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Italian Love Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 21 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

Description

Italian Love Cake is a luscious layered dessert combining a rich chocolate cake base with a creamy ricotta cheese filling and topped with a smooth chocolate pudding and whipped topping frosting. This decadent treat is perfect for special occasions or anytime you want a deliciously indulgent yet easy-to-make cake.

Ingredients

Cake

  • 1 box chocolate cake mix (including ingredients called for on the box)
  • Grease for 9×13-inch baking dish

Filling

  • 2 pounds ricotta cheese
  • 4 large eggs
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract

Frosting

  • 1 (8 oz) container whipped topping, thawed
  • 1 (3.4 oz) box instant chocolate pudding mix
  • 1 cup cold milk

Instructions

  1. Prepare Cake Batter. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Prepare the chocolate cake mix following the package instructions, then pour the batter evenly into the prepared baking dish.
  2. Make Ricotta Filling. In a large mixing bowl, combine the ricotta cheese, eggs, sugar, and vanilla extract. Mix thoroughly until the mixture is smooth and creamy. Carefully spoon the ricotta mixture over the cake batter and gently spread it to cover the surface evenly.
  3. Bake the Cake. Place the baking dish in the oven and bake for 50 to 60 minutes. Check for doneness by inserting a toothpick into the center of the cake—if it comes out clean, the cake is done. Remove from the oven and allow it to cool completely at room temperature.
  4. Prepare Frosting. While the cake cools, in a medium bowl, whisk together the instant chocolate pudding mix and cold milk until it thickens. Then fold in the thawed whipped topping until the mixture is smooth and well combined.
  5. Assemble and Chill. Evenly spread the chocolate pudding and whipped topping frosting over the cooled cake. Cover the cake with plastic wrap or a lid and refrigerate for at least 2 hours to set before serving.

Notes

  • Ensure the cake is completely cool before frosting to prevent melting the whipped topping.
  • You can substitute the instant chocolate pudding mix with vanilla or another flavor for variation.
  • This cake keeps well in the refrigerator for up to 3 days.
  • For extra texture, consider adding chocolate chips to the cake batter.
  • Use whole milk for best pudding consistency and flavor, but 2% milk works as well.

Find it online: https://slsrecipes.com/italian-love-cake-recipe-2/