to avoid boxed mixes, adjusting liquids accordingly.

Garnish the chilled cake with fresh berries or shaved chocolate for a pretty presentation.

FAQs

Can I make this cake ahead of time?

Yes, this cake is perfect for making a day ahead. Refrigerate it after assembling and topping to allow the flavors to meld and the topping to set fully.

What can I substitute for Cool Whip?

You can use homemade whipped cream or any whipped topping of your choice, but Cool Whip helps achieve a stable and fluffy texture that holds well over the pudding.